How shredded potatoes should be cut, how shredded potatoes should be cut

Shredded potatoes are no strangers to everyone, we can often eat shredded potatoes in the usual diet, fried shredded potatoes taste very good, so many people love shredded potatoes, but when cutting shredded potatoes, you still have to master the methods and skills, how to do it, let's take a look.

If you want to cut shredded potatoes, first of all, we have to choose a sharp kitchen knife, and there are requirements for the weight of the weight, it is best to use it freely when holding it in the hand, if the kitchen knife is heavy, there will be a sore hand, if it is light, it is easy to cause more laborious cutting up. And the knife should also be chosen to be thinner, so that it will be more convenient when cutting shredded potatoes.

At the same time, the potatoes should also choose fresh potatoes with a suitable size and smooth surface, and the potatoes should be peeled and washed first. Then we cut the potatoes into thin slices, and wait until they are proficient to compare and quickly cut, of course, many people are not very skilled, at this time we still cut into thinner potato slices one by one, and the thinner potato slices the better, and at the same time try to be as even as possible when cutting better, and each potato slice, we should be arranged in order before cutting, to avoid disrupting the situation.

After the potato slices are cut, you can stack them into a long strip on the chopping board, evenly stack them, ensure that the thickness of each place is relatively even, and then press the potato slices with your left hand, and at the same time hold a knife in your right hand to cut the potatoes into shreds. For the shredded potatoes, we should put them into clean water in time to avoid oxidation. At this time, the shredded potatoes are considered to be cut.

Tips for cutting shredded potatoes.

There are still many skills when cutting shredded potatoes, first of all, when peeling and slicing potatoes, we have to cut off the first few slices slowly, and when the first slice is time, then you can stick a piece of potato slices to the top of the knife, so that the cut will be more even.

When we cut to the middle position, because the potato itself contains a lot of juice, it is easy to stick, and when we continue to cut, it is easy to have a knife situation, at this time, we can let the potatoes stack together, so that it is more convenient to cut the shredded potatoes after us.

Moreover, the shredded potatoes cut by hand have a good taste to be rubbed out from afar, so it is better to cut the shredded potatoes yourself. At the same time, for the shredded potatoes, we must wash off the starch, that is, soak the shredded potatoes in cold water, so as to make the taste of the shredded potatoes more crisp. After blanching the shredded potatoes, be sure to cool them immediately to make the shredded potatoes more crispy.

Nutritional value of potatoes.

Potatoes are a very nutritious vegetable, there is a lot of starch in potatoes, and the protein, B vitamins and vitamin C are very rich, which is good for promoting our gastrointestinal digestion.

Fried shredded potatoes It is a very common food in everyone's daily life, and it is also a kind of food that is more warmly welcomed, not only because it tastes very good, but also needs it for the body. For example, it can prevent aging, improve immunity, and promote digestion. When you eat fried shredded potatoes, how to cut the fried shredded potatoes is a particularly critical point, how to cut the fried shredded potatoes?

Let's take a closer look.

Step 1: Use a fruit knife to peel off the potato skin, remember to cut it as thin as possible, otherwise the potato will be consumed, if you buy a new potato at home, you can also use a small iron spoon or a fruit knife to scrape off the potato skin.

Step 2: Cut the potato into two pieces from the middle, prepare a peeler for peeling fruit in advance, scrape a small piece along the direction of the potato and put it on the cutting board, and then scrape again, scraping a few more pieces.

ps: Pay attention to the peeler to be simple, manual type of kind, don't be that kind of mechanical equipment, not very easy to use.

For those who like to make potato chips at home, pay attention to the fact that the potato chips scraped with a peeler will be thinner and the thickness will be evenly proportioned, so the fries fried with such potato chips will taste crispier.

Step 3: Once the scraped potato pieces are placed as they were, then use a little bit to cut the scraped potato pieces into flocculent shapes, and then immediately put them in a basin of cold water.

ps: The cut fried shredded potatoes should be put into a basin of cold water immediately to soak, otherwise the tapioca starch on the surface of the potato will have a redox reaction with the gas, and the surface of the fried shredded potatoes will turn black, which will not look good, and it will also affect the appetite when eaten.

Because this method is slower, we don't have to cut all the potato skins after they have been sliced, but after a few pieces of the slices are made, they are arranged and cut into flocculent shapes little by little with a knife, so that the fried potato shreds cut out are thin and not easy to black.

Efficacy. Potato, originated in Africa, now the key production state-owned China, Indonesia, Ukraine, the United Kingdom, etc., belongs to the Solanaceae family for many years to grow woody plants, tubers can be eaten, is the world's fourth key crop, has the spleen and stomach, blood regulation, priority and emergency pain, good defecation and other effects.

1.Boosts immunity.

Potatoes contain a variety of protein, including 8 kinds of carbohydrates that the body needs, which has a very good effect on improving the body's resistance and enhancing immunity.

2.Prevents aortic atherosclerosis from sharding.

Potatoes can show the body a lot of mucus proteins with unique maintenance effects, which can maintain the moisturization of the digestive system, respiratory system and its joint capsule, prevent cardiovascular and cerebrovascular diseases and human fat accumulation in the system, maintain the ductility of blood vessels, and help prevent the production of aortic atherosclerosis.

3.Reduces blood pressure.

Potatoes contain a variety of potassium, which can promote the discharge of sodium in the human body, adjust the body's acidity and alkalinity, and have the effect of reducing blood pressure, which is suitable for patients with high blood pressure.

The knife for cutting vegetables should be light, fast, and as thin as possible. Of course, thinner is not better. The principle of selecting the thickness of the knife is that there is a thin knife without a thick knife.

Why use a thin knife? Because the thin knife feels light, it is not easy to get tired. It is not tired, it feels good when slicing, and you can cut out as thin slices as possible.

When cutting, hold the knife in your right hand and the ingredients in your left hand. The inside of the knife should be against the second knuckle of the middle finger of the left hand, and the blade should be tilted outward. So that you don't cut your hands.

In fact, professional chefs can cut out very fine shreds, not only for the knife skills, but also for other skills. For example, standing for a long time will not feel backache, etc. Ordinary people don't have this ability, so they should be slow when slicing and shredding, and have enough patience and confidence to cut the slices thin and thin.

Ingredients that resemble spheres, such as potatoes, should be cut with a knife, placed flat down on the table, and then sliced. The part that is cut by the first knife, and the part that is left at the end that can no longer be slice smoothly, should not be re-sliced to avoid accidents such as hand cutting, but should be reserved for other purposes.

Thinly sliced potatoes should be stacked neatly and arranged like toppled playing cards, as shown below. This is good for shredding.

Finally, there is an easy way to do this, there is a multi-functional grater that can cut out thin and thick slices, as well as very fine filaments, and can also cut with a knife. It is a great benefit for those with poor sword skills.

I cut the shredded potatoes the thinnest and longest. First of all, choose potatoes, to be straight potatoes with a total length of 12-13 cm and a diameter of about 7-8 cm. The surface is flat and smooth, there are no deep pits, wrinkled potatoes, scrape off the skin with a scraper, wash and set aside, use special tools, multi-functional silk wipers, and use a chipping file.

Pull out the long slices of potatoes along the length, put the length of the cutting board, also stacked, cut with a knife along the length, you can get up to 10-12 cm long filaments, put them in water to soak, and take them out to stir-fry.

Potatoes are garden-shaped, sliced thin and uniform is not easy to do, potato rolling will cause the thickness of the potato slices to be even, and then shredded is irregular. Therefore, the slice pulled out with the help of a tool is uniform in thickness.

Cut the shredded potatoes if you want to be fine. It is very important that the potato slices in everything must be as thin as possible, the thinner the potato slices, the finer the shreds.

The method of cutting shredded potatoes is very important, and it is beneficial to learn it early.

Many friends love to eat shredded potatoes, but when cutting potatoes, they are often not cut well, some are large and some are small, the thickness is uneven, even if there is a good technique, there is no good appearance when it is made. then How should shredded potatoes be cut?

1. Choose a sharp kitchen knife for the knife, which is appropriate for light and heavy.

2. Choose fresh potatoes of appropriate size and smooth surface, peel and wash.

3. Cut the potatoes into thin slices, cut them evenly as much as possible, and each potato slice will be arranged in the original order.

4. Stack the cut potato slices on the cutting board into long strips, stack them evenly, and not too thick in each place.

5. Press the potato slices with your left hand and take a knife with your right hand to cut the potatoes into shreds.

6. Put the shredded potatoes in clean water to avoid oxidation. In this way, the thin shredded potatoes are cut.

Potatoes are rich in lysine and tryptophan, and potatoes are also rich in potassium, zinc, and iron. Potatoes produce fewer calories than rice and contain only fat. If you eat it as a staple food, eating only potatoes at a daily meal will be very effective in losing excess fat.

At the same time, potatoes have the effect of harmonizing the stomach, regulating the center, strengthening the spleen, and invigorating qi, and also have the effect of gastric ulcers, habitual constipation, hot cough and eczema.

1. Choose the right size of potatoes. Wash the selected potatoes and peel them with a paring knife.

2. Cut the potatoes into thin slices, try to be as even, and arrange the potato slices in the original order.

3. Stack the sliced potatoes evenly on the cutting board.

4. Press the potato slices with your left hand and cut the potatoes into shreds with your right hand.

5. Put the shredded potatoes into clean water to prevent oxidation, and the shredded potatoes will be cut.

Cut the potatoes in the middle, divide them in half, choose one half, put the cutting side facing the panel (so that when cutting the potatoes, the potatoes will not run around to prevent your fingers from being cut), press the potatoes with your left finger and slice them with a knife in your right hand. Finally, Ma Qi pressed the potato slices with his left hand, and slowly cut the potato slices with a knife in his right hand, and the shredded potatoes were cut out. The other half of the potatoes are cut in the same way.

When I first started learning, it would be a little slow, the potatoes and the knife were not easy to master, and the shredded potatoes would be cut more and more thinly.

Prepare the tools and materials and peel the potatoes.

One of the tricks of not cutting to the hand is that the knuckles must be bent and the first protruding knuckle is pressed against the knife face. If you are not used to knuckle bending, you can do a little exercise.

Remember to press the blade with the protruding knuckle of the first knuckle so that the finger is at a distance from the blade. The second trick is that the knife face should be tilted outward, with an inclination of about 15 degrees.

After slicing, take a certain thickness of potato slices, do not be greedy.

Shred with the techniques of the second and third steps.

Cut into slices first, then shredded.

The method of cutting shredded potatoes is very important, and it is beneficial to learn it early.

Although shredded potatoes are delicious, shredding them is a hassle!

Although the grater is trouble-free, the taste is very different!

Especially when it comes to slicing in the first step, they always stick to the knife and run around. This causes a lot of trouble for the subsequent shredding.

I have seen someone stick a toothpick on top of a knife, causing the potato slices to fall off in an orderly manner. However, I'm a little more troublesome than this method, and today I'm going to introduce a simple method, which is also effective! There's no need to paste anything else, so it's easy and hassle-free!

Is the cut still in the middle?

It's not as good as a chef, it's better than a miscellaneous person, right?

Not much to say, see the truth in the picture above!

1. Peel the potatoes, slice them, slowly cut off the first few slices, and choose a piece of sticky knife when you take the first slice.

2. In the middle, the potatoes themselves contain a lot of juice, so they are easy to stick, so there is no need to worry.

3. When cutting again, this potato slice will hinder the other slices from sticking to the knife, and they will fall smoothly and be stacked up one by one, which will lay a solid foundation for shredding in the future.

Some other tips about shredded potatoes:

1. The taste of hand-cut shredded potatoes is much better than that of rubbed shredded potatoes.

2. The shredded potatoes must be washed off the starch first, and then soaked in cold water for a while before blanching, so that the taste of the potatoes is crisp.

3. The time of blanching shredded potatoes can be adjusted freely according to personal preferences.

4. The shredded potatoes must be blanched immediately under cold water (cold boiled water), so as to maintain the crisp taste of the shredded potatoes.

5. Try not to choose dark condiments, which will affect the appearance!