Potato shreds

Method 1 of vinegar-coated potato shreds

Method:

1. Cut the potatoes into shreds and soak them half in cold water. After an hour, drain the water and cut the green onions into sections.

2. Heat up two tablespoons of oil in a pot. Add a handful of Sichuan peppercorns and fry until the surface starts to turn black, then take out the Sichuan peppercorns..

3. Add 3 or 4 dried red chili peppers, and then pour the drained potato shreds in. Be quick, otherwise the dried chili peppers will turn black.

4. Turn a few times. Add the shredded potatoes, add some vinegar, add some salt, continue to stir-fry, when the shredded potatoes are almost cooked, add green onion and chicken essence, mix well and serve.

Key points:

1. The shredded potatoes should be cut into thin and even pieces. If you can’t cut them well, you can go to a Chinese restaurant to train for half a month during the holidays

2. The shredded potatoes should be soaked in cold water for a period of time before they are fried and crispy

3. The oil must be hot when frying shredded potatoes, and the vinegar must be put in early

Method two for frying shredded potatoes in vinegar:

1. Wash the potatoes first and peel them. , cut into shreds, then put the shredded potatoes into clean water to wash away the potato pulp, and put them into a plate for later use;

2. Then, put a little peanut oil into the wok and wait until the oil temperature rises. , add chopped green onions and sauté until fragrant, add washed shredded potatoes and stir-fry, add a little sour vinegar into the pot, and keep a certain amount of moisture in the pot. After the shredded potatoes change color (80% ripe), add salt and MSG Wait for the seasonings to come out of the pot and put on the plate.

3. If you like sweet and sour, you can season it with sweet and sour;

4. If you like hot and sour food, you can season it with red oil (chili oil), vinegar, etc.

The key to making this dish is:

1. The potato pulp must be washed with clean water to prevent the possibility of sticking to the pan during preparation;

2. When adding the shredded potatoes for frying, you must add sour vinegar and keep a little moisture in the pot to prevent the shredded potatoes from being scorched;

3. Add salt for seasoning when taking out the pot. Prevent the potato shreds from losing their moisture and causing the dish to taste bad (not crisp enough). If you still want to do better, you can also drizzle some peanut oil, sesame oil and other oils before serving, and garnish the dishes with some green and red pepper shreds, carrot shreds, fungus shreds, chopped green onions, coriander, etc. Foods with different colors such as red cherries can increase the color, flavor and shape of dishes.

Soy pot noodles Soy pot noodles

Ingredients

150 grams of ramen, 120 grams of lean meat, 1 tomato, 2 cabbage, 2 green onions

Seasoning

1 tablespoon soy sauce, half a teaspoon salt, a little pepper, 4 cups water

Method

1. Lean meat Slice, mix with a little starch and mix well. Wash and slice the tomatoes, wash and cut the cabbage into small sections, and cut the green onions into small sections.

2. Use 2 tablespoons of oil to sauté the onion segments, then add the meat slices and tomatoes and stir-fry briefly, then add 4 cups of water and bring to a boil, and add other seasonings.

3. Boil another pot of water to cook the noodles, then take them out, put them into a pot with ingredients and cook again. Finally, add the cabbage, bring to a boil, then turn off the heat and serve.

Important Tips

1. The noodles must be cooked separately first, so that the flour on the surface can be scalded first to keep the soup fresh. If they are all cooked in one pot, the soup will be mushy.

2. Since the noodles are soaked in the soup, it is best to eat them as soon as possible after cooking. Otherwise, the noodles should be taken out to prevent the soup from being sucked dry.