How to cut shredded potatoes quickly and well, and how to cut shredded potatoes the fastest?

Wash and peel the potatoes first, and before they are ready to cut, cut a small slice of the potatoes at one end, so that the cut surface can be placed firmly on the cutting board. The next step is to carefully and slowly, cut the potato slices, two millimeters thick, too thin will not work.

Note: Slow is key, especially for newbies. Start with strength, don't hesitate, or this piece will not be flat. Also pay attention to tidying up the film at any time, don't scatter it into a pile, or it will be troublesome in a while.

Slowly press the slices of potatoes you have just chopped flat, and arrange the distance between the slices to about half a centimeter, as long as you slowly spread them with your hands.

Next, press down the potato slices with your left hand and shred them with your right hand. Novices are even slower, and it is also a knife of two millimeters. This can be cut down a little obliquely, because the new potatoes are fine, if it is a winter potato, it will be harder, and it is likely to be a little difficult to cut straight down, causing you to not cut to the end, and then it will be troublesome to make up the knife.

As your proficiency increases, your speed will increase and your sense of accomplishment will increase.

How to do it: Before you are ready to cut, cut a small slice of the potato from one end so that the potato can easily stand firm. If the potatoes stand firmly, the slices will be flat, otherwise once the angle changes, they will be cut into slices that are thick on one side and thin on the other, and it also reduces the risk of the potatoes sliding their fingers and cutting into the hand.

The freshly cut potato slices should be arranged neatly, so as to ensure that the shredded potatoes are neat and tidy, and there will be no slippage of the potato slices when shredding.

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

The shredded potatoes cut out in this way are fast and thin, so that you will never be afraid of cutting shredded potatoes in the future.

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

Step 2: Cut the potatoes in half from the middle, prepare a peeler that you usually use to peel fruits, scrape off a small piece along the direction of the potato and put it on the cutting board, and then continue to scrape, scraping off a few more slices.

ps: Note that the peeler should be simple and manual, and it should not be that mechanical, which is not easy to use.

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

Step 3: Once the scraped potato slices are arranged in their original shape, use a little bit to cut the scraped potato slices into shreds, and then immediately put them into a basin of clean water.

ps: The cut shredded potatoes should be put into a basin of water immediately to soak, otherwise the starch on the surface of the potatoes will oxidize with the air, and the surface of the shredded potatoes will turn black, which will not look good, and it will also affect the appetite when eaten.

Since this method is relatively slow, we don't cut all the potato skins after slicing, but after a few slices, arrange them and use a knife to cut them into shreds little by little, so that the shredded potatoes are thin and not black.

Finally, I would like to remind all novice friends that the shredded potatoes should be washed with water to wash the starch on the surface, so that the dish will be more refreshing and crispy. If you want to eat shredded potatoes in cold salad, the shredded potatoes cut out in this method are more suitable.

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

Che is definitely destined to be soon. In the restaurant, small tools are used, like sharpening knives, and half can be cut off in one back and forth.

There are now a lot of Internet celebrity tools for shredded potatoes, which can quickly cut a whole potato, which is particularly convenient and fast.

Shredded potatoes are particularly fast with a plugboard or with a vegetable chopping artifact. If you cut it with a knife, it will be slower, slice it first and then shredded until the thickness is uneven. Not as good as rubbing it out.

Shredded potatoes are thinly sliced, and then cut is the fastest.

Practice often, or buy a tool that specializes in shaving shredded potatoes.

For potatoes, it's fastest to fork a tea board.

Personally, I feel that the speed of using the jumping knife is fast.

Slice it first, then pick up the knife and cut it quickly.

The tool for making silk is very fast!

How to cut shredded potatoes the fastest? Cut into slices first and then into shreds.

Tips for cutting shredded potatoes:

1. Choice of knife:

The knife should choose a sharp kitchen knife, the weight is appropriate, and the principle of using it freely in your hand is that it will be sour when it is heavy, and it is also very laborious to cut when it is light. The knife should be relatively thin, preferably the same thickness at the top and bottom.

2. The choice of potatoes:

Choose fresh potatoes of the right size and smooth surface, peel and wash.

3. Cut the potatoes into thin slices, you can cut them quickly after being proficient, and cut them into thin slices one by one when you are not skilled, the thinner the better, try to cut them evenly, and each potato slice is arranged in order according to the original order, do not mess it up.

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. Put the shredded potatoes in clean water to avoid oxidation.

However, you still have to pay attention when cutting shredded potatoes, and don't leave your hands alone in pursuit of speed!

Generally speaking, if you make shredded potatoes at home, it is better to push and cut, it is best to soak the potatoes for noon and then cut them, so that the knife does not stick, and the most important thing is that it is safe.

Before chopping vegetables, it is necessary to use the knife correctly according to the softness and hardness of the texture of the raw materials in order to obtain the desired effect.

This is what I've seen in other people, and I've tried, and I've learned it, and it's right.

Straight cutting, the knife is required to go vertically downward, press the raw material with the left hand, hold the knife with the right hand, and cut it one by one. This knife technique is suitable for crispy root vegetables or fresh fruits such as radish, cabbage, potatoes, apples, etc., and is one of the most commonly used knife techniques for cold vegetables.

Push cutting, suitable for raw materials with loose textures. The tool is required to be vertically downward, and the knife is pushed from back to front when cutting, and the focus is on the rear end of the knife.

Drawing and cutting, suitable for raw materials with strong toughness. When cutting, the knife is perpendicular to the raw material, pulled from front to back, and the focus is on the front end of the knife.

Sawing, suitable for raw materials with thick and tough textures. If the pulling and pushing knife method is continuous, it can be cut back and forth like a saw.

Guillotine, suitable for cutting raw materials with cartilage and slippery. Focus on the front and back of the knife, hold the handle of the knife with one hand, press the back of the knife with the other hand, and alternately force the two hands to cut off the raw materials.

Hob cutting is a knife method that makes raw materials form a certain shape. Every time you cut one or two knives, the raw materials are rolled once, and you can use this knife method to cut out the shape of comb back block, water chestnut block, scissor knotweed, etc.

Slice first, then shred. Hehehe.

If you want to cut out the perfect shredded potatoes, you must first have a deep basic skill of knife skills, which requires long-term practice and is not achieved overnight.

If you don't take professional chefs into account, it's a daily home production, and you need to pay attention to the following points.

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.

Shredded potatoes can be said to be a dish that requires very high knife skills. If the shredded shreds are not fine enough, then it will not be very crispy, and when it is cooked, it will not taste very good. But if you cut it too finely, it's easy to over-fry it when frying.

If the thickness is uneven, the effect will be even worse, the thin ones are almost fried, and the coarse ones are not cooked at all.

When making fried shredded potatoes at home, the most important thing is to cut the potatoes into slices first, and then cut the slices into shreds, the slices should be thin, and ensure that they are as uniform as possible, so that the thickness of the shredded potatoes can be the same, and the thickness is moderate. If you really don't know how to shred, then it is recommended that you can use a shredding tool, just be careful not to scratch your hands.

The starch content in soaked potatoes is relatively high, and it is easy to change color due to oxidation, and it is not easy to crisp after heating. So, after the shredded potatoes are cut, we also need to soak them in cold water for a while. This step is to remove the starch from the surface of the potatoes.

When we soak the potatoes, we can add a little vinegar or salt to them, so that the fried shredded potatoes are better in terms of taste and color.

Although it is not necessary to go through the procedure of blanching shredded potatoes when stir-frying, it is easier to grasp the heat when the shredded potatoes are blanched, and it is not easy to stick together. When making fried shredded potatoes, you only need to blanch them lightly, while if you are making cold shredded potatoes, the blanching time will be longer. But don't blanch for too long, otherwise it will affect the taste of the shredded potatoes.

The above are the three key points that I need to pay attention to when stir-frying shredded potatoes.

For specific steps, see the tutorial below.

1.First, cut off one side of the potato to make sure it can stand firm. If the potatoes are not stable on their feet, then it is easy to cut the hands when cutting, and it is not known whether to cut the shredded potatoes or the fingers.

2.For the remaining little potato, you can choose to use a blade, because at this time the potato is already unstable, and you must pay attention to the knife to have a downward pressure force when slicing.

3.Once all the chips are sliced, be sure to stack the potato slices neatly before shredding. If you are a novice, you must stack it thinner and then shred, and then use the strength of your wrist instead of your big arm when cutting shredded potatoes.

Control the knife with your right hand and hold the knife with your left hand, so that you can do whatever you want to cut out your ideal shredded potatoes.

Slow work makes good work. Start first, you can slow down, and over time, your technique will get better and better.

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

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!

To cut the shredded potatoes into the fastest, first cut the potato slices well.

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

Potatoes are an ingredient that we often encounter in our daily life, suitable for making various dishes, but usually you need to process potatoes into slices, blocks, shreds and other shapes to facilitate cooking.

First of all, the potatoes should be peeled, and it is recommended to use a paring knife to peel the potatoes, which is convenient and quick and does not waste potatoes.

After the potatoes are peeled, we first cut out a flat surface so that we can place them on the cutting board.

After the potatoes are fixed on the cutting board, start slicing first, the thickness of the slice determines the thickness of the shredding, so the slice should be cut as thin as possible, the potato texture is relatively firm, it will be a little harder, and the knife should be careful not to cut the hand.

After the potatoes are sliced, they are arranged in order to form a ladder for our next step.

Then start shredding, the shredding process is the same as slicing, the knife edge is vertical, and you can cut as thin as you can, so that the beautiful filament is cut out.

The shredded potatoes should be soaked in water immediately, otherwise they will quickly turn yellow and soft, and when cooking, take them out and drain them.