No wonder the sour and spicy potato shreds in the restaurant are so delicious, the chef teaches you a trick, sour and crisp and refreshing and under the rice. Although sour and spicy potato shredded is an ordinary home cooking, but it is not easy to do a good job, how to keep the potato shredded and crisp is the key, the grasp of the time and heat when frying also has a very close relationship, today I will share with you how to make sour and spicy potato shreds at home, made to taste sour, spicy and spicy crisp, the taste is very delicious, master the skills can also be as delicious as the hotel chef, the methods and know-how all tell you, let's take a look at the production method with me.
Ingredients to prepare:
Potatoes, green and red peppers, white vinegar, cooking oil, peppercorns, dried chili pepper segments, salt, sugar, monosodium glutamate
Here's how:
1. Prepare two peeled and washed potatoes, and then cut the potatoes into thin slices, when cutting potatoes, first cut two knives on one side, and then put the cut side of the potatoes on the board, so that the bottom of the potatoes is flat, and when it is cut, it will be good to cut, and then all cut into thin and uniform slices, and then cut into strips evenly after the potatoes are sliced, prepare a basin of cold water in advance, and soak the cut potato shreds in water, which can prevent the potatoes from oxidating and discoloration, and also soak the starch in the potatoes.
2. Prepare two green and red peppers, remove the seeds from the peppers, and then cut all the peppers into strips.
3. After soaking the potato shreds for a few minutes, rinse off the excess starch inside, boil the water in the pot, then pour the shredded potatoes into the pot to blanch the water, add some vinegar to it, so that the taste of the shredded potatoes will be more crisp and refreshing, cook for about 20 seconds, and then fish the shredded potatoes into the cool water basin to cool, and then control the dry water for later.
4. Pour oil into the pot, when the oil is slightly hot, put in a small handful of peppercorns, fry out the aroma and hemp flavor of the peppercorns, add some dried pepper segments, fry out the spicy flavor inside, then add the potato shreds that control the dry water into it, stir-fry evenly with high heat, fry for about 30 seconds, then add the cut green and red pepper shreds to stir-fry, and then add white vinegar to stir-fry a few times, so that the fried potato shreds will taste more crisp, add a spoonful of salt to taste, add a small spoonful of white sugar to freshen, stir-fry evenly and then turn off the heat, Add a spoonful of MSG and stir-fry well before cooking.
5. Let's do this sour and spicy potato shredded, from the potato shredded into the pot stir-fry, and then out of the pot, a total of 1 minute of time, so that the fried potato shredded taste sour, crisp, spicy, taste sour and crisp and refreshing, and the restaurant chef fried as delicious, like friends hurry up to try it.