Introduction: Stir-fried shredded potatoes, remember the "two tips", after frying, crisp and fragrant, teach you the correct method
After autumn, green leafy vegetables become less and less, and root ingredients become more and more numerous, usually to buy vegetables can consider buying more such ingredients, such as potatoes, yams, radish, taro, etc., are seasonal dishes, eating seasonal food is more beneficial to the body. Potatoes many people love to eat, very popular, can make a variety of cuisine, whether it is stir-fried vegetables or made into snacks are delicious and delicious, of which fried potato shreds are the most common, many families will do to eat, a very good next meal.
Fried potato shreds can be fried crisp can be fried soft, and most people more recognize the crisp taste, made so more delicious, but want to make such a taste, but also need to master a little trick, otherwise it is easy to fry is not delicious.
What to do about it? I think it is very important to deal with two aspects, one is the treatment of shredded potatoes, and the other is the time to put vinegar, only if these two aspects are handled properly, can we make a very crisp and delicious fried potato shredded. And want to do these two aspects, fry shredded potatoes, remember the "two tips", fried after crisp and fragrant, teach you the right way.
Let me share with you the specific method of fried shredded potatoes, as well as two tips, do it according to this method, back can be done, take a look at it.
Steps to fry shredded potatoes:
Prepare one or two potatoes, do not fry too much at a time, otherwise the potato shreds into the pot too much, easy to be unevenly heated, fried is not delicious, if you need to fry too much at once, you can be divided into two or three times to fry, at home fried potato shreds need to pay attention to this.
Peel and wash the potatoes, cut into thick and even shredded potatoes, first cut out the thin skin can cut out the fine shreds, you can practice more and cut the better, cut better than the scrub.
After the shredded potatoes are cut into the basin, add water to wash them a few times, fish out the shredded potatoes and pour out the washed water, and then add water again to wash again.
Then add water to soak for a while, cut some accessories when soaking, of which garlic is essential, and other shallots, dried peppers, green peppers, etc. are prepared according to your preferences.
Pay attention to the processing of shredded potatoes, do not boil water, some friends think that blanching water can fry more crisp potato shreds, but the result is not so, want to fry potato shreds, when handling shredded potatoes, just clean the starch, so that the shredded potatoes remain in a fresh state, so that the fried potato shreds will not be sticky, but also can be fried crispy taste.
After the accessories are ready, fish out the shredded potatoes and rinse them again with running water, shake the water a few times to avoid a large amount of water hidden in the shredded potatoes.
Heat the wok, add cooking oil to the pan, when the oil temperature is 50% or 60% hot, pour the garlic, dried peppers, green peppers into the pot and fry the aroma.
Then pour the waterless potato shreds into the pot to quickly stir-fry, mix evenly, pour vinegar into the pot, (want to keep the original color can use white vinegar, rice vinegar, want to taste more fragrant can use chen vinegar, it is not recommended to use balsamic vinegar, it is suitable for mixing cold vegetables, fried if the vinegar taste is too easy to volatilize off, fried delicious unpleasant. ）
Stir-fry until the shredded potatoes are slightly beaten, then stir-fry with shallots, salt and chicken essence.
After frying evenly, you can come out of the pot, in the process of frying has been kept on high heat, rapid frying, the shorter the time, the better, after frying is crisp and fragrant.
The sautéed shredded potatoes are done, remember two tips:
The first tip, the potato shreds do not blanch, but to use water to wash and soak the starch on the surface of the potato shreds to remove clean, if not treated clean, the potato shreds will be sticky after preheating, the taste will not be crisp. If you blanch the water, it is easy to blanch the potato shreds, and then fry it in the pot to have a crisp taste.
The second tip, the time to put vinegar on the potato shreds can not be too late, the potato shreds will become harder after encountering vinegar, forming a crispy taste, so when the potato shreds into the pot to add vinegar, must not add vinegar last. In addition, if you want to be more refreshing, you can also pour some vinegar into it when you finally come out of the pot, and friends who like it can do this.
Fried shredded potatoes is very simple, remember the above two tips on it, do you understand? There is a chance to try this and make sure it happens. Sharing is here, like me, please pay attention to me.