How to shred potatoes and how to shred potatoes

Before chopping vegetables, it is necessary to use the knife correctly according to the softness and hardness of the texture of the raw materials in order to obtain the desired effect.

This is what I've seen in other people, and I've tried, and I've learned it, and it's right.

Straight cutting, the knife is required to go vertically downward, press the raw material with the left hand, hold the knife with the right hand, and cut it one by one. This knife technique is suitable for crispy root vegetables or fresh fruits such as radish, cabbage, potatoes, apples, etc., and is one of the most commonly used knife techniques for cold vegetables.

Push cutting, suitable for raw materials with loose textures. The tool is required to be vertically downward, and the knife is pushed from back to front when cutting, and the focus is on the rear end of the knife.

Drawing and cutting, suitable for raw materials with strong toughness. When cutting, the knife is perpendicular to the raw material, pulled from front to back, and the focus is on the front end of the knife.

Sawing, suitable for raw materials with thick and tough textures. If the pulling and pushing knife method is continuous, it can be cut back and forth like a saw.

Guillotine, suitable for cutting raw materials with cartilage and slippery. Focus on the front and back of the knife, hold the handle of the knife with one hand, press the back of the knife with the other hand, and alternately force the two hands to cut off the raw materials.

Hob cutting is a knife method that makes raw materials form a certain shape. Every time you cut one or two knives, the raw materials are rolled once, and you can use this knife method to cut out the shape of comb back block, water chestnut block, scissor knotweed, etc.

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.

Once the potatoes are chosen, they are washed with water and then peeled with a paring knife or directly with our vegetable chopping knife.

Here is a little trick for cutting potatoes. Cut the potatoes into a few slices in a relatively long part first, and if you cut them thinly, you should have about a dozen slices. The cut noodles are then attached to the cutting board and the potatoes are cut formally, so that the risk of the potatoes slipping easily and hurting 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.

After the thin potato slices are cut, let's shred them. Press the potato slices slightly by hand so that the potatoes are not 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, all the fingers of the left hand are retracted inward, in case the fingernails are cut, the right hand starts to cut, the right hand cuts a little, the left hand retreats a little, after the shredded potatoes are cut, they should be put in water to soak for a while, about 5-10 minutes. In this way, the shredded potatoes are crispy.

Precautions. When shredding the potato slices, the fingers of the left hand must be retracted inwards to make sure that the fingernails and the second joint of the fingers are not cut!

1. Choose potatoes of the right size, that is, slightly larger or medium-sized potatoes.

2. Rinse with clean water and choose the appropriate knife for peeling.

3. Pinch the potatoes with your left hand, cut vertically down with a knife with your right hand, control the strength and thickness, and step back with your left hand when cutting with your right hand.

4. Place the potato slices evenly on the cutting board in the original order, press the potato slices with your left hand, and take a knife in your right hand to cut the potatoes into shreds.

That's all there is to know about how to shred potatoes.

How to shred potatoes:Materials: potatoes, paring knife, cutting board, knife.

Steps: 1. Peel the potatoes, it is recommended to use a paring knife to peel the potatoes, which is convenient and fast and does not waste potatoes.

2. After peeling the potatoes, we must first cut out a flat surface so that we can put them on the cutting board for operation.

3. After the potatoes are fixed on the board, start slicing first, the thickness of the slice determines the thickness of the shred, so the slice should be cut as thin as possible, the potato texture is relatively firm, it will be a little harder, and the knife should be careful not to cut into the hand.

4. After the potatoes are cut into slices, place them in order to form an inclined ladder for our next operation.

5. Start shredding, the process of shredding is the same as slicing, the knife edge is vertical, and you can cut as fine as you can, so that the beautiful filaments will be cut out.

Here's how to shred potatoes:1. Wash the potatoes and remove the skin for later use, and cut the potatoes in half from the middle.

2. Cut half of it down and put it on the board, press the potatoes, and hold the knife in your right hand to cut off the potatoes one by one. Cut into potato chips, the thinner the better. Here you should pour a little cold water on the knife body, and the cut potatoes will not stick to the knife and will be thin.

3. Arrange the sliced potatoes and arrange them into a long strip at an angle. Make the distance between the two pieces even, about 3 mm wide.

4. Then use the technique of cutting potato slices to quickly cut the potato slices into shreds.

5. Then scoop it up with a knife and put it on a plate, so that the shredded potatoes are cut.