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How can I make homemade stir-fried shredded potatoes so that they are crispy, tasty and non-stick, appetizing and go well with rice?

How to make homemade stir-fried shredded potatoes so that they are crispy and tasty, non-stick pan, appetizing and easy to serve with rice. Prepare a potato, peel it, cut two knives on the side, flatten the potato, cut it into thin slices first, and then Cut into even thin strips. Be careful not to cut the potato shreds too thin, but as thick as a matchstick. If cut too thin, it will break easily when fried. After all the potatoes are shredded, put them into a basin of cold water and add a little white vinegar to prevent the potatoes from oxidizing and turning black. Then wash it by hand to remove excess starch, control the moisture, and put it on a plate for later use. Next, cut some ingredients, remove the seeds from one green pepper and cut it into shreds.

Cut half of the green onions into diagonal slices, cut a small piece of ginger into slices, and put them in a basin. Cut the garlic into slices and cut the dried chilies into sections and set aside. When the ingredients are ready, we start cooking. Add water to the pot and bring to a boil over high heat. After the water boils, add shredded potatoes, turn them over with a spoon, blanch them for 10 seconds and take them out. Let it cool in a basin of cold water to make the shredded potatoes crispier. Add a little more cooking oil to the wok. When the oil is hot, add onions, ginger, garlic, and red dried chilies and saute until fragrant.

Speaking of fried shredded potatoes, they are still very crispy and delicious. Those that are soft and soft are not delicious and may even stick to the pan during the frying process. Many friends fry shredded potatoes like this. In order to avoid damage, some friends said that vinegar and soaking are very important. If you want fried shredded potatoes to be crispy and delicious, there is one step you must remember, which is to wash the potatoes with water several times to quickly remove the starch inside the potatoes. Without the starch, the potato shreds will naturally become crispy, not soft and non-stick to the pan.

For fried potato shreds, it is best to use yellow-centered potatoes, which are fried from the yellow color and look particularly good. White potatoes are white in color and look slightly worse. Peel and wash potatoes. Try not to use sprouted and bluish potatoes. They are toxins and taste bitter and numb, which especially affects the taste. Cut the potatoes into shreds with a knife. If you want it to be crispy, don’t be lazy. The potato shreds will be bent instead of straight, which is not good-looking. Rinse the potato shreds twice with water to remove the starch on the surface. The above is the answer to the question of how to make homemade stir-fried shredded potatoes so that they are crispy, tasty, non-stick, appetizing and go well with rice.