Make sour and spicy shredded potatoes, what vinegar? When to put vinegar? Learn the skill, the roots are clear, sour, spicy and crisp
Hello everyone, thanks for reading the article I shared, today I want to say to you: 'Make sour and spicy shredded potatoes, what kind of vinegar?' When to put vinegar? Learn the skill, the roots are clear, the sour and spicy is crisp and refreshing!'
Potatoes are one of the most common ingredients, nutritious, inexpensive, available all year round, and most people prepare some at home, whether it's stir-fried or stewed, or crispy or soft noodles, all very tasty.
Fried shredded potatoes is the most common practice, whether it is sour and spicy shredded potatoes or vinegar slip potato shreds, are very good under the meal, crisp and delicious, the size of the feast is indispensable to it, eat big fish and meat when a bite, especially greasy. However, it is not simple to do, many people are not fried well, either sticky pan or not crisp, or not into the taste.
Potatoes contain a lot of starch, if not handled well, the natural pot will stick to the pan, the heat is not right, the taste is naturally not crisp.
From an ordinary dish of fried shredded potatoes, you can see how well a person's cooking skills are. A well-fried shredded potato, to be clearly rooted, sour, spicy and crisp, you need to master some skills.
No matter how the potato shreds are fried, there is one spice, that is, vinegar, so which vinegar is used? When to put vinegar? These 2 points are the key, as long as you master the correct method to ensure that the shredded potatoes are as delicious as those fried in the restaurant. Today I will share with you the method of fried potato shreds by the head chef, and friends who like to eat it will learn to learn it quickly.
Uncle Da, the head chef of the restaurant, said that as long as you remember 3 skills, you can make the potatoes non-stick, clear roots, sour and spicy crisp.
【Sour and spicy shredded potatoes】
Prepare yellow potatoes, green onions, garlic, dried chili peppers, green and red peppers, salt, white vinegar and chicken essence.
【Directions】
The first step, fried shredded potatoes is best to use yellow potatoes, the color is good, the taste is more crisp. Wash the potatoes, peel them, and cut them into shredded potatoes with a knife. Many people are used to rubbing shredded potatoes with a rub, which is wrong, and the shredded potatoes in the restaurant taste good, that is, they are cut out.
The second step, the potato shredded into the water, add a spoonful of white vinegar, stir well and soak for 10 minutes, so that you can soak off the excess starch, but also to prevent the potato shredded from being oxidized black, the color is brighter. Soak the shredded potatoes and rinse well, peel and slice the green onion, peel the garlic and slice it, cut the dried chili pepper into sections, and shred the green and red chili peppers.
Step 3: Heat the oil in the pan, add slices of green onion, garlic and dried chili peppers, stir-fry over low heat to create the aroma, and pour in more white vinegar.
Step 4, when the oil and vinegar bubble, pour in the shredded potatoes, stir-fry on high heat, quickly stir-fry for 1 minute, when the shredded potatoes are slightly soft, some transparent, add salt, chicken essence to taste, add green and red pepper shreds, stir-fry until the heat is broken.
【Tips for sautéing shredded potatoes】
1, although the fried potato shreds are simple, but the skill is also very important, the potato shreds to be cut, can not be rubbed, the taste is very different. Shredded potatoes should be soaked in white vinegar water, which will not stick to the pan and will have a more crisp and refreshing taste.
2. What kind of vinegar to put? When to put vinegar? If you want the color of the shredded potatoes to be bright, be sure to use white vinegar, first put the vinegar and then add the shredded potatoes. Don't worry about the fryer, the oil temperature is still very low when stir-frying on low heat, and after the oil temperature rises, you can directly pour in the shredded potatoes.
3, eat sour and spicy shredded potatoes in the restaurant, feel the taste is very oily, because there is more oil, which is also a skill of fried potato shreds. The oily potato shreds cook quickly, the taste is more crisp and refreshing, and the mouth is moist.
4, before the potato shreds are cooked, you must not blanch the water, the taste is not crisp after boiling. The shredded potatoes are relatively thin and easy to fry, so there is no need to do this step. The stir-frying time is also very critical, 1 minute is enough, and the potato shreds will become soft after a long time.
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