Do you know how to cook shredded potatoes at home?

Raw material. Sauté shredded potatoes.

500g of potatoes, 5g of shredded ginger, 10g of shallots, 10g of dried chili peppers, 2g of Sichuan pepper powder, 10g of refined salt, 5g of monosodium glutamate, 50g of starch, 750g of salad oil (about 60g), 20g of black sesame seeds, 10g of red oil.

Make. 1. Peel the potatoes and cut them into shreds about thick and wide, rinse and pour into a colander to drain. 2. Add refined salt to the shredded potatoes, sprinkle in the dry starch after evenly mixing with chopsticks, until evenly coated with a layer of starch.

3. Put the pot on the fire, pour in the salad oil, and when the oil temperature is heated to 60%, add the shredded potatoes and use chopsticks to scatter. Fry until light yellow in color, pour out and drain the oil when the water vapor is dry.

4. Return the pot to the stove, put in the green onion, ginger shreds, and dried chili pepper segments, and then stir-fry the shredded potatoes, refined salt, and monosodium glutamate until the monosodium glutamate melts into the pepper powder, pour in red oil, and turn over the pot for a long time and put it on the plate.

Characteristics of the finished dish. The color is golden, spicy and fragrant, dry and crispy.

1. Wash the chives and cut them into chopped shallots, and prepare other seasonings for later use;

2. Put 500 grams of oil in a wok, turn on low heat and set aside; 3. Peel and wash the potatoes and cut them into uniform filaments [the oil in the pot has just been about seventy percent of the oil temperature (starting to smoke green) in this process, so that it will not stick to the pan], shake it directly and sprinkle it into the oil pan, and immediately adjust it to medium heat (because the shredded potatoes are not suitable for a long time, and the oxidation reaction will occur after contact with the air and turn black), spread it into a thick and uniform circle with a frying spoon, pour off the excess oil for other purposes after it is set, and then flip the potato cake until it is golden brown on both sides, change it to low heat, and sprinkle it evenly with salt and monosodium glutamate in turn. Chili powder and pepper powder (seasoning should not be cooked at high temperature for a long time, should be put before the pot) directly put on the plate or change the knife to put into other shapes, and finally sprinkle with chopped green onions. <>

Sauté shredded potatoes.

Ingredients: 1 potato.

Sichuan pepper A small handful.

Dried chili peppers according to personal taste (4-10).

Salt to taste Starch to taste.

Garlic to taste.

Light soy sauce a little.

Shallots to taste.

2 small scoops of white sugar.

White sesame seeds to taste.

Method 1Cut the potatoes into the thickness of the fries, boil a pot of water in a pot, after the water boils, pour in the cut potatoes, cook on high heat for about a minute, remove and control the water for 5 to 10 minutes. (Water control is important).

2.Put the potatoes in a slightly deeper basin or bowl, sprinkle in the starch, put a small amount at a time, and then evenly wrap each potato strip with starch like a pan, and then add a small amount of starch in turn until each potato strip is covered with starch and turns white.

3.Put oil in the pan, add the hot oil to the potato strips and fry (medium-high heat), fry until the surface is golden and crispy. (If you want to judge Dan blind to be more crispy, you can fry it in the pan for the second time, this step depends on the mood, and I personally think the difference is not too big sooner or later).

4.Leave a little bottom oil in the pot, add minced garlic, dried chili pepper and pepper over high heat and stir-fry until fragrant, pour in the fried potato strips, turn to medium-low heat, add salt, a little light soy sauce, stir-fry evenly, add white sugar (chicken essence can be put or not), white sesame seeds, and shallots before leaving the pot. Succeed with flying colors!

Dry sautéed shredded potatoes:

Ingredients: 2 potatoes, 3 cloves of garlic, 2 shallots, appropriate amount of dried chili, 1 tablespoon of salt, half a tablespoon of chicken essence, appropriate amount of pepper.

Steps:1 Peel the potatoes, wash and shred, then add starch and mix well.

2 Finely chop the ginger, mince the garlic, chop the shallots, and chop the dried chilies.

3 Pour oil into a pot, boil the oil to 7 hot, fry the shredded potatoes until crispy, and remove them.

4 Leave the bottom oil, add the dried chili peppers and stir-fry until fragrant.

5 Add shredded potatoes and stir-fry well, then add salt, chicken essence, pepper and chopped green onions, mix well, and serve.

Colored potatoes include purple, red, black, yellow potatoes, colorful potatoes, etc. China has cultivated high-quality colored potatoes mainly purple and red, and cross-crossed old purple and red potato varieties with excellent high-yield potato varieties to improve and screen more than 100 varieties of colored potatoes.

Compared with the old varieties, the improved colored potato sprouts have small eyes, good appearance, strong disease resistance, and the yield per mu can reach 1000 to 1500 kg. Colored potatoes can also be developed as a specialty food. Due to the antioxidants they contain, the coloured chips retain their natural colour after being fried at high temperatures.

In addition, purple potatoes are not sensitive to light, and fried potato chips retain their original color for a long time.

There are many children who like to eat this dish, the taste is burnt and crunchy, and the yellow heart potatoes are selected and fried at a temperature of 6 percent hot oil.

Ingredients for stir-fried shredded potatoes: 1 potato, 1 green pepper, 2 dried chilies, 1 tablespoon of salt, 2 cloves of garlic, 10 Sichuan peppercorns, 1 tablespoon of chicken essence, 1 tablespoon of white vinegar, 1 tablespoon of vegetable oil.

1. Prepare the main ingredients: green peppers, potatoes, garlic and dried chilies.

2. Cut the garlic into slices and cut the dried chili peppers into shreds.

3. Shred the potatoes and green peppers, soak the shredded potatoes in clean water and rinse and drain.

4. Put an appropriate amount of vegetable oil in a pot, add Sichuan pepper, garlic slices, and dried chili peppers and stir-fry until fragrant.

5. Add shredded potatoes, stir-fry quickly until slightly translucent, and add shredded green peppers.

6. Stir-fry quickly, add a little white vinegar, add an appropriate amount of salt and stir well again, add a little chicken essence to the seasoning and stir well.

7. Remove from the pot and serve on a plate.

Notes:Potatoes need to be fresh potatoes without sprouting, and they also need to be slightly fried with fresh green peppers, and they should not be fried for too long, otherwise the taste will be affected.

Ingredients: 400g potatoes.

Excipients: Red pepper 10g.

Seasoning: 5 grams of five-spice powder 4 grams of salt 2 grams of monosodium glutamate 70 grams of soybean oil Appropriate amount of dry stir-fried shredded potatoes:

1. Peel and wash the potatoes, first cut them into thin slices, and then cut them into even shreds;

2. Wash off the starch with warm water, remove and drain the water;

3. Put the five-spice powder, refined salt and monosodium glutamate on the shredded potatoes and mix well;

4. Put the soybean oil into the pot and boil until it is hot, add the shredded potatoes, fry thoroughly, and remove it. When the oil temperature rises, add the shredded potatoes and fry them until golden brown and crispy, put them on a plate, and sprinkle with shredded peppers.