The old nanny at home taught me 3 tips for frying shredded potatoes, potatoes do not lump non-stick pan, do you not learn? Dear good friends, hello everyone, I am Chef Jiang Yizhou, today is the time to share the food with you, are you ready?
Because my grandparents are old, my wife and I are too busy at work, so I invited an old nanny, the old nanny knows that I am a chef, so just came these days, she has been communicating with me about cooking, today, she taught me three tips for frying shredded potatoes, I made fried potato shreds according to her method, sure non-stick pan does not lump, really quite magical, well, nonsense not to say, the next step, the old nanny taught me three tips for fried potato shreds, as well as the correct steps of sour and spicy shredded potatoes, all shared with everyone.
The old nanny told me that to make fried potato shreds, you must use yellow-skinned potatoes, because we are in the market, you can see the potatoes. Nothing more than yellow skin and white skin, yellow skin contains more starch, after a little cleaning, the taste of the stir-fried is more crisp and tender than the white skin. The white skin contains less starch, more suitable for some stews, so that the stew is not easy to stick to the pan when the juice is finally collected, which everyone must remember.
The old nanny also told me that after peeling and shredding potatoes, they must be placed in water, washed more than three times, and washed off the starch in them, which is the key to making fried potato shreds, non-stick pans, and not lumping, many friends have ignored this step, or only washed the potato shreds simply, so that the starch cannot be washed off at all, which everyone should remember.
Shredded potatoes, whether you are doing vinegar slip, or sour and spicy need to put vinegar, and the timing of putting vinegar is very important, the timing is not right, no matter how good the shredded potatoes are fried is not delicious, we fry shredded potatoes at home should put shredded potatoes, and the timing of putting vinegar should be the highest temperature in the pot, that is, after the shredded potatoes are blanched, the head of the ingredients is fried, and after frying, the aged vinegar is immediately sprinkled to the edge of the pot, so that the shredded potatoes will be delicious and rich. Next, the correct operation steps of sour and spicy potato shreds will be shared with you.
1, the yellow skin potatoes two, peeled, cut into shredded potatoes, and then put in water, washed more than three times, washed off the starch, and then placed in the basket to control the water for later, and then cut a little green and red pepper shreds, as well as green onion ginger garlic dried pepper segments, and then we start to make it on fire.
2, first boil water, the potato shredded under the pot for 15 seconds, immediately fished out, and then the net pot added a little bottom oil, the head of the stir-fry, immediately down to the chen vinegar small half spoon, let the chen vinegar volatilize to produce vinegar flavor, and then add the appropriate amount of chicken essence, monosodium glutamate, fine salt seasoning, and then potato shreds under the pot, turn on high heat and stir-fry for a minute, you can come out of the pot and plate into a dish.
Well, thank you friends for your patience to read, if you like this article, then please like the comments, and share it, let more good friends see it, I am Chef Jiang Yizhou, we will see you in the next issue.