Garlic Potato Shreds

Name: Garlic Potato Shreds
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: Medium and large 2 potato floss; 1 head garlic; 1 piece green pepper; 3 pcs Red chili; 1 tablespoon Vinegar; Some salt

by Honey Crystal

4.8 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

The new garlic and new potatoes have come down. Taking advantage of this freshness, I made this garlic potato shreds. I especially like the stuff with a little garlic scent. When I was young, when my parents were busy with work, I also took care of it at home, often making potato shreds. Later, I learned from the recipe of minced garlic and winter melon and made this garlic potato shreds. I like it very much.
Children's shoes that like potatoes and garlic-scented children's shoes are sure to try. "

Ingredients

Medium and large 2 Potato Floss
1 head Garlic
1 piece Green Pepper
3 pcs Red Chili
1 tablespoon Vinegar
Some Salt

Garlic Potato Shreds

1. Shred potatoes. To avoid oxidation after shredding, place them in cold water with two drops of white vinegar in the water. It can not only soak the starch in the potatoes to make the fried potato shreds more brittle, but also avoid oxidation to keep the color. Prepare other required materials. Drain the potatoes from the water.

2. The peeled garlic cloves are flattened with a knife.

3. Then cut into minced garlic.

4. Pour the oil in the pan after heating, and then cook the oil until it is ripe.

5. After adding the red pepper to explode the aroma of pepper, take out the pepper.

6. Pour in the sliced potato shreds. Because of the fire, there was no time to take photos. Pour in the cut potato shreds, stir-fry twice, and then cook the rice vinegar.

7. Put green pepper shreds on it. When it is about to be out of the pot, put the garlic cloves on it. Then add the right amount of salt and stir fry twice to make it even.

8. Garlic potatoes made from fresh potatoes and fresh garlic are out of the pot.

Tips:
1. New potatoes are smooth, smooth and easy to cook. They take too long to cook and tend to stick to the pot, so they should be fried quickly.

2. When new potatoes are used to fry potato shreds, they should be soaked for a while to avoid a certain degree of stickiness; when soaking potato shreds, add two drops of white vinegar to make potatoes more crispy.

3. Putting the minced garlic just before the pan will make the potatoes have a strong garlic fragrance. Those who like garlic will taste better.