Hot and Sour Potato Shreds

Name: Hot and Sour Potato Shreds
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: Some potato; Some Scallions; Some Red chili; Some Pickled peppers; Some salt; Some White vinegar

by Yan Pecking Food

4.9 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Xiao Crab didn't get home until 11 o'clock the night before. Before dinner, he accompanied him to the shop downstairs to eat noodles and ordered hot and sour potato shreds.
Wow, the waiter put the dishes on the table and we looked at each other and said "so little!"
I guess the portion was just a potato, which was still planed out, which was disappointing.
Xiao Crab said that potatoes are his favorite (it is probably also the favorite of most people). To make up for his disappointment with potato shreds at noon yesterday, he made a large plate of potato shreds at home and let him eat enough!
For hot and sour dishes, I love pickled peppers and pickled pepper water. It feels more correct than the hot and sour flavors made with vinegar and chili. It’s just my feeling and I don’t force it. "

Ingredients

Some Potato
Some Scallions
Some Red Chili
Some Pickled Peppers
Some Salt
Some White Vinegar

Hot and Sour Potato Shreds

1. Peel the potatoes.

2. Cut the potatoes into thin slices.

3. Shred potatoes.

4. After cutting, soak in clean water with a teaspoon of white vinegar for 5 minutes, then rinse and drain.

5. Put oil in the pot and stir-fry pickled peppers over medium heat for a spicy taste.

6. Pour in shredded potatoes and stir fry for 1 minute.

7. When the potato shreds are transparent and shiny, pour in an appropriate amount of pickled pepper water and continue to fry for 1 minute.

8. Sprinkle in red pepper, green onion, salt, and stir fry for about 1 minute.

Tips:
【Experience】

1. The potato shreds are more crispy when cut with a knife than with a plane.

2. The potato shreds are soaked in white vinegar, which can prevent the potato from discoloring, and also remove the excess starch, making it more crispy and crispy.

3. Pickled peppers contain salt in the water, which is salty. When adding the salt at the end, you should master the amount according to your own taste.

4. Stir-fry quickly on high fire and stir-fry continuously to prevent sticking to the pan and keep it crispy and tender