What kind of vinegar is used to stir-fry shredded potatoes? How to reflect its sour taste mainly comes from vinegar, but we all know that there are many kinds of vinegar, including aged vinegar, rice vinegar and white vinegar.
The color of aged vinegar is reddish brown or reddish brown, which is mainly brewed from grains such as sorghum. Strong sour taste, suitable for soup, such as Hao San soup, hot and sour soup, etc.
Rice vinegar is beige and is mainly brewed from millet, glutinous rice and sorghum. Its sour taste is lighter than that of aged vinegar, and it is mainly used for pickling pickles and making some dishes with slightly lighter colors.
White vinegar is a pure color, mainly brewed from rice. Because of its bright color, making any dishes will not change the color of the dishes, so it is widely used. In addition, white vinegar can also play a role in sterilization.
It is best to use white vinegar to make hot and sour shredded potatoes, so that the fried shredded potatoes will not turn black and the color will look better.
How to put white vinegar in shredded potato? Good white vinegar needs to be poured from the side of the pot.
The purpose of pouring vinegar into the pot is to let the temperature of the pot heat the vinegar, so as to stimulate the aroma and sour taste of the vinegar, remove the fishy smell of the vinegar, and make the dishes taste stronger, greasy and refreshing.
The scientific name of potato is potato. Potatoes contain a lot of starch, which can provide abundant calories for human body, and are rich in protein, amino acids, vitamins and minerals. Potato shreds have also won people's favor with their unique taste and diverse practices.
The method of frying shredded potatoes at home requires ingredients: white potatoes.
Accessories required: green pepper, garlic, onion, white vinegar, cooking oil, chicken essence, salt and sugar.
Start making:
Step 1: Wash and peel potatoes, cut them into filaments, then soak them in clear water to remove starch (change water once in the middle), and then drain the water for later use.
Step 2: Wash green and red peppers, remove seeds and shred. Cut garlic into foam and onion into horseshoe slices.
Step 3: Boil the water in the pot. After the water is boiled, add shredded potatoes and shredded green peppers and blanch for 20 seconds. Then take it out and quickly put it in cold water for cooling and draining.
Step 4: Heat the wok, put it in an oil-cooled sliding pan, pour out the oil after the oil is hot, and then add a little cold oil. When the oil temperature is 60% hot, stir-fry the onion slices, shredded potatoes and shredded green peppers together, then add salt and chicken essence, pour into the white vinegar onion pot, stir-fry over high fire for one minute, then add minced garlic and stir-fry for 20 seconds, and add a little sugar to refresh.
The skill of frying potato shreds is 1. The key to crisp potatoes is to highlight the word "fast" and fry quickly. If the firepower at home is small, try to stir fry quickly when the pot is hot.
2. The shredded potato should not be cut too thin. If it is too thin, blanching and frying are easy to soften.