How to make shredded potatoes delicious simple method

Ingredients. Ingredients.

Potato. 400g

Lean meat. 120g

Flour. 250g

Leek. A handful.

Accessories. Millet pepper. 3 pcs. Garlic.

4 capsules. Cooking oil.

Amount. Allspice. Amount. Salt.

Amount. Chives.

One. Chilli flakes.

Amount. Steps.

1.Mix the noodles in advance, put them in a fresh-keeping bag and wake up for about ten minutes, then rub them and then put them in the fresh-keeping bag to wake up, and then take them out when you use them.

2.Group photo of ingredients.

3.Shred the potatoes, dice the lean meat, cut the green onion into small pieces, cut the rice pepper into small pieces, and slice the garlic.

4.Heat the oil.

5.When the oil is hot, add diced meat, fry until it changes color, and then add some five-spice powder and stir-fry.

6.Pour in the chopped green onions, rice peppers, and green onions and stir-fry until fragrant.

7.Add two teaspoons of chili flakes.

8.Stir-fry well.

9.Add shredded potatoes and stir-fry until cooked, add an appropriate amount of salt during the process, and add an appropriate amount of chicken essence when the dish is almost cooked.

10.In the process of boiling water, use a dough sheeter to press the dough well.

11.After the water is boiled, add the noodles and stir them with chopsticks to prevent the noodles from being unpalatable.

12.Add the leeks when the dough is cooked.

13.It's time to fish it out.

14.Add the fried shredded potatoes and mix to eat.

Steps to make sour and hot shredded potatoes.

Prepare the ingredients, potatoes, green onions, ginger, garlic, Sichuan pepper, dried red pepper, salt, sugar, vinegar.

Cut the potatoes into neat large thin slices, which is the point of cutting out even shreds.

Slice the potatoes into thin strips.

Soak the shredded potatoes with water to remove the starch (so that the shredded potatoes are refreshing and non-sticky).

Finely chop the green onion, cut the chili pepper into small pieces, mince the garlic, shred the red pepper, and mince the ginger.

Put oil in the pot and stir-fry the peppercorns until fragrant.

Remove the fried peppercorns, put green onions, ginger, minced garlic and chili peppers in the pot and stir-fry until fragrant.

Add the soaked shredded potatoes.

After stir-frying for a short while, pour in an appropriate amount of vinegar and continue to stir-fry the shredded potatoes.

Add shredded red pepper and stir-fry evenly.

Finally, add chopped green onions, an appropriate amount of salt, sugar, and chicken essence to taste.

Simple but delicious spicy and sour shredded potatoes.

Warm spicy shredded potatoes.

Ingredients: 300 grams of shredded potatoes, 100 grams of pork.

Excipients: Appropriate amount of olive oil, appropriate amount of salt, appropriate amount of vinegar, appropriate amount of garlic, appropriate amount of parsley, appropriate amount of chili pepper, appropriate amount of pepper noodles, appropriate amount of pepper noodles.

Warm mix with spicy shredded potatoes.

1.Peel the garlic and cut into small pieces.

2.Place the garlic cubes in a large bowl and add the vinegar, light soy sauce, salt, and olive oil.

The purpose of using sauce is to bring out the flavor of the food, not to mask it. Olive oil is the best ingredient for cold and hot sauces, it preserves the color of the fresh sauce and brings out the characteristics of the dish.

Olive oil improves the metabolic function of the organism. Olive oil has now become the best cooking oil for the prevention and control of diabetes, so even diabetics can consume this dish.

3.Peel and shred the potatoes and wash off the starch. Put water and salt in a pot, bring to a boil, and add the shredded potatoes.

4.Add a few sprigs of parsley.

5.After the shredded potatoes are broken, remove them and pass them in cold water.

6.Once the oil is hot, add the olive oil.

Unlike herbal oils, olive oil has a stable chemical structure at high temperatures due to its antioxidant properties and high content of unsaturated fatty acids. When using ordinary cooking oil, when the oil temperature exceeds the smoke point, the chemical structure of the oil and fat will change, and carcinogens will be produced. The smoke point of olive oil is between 240 and 270 degrees Celsius, which is much higher than that of other commonly used cooking oils.

Moreover, the natural antioxidants and 3 fatty acids in olive oil help the body absorb minerals such as calcium, phosphorus, zinc, etc., which can promote bone growth, and the other 3 fatty acids help maintain bone density and reduce osteoporosis caused by free radicals (highly active molecules).

Olive oil is good for all adults and children.

7.When the oil temperature reaches about 200 degrees, add chili noodles and peppercorn noodles and fry them until fragrant.

8.The pork is marinated in olive oil, salt, and starch, and then marinated in olive oil before cooking, which can add a sense of fineness to the food and enrich the taste. This gives the meat tenderness and the characteristic aroma of olive oil.

9.Add the pork slices and stir-fry, after the pork changes color, turn off the heat.

10.Add the shredded potatoes and pour in the prepared sauce.

11.Add parsley and pepper and mix well.

Tips: 1.When the shredded potatoes are blanched, they can be broken, and when they are cooked, they will not be crispy, and they will break when they are mixed.

2.After the meat is fried, turn off the heat, add shredded potatoes and mix well, no need to fry again.

1. After washing the fresh potatoes, there is a knife to cut off the skin, then cut the potatoes into shredded potatoes and wash them twice with water, and put them in a basin filled with light salt water to soak for a while.

Second, start the pot, first heat the wok, then add an appropriate amount of cooking oil, turn the wok, so that the woks are all sticky with oil, then pour the chopped green onions, minced garlic and chili peppers into the pot and stir-fry to make the fragrance, and then pour the shredded potatoes into the wok, control the moisture, and quickly stir-fry until they are broken.

3. Shredded potatoes are poured into the pot for about 30 seconds and then they are broken, at this time we pour an appropriate amount of edible salt into the pot, and then pour some aged vinegar along the edge of the pot, and continue to stir-fry a few times to get out of the pot, a delicious vegetarian fried shredded potatoes out of the pot.

Fourth, finally pour an appropriate amount of aged vinegar into the pot to make the shredded potatoes more crisp and refreshing, and the vinegar will volatilize after heat, and there is not much vinegar taste in the shredded potatoes, which is super delicious.

1. Cold shredded potatoes, this shredded potatoes are very suitable for summer eating, of course, it is also suitable for all seasons, its method is very simple, as follows: the first step, peel and wash the potatoes and cut them into shreds, put them in clean water and wash them in the boiling water in the pot and blanch them, wait for the shredded potatoes to be cooked in seven minutes, and then put them in a bowl for later use; The second step is to shred the dried chili pepper and put it on the shredded potatoes together with the appropriate amount of peppercorns, then burn an appropriate amount of oil, and wait for the oil temperature to rise to eight minutes and pour it on the dried peppers and peppercorns; The third step is to sprinkle in an appropriate amount of salt and chicken essence, add an appropriate amount of vinegar and soy sauce and mix well, and the delicious cold shredded potatoes are ready.

2. Scrambled eggs with shredded potatoes, this shredded potatoes are also a must-have artifact for all seasons! In the first step, peel the potatoes and cut them into shreds, wash them in clean water for later use, and beat the eggs into a bowl and stir well for later use. Step 2: Pour the eggs into the pan with hot oil and stir-fry for a while, then put the eggs in a bowl after one minute; The third step is to pour in the hot oil and stir-fry the shredded potatoes, wait for the shredded potatoes to be medium-cooked, add an appropriate amount of shredded green peppers, salt, soy sauce and vinegar and stir-fry evenly, pour in the scrambled eggs, stir-fry evenly and then put them on the plate.

3. Old godmother shredded potatoes, this shredded potato bibimbap is so delicious! The first step is to peel and shred the potatoes and scoop them up with water. The second step is to heat oil in the pot, add an appropriate amount of Lao Gan Ma hot sauce, fry the red oil, pour in the shredded potatoes, stir-fry until the shredded potatoes change color, add an appropriate amount of salt and chicken essence to taste, and then you can put it on a plate after it is fried.

4. Shredded potato burrito, the first step is to fry the shredded potatoes and set aside; The second step is to take an appropriate amount of flour and add eggs and stir well, brush the bottom of the pan with a layer of oil, pour in an appropriate amount of flour paste, and brand it into a thin cake; The third step is to spread the shredded potatoes on the pancakes, fry an egg on the shredded potatoes, roll up the pancakes, and eat them directly or with dipping sauce.

5. To fry the shredded potato cakes, the first step is to take an appropriate amount of flour and add eggs and water, then add the shredded potatoes and an appropriate amount of salt and chopped green onions, stir evenly, and the batter is slightly thinner; The second step is to pour more oil into the pot and heat it, pick up the mixed batter with chopsticks and put it into the oil pan, fry it until golden brown, and then put it on a plate and eat it.

6. Shredded potato egg cake, the first step, shred the potatoes and carrots, put them in a bowl and add a little flour and salt water and mix well; The second step is to add a little shredded potatoes to the hot oil in the pan, fry them until the surface is golden brown, beat an egg in the middle, wait for the egg to solidify a little, turn the cake over until the egg is cooked, and you can enjoy the food.

The homely recipe for shredded potatoes is as follows:Ingredients: 1 potato, 1 pepper, 1 onion.

Excipients: 2 tablespoons vegetable oil, 4 grams of salt, 2 teaspoons of soy sauce, 2 cloves of garlic, 1 3 teaspoons of chicken broth powder.

Steps: 1. Prepare the ingredients.

2. Cut the potatoes into shreds.

3. Remove the top and tail of the onion and cut into shreds.

4. Remove the seeds from the pepper and cut into shreds.

5. Pat the garlic flat with a knife.

6. Put the oil in the pan, stir-fry the garlic until fragrant, and put the shredded potatoes and other ingredients into the pot and stir-fry.

7. Add salt and chicken powder.

8. Add soy sauce, season, and stir-fry until cooked.

9. Finished product drawing.

1. Choke the shredded potatoes in oil.

Prepare 1 potato, Sichuan pepper, dried chili, green pepper, coriander, oil, salt, and monosodium glutamate. Cut the potatoes into thin strips, wash off the starch with water and soak them for about 20 minutes, soak the dried peppers with a small amount of water to soften, then cut them into shreds, and boil a pot of water at the same time, drain the potatoes after soaking, put them in boiling water and blanch them, 3 minutes, and then cool them with cold water to avoid the potatoes sticky, put the cooled shredded potatoes in the volt-type salt skin hall, monosodium glutamate, and chili shreds, mix well, put them for 15-20 minutes, and then pick the shredded pepper peppers to the surface of the dish and prepare to pour oil, and then fry the pepper oil in the oil pan, take out the pepper paste and pour the hot oil into the shredded potatoes, Wash the prepared coriander and cut it into sections, wash the green pepper and cut the green pepper into shreds, put them in the shredded potatoes, mix well, and then make it. In fact, the same method can also be used to make oily cabbage, when we make this dish, it is best to use the kind of potato without starch in Ranyan, because this kind of potato is not rotten no matter how it is cooked, and it is more crispy to eat, if you can't buy it, you can also wash the shredded potatoes several times, and appropriately extend the soaking time.

2. Vinegar the shredded potatoes.

Take out an appropriate amount of potatoes, peel and shred, and then wash off the starch with water, try to wash it thoroughly, otherwise there will be a situation of sticking to the pot, and then wash the dried red pepper and cut it into shreds, put the peppers according to your appetite, put the oil in the pan and heat the red pepper shreds, put in the shredded potatoes and stir-fry a few times when the red pepper shreds are about to change color, and then add more vinegar along the edge of the pot, stir-fry, pay attention to the vinegar not to spill in one place, and then put the appropriate amount of salt, light soy sauce and monosodium glutamate, and fry a few times. The key to this dish is to cut the shreds finely, and the key to cutting the shreds is to cut the slices thinly, otherwise, the shredded shreds will become thicker from the other direction, so that the vinegared shredded potatoes will be crispy.

Stir-fry shredded potatoes.

Ingredients: shredded potatoes, salt, monosodium glutamate, chicken essence, salad oil, dried chilies, dried peppercorns, light soy sauce, salad oil.

1.Shredded potatoes can be blanched or stir-fried.

2.The pot is placed on the fire, and when the salad oil is burned to the temperature of fifty percent of the oil, the dried chili pepper and dried pepper are fragrant, and the chili pepper is brown-red, and the shredded potatoes are stir-fried, and the light soy sauce and salt are stir-fried until they are just broken.

Hot and sour shredded potatoes -

Ingredients: Potatoes, green and red peppers, green onions, white vinegar, sugar, salt, dried chilies, Sichuan peppercorns.

Recipes ] 1.When choosing potatoes, it is best to choose this kind of white-skinned one, which has a crispier taste and is more suitable for stir-frying shredded beans on the side of Tuhong.

2.Once the potatoes are peeled, they are first sliced and then finely shredded.

3.After the shredded potatoes are cut, put them in water to prevent the potatoes from oxidizing. Add 2 tablespoons of white vinegar to the water to make it crispier.

4.Prepare a little green and red pepper and cut it into shreds, and cut the green onion into shreds for later use.

5.In the process of soaking potatoes, the starch is also washed off, and the shredded potatoes are taken out to control the water, and after the white vinegar is soaked, the shredded potatoes will be more crispy. If the shredded potatoes are not washed off the starch on the surface, they will stick to the pan when they are fried.

6.Add a little oil to the pot, add Sichuan pepper and dried chili peppers, and fry them over low heat to bring out the fragrant and balanced taste. After frying until it changes color, remove it so that the spicy flavor can be turned into a spicy flavor.

7.Heat the oil again, add the green onion and shredded potatoes and stir-fry.

8.Stir-fry until the shredded potatoes change color slightly, add the green and red peppers, and continue to stir-fry.

9.Stir-fry until the shredded potatoes are almost cooked, add a spoonful of white vinegar and an appropriate amount of sugar. Adding white vinegar can make the color of the shredded potatoes look better, and white sugar can neutralize the sourness of the vinegar.

10.Stir-fry until the shredded potatoes are fully cooked, add a spoonful of salt, stir-fry evenly and you can get out of the pan.

Shredded potatoes in tomato sauce.

Ingredients: shredded potatoes, tomato paste, green onion and ginger, a little sugar, chicken essence, appropriate amount of salt, soy sauce core, diced persimmon with red cover, water, salad oil.

1.Heat the pot, put in the salad oil and burn it until it is hot, fry the green onion and ginger until fragrant, fry the red oil in the tomato sauce, fry the shredded potatoes and stir-fry evenly, add diced tomatoes, add soy sauce, salt, and a little water and stir-fry evenly again, add the leakage liquid into the chicken essence and stir-fry evenly until the juice is slightly reduced.

Why is the slag acorn shredded you make not worthy of the crispy pei envy, it is not as delicious as the outside, it turns out that it is only this step!