Stir fried sour and hot shredded potatoes!! Ask for the detailed method of sour and hot shredded pot

What is it, the sticky pan is that your pot is too dry and does not eat oil; Sue you a way, wash the empty pot, wipe it dry, burn it red, turn off the heat, add a little oil, put a clean cotton cloth into it, and use a spatula to wipe the oil all over the pot.

Before frying, put the shredded potatoes in water and wash them, and put a little vinegar when frying. Also, it is best to fry in an iron pot. The sour and spicy shredded potatoes fried in this way will not stick to the pan.

Simple. Good is like water. Water is good for all things without fighting, and it is evil for everyone, so it is more than the Tao. Dwelling in a good place, a good heart, a good heart, a good word, a good word, a good governance, a good work, and a good time. The husband is indisputable, so there is no especially.

Hot and sour shredded potatoes Ingredients: potatoes, green pepper (as you like), salt, vinegar, red pepper, Sichuan pepper, garlic, ginger, green onion, monosodium glutamate (as you like).

Hot and sour shredded potatoes method:

1.Peel the potatoes, cut them into shreds, soak the shredded potatoes in cold water while cutting, and remove the starch, which can make the potatoes crispy, and girls will not gain weight when they eat them; If you want to have some green or red peppers, it depends on personal preference.

2.Cut the garlic, ginger and green onion into sections.

3.Heat the oil in a pan and add the red pepper, Sichuan pepper, garlic, ginger and green onion and stir-fry until fragrant.

4.Put in shredded potatoes, stir-fry, then add salt, vinegar, if you like monosodium glutamate, put it in after turning off the heat, and finally add some shallots, it will be more fragrant!

Features: Hot and sour rice. **)

I am the best at shredded sour and hot potatoes: 1 Wash the cut with tap water, rinse the starch and set aside

2 Light the fire, put in an appropriate amount of oil, after the oil is hot, add minced garlic, chili pepper, then add shredded potatoes, and later add vinegar, salt and sugar

3 Remove from the pot A plate of fragrant spicy and sour shredded potatoes is ready

Potatoes contain a lot of starch, peel them, soak them for a few minutes after shredding, rinse them with water a few times, and the bag will be fine.

Rinse the shredded potatoes with water several times, then soak them in the water, and then drip dry before frying them so that they don't stick to the pan.

The potatoes must be soaked clean and the starch is soaked.

Today is the first time to cook by yourself, and it is similar to your situation, but I am still happy to be able to eat.

<> "Hot and Sour Potato Sifeng, which age."

1. Shred the potatoes and wash them with water to remove the excess starch;

2. Spicy cut the hob of millet, cut the pickled pepper into small pieces, and crush the garlic;

3. Stir-fry in hot oil, millet spicy, pickled pepper and garlic;

4. Add two spoons of light soy sauce to bring out the fragrance;

5. Stir-fry the silver until it bubbles, add shredded beans and stir-fry.

In fact, this is a very simple dish, but you don't think it's complicated, I'll briefly talk about the method I hope it can help you.

1: Shred the potatoes and soak them in water or wash them.

2: Put oil in the pot, put the shredded potatoes into the pot and stir-fry, then add the chili, salt, monosodium glutamate, and put some white vinegar and shallots when the potatoes are almost cooked.

3: Hot and sour is actually white vinegar or aged vinegar + chili pepper becomes hot and sour, hot and sour shredded potatoes are the same as other dishes, just add a little sour and spicy,

I just fried it like this, and I thought it was delicious, but I don't know what you thought of the ingredients: potatoes, ginger, garlic, chili, and then the seasoning.

1: Potatoes are cut into shreds, ginger and garlic are also, and peppers are cut into sections 2: Pour oil, more oil and less depends on the amount of shredded potatoes, this thing is proportional, I think it is suitable, and you will have experience if you fry it a few more times.

When the oil is hot, put the chili pepper first, and pour the ginger and garlic when you smell the fragrance.

3: Stir-fry a few times before pouring the shredded potatoes.

4: Pour some vinegar and fry until the potatoes are cooked, see if it is cooked, you can press it with a spatula, if it is soft, it will be almost cooked, put salt in an appropriate amount.

It's best to find someone to teach on the spot.

<> shred the potatoes. The thinner the cut, the better, but thin is not the most important thing. The most important thing is that the thickness is uniform.

Quickly put the shredded potatoes into clean water to prevent oxidation and blackening, and wash off the excess starch on the surface of the potatoes, so that the fried potatoes have a refreshing taste. [Ingredients]: potatoes, green and red peppers, green onions, white vinegar, sugar, salt, dried chilies, Sichuan peppercorns.

When choosing potatoes, it is best to choose this white-skinned one. This kind of potato tastes crispy and is more suitable for sautéing shredded potatoes. Once the potatoes are peeled, they are sliced and then shredded.

Once the potatoes are shredded, place them in water to prevent oxidation. Add 2 tablespoons of white vinegar to the water so the flavor will be crispier. Prepare a little green pepper and shred the green onion.

In the process of soaking the potatoes, the starch is washed away, and the shredded potatoes are taken out to control the water. After soaking in white vinegar, the shredded potatoes will be crispier. If the starch on the surface of the shredded potatoes is not washed off, it will stick to the pan when stir-frying.

Add a little oil to the pan, add peppercorns and dried chili peppers, and fry over low heat. After stir-frying, take it out to turn the spicy taste into a spicy taste. Heat the oil again and stir-fry the green onion and shredded potatoes.

Sauté the potatoes until slightly browned, add the green and red peppers and continue stir-frying. Sauté the shredded potatoes until almost done. Add a spoonful of white vinegar and sugar to taste.

Adding white vinegar can make the shredded potatoes look better, and white sugar can neutralize the sourness of the vinegar. Sauté the shredded potatoes until fully cooked, add a spoonful of salt, stir-fry well, and remove from the pan.

Stir-fried spicy and sour shredded potatoes can be stir-fried to a crunchy according to personal taste, or it can be a slightly tastier version than Microsoft. Mine is more flavorful if it is fried for a long time, but it will not look good if it is too flavorful. For example, my green peppers are fried!

If you want to be a little crispy, you can fry it for a while. Before frying potatoes, you have to wash off the starch from the surface. Otherwise, when they are heated, they will stick together.

When cooled, they will turn into a ball. When pouring vinegar, use white vinegar, pour it along the edge of the pot, and penetrate directly into the bottom of the pot. The aroma of vinegar comes out at once.

The cut potatoes must be soaked in water, so that the starch can be washed off without changing color, and the fried potatoes are crispier. When boiling potatoes, be sure to boil the water before putting them in. Don't boil the potatoes for too long.

Pour them out before the water boils completely and rinse with clean water.

When stir-frying the hot and sour shredded potatoes, you should add green onions and garlic in the pan and stir-fry until fragrant, then add balsamic vinegar and light soy sauce, and finally add shredded potatoes and stir-fry quickly.

First put the shredded potatoes into the water to soak, before frying the shredded potatoes, blanch the shredded potatoes, after frying the cold water, the heat must be large, the time of frying should be short, the sour and hot shredded potatoes that come out of this way are very beautiful, and very delicious.

It is to blanch the potatoes in advance, and then fry them after blanching them with cold water again. Add less salt when stir-frying.

Sour and hot shredded potatoes are a popular dish, low cost, low quality, sweet and sour taste, loved by people, whether it is a hotel restaurant or a family dinner table, almost can see it. Potatoes are the key to making this dish, it is best to use slightly larger moisture content or fresh potatoes to produce and process, the fried shredded potatoes processed by famous chefs, all rely on their knife skills to cut out, this fried shredded potatoes have a smooth and neat skin, can better lock the moisture in the shredded potatoes and taste better, but the production and processing of fried shredded potatoes in ordinary restaurants and families rely on special tools to press and rub the shreds, saving a lot of inconvenience, although the taste is not good to keep up with the shredded, but it is not bad.

First prepare a potato in advance, peel and clean it and cut it into matchstick-sized shreds, this size is optimal, and there is a little crunch when it is fried, and it must be maintained evenly when cutting, well-proportioned, and well-proportioned. After cutting, soak in small water for a few minutes. Soak the potatoes to remove excess tapioca starch.

Bring the water to a boil, open the water to the outside and blanch the shredded potatoes for about 10-20 seconds. When the water is finished, scoop it up and control the moisture. Heat the oil, put in two or three dried chili peppers, fry the dried chili peppers to the fragrance, pour in the fried shredded potatoes, and stir-fry the red is the best, followed by adding salt, less monosodium glutamate, white rice vinegar seasoning, shredded potatoes fried until they are broken, and the necessary ones at home can finally go to a little green onion.

Fried shredded potatoes should be cut into shreds and symmetrical, cut must make tea, put some white rice vinegar, drain the water, reflect the sour and spicy taste can put white rice vinegar and millet pepper, the color is good-looking and delicious can add Pixian bean paste, salt, white sugar finally put, do not have to fry dry water is not delicious, add a spoonful of oil out of the pot, the color is bright and appetizing, white rice vinegar must be poured along the cool pot, the pot side is poured in, arouse the aroma, reflect the taste of salty, spicy and refreshing. Green pepper shredded potatoes are a very common home-cooked dish, and its raw material, potato, calms the stomach, improves gastrointestinal function and prevents high blood pressure.

The auxiliary material Chaotian pepper contains vitamin C, which can enhance physical strength and coronary arteriosclerosis. The dish is simple, easy to learn and easy to make, nutritious, refreshing and delicious, and very popular. Shredded potatoes with green peppers, shredded potatoes and cleaned, quickly copied with hot water (in order to be able to remove tapioca starch) reserved, prepare green onion and garlic foam, dried chili peppers, white rice vinegar, salt, monosodium glutamate in advance.

Heat the oil, put the onion and garlic into the pot and fry it, then put the dried chili peppers, then put the prepared fried shredded potatoes, stir-fry the white rice vinegar, salt, monosodium glutamate, quickly stir-fry, and get out of the pot. Out a crystal clear, crunchy flavor.

When stir-frying the shredded sour and hot potatoes, the most important thing is to blanch the shredded potatoes after they are cut, so that the fried shredded potatoes will be crispy, and you must remember to add some Shanxi old vinegar.

Yes, otherwise it will cause the shredded potatoes to be particularly sticky, because the shredded potatoes will have a lot of starch on them.

When stir-frying hot and sour shredded potatoes, they must be blanched. Because if the shredded potatoes are not blanched, then the shredded potatoes will not be crispy, and after blanching the shredded potatoes, the starch in the shredded potatoes will also be completely separated.

How do you make sour and spicy shredded potatoes? Peel and shred the potatoes to remove the excess starch from the round mold, pour oil into the pot with green and red pepper shredded potatoes, and prepare to destroy the garlic and salt cavity residue to taste.