Introduction: There are tips for stir-fried shredded potatoes, pay attention to the time of adding vinegar twice, share the correct method, and make it more crisp
Our quality of life is getting better and better, as long as we are within our own ability, we want to eat what we want, but compared to so many delicious dishes, or home cooking is the most difficult to give up, such as to the restaurant to order, we always order a few common home-cooked dishes, such as braised eggplant, cabbage tofu, vinegar slip potato shreds, etc., these dishes, although particularly ordinary, but more popular than specialties, people can't get tired of eating, for a period of time do not eat will be panicked, for example, my family has to do fried potato shreds several times a week, adults and children love to eat.
When it comes to fried shredded potatoes, almost everyone can fry a plate, but it is not easy to say whether it is delicious or not, an ordinary dish can be made beautiful and delicious, which also requires skill, not as simple as casual stir-frying.
When frying shredded potatoes, it is easy to have the problem of sticking to the pan, and after frying, it is easy to have the problem that the shredded potatoes are not crisp enough and sell ugly, so how do these problems appear and how to solve them? In fact, there are tricks for stir-fried potato shreds, pay attention to the time of adding vinegar twice, you can easily make a well-defined, and very crisp fried potato shreds, good to look good.
That is to say, when frying shredded potatoes, vinegar will play a key role, not only to bring sour taste to the shredded potatoes, but also to other effects.
When frying shredded potatoes, some people do not put vinegar, some people only add vinegar once, some people put vinegar in the middle, these methods are not right, share the correct method, according to this method to fry shredded potatoes, do a better job more crisp. Let me share with you the method of fried shredded potatoes, come and see.
Steps to fry shredded potatoes:
Prepare one or two small potatoes, remember not to fry too much at a time, if the amount is more to be fried in parts, otherwise one time fried too much, potato shredded under the pan after the heat is uneven, will lead to poor taste, this is a small detail do not make a mistake.
Potato peeling washed and shredded, knife worker is not very good friends, cut a little slower, each slice is cut as thin as possible, and thick and evenly proportioned, so that you can cut out a beautiful potato shredded, if the shredding is not good enough, too coarse, irregular, will affect the quality of the dish, too coarse then the taste will be poor, with what techniques to make it is not too crisp, irregular if the taste is not good, the heat is uneven, the taste is inconsistent, the appearance is not good. In addition, the potato shreds should not be cut too finely, like hair strands are not easy to control, easy to fry. This is also a small detail to pay attention to.
Shredded potatoes cut well put in the pot, filled with water after grabbing a few times with your hands, will become cloudy to fish out the shredded potatoes, pour the water out, and then add water to grab a few times, generally two or three times the water will become clear, the shredded potatoes look very refreshing, without starch potato shreds after the pot is not easy to stick to the pot, it is not easy to paste the pot.
Remove the shredded potatoes from the water and prepare minced garlic, green onions, dried chili pepper segments, and green pepper shreds, all of which are a little bit.
After the frying pan is heated, add cooking oil, when the oil temperature is 50% hot, put in minced garlic, dried pepper, green pepper shreds to fry incense, then add the first vinegar, vinegar can use rice vinegar, you can use aged vinegar, rice vinegar will not change the color of shredded potatoes, aged vinegar has an impact on color, but vinegar flavor is stronger, according to their own needs to choose. There are also friends who are not very jealous, and every time you put vinegar, you can put less vinegar, but it is not good not to put it at all.
The vinegar aroma is stimulated. Then immediately pour in the shredded potatoes and stir-fry, stir-fry until the shredded potatoes are slightly shredded, put a little salt, chicken essence and stir-fry, and then pour a little vinegar on the side of the pan to quickly stir-fry.
Finally sprinkle a little green onion and stir-fry out of the pan. In this way, the shredded potatoes are fried, and the bite is crisp and delicious, very rice.
Stir-fry shredded potatoes pay attention to the time to put vinegar twice:
The first time is before the shredded potatoes are put into the pot, and the second time is when the shredded potatoes are about to come out of the pot. Also pay attention to the second time when you put vinegar, you should pour it along the edge of the pot, rather than pouring it directly on the shredded potatoes, because the firepower is limited at home, pouring in from the side of the pot, and frying the shredded potatoes is more fragrant and delicious.
In addition, the fried potato shreds must be fast and short, if the low heat is slowly fried, the potato shreds will not be crisp enough.
Have you learned all? Fried potato shreds have a trick, can not be casually fried, according to the above methods to do, you can also return to do crisp and delicious, may wish to try? Sharing is here, like me, please pay attention to me.