How do you fry shredded sour and hot potatoes to be delicious enough?

Ingredients: 2 potatoes (medium size), 4 dried chilies, 1 red pepper, 1 small piece of ginger.

Prepare the seasoning: oil, salt, vinegar, pepper.

Production process: 1. After the potatoes are peeled, cut them into extremely fine and uniform shreds with a quick knife, and the key to the crispness of the potato shreds is to cut the potatoes finely and evenly;

2. While cutting the shredded potatoes, put more water in a large bowl, drop two drops of vinegar in the water, and soak the shredded potatoes in the water while cutting;

3. After all the shredded potatoes are cut, pour out the water that soaks the shredded potatoes, change the water several times, and rinse the starch in the shredded potatoes;

4. Cut the dried chili pepper into sections, cut the red pepper and ginger into thin strips and set aside;

5. Heat oil in a wok, stir-fry the ginger shreds and dried chili peppers slightly, after the fragrance comes out, add the red pepper shreds and fry slightly, scoop up the shredded potatoes soaked in the water (it doesn't matter if you have a little water, but not too much), put them in the pot, and keep stir-frying;

6. After stirring well, immediately add a little salt and two tablespoons of vinegar to the pot, continue to stir-fry for 2-3 minutes, and when the water in the pot begins to thicken, add a spoonful of vinegar and a little pepper, and stir evenly;

Operation tips: 1. Shredded potatoes will be cut finely to save fire and not raw, and they will be crisp to eat, but they will be heated evenly if they are cut evenly, otherwise some shredded potatoes will be cooked, and some are still raw, and the taste will definitely not be good. If you want to cut the shredded potatoes finely and evenly, there are a little requirements for knife skills, but I personally think that if the knife is fast, and then cut it slowly, you can also cut it very finely, and you will cut it quickly and well with more practice.

If you are not sure about the knife skills, there is another kind of special shredding knife sold in the market, you can prepare one yourself, which is convenient and easy to use.

2. Soaking shredded potatoes in vinegared water can prevent shredded potatoes from oxidizing and turning black in contact with air, and repeatedly soaking them with water to clean off the starch carried by shredded potatoes will also make the fried shredded potatoes distinct, crisp to eat, and not sticky.

3. The time of frying shredded potatoes should not be long, you must master the heat, add seasonings immediately after stir-frying, and then stir-fry well, and immediately prepare to get out of the pot, and the action should be fast. Sometimes the shredded potatoes will turn pink due to overripeness, and this feeling can be basically mastered after frying it a few times. Stir-fry the shredded potatoes with a little water, so that the shredded potatoes will not be too dry and paste the pot, and the fusion of water and the starch precipitated in the potatoes will fry a thicker paste, increasing the smooth taste of the finished dish.

But the amount of water must be mastered well, and if there is more, it will become potato soup. If it is taken out and drained in advance and then put into the pot, in the process of frying, you can add a little water in batches, see the water and starch fuse and thicken, and then add the next time, but to control the amount of water, not too much, after the dish is done, a little soup at the bottom is the best degree.

4. Put vinegar in the pot to make the potatoes crisp, but the acid of the vinegar will volatilize some during the heating process, so put a little more before the pot to make the sour and spicy taste more prominent. The amount of vinegar and chili pepper can be adjusted according to your preference.

First shred the potatoes and then rinse and then blanch, take them out when they are cooked, put them cool, drain the water, and then use a little pepper to boil the pot, and then take them out, put the chili peppers, garlic and ginger slices, a little soy sauce, put shredded potatoes, stir-fry quickly, add a little salt, monosodium glutamate, put red oil before leaving the pot, and finally put the vinegar.

Hope it helps.

Cut the potatoes well, the finer the better, put in the garlic, green onions, ginger when frying, put more chili peppers to eat spicy, stir-fry, then pour in shredded potatoes, put vinegar, a little sugar, stir-fry over high heat, salt is added according to personal taste, soy sauce can be put or not. It's better to put in MSG.

Remember to soak the potatoes in water, the starch of the potatoes will be removed, and they will be crispy when eaten.

Hot and sour shredded potatoes are one of the most eaten dishes in our daily life, it is not only sour and spicy and appetizing, but also very crisp! However, if you want to fry the sour and hot shredded potatoes with a crisp taste, there are still many skills, and many people make shredded potatoes that are soft and soft, and the taste is not crisp at all, why is this? Shred the potatoes and soak them in cold water for a while, then change the water two more times.

Prepare the chili peppers and cut them into small pieces, then cut some green onions. Put oil and stir-fry chili peppercorns, then add shredded potatoes and fry over high heat until they change color, pour in vinegar and green onions, stir-fry well, and then put in the chicken essence and start the pot.

After the shredded potatoes are cut, they must be rinsed with water to reduce the adhesion of starch paste, and the time of frying should not be long, and the vinegar should be removed from the pot immediately. In addition, it is best to chop the chili pepper pickled in a kimchi jar to maintain the original sour taste of the chili. Heat the oil in a hot pan, put the shredded meat and fry it for 8 minutes, then fry the green onions, ginger, garlic, red and dried chili peppers, then fry the green pepper shreds, vinegar, a little light soy sauce and fry over high heat for 2 minutes

Heat a pan with a little oil and then drop out for later use! Put in the ginger raw! Stir-fry garlic until fragrant!

Then add the dried chili shells cut into two lengths and stir-fry a little! A pinch of peppercorn shells! Take out the soaked straight shredded shidou and stir-fry!

Put in the salt! Oyster sauce! Light soy sauce!

Chive segments! Sugar! Add a little oil!

Add the starch while stir-frying!

First of all, prepare potatoes, small dried chilies, shredded green onions, garlic slices, white vinegar, and chicken essence to taste; Wash the potatoes and peel them; Then slice the potatoes and then cut them into shreds, pour them into water and wash them to remove the potato starch (repeat the washing two or three times until the cleaned shredded potatoes are free of starch); At this time, add water to the pot and bring to a boil, then blanch the shredded potatoes for about 1 minute.

Sour and hot shredded potatoes are a Sichuan dish with simple ingredients and simple methods, which are deeply loved by people. When I go to the outside store, I often order a hot and sour shredded potato, this dish is considered to be inexpensive and cost-effective, but many stores are not so delicious, because everyone's taste is different, and some people like to be sour.

In order to make a sour and spicy taste, the preparation of the sauce is very important, you need to use oyster sauce, soy sauce, balsamic vinegar, sugar, sesame oil, salt, chili oil, starch water and stir well, stir-fry shredded potatoes and add the sauce to stir-fry to reduce the juice.

Directly cut the potatoes into shreds, soak them in water and add a little salt, soak them for 10 minutes and then remove them, add an appropriate amount of oil to the pot, put in thirteen spices, dried chili peppers, minced garlic, minced ginger, chopped green onions, and then put the shredded potatoes into the pot, stir-fry for three minutes, add an appropriate amount of salt and vinegar monosodium glutamate and oyster sauce, and stir-fry for two minutes to get out of the pot.

When frying potatoes, be sure to add an appropriate amount of vinegar, and you can also put in some chili peppers, so that the fried taste is sweet and sour.

After shredding the potatoes, soak them in water, soak the starch out, heat the oil in the pot, stir-fry the green onions, ginger, garlic and chili peppers, put the shredded potatoes in, pour in vinegar and sugar. Light soy sauce, soy sauce, oyster sauce and salt, stir-fry a few times over high heat throughout the whole process before serving.

Introduction: Sour and spicy shredded potatoes are a relatively common home-cooked dish in daily life. Whether you eat it at a restaurant or cook it at home, you will eat this dish often.

Not only is the taste crisp and refreshing, but the method is relatively simple. The topic I want to share today is, how to fry sour and hot shredded potatoes to make them delicious. <>

1. How to fry sour and hot shredded potatoes to make them delicious?

First prepare the potatoes, wash and peel them and cut them into shredded potatoes, then soak the shredded potatoes in clean water for a while. Prepare green and red peppers, garlic slices, green onions, green onions, ginger, and cut them into shreds for later use. The main purpose of soaking the shredded potatoes in water is to remove the starch on the surface of the potatoes, so that the shredded potatoes will be crisp and refreshing when fried, and will not become sticky.

Put an appropriate amount of water in the pot, wait for the water to boil, remove the shredded potatoes, put them in boiling water and blanch them with green and red peppers, about 5 minutes later, remove them and dry them for later use. Put a small amount of oil in the pot, put the green onion, ginger, garlic slices and dried chili peppers into the pot, stir-fry until fragrant, then pour in the blanched shredded potatoes, and stir-fry the green and red peppers over high heat for a few minutes. After the shredded potatoes are fried until they are broken, add an appropriate amount of balsamic vinegar, salt, sugar, and chicken essence to the pot, and stir-fry evenly.

It can be taken out of the pot, and the sour and hot potato shreds fried in this way are sour and spicy, crisp and refreshing, and they also go well with rice. <>

2. Conclusion. All in all, when making shredded sour and hot potatoes, you can refer to the above methods mentioned to fry very delicious shredded sour and hot potatoes. When cutting shredded potatoes, the action must be neat and fast, which can prevent the shredded potatoes from turning black and affecting the taste.

If the taste is heavy before the pot and people who like to eat spicy food, you can pour some chili oil on the shredded potatoes in an appropriate amount before the pot. This will also improve the spiciness of the sour and spicy shredded potatoes, and will also make the dish look more appetizing. It should be noted that after cutting the shredded potatoes, be sure to soak the shredded potatoes in water, this step is very important.

It must not be forgotten, otherwise it will cause the shredded potatoes to turn black, affect the color and taste, and it will not be so delicious. <>

First of all, you should prepare fresh potatoes, peel and cut the potatoes into shreds, heat the oil, pour in the green onion and ginger, stir-fry the garlic, put the shredded potatoes into the pot, add salt, chicken essence, oyster sauce, light soy sauce, cooking wine, sugar, pepper, five-spice powder, add an appropriate amount of aged vinegar, add a little millet spicy, stir-fry evenly and you can get out of the pot.

Prepare fresh potatoes, ginger, garlic, white vinegar, cut the shredded potatoes into thin strips, soak them in water, take them out to control the moisture, fry the seasoning until the oil is hot, pour the shredded potatoes into it and stir-fry for 3 5 minutes, pour an appropriate amount of vinegar, stir-fry evenly, and wait for 5 minutes to remove it. Sprinkle with coriander.

When you make noodles at home, you need to clean the potatoes first, and you also need to cut the potatoes into shreds, add minced garlic to the pot and stir-fry until fragrant, pour in shredded potatoes, sprinkle with salt and dark soy sauce.

<> "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.