Potatoes are very good at caring for the skin and maintaining the appearance. Fresh potato juice is applied directly to the face, and the whitening effect is very significant. Human skin is easily sunburned and tanned in hot summer days. Potato juice has an obvious effect on removing stains and has no side effects. Do you like to make your own potato shreds? Let me introduce to you how to make delicious potato shreds?
Recipe for delicious potato shreds 1
Potato shreds materials
500g shredded potatoes, 30g dried chili, 10g vinegar, 15g chili sauce, 10g garlic, 10g ginger, 10g green onion
How to make shredded potatoes
1. Peel the potatoes and shred them. Soak the shredded potatoes in cold water while cutting to remove the starch and make the potatoes crispy. If you want to add some green peppers or red peppers, you can.
2. Cut garlic, ginger and green onions into sections.
3. Heat the oil in a pan, add small red pepper, Sichuan peppercorns, garlic, ginger and scallion segments and saute until fragrant
4. Add shredded potatoes, stir-fry, then add salt. Vinegar, if you like MSG, put it in after turning off the heat, and add some green onions at the end, it will be more fragrant
Tips for shredded potatoes
1. Pour some water during the stir-frying process. Prevent shredded potatoes from being fried and cooked.
2. Potatoes should be selected with smooth surface, no damage or rot, no insect eyes, no spots, and larger potatoes.
3. Because the juice under the potato skin is rich in protein, when peeling potatoes, only peel off a thin layer of skin and do not peel too much.
How to make delicious potato shreds 2
Ingredients for potato shreds
Ingredients: one potato
Accessories: half a spoon of salt, two ounces of sugar spoon, one tablespoon of vinegar, three tablespoons of sesame oil
How to make shredded potatoes
1. Grate the potatoes, soak them in water for 10 minutes, then change the water and soak them for 10 minutes, then rinse and set aside spare. If you don’t understand, you can refer to the illustrations in the vinegar-fried potato shreds recipe I made.
2. Pour three tablespoons of Yishutang sesame oil, heat the pan, turn to medium heat, pour in the prepared shredded potatoes, and stir-fry until the potatoes begin to turn from light to dark.
3. Add half a spoonful of salt and stir-fry evenly. Pour in another spoonful of sugar and stir well.
4. Pour in a tablespoon of vinegar and a chili pepper and stir-fry until cooked.
5. Plate ~ take photos ~ start the meal ~
Three ways to make delicious shredded potatoes
Ingredients for shredded potatoes
Dried potatoes, chili and garlic Sweet and Sour Sichuan Pepper Salt Light Soy Chili Oil
How to make shredded potatoes
1. Cut potatoes into shreds and soak them in cold water for more than 15 minutes;
2. Cut dry chili peppers Segment and mince the garlic;
3. Boil the shredded potatoes in water for 2 minutes, drain the water, and put it into a bowl;
4. Add sugar, vinegar, peppercorns, and salt , light soy sauce, chili oil, and then put minced garlic and dried chili peppers on top;
5. Heat the oil, and when the oil is hot, pour the oil on top of the minced garlic and dried chili peppers. This will stir-fry the seasoning, and mix Just mix well ~
Four delicious ways to make shredded potatoes
Ingredients for shredded potatoes
Potatoes, flour, eggs, peanut oil, salt
How to make shredded potatoes
1. Wash the potatoes, peel them, and beat them into shreds; wash the potato shreds with water to remove the starch, drain the water, and stir the potato shreds with an appropriate amount of salt.
2. After the potato shreds soften slightly, add the eggs and mix evenly.
3. Add the flour directly to the evenly stirred potato shreds, and continue to stir evenly.
4. After the pot is hot, add a small amount of peanut oil, lift the pot and rotate it so that a thin layer of oil is evenly attached around the pot.
5. After the oil is hot, scoop out a spoonful of the mixed potato batter and place it on the bottom of the pot. Turn to low heat, and quickly use the bottom of a round spoon to evenly spread and thin the potato batter.
6. After the bottom is colored, turn it over, continue to use the bottom of a spoon to flatten and thin the other side, and pour a little oil on the top and outside of the pan along the edge of the pan, allowing the oil to penetrate from top to bottom.