Although potatoes are cheap, once they are made into spicy and sour shredded potatoes, they become a favorite side dish. You can almost see it on family tables, or in restaurants and hotels. Although hot and sour shredded potatoes are a common dish, it is not easy to make them well. How to keep the shredded potatoes cooked and crispy is the key. This is closely related to the selection of potatoes, the processing of potato shreds, and the control of time and heat during frying. Below I will share with you how to do it in detail. Friends who like it can quickly learn it.

Hot and sour potato shreds

1. First, we prepare two potatoes, scrape off the skins, cut them into even thin slices, then cut them into thin strips and then soak them in water to avoid oxidation and turning black. Remove the seeds from the green peppers and cut them into thin strips. Serve with potatoes.

Then scratch and wash the potatoes twice more to remove the starch on them, so that the shredded potatoes will taste more refreshing.

Break the scallions into chopped green onions, cut the ginger into diamond-shaped slices, put them in the same basin, and grab a small handful of dried chilies and set aside.

2. Next, we blanch the potato shreds and boil the water in the pot. After the water boils, pour the potatoes into the pot and blanch them quickly for 20 seconds. When the surface of the potatoes becomes translucent, pour them out and rinse them with clean water a few times. This prevents the shredded potatoes from becoming soft and the taste is not crisp enough.

3. Heat the oil in the pot. After the oil is hot, pour the green onion, ginger and dried chili into the pot and stir-fry together. After frying until fragrant, pour the shredded potatoes into the pot and stir-fry for a few times. Add 2 grams of salt and 2 grams of chicken powder. , add a little sugar to make it fresh, turn up the heat and stir-fry quickly for 20 seconds, add 5 grams of white vinegar, pour in an appropriate amount of chili oil, stir well and serve on a plate.

Technical points:

1. After cutting the shredded potatoes, place them in clean water to isolate the air to prevent oxidation and blackening; the starch on the shredded potatoes must be washed, otherwise the fried potatoes will not be crisp enough;

2. After blanching, cool it quickly to avoid softening and losing the crisp taste; the blanching time should not exceed 20 seconds;

3. Stir-fry the shredded potatoes over high heat and cook them quickly within 20 seconds.