Hot and Sour Potato Shreds

Name: Hot and Sour Potato Shreds
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: 1 piece potato; 1 piece Hot pepper; a little carrot; 3 tablespoons Rice vinegar; 1 short section Green onions; Some salt; Some Vegetable oil

by Baby Mom's Kitchen

4.6 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

3

This dish is hot and sour potato shreds, the finished product is bright in color, looks very refreshing, and the taste is hot and sour. It is very recommended. There are detailed explanations of Baoma in the article, and there are tips at the end of the article. Look carefully, you will definitely succeed at the first time!
Potatoes have very high nutritional value and are known as "underground ginseng". It is known as the world's five major food crops along with corn, wheat, rice, and oats.

Potato cooking tips: new potatoes are suitable for stewing and old potatoes are suitable for cooking. New potatoes have a delicate taste and are easy to cook. They have a lot of water, sugar, and stickiness. They can still remain lumpy in water and taste very noodles, so they are suitable for soups, stews, etc.; while old potatoes Compared with new potatoes, there is not much difference in nutrition, but its water content is reduced, the taste is more crisp, and the phenomenon of new potatoes that are easy to stick and paste will not occur after the pan, and it is suitable for cooking.

Ingredients

1 piece Potato
1 piece Hot Pepper
a little Carrot
3 tablespoons Rice Vinegar
1 short section Green Onions
Some Salt
Some Vegetable Oil

Hot and Sour Potato Shreds

1. Prepare the ingredients, peel and wash potatoes, peppers, and carrots

2. Shred potatoes

3. Shred carrots (a little is enough, just serve as a side dish)

4. Wash carrot and potato shreds three times, remove the water to control

5. Remove the stems and seeds of the peppers, shred, and chopped green onions

6. Add vegetable oil to the pot, add chopped green onion when it's warm and sauté on medium heat until fragrant

7. Pour in carrot and potato shreds, stir-fry three or two times over high heat, pour 3 tablespoons of rice vinegar along the side of the pan, and fry until the shreds are broken

8. Add chili shreds and stir fry

9. Add salt to the emerald green pepper

Tips:
Tips for Mom:
1 The characteristic of this dish is hot and sour, very appetizing, and the extra spicy chili is added.
2 Wash the potato shreds twice more to remove the starch. Only when the water is clear, the color will not turn black.
3 Put the potato shreds into the pot and stir fry three or two times, then put vinegar on it, which is more crisp