How do you cut shredded potatoes well and quickly?

You first cut the potatoes into slices, then put the potato slices neatly, press the whole potato slices with your left hand so that each potato slice is stacked on top of each other, and then press and hold the potato slices with your left hand, (no nails, oh, that easy knife hand) The second joint of the left hand is attached to the knife surface, so that you can cut, if you want to cut quickly, then do a lot. Hehe. When you cut the head of the knife, it is best not to leave the surface of the board or not to hold the knife too high, which is easy to hurt the hand.

I don't know if you can understand this, if you don't understand, you can continue to ask, hehe.

Before you are ready to cut, cut a small slice of the potato from one end to the other so that the potato can easily stand on its feet. If the potatoes stand firmly, the slices will be flat, otherwise once the angle changes, they will be cut into slices that are thick on one side and thin on the other, and it also reduces the risk of the potatoes sliding their fingers and cutting into the hand. The freshly cut potato slices should be arranged neatly, so as to ensure that the shredded potatoes are neat and tidy, and there will be no slippage of the potato slices when shredding.

Remember to change the water several times after shredding the potatoes, only when the starch is completely washed, the fried shredded potatoes are refreshing and crispy to eat, and remember, oh, to wash with water, and then rinse with salt water after the starch is washed, you can achieve the effect of preventing discoloration!

Start by choosing the right size of potatoes, which are medium or large potatoes. Small potatoes are not easy to cut. Generally, a slightly larger potato is enough for a plate of shredded potatoes.

2After the potatoes are selected, they are washed with water first, and then peeled with a paring knife, or directly with our vegetable cutting knife. Fish is to use a stainless steel chopping knife to peel the skin, under this reminder people who want to learn fish, if you are not skilled in peeling with a kitchen knife, you must be very careful, otherwise it is easy to hurt your hands.

3We will first cut a few slices of potatoes in a relatively long place, and if they are thin, we will ask for about a dozen slices.

Then stick the cut noodles to the cutting board and cut the potatoes so you will find the potatoes fixed to the cutting board!

In this way, the danger of the potatoes slipping easily and injuring the hands is avoided.

Let's slice the potatoes. Be thin! Many people say that the cut is not thin, and they always cut empty knives.

The fish tells you, take your time, no one can cut thin at the beginning. I also practiced slowly, and after the 4 thin potato slices were cut, the shredded potatoes came out thinly, and every time I cut the fish, I felt a sense of accomplishment. We will press the potato slices slightly by hand so that the potatoes will not be so thick on the cutting board, and it will be easier to cut them.

Of course, the force used to cut it all is about the same, but it is so easy to cut it fine. We press the potatoes with our left hand, and all the fingers of our left hand are retracted inwards to prevent cutting fingernails!! Start cutting with your right hand, cut a little with your right hand, and retreat a little with your left hand to <>

<>1. First peel and clean the potatoes.

2. Take out one and stab it in the middle.

3. Take half of them, place them flat on the board, and slice them.

4. Since the bottom surface is flat, it will not slip, and if you cut it slowly, the slice will be thin.

5. Divide the pile of slices into two parts, with the large slices at the bottom.

6. Cut shreds along the edges.

First take out the potatoes we want to eat, soak the potatoes in clean water, soak all the dirty things on the surface to be soft, after soaking, let's take them out and control the water, and then use a paring knife to peel off the skin of the potatoes, after peeling the skin, we can put it aside first, or we can wash the potatoes again.

When ordinary people cut potatoes, they first cut the potatoes into thin slices, and then cut them into potato filaments, so that the potato filaments are not very good-looking, and the potatoes made taste is not good, because when cutting the thin slices, they can't grasp the thickness of the potato slices, and the shredded potatoes are thick and thin, and they are easy to cut.

In fact, the solution is also very simple, we only need to use a paring knife to solve it. Take the potatoes that we have peeled in our hands, and then use a paring knife to cut them into thin slices, so that the potato slices are thin and particularly even, after shaving the thin slices, we will put the potato slices neatly together, and after stacking them, you can start to shred, so that the shredded potatoes cut out are thin and even, and the taste is particularly good.

The techniques for cutting shredded potatoes are: sharp blades, choosing suitable potatoes, cutting evenly, controlling the angle, cutting speed, using the palm of the hand, etc.

1. The blade is sharp.

Make sure to use a sharp knife, which will be able to cut the potatoes with ease.

2. Choose the right potatoes.

Choose well-shaped, tender potatoes that are easier to cut into long, even shreds.

3. Uniform cutting.

Cut the potatoes into evenly sized segments to ensure that the shredded potatoes are of a consistent length.

4. Control the angle.

Cut the potatoes with the tip of the knife, keeping the blade close to vertical, which helps to cut out a finer shredded potato.

5. Cutting speed.

Cutting quickly can reduce adhesion between the shredded potatoes and the knife, but at the same time be safe.

6. Use the palm of your hand.

Place your palms flat on top of the potatoes and gently press the potatoes with the palms of your hands to stabilize the position of the potatoes.

Cutting shredded potatoes is a cooking skill that requires a certain amount of skill and experience. Here are some tips for cutting shredded potatoes:

Choose the right tools: A professional kitchen cutter and cutting board are a must-have. The kitchen knife should be sharp, so that the shredded potatoes will not appear burrs and will be more even.

Choose the right potatoes: Choose fresh potatoes because they have more moisture, are easier to cut, and have a better taste.

Shred after slicing: Cut the potatoes into even slices first, then shred each slice. This results in a consistent length of shredded potatoes that are thinner and more uniform.

Clever cutting method: Adopt the "rolling" cutting method. When cutting, gently roll the potatoes while keeping the blades stable, which makes it easy to cut out long, even shredded potatoes.

Keep it clean: Wash the blades and cutting board frequently during the potato cutting process to prevent debris and mashed potatoes from sticking to the blades or cutting board.

By practicing and mastering these techniques, you can easily cut out beautiful shredded potatoes and take your cooking to the next level.

If you want to cut out the perfect shredded potatoes, you must first have a deep basic skill of knife skills, which requires long-term practice and is not achieved overnight.

If you don't take professional chefs into account, it's a daily home production, and you need to pay attention to the following points.

The knife for cutting vegetables should be light, fast, and as thin as possible. Of course, thinner is not better. The principle of selecting the thickness of the knife is that there is a thin knife without a thick knife.

Why use a thin knife? Because the thin knife feels light, it is not easy to get tired. It is not tired, it feels good when slicing, and you can cut out as thin slices as possible.

When cutting, hold the knife in your right hand and the ingredients in your left hand. The inside of the knife should be against the second knuckle of the middle finger of the left hand, and the blade should be tilted outward. So that you don't cut your hands.

In fact, professional chefs can cut out very fine shreds, not only for the knife skills, but also for other skills. For example, standing for a long time will not feel backache, etc. Ordinary people don't have this ability, so they should be slow when slicing and shredding, and have enough patience and confidence to cut the slices thin and thin.

Ingredients that resemble spheres, such as potatoes, should be cut with a knife, placed flat down on the table, and then sliced. The part that is cut by the first knife, and the part that is left at the end that can no longer be slice smoothly, should not be re-sliced to avoid accidents such as hand cutting, but should be reserved for other purposes.

Thinly sliced potatoes should be stacked neatly and arranged like toppled playing cards, as shown below. This is good for shredding.

Shredded potatoes can be said to be a dish that requires very high knife skills. If the shredded shreds are not fine enough, then it will not be very crispy, and when it is cooked, it will not taste very good. But if you cut it too finely, it's easy to over-fry it when frying.

If the thickness is uneven, the effect will be even worse, the thin ones are almost fried, and the coarse ones are not cooked at all.

When making fried shredded potatoes at home, the most important thing is to cut the potatoes into slices first, and then cut the slices into shreds, the slices should be thin, and ensure that they are as uniform as possible, so that the thickness of the shredded potatoes can be the same, and the thickness is moderate. If you really don't know how to shred, then it is recommended that you can use a shredding tool, just be careful not to scratch your hands.

The starch content in soaked potatoes is relatively high, and it is easy to change color due to oxidation, and it is not easy to crisp after heating. So, after the shredded potatoes are cut, we also need to soak them in cold water for a while. This step is to remove the starch from the surface of the potatoes.

When we soak the potatoes, we can add a little vinegar or salt to them, so that the fried shredded potatoes are better in terms of taste and color.

Although it is not necessary to go through the procedure of blanching shredded potatoes when stir-frying, it is easier to grasp the heat when the shredded potatoes are blanched, and it is not easy to stick together. When making fried shredded potatoes, you only need to blanch them lightly, while if you are making cold shredded potatoes, the blanching time will be longer. But don't blanch for too long, otherwise it will affect the taste of the shredded potatoes.

The above are the three key points that I need to pay attention to when stir-frying shredded potatoes.

For specific steps, see the tutorial below.

1.First, cut off one side of the potato to make sure it can stand firm. If the potatoes are not stable on their feet, then it is easy to cut the hands when cutting, and it is not known whether to cut the shredded potatoes or the fingers.

2.For the remaining little potato, you can choose to use a blade, because at this time the potato is already unstable, and you must pay attention to the knife to have a downward pressure force when slicing.

3.Once all the chips are sliced, be sure to stack the potato slices neatly before shredding. If you are a novice, you must stack it thinner and then shred, and then use the strength of your wrist instead of your big arm when cutting shredded potatoes.

Control the knife with your right hand and hold the knife with your left hand, so that you can do whatever you want to cut out your ideal shredded potatoes.

Today, I will introduce to you a novice method of cutting shredded potatoes better than a restaurant chef, so that the shredded potatoes cut out are fast and thin, so that you will never be afraid of cutting shredded potatoes in the future.

Step 1: Use a knife to peel off the potato skin, remember to cut it as thin as possible, otherwise the potatoes will be wasted, if you buy new potatoes at home, you can also use a small iron spoon or knife to scrape off the potato skin.

Step 2: Cut the potatoes in half from the middle, prepare a peeler that you usually use to peel fruits, scrape off a small piece along the direction of the potato and put it on the cutting board, and then continue to scrape, scraping off a few more slices.

ps: Note that the peeler should be simple and manual, and it should not be that mechanical, which is not easy to use.

For those who like to make potato chips at home, pay attention to the fact that the potato chips scraped off with a peeler will be thinner and the thickness will be uniform, so the potato chips fried with such potato chips will taste crispier.

Step 3: Once the scraped potato slices are arranged in their original shape, use a little bit to cut the scraped potato slices into shreds, and then immediately put them into a basin of clean water.

ps: The cut shredded potatoes should be put into a basin of water immediately to soak, otherwise the starch on the surface of the potatoes will oxidize with the air, and the surface of the shredded potatoes will turn black, which will not look good, and it will also affect the appetite when eaten.

Since this method is relatively slow, we don't cut all the potato skins after slicing, but after a few slices, arrange them and use a knife to cut them into shreds little by little, so that the shredded potatoes are thin and not black.

Slow work makes good work. Start first, you can slow down, and over time, your technique will get better and better.

The method of cutting shredded potatoes is very important, and it is beneficial to learn it early.