Stir fried shredded potatoes with white vinegar or aged vinegar? How to make it delicious?

When frying shredded potatoes, in fact, there is not much difference between aged vinegar and white vinegar before, the difference is that the shredded potatoes fried in aged vinegar are darker, and the shredded potatoes fried in white vinegar are whiter in color, and they look good when buying.

Our family usually uses white vinegar to fry shredded potatoes. The sour and spicy shredded potatoes made in this way are sour and delicious, and have a crisp taste. Very tasty. And the materials are very simple.

Here's how:1. Prepare the ingredients, 2 potatoes, a little white vinegar, a little salt, 3 cloves of garlic, a little peanut oil, 1 green pepper and 1 red pepper, a little ginger, a little salt.

2. Peel the two potatoes and rinse them with water, cut them into slices, then cut them into shredded potatoes, then wash off the starch on the shredded potatoes with water, and finally put the shredded potatoes into a basin of water, add a spoonful of salt and two spoons of white vinegar to soak in the water, and then drain the water. Shred the green and red peppers, slice the garlic and shred the ginger for later use.

3. After heating the pan, add a small amount of peanut oil, pour the ginger shreds and garlic slices into the low heat and fry until fragrant, add the green pepper shreds and red pepper shreds and stir-fry, and then put the drained shredded potatoes into the wok and stir-fry, add 2 tablespoons of white vinegar and salt to the pot after the eight are ripe, and continue to stir-fry for about 1 minute to get out of the pot, but put a little white vinegar along the edge of the pot before going out of the pot, and stir-fry evenly to put it on the plate.

1. After shredding the shredded potatoes, be sure to rinse the starch on the shredded potatoes with water, so that the shredded potatoes will not turn black.

2. Adding salt and white vinegar to the shredded potatoes will make the shredded potatoes tougher, and the shredded potatoes will become more crisp and refreshing when stir-fried

3. The vinegar should be added in two parts, the first time is during the frying of shredded potatoes; The second time is to put a little vinegar on the edge of the pot before taking it out of the pot; It tastes great.

4. When frying shredded potatoes, you must put vinegar at the end, which can make the sour and hot shredded potatoes not only sour and delicious, but also very crisp to eat.

That's all for me, I hope it can help you, thank you!

When sautéing shredded potatoes, do you put vinegar first or vinegar later? Too many people misplace, no wonder it doesn't taste good out of the pot.

White vinegar bar. After the potatoes are shredded and washed, cut some shredded green peppers and shredded carrots, after the oil is hot, add green onions, ginger and garlic and stir-fry until fragrant, put shredded potatoes, then add salt, wait for seasoning, add white vinegar and sugar, and finally put in side dishes.

When frying shredded potatoes, it is better to choose white vinegar, prepare fresh shredded potatoes, soak them in water, remove the starch, heat the oil, add dried chili peppers and stir-fry evenly, then pour in shredded potatoes, then pour in green and red peppers, add white vinegar, and stir-fry evenly.

You can put white vinegar and aged vinegar, but the aged taste will be bigger. Shred the potatoes and wash off the starch so that they are crispy.

Stir-fry shredded hot and sour potatoes.

It is necessary to put vinegar when it is almost fried, this is the most basic common sense, because vinegar is very volatile, the boiling point of vinegar is between 118 degrees, if the temperature in the pot reaches this temperature, the sour taste will volatilize, if we put vinegar in advance, vinegar in the pot for a long time stir-fry, hot and sour shredded potatoes, can be said to be an ordinary can no longer be ordinary home-style stir-fry, a few hands of everyone will often eat this dish. It is not only sour, spicy, crispy and delicious, but also simple and economical, and it is a popular and genuine "popular dish".

Hot and sour shredded potatoes are one of the most common home-cooked dishes on the family table, and they are especially popular with ladies. Although it seems like a simple dish of fried shredded potatoes, it is really not easy to make it well. In order to make a good dish of sour and hot shredded potatoes, the selection of ingredients and cooking techniques are very important and indispensable.

Use white vinegar instead of rice vinegar.

and balsamic vinegar. When frying shredded potatoes, because the color of shredded potatoes is relatively light, adding balsamic vinegar and rice vinegar will make the color of shredded potatoes black, so that frying will affect the hue and affect appetite, so there will be no such problem when using white vinegar.

Wash and peel the potatoes, cut them into shreds, rinse them twice with cold water to remove the starch, take them out, then put in the rice vinegar and mix well, drown for about ten minutes, put oil in the pot, fry a few peppercorns, take out the peppercorns, and then stir-fry the garlic slices and dried red peppers, stir-fry the shredded potatoes, add salt and white sugar.

A little, if you want the shredded potatoes to be delicious, add the vinegar in two parts.

First of all, the potatoes are cleaned, the skin is peeled off, and then cut into thin strips, so that the potatoes will ripen relatively quickly, and they should be soaked in water. Because the potatoes contain a lot of starch, if they are not soaked, then the shredded potatoes will stick to the pan, so that the shredded potatoes are also slimy, the taste is very bad, first say blanched and fried, the shredded potatoes contain higher starch, and the shredded potatoes lose starch after blanching, but the shredded potatoes are more crisp when eaten, and they will not stick to the pan when they are fried.

We all know that potatoes are a relatively common food, and there are many ways to eat it, fried shredded potatoes is one of the more popular ways to eat, and many people will eat fried shredded potatoes at home. There is a certain skill in stir-frying shredded potatoes, so what vinegar is delicious in fried shredded potatoes? Let's take a closer look!

The color of aged vinegar is reddish-brown or reddish-brown, mainly brewed from sorghum and other grains, and the sour taste is relatively strong, which is suitable for cooking soups, such as three-hard soup, hot and sour soup, etc.

Rice vinegar is beige in color, mainly brewed from millet, glutinous rice and sorghum, and has a lighter sour taste than aged vinegar, and is mainly used to pickle pickles and make some dishes with a slightly lighter color.

The color of white vinegar is pure color, mainly brewed with rice, because its color is translucent, making any dish will not change the color of the finished dish, so it is also widely used, and white vinegar can also play a role in sterilization.

It is best to use white vinegar when making sour and hot shredded potatoes, so that the fried shredded potatoes will not turn black and the color will look better.

White vinegar needs to be poured in from the side of the pan.

The purpose of pouring the side of the pot is to heat the balsamic vinegar at the temperature of the side of the pot, so as to stimulate the aroma and sour taste of the vinegar, remove the fishy smell of the vinegar, and make the vinegar fragrance more intense, greasy and refreshing.

Potato, the scientific name of potato, potato contains a lot of starch, can provide rich calories for the human body, and is rich in protein, amino acids and a variety of vitamins, minerals, shredded potatoes also with its unique taste, the diversity of practices to win people's favor.

Ingredients: White potatoes.

Required auxiliary materials: green and red peppers, garlic, green onions, white vinegar, edible oil, chicken essence, salt, sugar.

Start making: Step 1: Wash and peel the potatoes and cut them into thin strips, then soak them in water to remove the starch (you need to change the water once in the middle), then drain the water for later use.

Step 2: Wash the green and red peppers, remove the seeds and cut into shreds. Garlic minced and green onion sliced.

Step 3: Boil the water, after the water boils, add the shredded potatoes and green and red peppers and blanch for 20 seconds, then remove and quickly put them in cold water to cool and drain.

Step 4: Put the wok on the fire and heat it, add the cool oil to slide the pan, pour out the oil after the oil is hot, then add a little cold oil, when the oil temperature is hot, fry the green onions, shredded potatoes, green and red peppers, and then put in the salt and chicken essence, pour the white vinegar and green onion into the pot, fry for one minute on high heat, and then add the minced garlic and stir-fry for 20 seconds, add a little sugar to improve the freshness, and then put it out of the pot and put it on the plate.

1. The key to the crispness of shredded potatoes is to highlight the word "fast", stir-fry quickly on fire, and try to fry quickly when the pot is hot when the family fire is small.

2. The shredded potatoes should not be cut too finely, if they are too fine, it is easy to soften when blanched and fried.

Do you need vinegar to sauté shredded potatoes? Do you put vinegar first or vinegar later? Vinegared shredded potatoes are a very delicious home-cooked dish, which tastes sour and crisp, and goes well with rice.

Vinegared shredded potatoes are still loved by many people, and there should be no controversy to say that it is the most popular home-cooked dish. When stir-frying shredded potatoes, we usually add an appropriate amount of vinegar to the shredded potatoes for stir-frying, which can improve the texture and flavor of the shredded potatoes. So, should vinegar be put first or later?

The first thing to do is to prepare an oval-shaped potato, which is easier to cut into thin strips. After the prepared potatoes are cleaned, the skin is peeled off with a paring knife, and then the potatoes are cut into thin slices and then shredded for later use.

When cutting shredded potatoes, try to cut them as thin as possible, so that the shredded potatoes will be thin. After cutting the shredded potatoes, we also have to soak them in water to wash off the starch on the surface of the shredded potatoes. When soaking shredded potatoes, you should not just use water, but add an appropriate amount of white vinegar to the water.

This can not only effectively prevent the potatoes from oxidizing and turning black, but also make the fried shredded potatoes more crispy and non-sticky.

During the soaking of potatoes, prepare some green peppers, wash them, remove the seeds, flatten them, and cut them into thin strips for later use. If you have red peppers, you can also prepare some red peppers. Stir-fry for about a minute.

When the shredded potatoes become translucent, we add some salt and soy sauce to the pan to taste. Then stir-fry for about half a minute, add a little white vinegar to the pan, and then add a little sugar to neutralize the sourness. When the shredded potatoes are sautéed until they are completely transparent, they are ready to be eaten out of the pan.

When sautéing shredded potatoes, add white vinegar to the pan, and be sure to add the shredded potatoes when they are just out of the pan. If you add it in advance, it will cause the sourness of the shredded potatoes to be too strong, and the taste of the shredded potatoes will not be crispy. Although vinegar can be put in the back, the shredded potatoes with vinegar in the back will not be so crispy and tender, and the sour taste will not be so strong.

Before, I used to fry shredded potatoes in the back, but the shredded potatoes were not so crispy. Shredded potatoes contain a lot of starch, so be sure to rinse them with water several times before frying, so that they don't stick to the pan easily, and they can also maintain the bright color of the shredded potatoes.

Stir-fried shredded potatoes need to be put vinegar, after putting vinegar, the taste will be more fresh, and it will also improve the taste, and the shredded potatoes will be more delicious; To choose the last vinegar, so that the taste will be better, if you put it first, it will affect the taste of shredded potatoes.

When sautéing shredded potatoes, add white vinegar to the pan, making sure to add the shredded potatoes just before they come out of the pan. If you add it in advance, it will cause the sour taste of the shredded potatoes to be too strong, and the shredded potatoes will not taste crispy.

When frying shredded potatoes, you need to put vinegar, and the taste of vinegar shredded potatoes is more delicious; When frying shredded potatoes, vinegar should be added in advance to keep the shredded potatoes crispy.

There are many ways to make potatoes, such as steaming them directly to eat, and they can also be made into potato stew, ground three fresh, shredded potatoes, etc., but the simplest, most popular and loved are sour and hot shredded potatoes.

When it comes to sour and hot shredded potatoes, if you want to make them delicious, you still need to master some skills. Some people use aged vinegar to make shredded potatoes, some people use white vinegar, both of which are not right for practical vinegar, and white rice vinegar should be used, the reason is that many white vinegars are made of acetic acid, but they are sour and have no fragrance, while white rice vinegar is made by fermenting grain, which has both sour taste and fragrance. The timing of making shredded potatoes and putting vinegar is also very important, it is not just put in randomly, the timing of putting vinegar is not right, and it is not delicious to make.

Ingredients: 2 potatoes, 2 dried red peppers, appropriate amount of green onions

Seasoning: salt, monosodium glutamate, white rice vinegar, cooking oil

Steps:

1.Potatoes are washed with water to remove the soil, and the skin is scraped off with a scaler.

2.Cut the shredded potatoes into shreds of uniform thickness, put them in water, it is best to wash them with water several times, and rinse the starch contained in the potatoes (when shredding potatoes, try to cut them evenly so that when they are heated, their ripeness will be consistent, and the taste will be the same).

3.Cut the green onion into chopped green onions, wash the dried red peppers, cut them in the middle, divide them in half, and put them in a bowl with the chopped green onions.

4.Add water to the pot, after the water boils, add salt, a little white rice vinegar, the effect of adding white rice vinegar is that when the potatoes are blanched, they can make the potatoes more crispy (this method was told to me by a friend of mine who is a chef).

5.Once the water is boiling, put in the shredded potatoes and remove them as soon as the shredded potatoes change color.

6.Add an appropriate amount of oil to the pot, put the chopped green onion and millet spicy into the pot, and stir-fry over low heat to bring out the fragrance.

7.Then cook the white rice vinegar into the pot (the advantage of this is that it can prevent the fried shredded potatoes from being very sour, and at the same time, the high temperature can also bring out the aroma of the rice vinegar and make the fried shredded potatoes more fragrant).

8.Add shredded potatoes, stir-fry and mature, add salt and monosodium glutamate to taste.

9.The fried shredded potatoes are served on a plate, and the fried shredded potatoes are moderately salty and fresh, sour and spicy, fragrant and crispy, and very delicious.