How do you make fried shredded potatoes crispy and delicious?

Today I will share with you a home-cooked stir-fry "green pepper shredded potatoes", green pepper shredded potatoes can be said to be the most simple and delicious home-cooked dish, there is no very gorgeous appearance, and there is no need for complex technology, simple but has a unique deliciousness, and this delicacy is completely from the taste of the ingredients themselves, without too much modification. At the earliest time, we fried shredded potatoes were shredded and fried directly, so fried shredded potatoes were soft and fragrant, although they were delicious, but the appearance was not good-looking, and then I learned to blanch, cut the shredded potatoes first, blanch and then fry, and the appearance was much better.

Shredded potatoes with green peppers].

1.First of all, we prepare two potatoes, first cut into uniform slices, and then cut into thin strips, we can first cut a flat surface on the potatoes, so that it is more stable when cutting, and soak them in water after cutting, so as not to oxidize and change color. Half a slice of red pepper is cut into shreds, mainly used for color matching, green peppers are also shredded after removing the stem, shallots are cut into segments, and ginger is cut into diamond-shaped slices and put together for later use.

2.Grab and wash the soaked shredded potatoes twice to remove the starch on them, so that they are not easy to stick to the pan when stir-frying.

3.Next, we blanch the shredded potatoes, after the water in the pot boils, put in the shredded potatoes and blanch for 30 seconds, pour out the shredded potatoes after they change color, and quickly put them in cold water to cool, so that they taste more crisp.

4.Heat the pot and add vegetable oil to the pan, pour out the hot oil after sliding the pot Add the cold oil, when the oil temperature is hot, pour in the green onion and ginger slices and stir-fry until fragrant, add the green and red peppers and stir-fry together, and fry the green and red peppers.

5.Then pour the shredded potatoes into the pot, stir-fry quickly for 30 seconds, after the potatoes are cooked, add 2 grams of salt, 2 grams of chicken essence, stir-fry to taste, and then put on a plate.

Technical Points:1The starch on the shredded potatoes must be washed clean, otherwise it is easy to stick to the pan when frying, and it tastes soft.

2.Blanching can reduce the stir-fry time and make it more crisp.

Crispy, sour, appetizing shredded potatoes.

Is the fried shredded potatoes crispy and constant? This has a lot to do with the choice of potatoes, fried shredded potatoes to be refreshing, you must choose large potatoes with less starch, don't choose the kind of small potatoes in childhood, small potatoes in childhood should be stewed potato pieces, very glutinous and delicious. And this sour shredded potato is very good with rice.

Ingredients: 2 large potatoes.

Ginger and garlic 3 slices, 3 cloves.

2 scoops of white vinegar.

2 scoops of soy sauce.

Salt 3 g Crispy, sour, appetizing shredded potatoes.

Shred the potatoes first, rinse them several times with water, wash off the starch and soak them in water and two spoons of white vinegar for ten minutes, so that the fried shredded potatoes are relatively crispy.

Add oil to the hot pan and stir-fry the ginger and garlic until fragrant, pour in the shredded potatoes with drained water, stir-fry over high heat, add salt and soy sauce and continue to stir-fry until soft, put a little water so that it is not too sticky to the pan and continue to stir-fry, stir-fry until it is completely soft, then add white vinegar and continue to stir-fry for one minute.

After the juice is collected, add the chopped green onion before the butterflies can be served