What points should you keep in mind to make the shredded potatoes crispier and more delicious?

After the potatoes are cleaned, they must be cut with a knife, and then blanched in hot water for about a minute.

1. The shredded potatoes must be shredded by hand, and cut as evenly as possible.

2. Before blanching the shredded potatoes, clean them and soak them in white vinegar in the water. 3. When blanching, the shredded potatoes should not be put in the pot for too long, generally more than ten seconds.

4. After the shredded potatoes are cooled in water, immediately mix them with chili oil or sesame oil to keep the shredded potatoes crisp.

When blanching, don't let the shredded potatoes get too cooked to maintain a certain crispness. Such shredded potatoes will be crispy and tasty.

1. After the potatoes are cut, soak them in cold water with white vinegar. 2. Add a tablespoon of white vinegar to the pot while blanching. 3. After removing from the pot, put it in cold boiled water and ice it. The cold shredded potatoes that result from this are crispy and sour.

What skills do you need to master when making cold shredded potatoes have a crispy texture? If you want to eat light side dishes that don't require much time, cold salad is a good choice, and the cold vegetable shredded potatoes are very easy to handle. All you need to do is shred the potatoes, blanch them in water, add condiments and mix well.

It takes a little skill to make this dish as beautiful and delicious as a restaurant.

Peel the potatoes, cut them into coin slices, and then cut them into shreds with a knife. Shredded is best the same size as the bean sprouts, and must be cut evenly. If the knives are not very good, it is recommended to use a stainless steel wire eraser to rub them into pieces.

It is important to put the shredded potatoes in small pieces and wash them several times until the water turns blue. This is also the first step for shredded potatoes to eat crispy and delicious. Bring water to a boil, add a spoonful of salt and 2 tablespoons of white rice vinegar, and blanch the cleaned shredded potatoes in the pot.

In general, just let them boil. Adding salt and white vinegar can make the shredded potatoes more crispy and tasty. After boiling, quickly remove the steamed shredded potatoes and soak them in the prepared cold boiled water.

The soaked shredded potatoes will taste better. After soaking, remove the drained water and set aside.

Chop the garlic and chop the dried chili into pieces, put it on a small plate, put a spoonful of sesame seeds, add some oil to the pot, burn until it smokes, and then pour it into the seasoning bowl to arouse the aroma of the seasoning. Put the drained shredded potatoes in a pot and pour in the shredded green peppers, the shanlai and the sautéed sauce. And put our hands on the periphery and mix well, instead of grabbing around, so that the purple potato puree is more balanced and flavorful, and then the plate is OK!

Shredded potatoes are thinly and thickly sliced, so that they are evenly proportioned. If the shredded potatoes are cut of different sizes, it is very easy to make a dish that is not cooked and stewed unevenly. After cutting the shredded potatoes, put them in water and wash them twice to remove the tapioca starch on the surface of the shredded potatoes, so that the shredded potatoes will not oxidize and fade from the air, and the dishes are also very comfortable.

After the shredded potatoes are cooled, pour them into cold water to cool down to increase the crisp taste of the shredded potatoes.

When making, the starch in the shredded potatoes should be cleaned with cold water beans, after the water is boiled, the shredded potatoes should be blanched in boiling water for 20 seconds, and then the blanched shredded potatoes should be cooled in cold water and then put in the basin, put on the salt and vinegar monosodium glutamate and stir evenly and put it in the refrigerator for half an hour, and then put oil in the pot, after the oil is hot, put in the pepper chili sauce and chili peppers, and the peanuts will be more delicious after being fried and mixed on the shredded potatoes.

Cold shredded potatoes, we should cut a little finely, not too thick and must be evenly salted, otherwise the taste is not good, generally and the thickness of mung bean sprouts is the best, if the cut is not good, you can use auxiliary tools to cut.

After cutting the shredded potatoes, you must clean them several times, clean the starch, whether they are fried or cold, and the potatoes will taste good.

Blanching shredded potatoes and adding some salt and white vinegar can make the shredded potatoes more crisp and delicious.

4.The time of blanching shredded potatoes must be mastered, not overdone, but to blanch, generally shredded potatoes can be boiled after they are put into the pot.

1.There are generally two kinds of potatoes sold in the market now, one is white potatoes and the other is yellow potatoes.

Because yellow potatoes contain more starch, they will be soft and glutinous when eaten with more starch, which is not suitable for cold dressing. The white potatoes are also relatively easy to choose, generally speaking, the skin of the white potatoes looks slightly white, and the inside is also relatively white, we can carefully distinguish when picking.

2.Soak the potatoes to peel the potatoes, wash them and cut them into shreds, if the knife is good, it is best to cut them into shreds by yourself, do not use tools, use tools to graze the shreds, the taste will be poor.

After planing the shreds, do not rush to blanch the pot, but wash the potatoes with water twice, and then soak them in water for 5 minutes to remove the starch on the surface. This will make the potatoes taste crisper and will prevent them from sticking.

3.After blanching and soaking the potatoes, add more water to the pot and put the potatoes in after the water boils.

Cold salad with hot and sour shredded potatoes].

Ingredients Required:2 potatoes, about 350 grams, 1 green chili, 1 onion, 4 pieces, 2 cloves of garlic, 2 shallots, 2 tablespoons light soy sauce, 2 tablespoons balsamic vinegar, 1 teaspoon of sugar, appropriate amount of salt, 1 pinch of chili noodles, 1 teaspoon of sesame oil, appropriate amount of cooking oil.

Steps:

1.Scrape off the skin of the potatoes and cut them into shredded potatoes of uniform thickness, and then rinse off the remaining starch on the surface repeatedly with running water.

2.Shred the onion and green pepper, cut the green onion and minced garlic, the shallots can also be replaced with coriander, and the dried chili peppers can be seeded and cut into small pieces for later use.

3.Add an appropriate amount of water to the pot and boil until it boils, blanch the shredded potatoes for about three minutes, and the specific limbs should be determined according to the thickness of the shredded potatoes.

4.Then remove the shredded potatoes from the cool water, drain the water and put it in a container, and then add the green peppers and shredded onions.

5.Add light soy sauce, balsamic vinegar, sugar, salt and sesame oil, and top with chili flakes, red peppers, green onions and minced garlic.

6.Heat an appropriate amount of cooking oil in a pot, pour the hot oil on top and squeeze out the fragrance.

7.Wear disposable gloves and mix evenly, and put on a plate.

8.A crispy, tender, refreshing, spicy, and appetizing cold potato shredded salad is ready, and it's really good to eat in summer!

Tips:

The shredded potatoes must be rinsed repeatedly to remove the starch components on the surface, and the shredded potatoes should not be blanched for too long. Seasonings can be added to your taste, and side dishes such as peppers and onions can also be replaced with other dishes, such as carrots.

Cold shredded potatoes

Ingredients for cold shredded potatoes:

2 potatoes with light soy sauce.

Vinegar to taste, mustard oil to taste.

A pinch of sesame oil and an appropriate amount of sugar.

Salt to taste 2 cloves of garlic.

2 shallots and 1 red pepper.

Preparation of cold shredded potatoes:

Step 1

Potatoes with utensilsProcessed into filaments, soak in water and smile cautiously to wash the starch, boil water in a pot and scald the shredded potatoes.

Step 2

Finely slice the red pepper and blanch the pepper with good potatoesGo through the water

Step 3

Put shredded potatoes with peppersSqueeze out the moisture, add vinegar, sugar, light soy sauce and other seasonings, according to my own taste, I have mustard oil drops at home this time, Xiaoling has a few drops of different taste.

Step 4

FinallySprinkle with chivesThat's it. Very quick dish that you can try!

tips：

Put the potatoes into the pot with boiling water and blanch themDon't blanch it for a long time, otherwise it won't be brittle

This is to put a little vinegar and then not make it too soft, and you can put it in the refrigerator to refrigerate.

Blanch the potatoes with hot water first, then pass the shredded potatoes over the cold water, and then add an appropriate amount of condiments to taste.

Cold shredded potatoes will taste crispy and delicious, first of all, cut fine enough, and secondly, you need to rinse more in clean water, completely wash off the starch on the surface of the shredded potatoes, when the water soaked in shredded potatoes in a large bowl is very clear, it is qualified; Prepare ingredients: 3 fresh potatoes, some shallots, an appropriate amount of light soy sauce, a small amount of oil and spicy seeds (used to a little spicy, light so put a little bit to improve the flavor), an appropriate amount of sesame oil (don't put too much of this, just a little oily), a small amount of salt, some monosodium glutamate, a few cloves of garlic, and a small piece of old ginger.

Cut the potatoes into thin strips, preferably evenly, then we prepare water and put in the shredded potatoes. If you want to make the shredded potatoes more crispy and tender, we can add some salt to the water, and after ten minutes, we will scoop up the shredded potatoes and rinse them with water several times, and then drain the water. Heat an appropriate amount of cooking oil in a pot, put shredded potatoes into a bowl, add shredded green peppers, shredded chili peppers, salt, chicken essence, balsamic vinegar, and finally pour the burned cooking oil into a bowl, stir well and enjoy.

5 grams of pepper oil to increase the degree of numbness, 10 grams of homemade red oil, there are tutorials in the early production, 5 grams of light soy sauce to increase the bottom taste, 5 grams of balsamic vinegar to increase the aftertaste, add 3 grams of sugar to increase freshness, and add an appropriate amount of salt. The recipe for seasoning water is made by boiling ten kinds of spices and water for half an hour. Balsamic vinegar is made by boiling spices, vinegar and water.

Traditional Chinese medicine believes that potatoes are flat in nature, and have the effects of harmonizing the stomach, regulating the middle, strengthening the spleen, and invigorating qi; It can improve gastrointestinal function, and has a certain effect on gastric ulcer, duolipid intestinal ulcer, chronic cholecystitis, and constipation caused by hemorrhoids.

Potatoes are also rich in potassium, which can effectively prevent high blood pressure. Although I have eaten shredded potatoes for so long at school, I still like to eat shredded potatoes to this day. Potatoes are the most common food in our daily life, and they seem to be very versatile, steamed, roasted, fried, roasted chicken, and roasted beef are all delicious.

Mix shredded potatoes with cucumbers, carrots and bean sprouts, and add some sesame oil to make the cooked sesame seeds even more delicious.

You have to cut the shredded potatoes into shreds first, then blanch the water in the pot and then cool the water, then pour it into a bowl and add light soy sauce, dark soy sauce, sesame oil, sesame seeds, millet pepper, and grab it, so that the taste is particularly delicious.

First of all, cut the shredded potatoes into shreds, soak them in water, put a little salt in the water, blanch them in water after half an hour, then take out the empty dry and put them in a basin, add a little salt to the plate, chicken essence, monosodium glutamate, oyster sauce, minced green onions, minced ginger and garlic, and then put in a little sesame oil, and the stirred cold shredded potatoes will be particularly delicious.

First wash the shredded potatoes with cold water, wash the powder on the shredded potatoes, then put them in water to cook half-cooked, and finally add green onions, ginger, garlic, spices, peppercorns, chili peppers, etc., stir well and eat.

Cut the shredded potatoes a little finely, and then blanch them for too long, just the crispy ones, and then add your favorite seasoning and mix them cold.

You can add some green onions, ginger and garlic to the cold shredded potatoes, which can be seasoned well, and you can also add some shredded cucumbers, which will make the shredded potatoes more delicious and delicious.

Potatoes are a common ingredient in daily life, and there are many ways to do it, whether it is a restaurant or a food stall, you can see potatoes. And eating some potatoes in moderation is also very good for your health, because the potassium content in potatoes is very high, and it is a very friendly food for people with high blood pressure. And it is rich in dietary fiber, which can not only promote gastrointestinal peristalsis, but also help digestion and absorption, and is also particularly friendly to the best people.

If you want to make a cold potato salad that is spicy, crispy and not greasy, you should first cut the potatoes into shreds and blanch them in water for 30 seconds, and put them in cold water to cool. <>

1. How to make the cold shredded potatoes spicy, crispy and not greasy?

First of all, before making cold shredded potatoes, be sure to prepare the raw materials, potatoes, garlic, green onions, ginger, salt, green and red peppers, Sichuan peppercorns, sweet and sour cooking oil, sesame oil and so on. Peel and wash the potatoes, cut them into even shreds, and rinse the shredded potatoes three times in cold water. Until the water turns clear color, the starch can be fully filtered out, and the shredded potatoes will be crispy and not soft.

Boil the water, then put the shredded potatoes into the water, blanch for 30 seconds and quickly put them into the cold water, control the moisture and set aside. In this way, when the shredded potatoes are mixed cold, the shredded potatoes can become very crispy and not sticky. After the oil is hot, put in the prepared peppercorns, fry them over low heat until they are slightly yellow, then put an appropriate amount of onions, garlic and peppers in the bowl, pour the burned pepper oil into the bowl, and stir well.

2. Conclusion. After stirring well, add a small amount of salt, sugar, light soy sauce, vinegar, sesame oil, chopped green onion to the bowl, and then according to your taste, you can put some sesame paste or mixed sauce, pour the seasoned sauce on the super good shredded potatoes, stir well and serve. It should be noted that when blanching shredded potatoes, the time should not be too long, and it should be strictly controlled.

It is best to control it within 30 seconds, so that the shredded potatoes from the cold mix will be very crisp and not noodles, and immediately put it in cold water to cool, if you want to make the taste of the dish more fragrant, it is best to put some sesame oil. <>