The shredded potatoes I fry every time are tough

Before you fry the potatoes in water.

Then when stir-frying, add water and stir-fry and it will be soft.

Because if you haven't soaked before, the starch won't come out.

One. Put the shredded potatoes in the water, then add some salt and soak for a few minutes.

Two. The time for sautéing shredded potatoes does not need to be too long.

Potatoes are rich in starch, if you want to fry potatoes crispy, you can first soak the shredded potatoes or potato chips in cold water for about 20 minutes, so that the starch in the potatoes is fully dissolved into the water, so that the fried shredded potatoes or potato chips will be very crispy.

First of all, choose the yellow heart potatoes, blanch the shredded potatoes, put some salt when blanching, run for a while to remove the starch on the surface of the potatoes, and control the shredded potatoes to quickly stir-fry the stir-fry process for no more than 5 seconds.

You can do this, firstly, wash the shredded potatoes in clean water more than three times to ensure that the water after cleaning is clear, and then, when frying the shredded potatoes, use high heat and add vinegar appropriately to ensure that the shredded potatoes are crispy.

There could be many reasons why shredded potatoes don't always get cooked, and here are some possible factors:

1.Ingredient list: If the shredded potatoes are cut too finely, resulting in a small volume, then it is easy to fry and not cook.

At the same time, if the shredded potatoes are not soaked in water for a period of time to remove the starch, then during the frying process, the starch will stick to the bottom of the pan, making it difficult for the shredded potatoes to be fried. In addition, if the selected potato varieties are not suitable for stir-frying, such as potatoes with too much moisture, it is easy to cause shredded potatoes to be undercooked.

2.Production steps: If you don't master the heat and time during the cooking process, it is easy to cause the shredded potatoes to be fried.

When stir-frying shredded potatoes, you should first heat the pan over high heat, and then add the shredded potatoes and stir-fry. If the heat is not enough or the stir-fry time is too short, it will cause the potatoes to be raised and not fully heated, making it difficult to cook. At the same time, in the process of frying shredded potatoes, you should also pay attention to adding the right amount of water and seasoning at the right time to help the shredded potatoes cook and season.

To solve this problem, you can try the following suggestions:

1.Choose the right potato variety and shape, and try to avoid potatoes with too much moisture or odd-shaped potatoes.

2.Soak the shredded potatoes in water for a period of time to remove the powder trapped in the core on the surface, which can avoid the starch paste at the bottom of the pot and make the shredded potatoes easier to cook.

3.During the cooking process, heat the pan over high heat and stir-fry with shredded potatoes. If you find that the shredded potatoes are not cooked, you can add some water or stock in moderation and continue stir-frying until the shredded potatoes are cooked through.

4.In the process of sautéing shredded potatoes, you can add some seasonings such as salt, vinegar, pepper, etc., at the right time to increase the texture and taste.

5.If you find it difficult to sauté shredded potatoes, you can try using other cooking methods, such as boiling, steaming, etc., to cook shredded potatoes.

In short, if you want to fry shredded potatoes thoroughly, you need to work on the ingredients and production steps, and keep experimenting and adjusting until you find the best cooking method for you.

Reason: The water content in the potatoes is less, and the potatoes are easy to cook by adding a little water during the frying process to conduct heat through the water.

The steps are like Hu selling:

1. Peel and shred the potatoes, wash the starch with water, then rinse and drain with salted water, cut the lean meat into shreds, mix in the Tuoqingqiao seasoning 1 and marinate slightly, first fry with 4 tablespoons of oil and then put out; Finely chop the green onion;

2. Shred the green pepper and red pepper for later use, remove the seed of the red pepper from the green pants, cut it into thin strips and shred the dried pepper;

3. Fry shredded potatoes with two tablespoons of oil, add two tablespoons of seasoning and simmer slightly, pour in shredded meat, green peppers, shredded red peppers, and stir-fry together, and finally sprinkle in chopped green onions and mix well.

Summary. Stir-frying shredded potatoes may cause the surface of the shredded potatoes to become hard and charred, but it does not necessarily cause the shredded potatoes to become super hard overall. Specifically, the surface of the charred shredded potatoes may become brittle and hard, but the moisture inside the shredded potatoes will still be retained during the frying process, so the shredded potatoes will not become too hard overall.

After the shredded potatoes are scorched, the surface of the shredded potatoes may become hard and charred, but the overall surface of the shredded potatoes will become super hard. Specifically, the surface of the charred shredded potatoes can be milled and become brittle, but during the frying process, the water base inside the shredded potatoes will still be maintained, so the shredded potatoes will not become too hard as a whole.

Can you add, I don't quite understand it.

However, if the shredded potatoes are scorched for too long, or if the heat is too high, the moisture inside the shredded potatoes may also be depleted by steaming, resulting in the shredded potatoes becoming too dry and hard. Therefore, when cooking shredded potatoes, it is necessary to grasp the heat and time, stir-fry the grip in time, and avoid over-frying, so as to maintain the taste and nutrition of shredded potatoes.

Sauté the potatoes for a longer time. Specific operation: Wash and peel the potatoes, first cut the potatoes into more uniform slices, then cut into shredded potatoes and soak them in water.

Heat the oil in the pan, prepare a few dried chili peppers, break them into sections and add them to the pot and stir-fry until fragrant, after the oil is hot, pour in the shredded potatoes and stir-fry. Keep the heat high, stir-fry the shredded potatoes until cooked, add an appropriate amount of salt to taste, you can fry for a longer time. Stir-fry the salt well and remove from the pan and serve on a plate.

If you want to eat softer potatoes, fry them for a longer time so that they will become softer.

How:

1. Wash and peel the potatoes, and try to scrape the skin on the surface.

2. Next, start to shred, before shredding, cut the potatoes into more uniform slices.

3. After cutting into slices, we can cut the potato slices into shredded potatoes one by one, and if you don't have a grater, let's cut it like this.

4. It should be noted that don't forget to soak the shredded potatoes in water, otherwise it will be easy to oxidize after a while.

5. Heat the oil in the pan, prepare a few dried chili peppers, break them into sections and add them to the pot and stir-fry until fragrant.

6. After the oil is hot, pour in the shredded potatoes and stir-fry, pay attention to drain the water in the shredded potatoes, otherwise it is easy to fry the oil.

7. Keep the heat high during the stir-frying, and then stir-fry the shredded potatoes until cooked, add an appropriate amount of salt for seasoning, and fry for a longer time if you like to eat softer.

8. Stir-fry the salt evenly and put it on a plate, and eat it hot for better taste.

Many people like to eat shredded potatoes, shredded potatoes are also a more homely dish, but many people use shredded potatoes fried in doushu not only noodles but also do not taste good, eating is like chewing wax, elders and children do not like to eat, but the shredded potatoes fried by the chef outside are unusually delicious, not only crisp and refreshing, but also particularly delicious, what kind of magic does he use to make shredded potatoes so delicious? Today, I will lead you to make a delicious dish of shredded potatoes.

First of all, prepare the ingredients, potatoes, green chilies, salt, chicken essence, white rice vinegar (note that it must be white rice vinegar, aged vinegar and rice vinegar are not applicable, and the use of aged vinegar and rice vinegar can not achieve the crystal clear feeling of potato silk), ginger, chopped green onions, garlic, dried chilies. The ingredients are important to clean the stove first, and after the ingredients are prepared, start to make shredded potatoes. <>

Peel the potatoes and cut them into thin filaments (this is the time to test the knife skills, you must cut them into long and thin filaments to get into the flavor) wash off the starch on the surface with water, you can blanch the hot water, put it in cold water for a while, add rice vinegar and soak for five minutes (the color of the potatoes is more white and beautiful, the taste is crisp, and the taste of the shredded potatoes is enhanced) Slice the ginger and garlic, shred the green pepper, and cut the green onion into cubes.

After everything is ready, pour oil into the pot, after the oil boils, be sure to wait until the oil is hot, the fried dishes are delicious, put in the green onions, ginger and garlic, dried chili peppers, change to low heat, and so on after the fragrance is fried, quickly put the shredded potatoes into the pot, add a little salt, chicken essence, seasoning, add an appropriate amount of water (remember not to add more), stir-fry for about 30 seconds, add rice vinegar, and then stir-fry for a while, and when there is sticky juice on the surface, the shredded potatoes are almost, at this time, pour the pre-cut pepper shreds into the pot, Stir-fry a few times and wait for 30 seconds before it comes out of the pan. The shredded potatoes fried in this way are not only delicious, but also very crisp, and adults and children say that they are good after eating them. Let's make a plate of delicious shredded potatoes according to the method!

I think you need to soak the Yu potatoes in advance so that the shredded potatoes you make will have a more crisp taste, and I think this step is really crucial.

First of all, this is to soak the Tuyu bean shreds in water for a period of time in advance, and then be sure to pay attention to the heat when stir-frying, and at the same time also need to add an appropriate amount in the process of stir-frying, and then also pay attention to the amount of seasoning, you can add some vinegar when you are about to come out of the pot, and then you can also add some You Da Lao Gan Ma.

First of all, when making shredded potatoes, first cut the potatoes into shredded potatoes, add an appropriate amount of bridge salt to the water, soak them for 20 minutes, and then make the shredded potatoes delicious.