Materials required for hot and sour potato shreds: 2 potatoes, proper amount of oil and salt, onion 1 segment, 2 slices of ginger, 2 cloves of garlic, dried pepper 10, pepper 10, and 2 tablespoons of rice vinegar.
Practice steps:
1. Peel the potatoes and wash them. Cut the potatoes into two pieces along the length, and then put the cut side flat on the chopping board, so that the potatoes will not slip when cut. Cut them into slices first, and then cut them into shreds, with the thickness of the shreds being uniform, so that the maturity can be maintained after frying.
2. Soak the shredded potatoes in clear water, wash off the starch, take them out, and wash them again, so that the shredded potatoes will not be black and sticky when frying.
3. Cut off the ends of the dried pepper, without seeds, and then cut it into sections, chopped green onion, minced ginger and minced garlic.
4. Heat the pot with oil, add pepper, fry the pepper with low fire until it is slightly burnt, remove the pepper, add chopped green onion and Jiang Mo, and saute the dried pepper.
5. Add shredded potatoes and stir-fry over high fire, then pour in 1 spoon vinegar and stir-fry until shredded potatoes are ripe (if it is too dry when frying, you can pour less water at the same time).
6. Add salt, pour in 1 spoon vinegar, stir-fry quickly and evenly, add minced garlic and stir-fry evenly, turn off the heat, take out and plate.
Materials required for burning mushrooms with potato chips: 2 potatoes, 250g of mushrooms, 2 peppers, proper amount of oil and salt, onion 1 segment, 2 slices of ginger, 2 cloves of garlic, soy sauce 1 tablespoon, starch 1 2 tablespoons, sugar1teaspoon,
Practice steps:
1. Peel potatoes and wash them. Cut them evenly into pieces with the thickness of two coins. If they are too thin, they will break easily when fired.
2. Remove the roots of the mushrooms, cut them in half, and cut the larger ones into 4 pieces.
3. Slice the pepper, cut the onion into chopped green onion, mince the ginger and slice the garlic.
4. Add half a bowl of water to the bowl, then add soy sauce, salt, sugar and starch and mix well to make juice.
5. Add water to the pot to boil, add mushrooms and blanch until soft, and take out and control the water.
6. Add oil to the pan and heat it to 70-80%. Add potato chips and fry them until they are golden in appearance and have a hard shell. Take out and control the oil for later use.
7. Leave a little oil in the pan, add onion, ginger and garlic and stir fry until fragrant, and add mushrooms and stir fry evenly.
8. Add the fried potato chips, stir well, add the pepper chips, pour in the prepared juice, heat over high fire until the soup is thick, turn off the fire and serve.
Materials required for cold shredded potatoes: 2 potatoes, 2 peppers, 7-8 dried peppers, proper amount of oil and salt, sesame oil 1 spoon, 2 cloves of garlic, rice vinegar 1 spoon,
Practice steps:
1. Peel and wash the potatoes, remove the stalks and seeds from the peppers, cut into shreds, cut the dried peppers in half, and don't want the pepper seeds.
2. Slice the potatoes first, then cut them into wires with uniform thickness. The shredded potatoes mixed with them are thinner than those cut with fried potatoes, and cooked faster when blanched. After the shredded potatoes are cut, wash them twice in clear water, wash off the starch on their surfaces, and then soak them in clear water for ten minutes, so that the color of the shredded potatoes will not be oxidized to black, and the shredded potatoes will not be sticky when blanched.
3. Boil the pot with water, add shredded potatoes, blanch them until they are dry, and take them out.
4. Put the blanched potato shreds in cold water and cool them, then take them out and control the water for later use. After blanching, put them in cold water and cool them, which can make them more crisp and tender.
5. Heat the pot with oil, add pepper and fry it with low fire to make pepper oil, fry it with low fire to make it slightly burnt, remove the pepper, and turn off the fire.
6. Lower the oil temperature slightly, add the dried peppers and fry them, and master the oil temperature. Don't fry them.
7. Put shredded potatoes and shredded peppers in a pot, add fried oil, sesame oil, salt, rice vinegar and minced garlic, mix them evenly with chopsticks, and serve out and put them on a plate.