When winter comes, people eat meat much more frequently than at other times. Every time they come home from work, they smell waves of meat everywhere as soon as they go downstairs, including fried meat and stewed meat. The smell is tangy, and the people who smell it drool. I believe your family often eats meat in winter, right? Eating meat really relieves cravings, but while enjoying it, we should also pay attention to the collocation of meat and vegetables. It is best to cook more greasy dishes, and it is recommended to make hot and sour shredded potatoes, which is a never-ending meal.
When it comes to hot and sour shredded potatoes, many people may vomit. What's so bad that such a simple dish needs to be specifically mentioned? What I want to say is, although this dish is simple, in fact, if you want to do it well, you can't do it without mastering some tricks, otherwise it will be easy to fail.
Whether a dish is delicious or not depends on its color, smell and taste. As long as it doesn't conform to one thing, it's not delicious. Have you done it all?
The other day, I took my children out to play. I didn't eat before going out, so I didn't want to delay time on the way. So I casually went into a small restaurant and ordered two dishes, one of which was shredded potatoes with hot and sour taste. After the proprietress served it, she found that the selling price of shredded potatoes was different, and her appetite was greatly reduced. Fortunately, it tasted ok, otherwise this dish of shredded potatoes with hot and sour taste was white.
Many people may be even less particular about cooking at home. What they cut and eat, even shredded potatoes are sticky and tasteless. If you do this every day without any improvement, is it boring? Let's learn the right way. Share the tips of hot and sour potato shreds, and master 2 points. Potato shreds are hot and sour and crisp, and you can't get tired of eating them every day!
Let's take a look at the specific method:
Prepare a few slightly longer potatoes, so that you can cut out longer shredded potatoes and fry them more beautifully. If the potatoes are too small, it's better to keep them sliced or diced. It's important to pay more attention to the details when cooking.
Peel and wash, cut into thin slices first, and then cut into filaments. As long as the slices are cut, shredding will be simple. If you are not skilled, you can take your time. Don't worry, don't cut too thick. Of course, it's not good to be super thin. The kitchen stove at home is so powerful that it will easily fall off if you can't fry it quickly.
You don't have to rinse it with water from the water pipe, but you have to wash it several times. After there is no starch visible to the naked eye, soak it in clear water for a while.
Add a spoonful of white vinegar or light rice vinegar when soaking shredded potatoes, stir and soak for a few minutes. Some people may choose to blanch. If you can master the blanching time, you can blanch the shredded potatoes. If you can't, you'd better use blisters.
when soaking, prepare the ingredients. Generally, garlic and dried peppers can be prepared, and a little shredded green and red peppers can be used to match colors. Everything is ready, and the shredded potatoes are taken out to control the water.
when the wok is heated, it must be heated before adding oil, and the amount of oil should be more. Some people make hot and sour shredded potatoes that are not fragrant and shiny, because there is too little oil.
after the oil is heated, add the minced garlic and dried chili, and it will burst into fragrance. When the oil temperature is 7% to 8% hot, pour in shredded potatoes, stir fry quickly and evenly, then pour in vinegar, depending on your preference.
stir-fry a few times, the shredded potatoes are not so straight. Add salt, sugar and chicken essence to stir-fry. When turning off the heat, add a little oil and stir-fry for a few times. If you want a stronger sour taste, you can add vinegar once before taking out the pot. If you don't like it too sour, don't add it.
Let's take a look at the trick:
To make hot and sour shredded potatoes, it is most taboo to cut them and fry them directly, but to do one more step. This step is to soak them in vinegar for a while after cleaning, so that the processed shredded potatoes will be more tough and crisp when fried, and soaking can remove the untreated starch, so that the fried potatoes will be more refreshing and non-sticky.
There is also a need to add vinegar to fried potato shreds. Remember to pour vinegar on the side of the pot and use the temperature of the pot surface to stimulate the vinegar flavor, instead of pouring a spoonful into it.
stir-fry shredded potatoes with a big fire, not a small fire.
try not to add water to the fried potato shreds, which will make them taste better.