Sauerkraut shredded potatoes, first put sauerkraut and then shredded potatoes, why can t shredded po

If the cooking time is short, the shredded potatoes will not be boiled thoroughly, and the shredded potatoes should be put first, because the shredded potatoes are more resistant to frying, and the shredded potatoes can be put in the sauerkraut after seeing the color turn yellow.

The shredded potatoes should be fine, especially fine. Then rinse off the starch and fry the shredded potatoes in the pan first, and the sauerkraut can be eaten raw. I have been stir-frying shredded potatoes in the pot, I am really afraid that they will not be cooked, add a little water, sprinkle them into the pot, do not cover the lid, stare at him, keep stir-frying, and then almost put sauerkraut.

That's because potatoes are relatively tough, when we make this dish, we should first put shredded potatoes, then sauerkraut, and then put in the appropriate amount of condiments, so that the food is very delicious, and it is also very nutritious.

Hello, cabbage can be used as sauerkraut potatoes, not as sauerkraut burning, because potatoes contain starch, and many of the reeds cannot be made with sauerkraut.

Method. 1. Peel the potatoes, cut them into thin strips, soak them in clean water and set aside; Cut the green onion into white sections, and cut the green onion into chopped green onions.

2. Wash the sauerkraut, squeeze out the water, and cut into shreds; Cut the dried chili peppers into rings and the ginger into thin strips.

3. Heat 3 tablespoons of oil, stir-fry the dried chilies, green onions and shredded ginger over low heat, add the sauerkraut and stir-fry for 1 minute, set aside.

4. Add 2 tablespoons of oil to heat, fry the peppercorns over low heat, remove the discarded oil, pour in the shredded potatoes and stir-fry over high heat for 30 seconds.

5. Pour in the shredded sauerkraut, stir-fry with the shredded potatoes.

6. Add 1 3 tablespoons of chicken broth mix, 1 4 tablespoons of salt and 1 2 tablespoons of sugar to taste, sprinkle with chopped green onions, and serve.

Sauerkraut shredded potatoes are a home-cooked dish in the Northeast, and the Northeast people have the habit of eating sauerkraut, because the Northeast is cold in winter and the frost-free period is short, so the locals use the method of pickling sauerkraut to preserve vegetables. In addition to being used to stew meat, sauerkraut can also be used to fry shredded potatoes, which can reduce the sour taste of sauerkraut and make shredded potatoes more crispy.

Ingredients (for 3 servings).

Ingredients: 1 potato, 100g sauerkraut, 5 dried chilies, 1 tbsp Sichuan peppercorns, 1 green onion, 2 slices of ginger

Seasoning: oil (5 tablespoons), salt (1 4 tablespoons), chicken broth (1 3 tablespoons), sugar (1 2 tablespoons).

1. Peel the potatoes, cut them into thin strips, soak them in clean water and set aside; Cut the green onion into white sections, and cut the green onion into chopped green onions.

2. Wash the sauerkraut, squeeze out the water, and cut into shreds; Cut the dried chili peppers into rings and the ginger into thin strips.

3. Heat 3 tablespoons of oil, stir-fry the dried chilies, green onions and shredded ginger over low heat, add the sauerkraut and stir-fry for 1 minute, set aside.

4. Add 2 tablespoons of oil to heat, fry the peppercorns over low heat, remove the discarded oil, pour in the shredded potatoes and stir-fry over high heat for 30 seconds.

5. Pour in the shredded sauerkraut, stir-fry with the shredded potatoes.

6. Add 1 3 tablespoons of chicken broth mix, 1 4 tablespoons of salt and 1 2 tablespoons of sugar to taste, sprinkle with chopped green onions, and serve.

Tips: 1. The shredded potatoes should be soaked in clean water, rinsed before cooking, and the excess starch on the shredded potatoes should be washed off, so that they will be crispy and tender.

2. Shredded potatoes should not be fried in the pot for a long time, as they will lose their crisp taste, and shredded potatoes that have been fried for a long time will become soft and easy to break.

3. Because sauerkraut absorbs more oil, it is necessary to pass the oil first, and then fry it with shredded potatoes, so that the taste of sauerkraut will be better.

4. The sourness of sauerkraut is strong, and adding sugar when seasoning can play a role in neutralizing the sourness.

Ingredients: 1 potato.

Excipients: 400 grams of sauerkraut.

Seasoning: 1 teaspoon salt, 2 cloves of garlic, 1 tablespoon light soy sauce, a pinch of sesame oil, 1 white green onion, 1 teaspoon sugar.

Method 1After shredding the sauerkraut leaves, squeeze out the water in a clean gauze cloth and set aside.

2.Peel the potatoes, wash them, cut them into thin strips, rinse them twice with water, and soak them in water with a little white vinegar for more than 15 minutes.

3.Slice the garlic and finely chop the green onion.

4.Heat the oil in a pot, add the green onion and garlic and stir-fry until fragrant, then add the shredded sauerkraut, stir-fry with chopsticks for half a minute, then add the drained shredded potatoes.

5.Add salt, sugar, light soy sauce and continue to stir-fry with chopsticks until the shredded potatoes are soft (about 1 and a half minutes), turn off the heat and pour in a little sesame oil and stir well.

Cooking skills. 1. To do a good job of this dish, you need to pay attention to the order in which the ingredients are put into the pot, be sure to fry the chives and garlic first, then add sauerkraut, and then fry the shredded potatoes after the sauerkraut is fragrant.

2. When frying shredded potatoes, it is more convenient to stir-fry with chopsticks than to stir-fry with a spatula, and it will not stick to the shovel.

3. Use a little sugar instead of monosodium glutamate, the sweetness of sugar and the taste of sauerkraut are well combined, and the taste is upgraded.

Friends help me how to do it It is made of Sichuan kimchi and potatoes, cut the shredded potatoes evenly, blanch them in boiling water and cool them, and dry the water, cut the kimchi into thin strips, and add the seasoning you want to eat.

Don't put sugar, add vinegar and minced garlic, slightly more oil.

Sour and spicy shredded potatoes.

Acidic potato silk made by a friend is non-sticky on a point. I also want to learn some tricks with her. After the guy was done, he went out to play.

Feeling too tired, went to your home. But that didn't stop me from learning sour and sour potatoes, and I would talk to a friend who could become a great chef and know that he didn't ask the wrong person.

It is sour and sour and potatoes, I want to make potatoes silk non-sticky, learn a trick of cooking.

In fact, it's easy to stick to potatoes, and shredded potatoes are easy to stick. This is because soaking in water is not allowed, and after cutting the potatoes, many of the lad buddies have already put the bowl in the bowl and started stirring, and there are no potatoes stuck in the water. If this is overlooked, then the shredded potatoes will definitely stick to the pan.

The following cities will share the practice of sour and sour potatoes.

Step 1: Peel the potatoes, then cut them into pieces, then cut them into silk, want to make potatoes and silk, and then slice them with a thinner temperament. In fact, the hot potatoes were very impressed and still test the knife.

After cutting the potato, put it in a bowl, pour it into the water, clean the water, you don't have the potato, let the shredded potatoes soak in the water. This is essential for the preparation of other excipients.

Step 2: Prepare the pork, do not fry and frustrate. Place the pork in a bowl, add the cooking vein, then add some ginger and marinate for about 20 minutes.

Hot pot, put the appropriate oil in the pan, when the oil temperature reaches a certain level, put the ginger and garlic in the fragrant, pour the hot and sour chili pepper into the pot, stir and fry, pour the pork and stir-fry, stir-fry the vegetables, stir-fry and change color.

Step 3: Pour the potato threads into the pan, stir the fried together, bake the pan into the pan, you need to use the fire, the better the potatoes, the less time it takes. Stir-fry the shredded potatoes for moisture, then put it in the prepared pepper, stir the peppers over to rest, add some chili powder, stir and stir-fry, you can make a pan, and then add some green onions after frying.

In inflammation, you can also add some white vinegar. Such sour and acidic potatoes have been completed.

The above is the practice of hot potatoes, when they are the home of sour and sour, and more importantly, immediately after the potatoes are washed, put them in water and soak for about 20 minutes. After soaking, you need to remove the water leakage, otherwise when you stir the stir-fry, I think it's water, always stir-fry, so hot and sour potatoes, it will feel like it's boiling, and it's not delicious. To make sour and sour potatoes, if you want to make potato silk non-sticky, learn the great chef, put it in water, and then take it out.

Add a white vinegar so that the potatoes don't stick together, so the fried potatoes look like one.

Peel and shred the potatoes, put them in cold water, remove the starch, heat the pan to roast the meat, put two small red peppers, and then put in the shredded potatoes after controlling the water, stir-fry when it is less, add vinegar, and it will not stick to the pan.

The first step in making sour and hot shredded potatoes is to soak the shredded potatoes in cold water for 20 minutes, so that the starch in the shredded potatoes can be washed off, and the fried shredded potatoes will be crispy. Add some balsamic vinegar to the fried shredded potatoes, and it won't stick to the pan.

First of all, the oil is boiled in the pot, then some chili peppers are added, then shredded potatoes are added and stir-fried evenly, and then some aged vinegar is added, and the ingredients are put on it, and the taste is particularly sour and appetizing.

It is very important that shredded potatoes must be cut evenly and practiced well (otherwise some are crispy, some are raw, and some noodles will affect the taste). After cutting, put it in clean water (there is starch on the surface, it will be sticky).

When stir-frying, put an appropriate amount of oil to a little less, and then put a dry red pepper when the oil is hot, and wait for the spicy to blacken the shredded potatoes and green onions, and then add a small amount of vinegar and fry until the shredded potatoes change color slightly (the dish will become more transparent when cooked, so you should observe it carefully). Add an appropriate amount of salt and a little MSG and stir-fry evenly, and then you can get out of the pan.

Stir-fried shredded potatoes are a hot dish that requires quick hands. Everything needs to be done, so practice more.

1.Soak the shredded potatoes in cold water for about 5 minutes.

2.Bring shredded potatoes to boiling water (boil in boiling water until 5 mature) and remove them to dry.

3.After heating the pan, put a spoonful of oil, then pour out the oil, and add another half spoonful of oil.

4.Add the shredded potatoes with controlled dryness.

5.Season and add vinegar when it is almost out of the pan.

Peel and shred the fresh potatoes. The process of shredding is very important, and the key to whether the shredded potatoes are delicious is whether the shredded potatoes are cut carefully and evenly. In addition, the shredded potatoes should never be soaked in water, otherwise the starch will be washed off and they will not be able to spread out into a cake shape when cooking in the pot.

Mix an appropriate amount of ground chili pepper with an appropriate amount of salt and set aside. Set up an oil pan, pour in the clear oil that is not full of the bottom of the pot, pour in the shredded potatoes when the oil is hot (you can't pour too many shredded potatoes at a time, too much can not be fried), quickly use a spatula to gently spread the shredded potatoes into a pancake shape, sprinkle in the chili powder and salt. When the shredded potatoes are glued together, they can be turned over.

Fry both sides until golden brown, sprinkle with a little chopped green onion, and out of the pan, it becomes a delicious plate of dried shredded potatoes. Dry-fried shredded potatoes with crispy edges, soft potatoes in the center, and spicy aroma, make it a great accompaniment to alcohol.

Hot and sour shredded potatoes are the main ingredients:

Potatoes Ingredients:

Wild pepper (bottled kind), vegetable oil (salad oil), shallots, salt, monosodium glutamate.

Method: 1. Shred the potatoes, it is better to cut them finely, cut the green onions into sections, and cut the wild pepper into small sections.

2. Sit on the pot and light the fire, pour in the vegetable oil, and boil until the oil boils.

3. Add an appropriate amount of salt, shallots, and wild peppers in turn, and stir-fry for a while until the color is slightly yellow and fragrant.

4. Pour in the shredded potatoes, then put in two small spoons of water in the wild pepper jar, and stir-fry for a while (according to each person's preference, the time is shorter, and the shredded potatoes are crispy.) If it takes longer, it's soft)

5. Sprinkle some MSG on the last time to get out of the pot, and then serve on a plate.

Ingredient breakdown.

Potatoes to taste.

Dried red pepper to taste.

Green onion to taste. Garlic to taste.

Sichuan peppercorns to taste.

Salt to taste. Sugar to taste.

Vinegar to taste. Steps to make sour and hot shredded potatoes:

1. Prepare the ingredients, potatoes, green onions, ginger, garlic, Sichuan pepper, dried red pepper, salt, sugar, vinegar.

2Cut the potatoes into neat large slices, which is the point to cut out an even shredded strip.

3Then cut the potato slices into thin strips.

4. Soak the shredded potatoes with water to remove the starch, (so that the shredded potatoes are refreshing and non-sticky).

5Finely chop the green onion, cut the chili pepper into small pieces, mince the garlic, shred the red pepper, and mince the ginger.

6. Put oil in the pot and stir-fry the peppercorns to bring out the fragrance.

7. Take out the fried peppercorns, put green onions, ginger, minced garlic and chili peppers in the pot and stir-fry until fragrant.

8Add the soaked shredded potatoes.

9. Stir-fry for a short while, then pour in an appropriate amount of vinegar and continue to stir-fry the shredded potatoes.

10. Add shredded red pepper and stir-fry evenly.

11Finally, add chopped green onions, an appropriate amount of salt, sugar, and chicken essence to taste.

12 simple but delicious sour and spicy shredded potatoes.

Hello, 1Peel the potatoes, wash them and cut them into thin slices, then cut them into thin strips. 2.

Rinse the cut shreds under the tap for a moment to rinse off the starch3Blanch the shredded potatoes in a pot after boiling (boil for 1-2 minutes after the water boils), then filter the water and set aside for 4Dried chili peppers cut into small pieces and set aside

Wash and heat the pot, turn to low heat, pour in an appropriate amount of peanut oil, and stir-fry the dried chili peppers in oil until they change color. Turn to high heat, pour in shredded potatoes and stir-fry a few times, pour in an appropriate amount of Zhenjiang balsamic vinegar and continue to stir-fry completely. The shredded potatoes with vinegar will be crispy and will not be fried softly.

White sugar has been added to Zhenjiang balsamic vinegar, so the vinegar has a sweet and silky taste, which greatly enhances the sour taste. 6.Add chili oil, salt, and chicken essence to continue to stir-fry a few times, then drip in sesame oil and stir-fry well, then remove from the pot and put on a plate.

Thank you, hope it helps.

Preparation of sauerkraut-fried shredded potatoes.

1.Prepare the ingredients used; Peel and shred the potatoes and rinse them with cool waterStir the shredded potatoes into the sauerkraut and marinate to let the shredded potatoes fully attract the flavor of the sauerkraut; Cut the dried chili pepper into small pieces, chop the green onion, slice the garlic, and shred the ginger.

3.Put oil in a pot, add dried chili peppers, chopped green onions, garlic slices and ginger shreds and stir-fry until fragrant; Add the pickled shredded potatoes and sauerkraut and stir-fry.

4.Add salt, sugar and light soy sauce and continue to fry until the shredded potatoes are soft (about 1 and a half minutes), turn off the heat and pour in a little sesame oil and shallots, stir well.