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Is it delicious to fry shredded potatoes directly? Or boiled water is delicious?
Potatoes are rich in practices and varied in tastes. Making them into home-cooked dishes, such as sour potatoes, stir-fried potato chips, fried potato shreds and hot and sour potato shreds, is simple and delicious. However, there are some small stresses on making potatoes, and many people make potatoes that are not very delicious. Speaking of making potatoes, what is the most distressing thing? Potatoes will stick to the pot. If you don't pay attention, you will fry a plate of black potatoes. Therefore, many people water the potatoes in advance, so that there is water on the potatoes, so it is not easy to stick to the pot, but the taste of the potatoes is not so delicious. Let me tell you, is it blanching or direct frying? None of them are right. That's the right thing to do.

When frying shredded potatoes, blanching and direct frying are both wrong. To teach you the most correct way, it is crispy and tasty. When frying shredded potatoes, we need to cut the potatoes into filaments with a size of 0.25cm, put them in a basin filled with water, add a proper amount of white vinegar, and fully grasp them by hand, so as to dissolve the potato starch on the surface, thus making the fried shredded potatoes more crisp and refreshing to eat. If boiled, it can shorten the time for frying shredded potatoes, but it will affect the taste of this dish. In addition, it is definitely not possible to fry directly in the pot. Therefore, these two methods are wrong. Instead, put shredded potatoes in white vinegar water and knead for a while, and filter the water before frying in the pot.

Wash a millet pepper and cut into pieces, chopped green onion, which are all necessary ingredients for frying shredded potatoes. Adding these ingredients can not only increase the taste of shredded potatoes, but also make the whole dish look delicious. When the pot is hot, add cooking oil to it, and then add the shredded potatoes until the oil temperature is about 60%. Stir-fry until the surface is 5% ripe, and add light soy sauce, cooking wine, salt seasoning and stir-fry over high fire. That is, add some white vinegar to stir fry, so that the shredded potatoes will not soften when frying, and many people will often miss this step, resulting in the final fried shredded potatoes not being crispy and tasty.

Finally, stir-fry the millet pepper in the pot, and don't hurry out of the pot after it is cooked. In order to prevent the fried shredded potatoes from sticking to the pot, add an appropriate amount of white vinegar before cooking, stir-fry evenly over high fire, put it into a plate, sprinkle a little chopped green onion on its surface and eat it. The fried shredded potatoes and rice are very delicious. Friends you like can try it.

When frying shredded potatoes, don't blanch and fry them directly. Both of them are wrong. The correct way is to soak shredded potatoes in white vinegar water, and then stir fry them in the pan. In addition, you need to keep in mind these two points. The first point is that when frying shredded potatoes, you need to add white vinegar to dissolve the potato starch on its surface. The second point is that before cooking, you need to add appropriate amount of white vinegar to prevent shredded potatoes from sticking to the pan. I hope that in the process of frying potato shreds in the future, according to my practice, we can ensure that the fried potato shreds are crispy and delicious.