What should I do if shredded potatoes are always fried raw?

You can blanch the water before frying so that there will be no raw.

Put more oil and stir-fry slowly over low heat, generally not stir-fried.

If this happens, you can take a direct look at it, and you must pay attention to the heat when frying shredded potatoes, as well as this time, which is the best direction.

Shredded potatoes are the most common home-cooked stir-fry, but what bothers us is that fried shredded potatoes are always sticky to the pan, sticky, and not crispy and refreshing at all. Here is the secret of sautéed shredded potatoes in a non-stick pan.

Stir-fried potatoes are crispy and tender, and there is a trick to it:

Tip 1: Choose potatoes.

To make shredded potatoes with sharp peppers, choose potatoes with light yellow appearance, so that the fried shredded potatoes have a crispy and delicious taste.

Tip 2: Cut shredded potatoes.

Some people think that the finer the shredded potatoes, the better, but this is not the case. Only when the shredded potatoes are cut evenly and cut into matchstick-like ridges, will they be heated evenly and the maturity will be consistent when stir-fried, so that the fried shredded potatoes will taste crispy. If you cut the shredded potatoes too finely, the potatoes will tend to fry easily when they are stir-fried.

Tip 3: Soak shredded potatoes.

When soaking potatoes, it is best to add a little white vinegar. Because when shredded potatoes are soaked in water, many soluble vitamins in the potatoes will be lost, adding a little vinegar can reduce the loss of vitamins and minerals in the shredded potatoes, and can also ensure that the shredded potatoes have a crisp taste and are not sticky or sticky when stir-fried.

Tip 4: Blanch shredded potatoes.

Put water in a pot and bring to a boil, add shredded potatoes, add a little salt, and blanch with hot water. The purpose is to make the starch on the surface of the potato gelatinize when exposed to water, so that the water in the potato will not leak out, and the taste is crispy.

Tip 5: Stir-fry shredded potatoes.

When frying shredded potatoes, be sure to stir-fry quickly over high heat, so that the shredded potatoes can be dried up and the taste crisp can be ensured.

Tip 6: Seasoning of Sichuan pepper pepper.

Stir-fry shredded potatoes with peppercorns, first stir-fry the oil with Sichuan peppercorns, and then remove them to increase the fragrance of the dish; Add dried red pepper to stir-fry the pot in order to take its spicy taste and also increase the flavor.

When frying shredded potatoes, the shredded potatoes should be taken out by hand and put into the pot when they are soaked in water, that is, the pot will bring a little water and add fire, and it will be cooked after a few minutes.

Detailed preparation of shredded potatoes:

Ingredients: 1 potato, 4 cloves of garlic, half a green and red pepper, 1 tablespoon of light soy sauce, 2 dried chilies, 1 green onion, 2 tablespoons of aged vinegar, 2 grams of salt.

1. Wash the potatoes and cut them into shreds.

2. Soak the shredded potatoes in water and wash them three times, remove the excess starch, drain the water and set aside.

3. Cut the green onions, garlic and dried chili peppers, and shred the green and red peppers.

4. Stir-fry the chililies in hot oil in a small hot pot, add the green and red peppers and stir-fry.

5. Add shredded potatoes and stir-fry until discolored.

6. Stir-fry all seasonings such as salt evenly.

7. The sour, spicy and appetizing shredded potatoes are ready.

Look at whether the fire is very strong, the fire is not strong enough, it is not easy to cook, shredded potatoes are a dish that needs to be fried, and the shredded potatoes are too thick and not easy to cook, the shredded potatoes themselves are crispy, so you can fry in the pot for three or five minutes, and if you fry it, it will not taste good, I hope the answer will help you.

Soak the shredded potatoes in cold water for 10 minutes.

Then blanch. Then with an appropriate amount of oil, stir-fry the blanched shredded potatoes with chives and dried chili peppers, and stir-fry for five minutes (of course, don't forget to add salt and monosodium glutamate).

If you like to eat sour and spicy, add dried chili peppers, and finally pour an appropriate amount of white vinegar into it before cooking.

The variety of potatoes is also very important, if the general noodles of the potatoes will be broken when you are fried, you have to buy the kind of potatoes that are not too noodles, and when frying, the shredded potatoes should be taken out by hand when they are soaked in water and put into the pot, that is, the pot will have a little water, plus the fire, stir-fry for a while, and it will be OK.

You can cut it finely and add a little water during the frying process. If you want to eat sour and spicy shredded potatoes and have a bit of toughness, you can soak the shredded potatoes in cold water for about 5 minutes after cutting them before stir-frying.

Wash the shredded potatoes in cold water first to wash off the excess starch, so that they won't stick to the pan when frying, and you can add some vinegar if you want to be crispy.

Stir-fried potatoes should choose the right variety, the noodles of potatoes are not suitable for frying, stir-fry to be hot, add some water, vinegar, green onions, and stir-fry frequently.

Let's cut the potatoes into shreds, then wash them, then put some oil in the pot, and then put the potatoes in them, and stir-fry them, and add vinegar and salt.

Potatoes depend on what you want. Varieties with pockmarked dots on them are easy to noodles, and those with light are relatively brittle.

Shredded potatoes are scooped in water.

Add a little water, and the fire in the house is not strong.

Blanch the crispy ones with water and add more water to the noodles.

Shredded potatoes are stir-fried in boiling water.

Summary. Hello dear, if the shredded potatoes are not fried, it is recommended to go back to the pot and re-fry, when you should cook, you can add some water to cover the shredded potatoes, or you can put it in the steamer and re-steam the shredded potatoes, which will be more convenient, or you can add some batter to the shredded potatoes to make a potato cake It is also a unique flavor, it is recommended that you blanch the shredded potatoes next time and then cook them in the pot.

Let it sit in for a day and stir it again. Or put it in that microwave oven and lay it down.

How to save shredded potatoes if they are not fried.

Hello dear, if the shredded potatoes are not fried, it is recommended to go back to the pot and re-fry, when you should cook, you can add some water to cover the shredded potatoes, or you can put it in the steamer and re-steam the shredded potatoes, which will be more convenient, or you can add some batter to the shredded potatoes to make a potato cake It is also a unique flavor, it is recommended that you blanch the shredded potatoes next time and then cook them in the pot. Let it sit in for a day and stir it again. Or put it in that microwave oven and lay it down.

It's just that after the copied is fried, how to save it if it is not cooked.

1.You can go back to the pot and fry it2You can use a microwave oven to heat it up3You can use a steamer to rectify the above methods.

Add some water, cover the pot and simmer for a while, and the next time you fry the potatoes, you can cut them into thin and thin places, or blanch them in the water first.

Shredded potatoes, one of the most common home-cooked stir-fried dishes, at home, children especially like this to stir-fried shredded potatoes. I remember when I was a child, a few of our aunts' families and uncles' little brothers also liked this shredded potatoes, do many children like potatoes?

Stir-fry shredded potatoes, cut the shredded potatoes into an even size, put the ginger and green onions in the pot and stir-fry them with peanut oil before stir-frying, and then put the shredded potatoes on high heat and stir-fry, adding the appropriate seasoning according to your preference. In addition to the poor grasp of the heat, many people do not know the degree of raw and cooked shredded potatoes, and are worried that they are not fried, generally speaking, they are cooked in 3-5 minutes, and they have a crispy taste.

1. Peel 300 grams of potatoes, cut them into shreds, soak the starch in water, change the water once or twice, and then drain the water. Five or six dry red peppers are removed from the stems and the seeds are poured out and torn into large pieces. 2 garlic cloves, shredded. 50 grams of rapeseed oil, 30 grams of aged vinegar, 3 grams of salt.

2. Put a stir-fry spoon on the heat, add rapeseed oil and dry red pepper, use low heat, and when the pepper turns jujube red, beat it and set aside. At this time, turn on the high heat, add the shredded garlic, after changing color, add the shredded potatoes, keep stir-frying, after the shredded potatoes become brighter, pour in the vinegar and stir-fry, and finally put the fried fragrant red pepper, out of the pot and put on the plate.

Here suddenly remembered a very interesting scene, a few of us went to my aunt's house together, to lunch when my aunt made a big pot of potato chips, in addition to the Northeast rice of the year, not to mention how fragrant, for the paste made of potatoes "Ga", it is indeed the most fragrant, are to rush to eat.

And now that I think about it, many of the brand stores with potato elements on the market are still deliberately making this paste in place. Of course, this shredded potato is still a little more delicious when made into non-mushy. Shredded potatoes will be mushy, and the main reason is potato starch.

If the starch in the shredded potatoes cannot be removed well, it will generally become mushy if it is fried for a long time.

Therefore, it is relatively critical to prevent the starch inside each shredded potato from leaching, but it is more difficult and inconvenient, and the easier way is to not attach the starch to each shredded potato, and the general practice is to soak it in water two or three times. In this way, it is not easy to fry again.

It's because you didn't soak the shredded potatoes when you stir-fried, and the shredded potatoes have more starch in them, so they are easy to paste.

Method of sautéing potatoes without sticking to the pan:

1. Soaking. First, peel the potatoes and cut them into shreds, and soak the shredded potatoes in water for about 10 minutes. This allows as much starch as possible to dissolve, so that the shredded potatoes are not easy to stick to the pan; You can also add a little salt to the water in which you soaked the shredded potatoes to soak more starch.

2. Stir-fry quickly. When the oil is hot, quickly pour the soaked shredded potatoes into the pot and stir-fry quickly, and stir-fry quickly, almost only two or three minutes.

Everyone should remember that you don't need to add water when frying shredded potatoes, which is also to prevent shredded potatoes from sticking to the pan, and the taste will be reduced.

3. Put vinegar. When frying shredded potatoes, be sure to wait until the oil is hot before putting them in the pot, and after the shredded potatoes are fried, put a little vinegar first, and then add condiments such as salt and monosodium glutamate. Otherwise, the shredded potatoes will stick to the pan when they are fried.

The main reason is that you use hot water before frying the shredded potatoes so that it will be pasted, or it is also possible that you put less oil, or when you don't put shredded potatoes, you have already put in soy sauce, oyster sauce and other things, which will paste the pot.

It is likely that the heat is too big when frying the shredded potatoes and the heat is not well controlled, or it may be because the shredded potatoes are cut too finely, or because the fried time is too long.

I think that after the shredded potatoes are cut, they should be soaked in water for the first time, and a little white vinegar can also be added. second, it can effectively remove a part of the starch; Third, the shredded potatoes soaked in vinegar are crispier; Shredded potatoes with vinegar, in addition to seasoning wow, you can also avoid shredded potatoes sticking to the pan, and then shredded potatoes after stir-frying a few times quickly put in vinegar, and then continue to stir-fry, and then put other ingredients, so that the shredded potatoes are crispy and will not stick to the pan.

Now bothPay more attention to health. Implement less oil and less salt. But if you fry shredded potatoes with too little oil, it will paste the pan.

And the finished dish is dry and lubricated and shiny. The correct oil ratio is 10: as long as you master this amount of oil, you will not get tired.

It will not stick to the pot either. When sautéing shredded potatoes, be sure to stir-fry quickly over high heat. Don't fry the shredded beans for too long, because if it is too long, it will still stick to the pan, after all, potatoes still contain a lot of starch.

Shredded potatoes can be blanched first so that they won't stick to the pan when they are fried, which is the easiest and most non-stick method.

Wash and peel the potatoes, cut them into shreds, then soak them in cold water, drain the water and set aside, wash the peppers, cut them into shreds, cut a few cloves of garlic into slices in the pot, boil the oil, the oil is slightly more than other dishes, when you cut the shredded potatoes, don't cut it too finely, cut it into matchstick thickness, and wash it with water several times after cutting, this is done to remove the starch in the potatoes, which can prevent oxidation, and then add a small amount of salt and vinegar to the water.

The shredded potatoes must be boiled in an underwater pot, and the amount of water should be sufficient, so that the shredded potatoes can be easily submerged. When blanching, the heat should be large, put in the shredded potatoes for 10 seconds to boil, and immediately remove and flush down the cold water. Generally, the practice of soaking in white vinegar is adopted, which can allow the acid of white vinegar to degrade the starchThe starch content contained in potatoes is reduced, and the cell wall polysaccharide molecules increase, and the hardness increases, resulting in a more crisp taste

When the shredded potatoes are seven or eight minutes cooked, pour in light soy sauce and vinegar and stir-fry well, and then before leaving the pot, add salt and chopped green onions, stir-fry well to get out of the pot, the shredded potatoes are crispy and tender and flavorful, and the taste is super delicious.

Personally, I think that if you want not to fry the shredded potatoes black, you must add enough oil at this time, only in this way can you ensure the quality of the shredded potatoes.

1. Remove the stems and seeds of the green pepper, wash them, and cut them into shreds for later use; 2. Peel the potatoes, wash them, cut them into shreds, and wash them in clean water to remove the starch (generally wash them three times and set aside; 3. Put oil in the pot, heat it to 7 minutes hot, add chopped green onions, etc., remove the shredded potatoes from the water, remove the water (don't go too thoroughly), put it in the pot and stir-fry, then add shredded green peppers, add seasonings and stir-fry until mature. Tips: 1. It is best to cut shredded potatoes by hand with a kitchen knife, rather than using a simple tool to make shreds, otherwise it will affect the taste; 2. Shredded potatoes must be washed with water to remove starch, otherwise it will affect the taste; 3. If the shredded potatoes washed with water are not too thorough when removing the water, there is no need to add additional water during the frying process, and the shredded potatoes will be crispy; 4. In addition to green peppers, cucumber shreds, leeks, celery, etc. can also be used as accessories, and the flavors are different.

Be sure to control the heat, not too big the heat, and be sure to stir-fry frequently, so that you can avoid stir-frying.