How to fry shredded potatoes? I think shredded potato is the simplest home-cooked dish. If you ask me which do you like, shredded potato with green pepper or shredded potato with hot and sour taste, my answer is definitely shredded potato with green pepper. I think shredded potato with green pepper is not only delicious, but also especially delicious. Although hot and sour shredded potatoes are also served, shredded potatoes without green peppers look refreshing and appetizing.

I remember the last time I went home, my daughter-in-law wanted to eat shredded potatoes with green peppers, but she couldn't cook them herself, so she insisted on asking me to fry them (at that moment, I felt that being a chef was my most failed choice). I had no choice but to go to the supermarket to buy two potatoes and green peppers. When I got home, I saw my daughter-in-law still lying on the sofa watching TV, and I had the idea of throwing potatoes on the floor. I thought I would have to live in the future, so I went to the kitchen.

When I got to the kitchen, I cooked this dish and served it on the table. I specially tasted it myself, and it tasted really good. Next, I will share with you the steps of shredded potatoes with green peppers to ensure that the fried strips are clear and free of moisture. Let's watch it with me, little friends.

First, prepare two potatoes (just enough for one serving), cut them into shreds the size of match sticks (the more evenly cut, the better), then soak them in water (this step is to remove the powder from the potatoes so that they won't be sticky when fried), and then prepare one green pepper and cut them into shreds for later use.

Step 2: Add clean water to the pot, add green peppers and shredded potatoes (water must be added to make them crispy when fried), then pour out the water again (when blanching the shredded potatoes, you can add some clear oil to make the pot brighter), then add base oil to the pot and start to adjust the mouth (the oil can't be hot, but it should be cold), add two grams of salt and one root of chicken essence monosodium glutamate, and then adjust the mouth.

The third step is to stir-fry the shredded potatoes over high fire (at this time, you must use high fire so that the fried potatoes will be bright and have no moisture). Finally, when you see that there is no moisture in the shredded potatoes (stir-frying over high fire can't last more than 30 seconds, otherwise the same shredded potatoes won't be brittle and stick to the pot), add a little clear oil to brighten them, and you can take them out of the pot and plate them.

Although I can't fry shredded potatoes, my father's cooking is delicious.

A seemingly simple dish, such as fried potato shreds, actually has no real skill, and it is not necessarily delicious. Like in the school cafeteria, I won't shredded potatoes for fear of disappointment.

Okay, let's get down to business. First of all, 1, a good plate of shredded potatoes needs a good knife, and shredded potatoes need to be symmetrical.

2. Shred the potatoes, soak them in water for five minutes, and take them out with a colander.

3. Cut the peppers, shallots and garlic.

4. Put the oil in the pot for 4 minutes and put the garlic and pepper into the wok. Immediately put the shredded potatoes, then stir them with a spoon, remember to stir them every 30 seconds. Put salt, monosodium glutamate, soy sauce and vinegar in the middle.

5. Put the shallots last.

Shredded potatoes are a home-cooked dish that we often eat in winter in Northeast China. Some chefs may not be able to make it, and it tastes like my mother fried shredded potatoes. Because a small dish of shredded potatoes really needs a homely taste, which is the kind of delicious food I imagined.

I remember when I was a child, my mother always beat us some potatoes, fried some shredded potatoes, and then rolled them in a kind of spring cake. The crisp shredded potatoes, wrapped in spring cakes, really rank first in taste. When I wrote this, my mouth was watering, and I wanted my mother to bake me a pot of cakes and eat a pot of shredded potatoes. I still remember the shredded potatoes made by my mother. My mother always accepted them, because there was nothing delicious at that time, and my mother was naturally willing to make them for us.

So when we want to eat shredded potatoes, my mother will take some potatoes out of the potato cellar and peel them and wash them. Slice the potatoes and then shred them. Mom said that if you want to fry shredded potatoes until they are sticky, you don't need to soak them in water. If you want to fry shredded potatoes very crisp and delicious, then soak the starch in water, so that the fried shredded potatoes are delicious. So my mother often makes us that sticky shredded potato. My mother has a different way of frying shredded potatoes. That is, at that time, when we ate rice, we all fished it with water, that is, we boiled the rice in a pot like porridge, then washed it out of the water when it was half cooked in your main city, and then put the rice-washing water aside. When it's ready, my mother will add oil to the oil pan, and after the oil temperature in the oil pan comes up, add seasonings such as minced garlic. Stir-fry until it smells good, then pour the shredded potatoes into the pot and continue to stir fry. When the fried shredded potatoes are a little faded, put the rice soup we prepared into the shredded potatoes, add salt, add onion and ginger, and then simmer slowly. Wait until. The shredded potatoes will be cooked when the soup is closed. At that time, the shredded potatoes were still stuck with a little bit of rice, which was fragrant and delicious when eaten.

Another way for mom to make shredded potatoes is to soak them in cold water, so that the water starch can be soaked out and then the shredded potatoes can be taken out to dry. Then stir-fry minced garlic and chopped green onion. After frying, pour the shredded potatoes into the pot and stir fry. Wait until the stir-fry is almost done, then add a little more food, which will make the shredded potatoes more crisp. Then when the fried shredded potatoes show signs of ripeness, just add a little salt and monosodium glutamate. This is the best shredded potato in northeast China.

I don't know if you have noticed that in the city where we live, whether it is a big restaurant or an unknown small restaurant on the street, shredded potatoes are their regular food. Maybe everyone has their own memories of shredded potatoes, so they want to eat shredded potatoes every once in a while. Therefore, the demand for shredded potatoes has become very huge. My favorite food is shredded potatoes, hot and sour shredded potatoes and shredded potato pancakes. The memory of this delicious dish of hot and sour shredded potatoes can be said to be very unique, which is sour and refreshing, and which is unforgettable. And this new food, which makes pancakes from shredded potatoes, is also an innovative way to eat shredded potatoes, and it tastes great. Especially the children at home, their favorite is to eat shredded potatoes. Whether it's frying shredded potatoes into hot and sour shredded potatoes or making pancakes, it's our children's favorite.

Today, let's take a look at what materials are needed to make hot and sour shredded potatoes and pancakes. Of course, the most important thing is potatoes. In addition, some garlic and red pepper should be prepared, and white vinegar is also indispensable. If you make pancakes, you need to prepare some flour and starch, and a certain amount of water. The amount of these three things is almost the same, and then you can prepare some white pepper and Chili powder. Because it is a home-cooked dish, there are few kinds of materials used.

Practice:

For the treatment of ingredients: to make hot and sour shredded potatoes, you should wipe the potatoes. Of course, you can also choose to cut them with a knife. Many people think that shredded potatoes rubbed with tools have no soul. However, this must be done under the condition that your knife is good, otherwise the shredded potatoes may be uneven in thickness. Then soak them in clear water for a while, this step is mainly to wash off some excess starch. Then you need to prepare a little more garlic heads, about three or four, and chop them all up. Slice the pepper a little, too.

Hot and sour potato shreds: Heat the cooking oil in a pan, then put the pepper particles in and saute until the fragrance comes out, then take out the pepper and throw it away, then put the minced garlic and Jiang Mo together, and put the shredded pepper in after smelling the fragrance, and finally put in the shredded potato. Pay attention to put a little sugar at this time, mainly to stimulate the original flavor of shredded potatoes; Then add white vinegar, white vinegar can make the taste of shredded potatoes more crispy. Many chefs are used to pouring it along the side of the pot when sprinkling white vinegar, which means that it is not directly on the shredded potatoes. You can learn it.

Potato pancake: To make crispy potato pancake is to add starch and flour into a certain amount of clear water and stir it evenly, then pour it into the potato pancake, grab it by hand and flatten it, and it will become potato pancake. After that, we only need to heat the oil in the pan, and put the potato chips into the pan for frying. Pay attention to making holes with tools as much as possible in the frying process, mainly to make the inside of the potato chips easier to cook. Personally, I like to sprinkle some white pepper when I eat potato pancakes, and it is best to match it with a can of soda. Some people like to dip in some ketchup. What flavor do you like?

No matter what kind of frying method is used for shredded potatoes, two key points need to be understood.

First of all, try to choose potatoes with low starch content, such as red-skinned potatoes.

If there are no red-skinned potatoes, soak the shredded potatoes in water several times to wash out the starch in the potatoes.

Then there is the thickness of shredded potatoes. If your knife is not very good, buy a skin scraper that can scrape the silk directly. Don't worry, I'm not selling scalpels, just giving you a suggestion. Because if the shredded potatoes are cut very thick, it means that you will cook again, and I believe that you will not fry delicious shredded potatoes. Is the finer the better? Hair as thin as silk? No, the thickness of shredded potatoes cut with matchsticks is the best, and it is good to be able to eat crisp and refreshing taste.

Finally, if you want to make the fried shredded potatoes delicious, please blanch them in water and cook them for 8 minutes. Finally, put them back into the pot for seasoning and stir-fry them over high fire. Blanched shredded potatoes are too cold with cold water.

Finally, the process of frying, I like to eat hot and sour shredded potatoes, first with pepper, pepper and onion, ginger and garlic, then pour in shredded potatoes, add salt, sugar and soy sauce to taste, and finally add vinegar when cooking. Vinegar can make shredded potatoes crisp, and the shredded potatoes are blanched in water in advance, so the frying time does not need to be long, and the crisp feeling of shredded potatoes can be presented.

The entrance is crisp, spicy in acid and salty in sweet. Bits of shredded potatoes are ready.

taste

Shredded potato is a popular home-cooked dish for all of us. Look at the table, some people don't like meat, some people don't like fish, some people don't like tofu, and few people don't like shredded potato, which shows that shredded potato is really our national dish.

The common practices of shredded potatoes are: hot and sour shredded potatoes, vinegar shredded potatoes, shredded potatoes with green peppers, shredded potatoes with cold sauce and so on.

Let me tell you how to make my shredded hot and sour potatoes:

Required materials: potato, dried red pepper, onion, ginger, soy sauce, vinegar, salt, pepper powder and chicken essence.

1, potatoes washed, peeled and shredded, it is best not to use those tools to wipe potato shreds, just use a knife to cut, the tools are not delicious.

2. Find a slightly larger basin, fill it with cold water and a little more water. Soak the shredded potatoes, fish them with your hands, and remove the water control. The purpose is to remove the excess starch of the potatoes, otherwise it will be too sticky when frying.

3, ginger cut into small particles for use, four or five dried red peppers for use, if you want to eat spicy food, you can eat more, and the onion is cut into small pieces for use. It is best to use red onions, which is more intense.

4. Pour the oil in the pot, a little more, heat it up, first add the ginger and fry it, then add the dried red pepper and onion in turn, saute the oil until fragrant, and then add the shredded potatoes to stir fry.

5. Add soy sauce and pepper powder and stir-fry until the potatoes are soft, pour a little vinegar, add salt and stir-fry a few times, add a little chicken essence and take out the pot.

Note: Don't add water in the frying process, which will affect the taste. If you like crispy food, fry it less for a while, and if you like soft food, fry it a little more. If you feel a little sticky, turn down the heat.

By online kitchen -mature 1 1

Need ingredients

Potatoes, 2 green peppers, 3 millet peppers, 5 grams of salt, soy sauce 1 spoon of vinegar, 2 spoons.

Practice steps

Wash the ingredients, peel the potatoes and shred them, cut the dried red pepper into sections and slice the garlic.

Wash the shredded potatoes in cold water, wash off the starch and take them out for later use.

Heat the oil pan, drain the oil, saute the garlic slices, and then add the dried red pepper and pepper to saute.

Stir-fry shredded potatoes, add 1 teaspoon soy sauce, and appropriate amount of vinegar (you can add more vinegar if you like sour food).

Shredded green pepper

Add sugar and salt, stir-fry over high heat, and if it is a little dry, add two spoonfuls of water.

Finally, add some millet spicy, stir well and turn off the heat to eat.

First of all, it is particularly important to choose potatoes. Without good potatoes, the taste will not be good. Choose potatoes as yellow and crisp! The kind with white pulp doesn't taste very good.

Second, shredded potatoes should be shredded by hand as much as possible, and the taste of the fork will be much worse.

Third, onion, ginger and garlic must be put. It is best to put a few peppers before putting onion, ginger and garlic, fry pepper oil, which is more fragrant, and then put onion, ginger and garlic.

Fourth, vinegar, it is best to choose rice vinegar, which is refreshing, non-sticky and light in color.

Fifth, heat, fire, not small fire.

These five points are done well, and there is generally no bad shredded potato.

Potato is a very common ingredient, and because it is easy to store, it can be seen almost all year round, so I don't worry about whether it will be out of season. It has high nutritional value, and has the effects of reducing blood fat and relaxing bowels. The most important thing is that it has many methods, such as stir-frying, stewing soup, frying, stewing, braising and so on. It can participate in almost all our cooking methods.

Orange is happy to answer for you. Shredded potatoes are a favorite dish of old people and children. Whether at home or out for dinner, there is a dish of shredded potatoes. It shows that this dish is deeply loved by everyone. Let's talk about the farmer's version of shredded potatoes.

Ingredients: two potatoes (large) and one carrot. Peanut oil. Vinegar (my family likes sweet vinegar), salt

Practice: 1, peeled potatoes and shredded. Peel the radish and shred it.

2. Soak the cut potatoes in cold water and remove the starch on the surface. The shredded potatoes made in this way will not paste the pot and are crisper. All this can't be less.

3. Pour the oil into the pot, and pour the shredded potatoes and radish into the oil. Keep stirring, pay attention to the heat. Adding vinegar in the process of frying is indispensable. The effect of vinegar makes the shredded potatoes crisper. Add a little more for friends who like vinegar, and a little more for friends who don't like it. When cooked, add a little soy sauce and you can cook.