The detailed steps of shredded potatoes, the process of making shredded potatoes

Shredded potatoes choked in oil.

1 potato, about 100g, 3g Sichuan pepper, 1 dried chili, half a green pepper, 1 coriander;

10ml of oil, appropriate amount of salt and monosodium glutamate.

1) Cut the potatoes into thin strips, wash off the starch with water and soak for 15minSoak the dried chili peppers in a small amount of water and cut them into soft strips;

2) Boil a pot of water at the same time, drain the potatoes after soaking them and blanch them in water (about 2-3min.)In principle, the water should be boiled again), cool with cold water to avoid sticky potatoes;

3) Put salt, monosodium glutamate and chili shreds on the cooled shredded potatoes and mix well for 15minThen pick the shredded pepper to the surface of the dish and prepare to pour oil, 4) Fry the pepper oil in the pan, remove the pepper paste after the pepper paste, pour the hot oil into the shredded potatoes, and take special care of the shredded pepper to bring out the flavor.

5) Cut the coriander into 10mm pieces, shred the green pepper, put in the shredded potatoes, and mix well.

remarks

a.The same method can be used to make oily cabbage. These two dishes are a great way to go with your meal, so you can't miss it.

b.It's best to use the kind of potatoes that have no starch, that is, they don't rot no matter how you cook them, so that they are crispy; Otherwise, the shredded potatoes should be washed several times and the soaking time should be extended appropriately.

Vinegar shredded potatoes.

1。Peel two potatoes, shredded and wash with water to remove the starch (wash thoroughly, otherwise it will stick to the pan).

2。One dried red pepper (pepper lovers can put more, five or eight are fine), shredded.

3。Remove the oil from the pan, add the shredded red pepper, add the shredded potatoes and stir-fry a few times when the shredded red pepper is about to change color, then add more vinegar along the edge of the pot and stir-fry. (Don't spill vinegar in one place, and don't spill it directly on Gu Kexi In the process of sprinkling, it is better to hear the squeak of vinegar on the iron pot.)

4。Add an appropriate amount of salt, light soy sauce and monosodium glutamate, and stir-fry a few times.

The key to this dish is to cut the shreds thinly, and the key to a fine shreds is to cut the slices thinly, otherwise, the shreds will become thicker from the other direction. In fact, light brittle is not the superior realm, it should be soft, delicate, and crisp. It makes people eat not only inside, but also sour in the heart, and hazy eyes, that is the real vinegared shredded potatoes.

And the only way to achieve this effect is to cut the filament into thin pieces.

Today, I asked a chef to share 5 tips for stir-frying shredded potatoes, master these skills, and make the shredded potatoes crystal clear, sour, spicy and crispy.

Technique 1: Shred the potatoes after peeling, and the thickness of the cut is best even, of course, this is a test of knife work, if the knife work is not good, you can use the tool of shredding. After cutting, the shredded potatoes should be washed twice, and the starch on the surface of the shredded potatoes should be washed so that they will not stick to the pot.

Tip 2: Blanch the shredded potatoes in the pot, boil the water in the pot first, then add the shredded potatoes, boil again and cook for seven or eight seconds to get out of the pot. After cooking, the shredded potatoes are almost cooked, but they should not be cooked for too long and should be kept crispy.

Tip 3: Heat the pot first, burn the pot gas, the pot is hot enough, and the shredded potatoes are fragrant. This is one of the reasons why the stir-fry in the restaurant is very fragrant, because the stove in the back kitchen of the restaurant is large, while the stove in our own home is small.

Tip 4: Prepare green onions, garlic and dried chilies, and then prepare some green and red peppers as garnishes, add ginger, garlic and dried chili peppers to stir-fry until fragrant. Be sure to remember the order here, the shredded potatoes are put into the pot last, stir-fry quickly over high heat, stir-fry quickly for a while, and stir-fry evenly.

Tip 5: Add salt and chicken essence at the end, and then pour some white vinegar along the edge of the pot, white vinegar must be added last, so that the sour taste will not volatilize, and it can be sour and spicy and refreshing. Put the seasoning in the pot, stir-fry quickly and evenly, you can turn off the heat and get out of the pot, and a delicious sour and hot shredded potatoes are ready.

How much white vinegar to add?

The amount of white vinegar is set according to your taste, try a few more times, and you can master the amount of white vinegar. I recommend everyone to use white vinegar instead of balsamic vinegar, which has a purer sour taste, is more refreshing to eat, and makes shredded potatoes more crystal clear.

Sour and spicy shredded potatoes.

Ingredients] potatoes.

Excipients] dried chili, green onion, ginger, salt, aged vinegar, monosodium glutamate, etc.

Steps] peel the potatoes, wash and shredd, soak in water for later use (finally wash with water several times to remove the excess starch, and it will not stick to the pan when frying).

Shred the green onion and ginger and set aside.

Pour an appropriate amount of cooking oil into the pot, add dried chili peppers, green onions, and ginger after the oil is hot, immediately pour in the shredded potatoes and stir-fry after cooking, and then pour in the aged vinegar (pour in the aged vinegar first to keep the shredded potatoes crisp and delicious, and add vinegar when out of the pot, although the sour taste is stronger, the shredded potatoes will be soft), stir-fry quickly for a few minutes on high heat, add salt and monosodium glutamate to taste out of the pot.

The process of making shredded potatoes is a two-step process.

First, peel the potatoes, cut them into shreds with a kitchen knife, soak them in water, and wash off the starch.

Second, fried shredded potatoes, whether they are delicious or not depends on the technique. Crush the garlic, chop the red pepper, put oil in the pot garlic chili, stir-fry, pour in shredded potatoes, sour vinegar, stir-fry, shredded potatoes cut into shreds, it is easy to cook thoroughly, fry for a while, fry it is particularly crispy, put salt, soy sauce, chicken essence, stir-fry evenly, out of the pot and put on the plate. A plate of sour and spicy shredded potatoes is stir-fried.

It is the easiest and fastest dish to stir-fry.

Hello! Wash the potatoes, peel and shred, soak them in water for half an hour, shred the lettuce, shred the green peppers, chop the millet spicy, mince the garlic, chop the dried chilies, boil the water in the pot and put the shredded potatoes and lettuce, blanch the water for 30 seconds and take it out, control the dry after the cold water, add salt, sugar, light soy sauce, white vinegar, put the cut side dishes on it, and finally put some hot oil and stir evenly, sprinkle with coriander.

It tastes good this way

Summary. After the shredded potatoes are cut, they must be placed in water to prevent them from oxidizing and turning black, and the potatoes we cut out like this are very different from the shredded potatoes that are sliced with a knife and then cut. Of course, if your knife skills are better, you can cut potatoes into relatively thin shredded potatoes, then this method may no longer work for you, but for those who are not very good at knife work, you can try to learn it, after learning this method, it will definitely let you use a knife to cut out very good-looking, very thin, very uniform shredded potatoes, so that the sour and spicy shredded potatoes and some other shredded potato delicacies are very delicious.

First take out the potatoes we want to eat, soak the potatoes in clean water, soak all the dirty things on the surface to be soft, after soaking, let's take it out and control the water, and then use a paring knife to peel off the skin of the potatoes. Stalls and rents.

When people cut potatoes, they first cut the potatoes into thin slices, and then cut them into potato filaments, so that the potato filaments are not very good-looking, and the taste of the potatoes is not good, because when cutting the thin slices, you can't grasp the thickness of the potato slices, and the shredded potatoes are rough and thin, and they are easy to cut.

In fact, the solution is also very simple, we only need to use a paring knife to solve it. Take the potatoes that we have peeled in our hands, and then use a paring knife to cut them into thin slices, so that the potato slices are thin and particularly even, after shaving the slices, we will put the potato slices neatly together, and you can start to shred after stacking the potatoes, so that the shredded potatoes cut out are thin and even, and the taste of the number of filial piety is particularly cautious and good.

After the shredded potatoes are cut, they must be placed in water to prevent them from oxidizing and turning black eggplant, and the potatoes we cut out like this are very different from the shredded potatoes sliced with a knife and then cut. Of course, if your knife skills are better, you can cut potatoes into relatively thin shredded potatoes, then this method may no longer work for you, but for those friends who are not very good at knife work, you can try to learn it, after learning this method, it will definitely let you use a knife to cut out a very good-looking, very thin, very uniform shredded potatoes, so that the sour and hot shredded potatoes and some of his shredded potatoes before the shudder, are very delicious.

Summary. 1.One screw pepper, an appropriate amount of millet pepper.

2.Cut into diagonal wires. 3.

Peel the potatoes and wash them. 4.Rub into filaments.

5.Rinse several times with water to remove excess starch. 6.

Boil an appropriate amount of water in a pot, stir-fry ginger, garlic and peppercorns until fragrant. 7.Add the green and red peppers and stir-fry twice.

8.Add shredded potatoes and stir-fry twice, boiling water to an appropriate amount. 9.

Appropriate amount of white vinegar, chicken essence to taste. 10.A little light soy sauce.

11.Stir-fry evenly, turn off the heat and serve.

Hello, the process of making shredded potatoes is as follows: the first ingredients to prepare are: a potato, a screw pepper, an appropriate amount of millet pepper, and accessories:

Appropriate amount of peanut oil, appropriate amount of ginger, appropriate amount of Sichuan pepper, appropriate amount of salt Li Heng, appropriate amount of chicken essence, appropriate amount of light soy sauce, appropriate amount of white vinegar, appropriate amount of garlic, the specific method is as follows:

1.One screw pepper, an appropriate amount of millet pepper. 2.

Cut into diagonal wires. 3.Peel the potatoes and wash them.

4.Rub into filaments. 5.

Rinse several times with water to remove excess starch. 6.Pot eggplant or moderate appropriate amount of boiling water, ginger garlic, pepper stir-fry until fragrant.

7.Add the green and red peppers and stir-fry twice. 8.

Add shredded potatoes and stir-fry twice, and stir the water appropriately. 9.Appropriate amount of white grilled vinegar, chicken essence to taste.

10.A little light soy sauce. 11.

Stir-fry evenly, turn off the heat and serve.

You can also do this: the specific steps are as follows: First prepare the ingredients: 2 potatoes, accessories: 3 grams of salt, 10 fennel seeds, 1 spoon of vinegar, 1 spoon of soy sauce, 1g of chicken essence

【Stir-fried shredded potatoes】

Ingredients: Potatoes, salt, cooking oil, garlic, light soy sauce, rice vinegar, chopped pepper paste.

Methods and Steps].

1. Prepare fresh potatoes, we need to peel them and clean them, and change the potatoes into thin slices and shred them for later use. After cutting, the shredded potatoes need to be put into clean water and washed twice to remove the starch on the surface of the shredded potatoes and prevent the shredded potatoes from sticking during the stir-frying process. Peel and clean the garlic, then chop it into minced garlic and put it in a bowl for later use.

2. Heat the oil, add an appropriate amount of cooking oil to the pot, wait until the oil temperature is heated to 6, put the prepared minced garlic into the pot, and stir-fry it to bring out the fragrance. Then put the prepared shredded potatoes into the pot and stir-fry them over medium-low heat until the shredded potatoes are stir-fried and raw, and then they can be seasoned. Finally, add a spoonful of salt, a spoonful of light soy sauce and an appropriate amount of rice vinegar to the pot, and then add a spoonful of chopped pepper sauce.

Then continue to stir-fry the shredded potatoes over medium heat for half a minute, stir-fry the flavor of the seasoning into the shredded potatoes, and then you can take it out of the pot and put it on a plate for eating.

Tips] 1. Do not blanch the shredded potatoes, otherwise the shredded potatoes will be easily fried during the stir-frying process.

2. When processing shredded potatoes, it is necessary to use the method of washing, not soaking.

3. If you are a person who is not very good at cooking, the shredded potatoes should be stir-fried over medium and low heat after being put into the pot.

How do you make shredded potatoes delicious and crispy? Shred the potatoes and wash them several times in the water to remove the starch and prevent oxidation, boil the water pot for about 20 seconds, prepare chili peppers, onions and garlic, prepare white vinegar, salt and seasonings and fry them in the pot. Sugar.

2 potatoes, 1 large green pepper, 1 2 bell peppers, 1 clove of garlic, 1 small piece of ginger, a little salt, appropriate amount of oil.

Peel and shred the potatoes.

3.Soak the shredded potatoes in water.

4.Garlic and ginger slices.

5.Shred the green and red peppers.

6.Wash the shredded potatoes several times to remove excess starch and drain for later use.

7.Pour the appropriate amount of oil into the pan.

8.Add ginger and garlic to stir-fry until fragrant.

9.Pour in the shredded potatoes.

10.Stir-fry for one minute.

11.Add shredded green and red peppers and stir-fry for one minute.

12.Put a pinch of salt.

13.Stir-fry for half a minute.

14.Remove from pan and serve.

Potato (potato) (scientific name: solanum tuberosum L.).), an annual herbaceous plant with edible tubers, is the fourth most important food crop in the world, after wheat, rice and corn.

Potatoes are also known as artichoke, potato, artichoke, fragrant potato, artichoke, mountain artichoke, artichoke, ground egg, potato, etc. (Shanxi Datong area is also known as yam). In some southern provinces, it is also called "winter potato" because it is often planted in winter after harvesting autumn rice. Potatoes are called different in different countries, such as Irish jicama in the United States, Dutch potatoes in Russia, apples in France, pears in Germany, beans in Italy, and Baba in Peru.

4. Water dilution and swelling: The potassium contained in potatoes can replace sodium in the body, and at the same time excrete sodium from the body, which is beneficial to patients with hypertension and nephritis edema.

There is a secret to shredded potatoes being sour and spicy and crunchy, have you done something wrong after so many years?