Whether the fried shredded potatoes are delicious or not, the key lies in the timing of adding vinegar! This step is not done right, no wonder it is not delicious. Hello, hello everyone, I am Chef Jiang Yizhou, today is the time to share the food with you, are you ready?
Fried shredded potatoes is arguably the most common dish in the home version, and every time I go to the supermarket to buy vegetables, I will buy four or five potatoes to take home as a backup dish to eat. Potatoes are a delicacy that can be seen all year round, because its production is large and easy to store, so the price has always been about one yuan. Stir-fried shredded potatoes looks like a home-cooked dish, but it's not easy to stir-fry it.
It is precisely because there are fried shredded potatoes, such a simple dish. The test is the chef's skill! Fried shredded potatoes have vinegar slip shredded potatoes, as well as sour and spicy shredded potatoes, the kitchen Xiaobai made fried potato shreds and chefs made fried potato shreds taste really different.
If shredded potatoes are to be delicious, they must not only taste good. The key is that the color should also look good. If a plate of shredded potatoes looks slimy, the shredded potatoes that stick together are not a plate of good shredded potatoes. Presumably, when the kitchen Xiaobai first started cooking at home, he encountered the phenomenon of sticking potatoes to the pan!
If you want to fry shredded potatoes until delicious, the key step is still in the time of vinegar. Next, I will share the 3 skills of fried shredded potatoes to everyone, and after learning it, I will no longer have to worry about my fried potato shreds being unpalatable and sticky.
Friends who cook often know that if the potatoes are cut well, if they are not immediately placed in water. Then it does not take more than five minutes, and it is easy to become black with the oxygen in the air! Therefore, the chopped potatoes must remember to soak in water. Rinse the shredded potatoes two or three times with water to thoroughly wash out the starch on the surface. In this way, it is not easy to stick to the pan when it is fried again.
After the shredded potatoes are washed two or three times, most of the nutritional value is lost. At this time, we can add some white vinegar when cleaning, and adding white vinegar can prevent the loss of nutritional value of shredded potatoes. And white vinegar has no color, so that the soaked potato shreds will not have other flavors and colors and will not be contaminated.
Whether it's stir-fried shredded sour and spicy potatoes or vinegar shredded potatoes, the key step is to add aged vinegar. Stir-fry shredded potatoes, not just put vinegar once.
The first time you put vinegar: heat the wok and add cool oil, after the oil is hot, add the green pepper segments and stir-fry the aroma. At this time, spray half a spoonful of aged vinegar into it, continue to stir-fry the aged vinegar to make it fragrant. When the heat in the pan is high, add the dried shredded potatoes and stir-fry over high heat.
Second time: When the shredded potatoes are sautéed until they are about to come out of the pan, add the aged vinegar to the inside again. This step is to add aged vinegar to the potato flavor, along the edge of the pot properly drizzled on it. Stir-fry evenly and you can put it on the plate! This time, everyone learned how to fry shredded potatoes correctly, right? When sautéing shredded potatoes, you only need to add one-third of a spoonful of water. Be sure not to add too much water, too much cold water will cause the fried potatoes to stick to the pan is not crisp.
Well, that's the right sharing of fried shredded potatoes. Do you have a different approach to this? Welcome to share it with us in the comments section. We'll see you next time.