Fried Shredded Potato Blanching and not blanching the difference includes different appearance, different preservation time, different role.

1, different appearance.

If the shredded potato blanching, the surface of the shredded potato starch will be washed away, fried out of the root will be clear, soup clear flavor. Not blanched surface will have potato starch, fried out of the sticky.

2, preservation time is different.

Blanched and fried out of the land on the crisp taste and bright color, and easy to save. Do not blanch fried shredded potatoes is best over oil, talking about now cut now fried, softer and more flavorful and more flavorful, a must for the next meal.

3, the role of different.

Blanching is to wash off the starch in the potatoes, fried vegetables when the potatoes will be crispy, it is recommended to fry vegetables. If you like to eat sour and spicy crunchy, you must Nao water, is to wash off the starch in the potatoes, fried vegetables when the potatoes will be crisp, it is recommended to fry vegetarian dishes.

Not blanched with starch fried potatoes, potatoes will meet, such potatoes are suitable for meat dishes. If you like to eat noodles, you can not Nao water, pay attention to frying with water, do not paste the pot. With starch fried potatoes, potatoes will meet, such potatoes are suitable for meat dishes. According to personal fried vegetables need to choose whether to blanch or not can be. Lard will add flavor, but it is not recommended that what practice of potatoes are put lard.