Fried hot and sour shredded potatoes must be to almost fried and then put vinegar, this is the most basic common sense, because vinegar is very easy to volatilize, the boiling point of vinegar between 118 degrees, if the temperature in the pot reaches this temperature, the acidity will evaporate, if we put the vinegar in advance, the vinegar for a long time in the pot stir-frying, the temperature has long been more than 118 degrees, and the purpose of the vinegar we put in is to "to enhance the acidity". If the acidity volatilized it loses the meaning of putting vinegar, so frying chili potato silk, put vinegar should be at the end of the time, in order to ensure that the acidity is not volatilized.

What kind of vinegar should be used for stir-frying hot and sour shredded potatoes?

Vinegar varieties are very many, but all have a **** the same point that is "sour", people often use "jealousy" to compare the jealousy between men and women, "sour" can give people a refreshing, stimulating. Sour" can give people a refreshing and stimulating feeling, adding "vinegar" to shredded potatoes will make them fresh and refreshing, and refresh the mind; and there are three kinds of vinegar suitable for use,

Aged vinegar: vinegar flavor is mellow and thick brown. Rice vinegar: slightly light flavor, low acidity. White vinegar: mellow acid flavor, transparent.

Obviously, different vinegars have different uses, aged vinegar is too acidic, and the color of fried shredded potatoes is darker, which is not suitable for frying shredded potatoes from the selling point; while rice vinegar is not acidic enough, which is more suitable for dipping; it seems that only white vinegar is the most suitable.

The potatoes are crispy and refreshing, and once they are cut, they must be rinsed under the faucet to remove the starch.

(Chili Potato Shreds)

Materials Needed: 2 potatoes, dried chili peppers, green and red chili peppers, salt, white vinegar

(1) After cutting the potatoes into pieces, we will find a phenomenon, which is a lot of starch, which should be washed away or else it will be soft and tasteless when fried. Fried out will be very soft without flavor.

(2) fried shredded potatoes we usually encounter a problem, it is easy to stick to the pan, a put down immediately on the bottom of the sticky, there are two ways to solve the problem: one is because you burned the pan is not hot enough to cause sticking to the pan, as long as the pan burned hot enough to put the right amount of oil will not be sticking; the second is to use a pot of water to boil, and then put into the shredded potatoes to cook to 6 points, pour out of the cold water, and then drained of water, boiled shredded potato is not easy to stick to the pot.

(3) clean the pot and heat the oil, put the chili pepper and dried chili pepper into the stir fry flavor, and then the boiled potatoes poured into the shredded, seasoned salt and stir fry on high heat, and finally into the appropriate amount of white vinegar, stir fry on high heat can be out of the pot.

Leung said: what are the requirements for fried shredded potato.

(1) The shredded potatoes should be cut evenly in size, otherwise some are cooked and some are not.

(2) After cutting the shredded potatoes, make sure to remove as much starch as possible.

(3) Vinegar must be put after the shredded potato is crisp and refreshing.