"Delicious but home cooking", although people's living conditions are good now, big fish and big meat have been particularly common on the people's table, but these big fish and big meat often eat inevitably or will be tired, eat not tired is always those classic home cooking.
Shredded potatoes is a classic home-cooked dish, although it is a very ordinary dish, it is deeply loved by many people, and it is a home-cooked dish that many people have not eaten from snacks to large. Everyone can make fried shredded potatoes, but there are very few that can be done. Many friends at home fried potato shreds are either black in color, or noodles in texture, not crisp enough to eat, not tasteful, sticky.
Seemingly simple fried potato shreds, in fact, a special test of a person's cooking skills, a successful fried potato shreds should be crisp, delicious, selling top ten. So how can you fry such shredded potatoes? A very key point is the "time to put vinegar", whether it is fried sour and spicy potato shreds, vinegar slip potato shreds or pepper potato shreds, it is indispensable to use vinegar, and the time to put vinegar is very critical.
The following Xiaobian will share the specific method of fried potato shreds and the time to put vinegar for everyone, do it right, you can also make delicious fried potato shreds.
After the potato shreds are cut, everyone knows to rinse off the excess starch on the surface with water, but many people ignore soaking in water, and adding white vinegar to the water. Soaking the shredded potatoes with white vinegar water can not only prevent the shredded potatoes from touching the air and causing oxidation and blackening; it can also make the fried shredded potatoes more crisp and delicious.
Many friends make fried shredded potatoes at home, often ignoring the step of boiling water, resulting in the fried potato shreds not having a crisp taste, and uneven heating, and the fried potato shreds are not consistent. In fact, blanching water is a very important step, not only can make the potato shredded raw and cooked consistently, add a little white vinegar when boiling water, but also make the color of the shredded potatoes more white, and the fried potato shreds taste better and sell better.
The time of blanching the potato shreds must be mastered, the water is boiled under the pot, and then boiled for 10 seconds after opening the pot again, remember not to cook for too long; the blanched potato shreds are fished out and the water is dried.
Heat the pan with cold oil, heat the oil and then add green onions, garlic slices and peppers to stir-fry, and then add white vinegar or rice vinegar, this time adding vinegar is easy to fry, so be careful, this is also a small editor and a five-star chef learned the skill. After the vinegar flavor is cooked, the shredded potatoes are added, which can not only make the color of the shredded potatoes look better, but also make it remain crisp for a long time, and it is not easy to be fried "noodles".
After the blanched potato shreds are cooked, about 10 seconds can be fried for about 10 seconds to break the raw, stir-fry until the salt is added to the seasoning, and then add a little white vinegar or rice vinegar, continue to fry for ten seconds, stir-fry the salt evenly, stir-fry the vinegar aroma after turning off the heat out of the pot; the vinegar added before the pot is easy to be volatilized, and then add a little vinegar when it comes out of the pot, which can increase the sourness and crispness of this dish, and eat more appetizing.
Seemingly simple fried potato shreds, the original hidden so many doorways, have you learned? Try this next time you fry shredded potatoes!
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