Sour and spicy shredded potatoes is a home-cooked dish, sour and spicy appetizers, not tired of eating, many people like to order a plate of sour and spicy potato shreds to match when they go to the restaurant to eat, but the sour and spicy potato shreds they make at home, always feel that there is no delicious fried in the restaurant, to be not too sour, or not fragrant enough.
A seemingly simple fried potato shredded, but also need some cooking skills, not shredded potatoes in the pot casually fried on it, the time and frequency of vinegar is the key to this dish, potatoes in the pot before the vinegar or after the pot after the vinegar? In fact, the practice of putting vinegar again is not right, and the chef of the restaurant will often use some small techniques to achieve this good taste, and the specific methods are shared with everyone.
Ingredients: 2 potatoes, 1/2 green pepper, 3 cloves of green onion and garlic, 4 dried chili peppers, white vinegar, salt and chicken essence.
Step 1: wash the potatoes and peel them, use a wire wiper to rub the potatoes into fine wires, if you cut them, cut them into the same thickness as the matchstick, too fine if it is easy to stick, too thick, not easy to fry and not into the taste, green peppers after cleaning into shreds, green onions cut into strips, garlic peeled and chopped for later.
Step 2: Cut the shredded potatoes immediately into a basin filled with an appropriate amount of water, wash off the starch on the surface of the shredded potatoes, change the water to clean the shredded potatoes again, and the shredded potatoes should be cleaned with water at least twice. The washed shredded potatoes will be more refreshing and non-sticky.
Step 3: Add the right amount of oil to the frying pan, the oil temperature is 60% hot, the green onion, half of the minced garlic and dried peppers are fried, directly in the oil pot to add 1 spoonful of white vinegar, this step can be fully cooked with high temperature to cook the aroma of vinegar, is not less step.
Step 4: After adding white vinegar to the pot, immediately pour the shredded potatoes into the pot, so that the oil in the pot will not crackle and fry, add the right amount of salt and chicken essence to taste, stir-fry for 30 seconds on high heat, add vinegar a second time, 2 spoons of balsamic vinegar along the edge of the pot into the pot, continue to stir-fry for a while.
Step 5: Add the chopped green pepper shreds and the remaining minced garlic to the wok, stir-fry on high heat for 10 seconds, then you can put it on the plate, and a plate of crisp and refreshing potato shreds will be ready.
1, potatoes choose crisp potatoes is better, that is, the surface is relatively smooth, there is no black spots, the color is white, the water content is higher, and the fried potatoes are more crisp.
2, after the potatoes are cut into strips, it is best to have more water than a few times, until the water to clean the potatoes is the best water.
3, the first time to put vinegar with white vinegar, cook the aroma of vinegar, the second time along the side of the pot drizzled with balsamic vinegar, increase the sourness, you can also use white vinegar, make the potato shredded color is lighter, more sour.
4, the spicy taste of shredded potatoes is brought out by dried peppers, and dried peppers should be selected from the spicy ones. #City Foodie Challenge # #夏天来了 #
Limited cooking skills, more advice, eat fun, see you tomorrow.
I am a foraging record of the city, and I have been fighting with the world for many years, and I am still glorious and full of interest! Like to focus on eating, drinking and having fun in the city, updating recipes and food anecdotes every day, paying attention to me, enjoying food without getting lost.