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In many home-cooked dishes, sour and spicy potato shreds can be said to be the "public lover" on the table, can't remember what to eat when a plate, no appetite to come to a plate, daily drinking to a plate, it can be said that it is indispensable to its figure.
It is such a common dish, and it still requires a certain skill to make it fragrant and crisp, sour but not astringent, spicy but not dry. The most important point in this is the timing of the vinegar, whether it is put before the pan, or during the cooking process, or before the frying? Many people are mistaken, and it is not fragrant or crispy.
1. First of all, we prepare a potato, preferably a new potato with a high water content, this potato shredded crispy base. Peel the outer skin clean and wash away dust and impurities.
2. Then cut into uniform thin slices first, keep the knife and the board at 90 degrees when cutting, and try to ensure that the thickness of the potato chips is consistent.
Put the potato chips into a row, trim the edges, cut into even filaments, and the length of the potato shreds is the same, so as to ensure that the raw and cooked after the pot is consistent.
3. Wash the cut potato shreds several times with water, wash the starch on it thoroughly, and wash until the water is very clear, so that even if it is not blanched, it is still crisp and non-sticky. After washing, soak in clean water to prevent oxidation from turning black.
4. Wash and cut the green peppers into fine strips; cut the ginger into diamond-shaped slices, cut the shallots into sections, and then grab the appropriate amount of dried pepper segments and peppercorns for later.
5. After the ingredients are ready, we start cooking: burn the oil in the pot, pour out the hot oil after fully sliding the pan, and add the cool oil, this step is mainly to prevent sticking to the pan. When the oil temperature is 50% hot, pour in the onion ginger, dried chili pepper and peppercorns, and then pour in a little white vinegar, open a small heat to incense, this step is mainly to extract the sauce aroma, evaporate the sour taste.
6. Then add the green pepper shreds and stir-fry a few times, pour in the drained shredded potatoes, stir-fry for 20 seconds, the family stove will take about 50 seconds.
7. Add 2 grams of salt, a little sugar to freshen, chicken essence 2 grams, continue to stir-fry for 10 seconds, potato shreds into the flavor and then pour in 10 grams of white vinegar, this time put vinegar is to highlight the sour taste, cook out of the pot immediately after the aroma.
Well, this crisp and delicious shredded sour and spicy potato is ready, master the timing of putting vinegar twice, and the shredded potatoes are fragrant and crispy.
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