Some people think that it is unnecessary to blanch shredded potatoes, because shredded potatoes are a kind of vegetable, and there is no need to blanch at all, and the excess starch contained in shredded potatoes can also be solved by soaking, so most people think that it is completely unnecessary to blanch shredded potatoes. But in fact, shredded potatoes need to be blanched, because although shredded potatoes stick to the pot and stick to the silk, which is related to starch, if shredded potatoes are not cooked, there will be starch no matter how long they are soaked. The best way is to blanch the potatoes. The shredded potatoes after blanching are basically half-cooked. At this time, even if there is a lot of starch in the shredded potato, it can't be shown, so the shredded potato will naturally not stick to the pot when frying. Moreover, the blanched shredded potatoes will taste better and be more crisp and delicious.

So don't ignore the blanching step when making shredded potatoes in the future. In fact, blanching is very important in the process of frying shredded potatoes.

Step 1: Wash and peel the potatoes, and then cut them with a shredding tool. A bad knife will cut potatoes into different thicknesses, which will affect the taste. After the potatoes are shredded, wash them with clear water several times, and then soak them for a while to make the starch in the potatoes soak out as much as possible. Finally, boil the water in the pot, put the potatoes in the pot for one minute, then pick them up and drain them. Step 2: Drain the cool shredded potatoes, add salt, green pepper, white vinegar, white sugar, soy sauce and soy sauce, stir well, and then let stand for about 10 minute to make the shredded potatoes fully tasty.