Fried shredded potatoes, a dish that many people like, is simple, delicious and convenient. Everyone knows that shredded potato tastes crisp and spicy. It is not difficult to understand that spicy is because of pepper or tree pepper, and sour is undoubtedly because of vinegar. In the northeast, whether making cold noodles, cold dishes or fried potato shreds, people like to use a kind of white rice vinegar. This glacial acetic acid is relatively simple, and the brewed 9-degree white vinegar is acceptable to many people, and its color is slightly grayish white.

Cutting potato shreds is definitely not a simple technical job. It takes several trainings to cut it well and quickly. Actually, it's okay not to practice. There are all kinds of shredders now. Potato shreds not only have two kinds of holes, but also have a square cross section.

How to fry the raw materials needed for crisp potato shreds;

2 small and medium-sized potatoes, 1 segment of loofah (the pulp of seed loofah is removed, only the crisp part of cucumber is taken), 1 red pepper (dried pepper can also be cut into shreds or segments), 4 cloves of garlic, a small amount of onion segments, and 2 tablespoons of stir-fried rice vinegar (if vinegar soaking is not needed, it is best to soak for a long time and stir-fry).

Exercise:

1. Peel potatoes, wash them, cut them into matchstick-sized shreds or clean them with a shredder;

2. Wash potato shreds with clear water for several times to wash off cassava starch on them, then put them in clear water and soak them in vinegar for 10 minutes or more. It is best to soak for a while before picking up shredded potatoes to control unnecessary moisture;

3. Cut the loofah into shreds of the same size as shredded potatoes, green peppers into shreds, and garlic into powder;

4. Heat the vegetable pot until it emits white smoke, then pour a small amount of cooking oil, put it into the pepper granules with slow fire and take it out;

5. Pour in shredded potatoes, shredded shallots and shredded peppers and stir fry quickly. If you put dried peppers, fry them first, and then put shredded potatoes.

6. Stir-fry the shredded potatoes until they are slightly transparent (just a dozen times quickly), pour in the loofah and garlic paste, and then add salt (if vinegar soaking doesn't work, you need to put a proper amount of vinegar). Stir quickly and evenly, and turn off the fire.

Be sure to wash the shredded potatoes with clean water. There is a lot of cassava starch on the surface of shredded potato, so be sure to clean it with water. This way, fried potato shreds will not stick to the pan easily. Wash the shredded potatoes for two or three times, then soak them in clear water, so that the shredded potatoes will be more brittle.

You can also have a potato burrito, which is the children's favorite specialty food. Only shredded potatoes are undoubtedly bad. Because the key ingredient of shredded potatoes is sugar, and some mixed beef is prepared in advance, which is comprehensive in nutrition. Burritos wrapped in shredded potatoes and beef are steady and delicious. Tomatoes mixed with sugar are cool and delicious. They are all fresh fruits and vegetables. You can't live without them.

Remember a trick: wash the shredded potatoes several times to wash off the cassava starch on the surface, soak them in clear water, pour in two spoonfuls of white rice vinegar, stir and soak for ten minutes, then remove the water and stir. Not only the shredded potatoes are crisp, but also there is no need to put vinegar when frying.