Shredded potatoes are a home-cooked dish that everyone likes to eat. The ingredients are simple, as long as there are potatoes at home. The seemingly simple shredded potato is actually a dish that tests your cooking skills. How to stir-fry shredded potatoes is crisp, refreshing and non-sticky, which is really difficult.

Many restaurants like to blanch the shredded potatoes before frying them, so many friends will imitate the hotel's practice, blanch the shredded potatoes before frying them, but our technical level and cooking temperature are much worse than those of hotels, so our fried shredded potatoes are completely different from those of hotels, sticky and delicious.

Do you need to blanch the shredded potatoes? This is the key to the shredded potatoes made by the hotel chef! Actually, we fry shredded potatoes at home. Without the cooking conditions in the store, it doesn't matter whether the shredded potatoes are hot or not. As long as we grasp the timing of vinegar, we can fry shredded potatoes as delicious as restaurants! Let's have a look!

-Hot and sour potato chips.

Ingredients: 2 potatoes, 1 root green onion, appropriate amount of dried pepper and appropriate amount of garlic.

Production steps:

Step 1: To make shredded potatoes delicious, the choice of potatoes is very important. Let's choose new potatoes as much as possible. This kind of potato has more water and tastes crisper.

Step 2: Peel the potato shreds, cut them into thin slices, and then cut them into filaments. If the knife is not good, you can directly use the silk-rubbing artifact to rub them into filaments, but the shredded potatoes you cut with your own knife have more soul.

Step 3: After the shredded potatoes are cut, soak them in cold water for 5 minutes, so that the shredded potatoes can absorb enough water and separate out the starch inside.

Step 4: Soak shredded potatoes. Let's slice the green onions, because some friends may not like them. Pat the garlic and wash the dried peppers with water to prevent them from burning when frying.

Step 5: After soaking the shredded potatoes, rinse them repeatedly with clear water for 3 or 4 times, and always rinse the starch on the surface of the shredded potatoes to drain the water to prevent them from sticking to the pot.

Step 6: Boil the oil. When the oil temperature is 50% hot, stir-fry onion, garlic and dried pepper, then add 1 spoon rice vinegar, and use the high temperature of edible oil to brew the fragrance of rice vinegar.

Step 7: Add the drained potato shreds, add 1 tablespoon of soy sauce, 1 tablespoon of oyster sauce and a little thirteen spices, and stir fry quickly for 20 seconds until it is broken. At this step, the heat must be adjusted to the maximum.

Step 8: After cutting the shredded potatoes, add a proper amount of salt, then add a spoonful of rice vinegar along the edge of the pot, use the high temperature of the pot body to stimulate the fragrance of rice vinegar again, then stir fry evenly, and then you can put it on a plate and take it out of the pot.

Tips:

1, shredded potatoes don't need to be blanched, because when we blanch, it's very easy to overcook them, which makes them not brittle. Just wash the starch on the surface with clear water, and it is not easy to stick to the pan when frying.

2. When frying shredded potatoes, the heat must be high. Divide the vinegar twice. Adding vinegar to the first wok can make the shredded potatoes crisper. Adding vinegar to the wok is to increase the acidity and flavor.

When frying potatoes, the salt must be added last. If it is added too early, it will easily cause water loss and the taste will be greatly reduced.