Hot and Sour Potato Shreds

Name: Hot and Sour Potato Shreds
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece potato; Some garlic; Some chopped green onion; Some Dried chili; Some salt; Some Vinegar; Some Chili oil

by Rou Hao Lin Qi

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Spicy and sour potato shreds, affordable, simple, delicious, and delicious, is a delicious home-cooked dish. Potatoes are low-calorie, multi-vitamin and trace element foods, and are ideal diet foods. Chili is the most common raw material on the ordinary people's table. It is rich in nutrients and has a unique taste. It can increase the amount of food when eating. Eating more can increase physical strength and improve symptoms such as cold, frostbite, and vascular headache. In summary, hot and sour potato shreds are a very good homemade delicacy. I especially like this dish. "

Ingredients

1 piece Potato
Some Garlic
Some Chopped Green Onion
Some Dried Chili
Some Salt
Some Vinegar
Some Chili Oil

Hot and Sour Potato Shreds

1. Peel the potatoes and slice them first.

2. Cut the filaments again.

3. Soaking in water to wash away the starch can not only prevent it from turning black, but also keep it white and tender and crispy during frying. Remove and drain the water before frying.

4. Boil in boiling water for 10 seconds, over cold water, and set aside.

5. Heat up the wok, add the minced garlic and saute.

6. Add potato shreds and stir fry.

7. Add chili oil, consumable oil, soy sauce, vinegar, salt, sugar. Stir fry for 1 minute on high heat.

8. If you like chopped green onion, you can sprinkle some before serving!

Tips:
1. Cut the potatoes at the bottom with a knife and smooth them, and cut them on a cutting board, so that the potatoes will not move.
2. After the potato shreds are cut, soak them in clean water. In addition to avoiding oxidation and blackening in the air, they can also remove excess starch to ensure a crisp taste and keep them from becoming soft for a long time.
3. In the process of frying, this dish always needs to be fried quickly.
4. Pour some water during the stir-frying process to prevent the potato shreds from being fried dry and old.
5. Potatoes with a smooth surface, no damage or rot, no insect eyes, no disease spots, and larger individuals should be selected.
6. Because the juice under the potato skin is rich in protein, when peeling potatoes, you only need to peel off a thin layer of skin, don't peel too much.
7. Boil the potatoes in a pot before frying, so that the color will be brighter.