Hot and Sour Potato Shreds

Name: Hot and Sour Potato Shreds
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g potato floss; 3g Vetiver; Some salt; Some MSG; 2g Dried chili; 5g garlic; Some Green onions; A teaspoon Vinegar

by donglin

4.8 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

2

Hot and sour potato shreds is almost a home-cooked dish that everyone likes. It can be seen almost at family tables or restaurants. Although hot and sour potato shreds is an ordinary dish, it is not easy to make it. How to keep the potato shreds cooked and crispy is the key. This is closely related to the selection of potatoes, the processing of potato shreds, and the grasp of the time and heat when frying. Potatoes are best to choose new potatoes with high water content. The potato shreds must be over-watered. When frying, the fire will be stirred frequently. If you master these tips, I believe you can make a restaurant.
I like to cook hot and sour potato shreds with aged vinegar instead of white vinegar. Although the color is slightly darker, the aroma of aged vinegar is much stronger than that of white vinegar. Although white vinegar is used to cook potato shreds, the taste of white vinegar is too good. After being coquettish, I will choose the ingredients for the dishes I eat with taste first. "

Ingredients

500g Potato Floss
3g Vetiver
Some Salt
Some Msg
2g Dried Chili
5g Garlic
Some Green Onions
A teaspoon Vinegar

Hot and Sour Potato Shreds

1. Prepare and clean the required materials;

2. Peel and cut potato shreds into shreds, wash the starch on the surface with water, and soak in water for about 5 minutes;

3. Cut the green onion and garlic into small pieces, the dried chili into small pieces, and the coriander into small pieces, set aside;

4. Heat the pot, then add a proper amount of edible oil, when the oil temperature rises to 40% hot, add dried chili, shallots, garlic, etc. into it and sauté;

5. Then add potato shreds and stir fry for a while, add salt and vinegar, and stir fry a few times;

6. Turn the heat to high and stir fry quickly. When the potato shreds 8 are mature, turn off the heat, then add the parsley and MSG and stir-fry for a few times.

Tips:
1. Wash the potato shreds and soak for a while, it will be more crispy after frying.
2. When frying the dried chili, the firepower should not be too high to avoid frying.
3. After putting the potato shreds in the pot, stir fry quickly on high heat, and stir fry the dish quickly to taste delicious.
4. When the potato shreds are fried until 8 is ripe, they will be out of the pot. The remaining temperature of the dish after serving will continue to make the potato shreds cooked. If they are fried until they are fully cooked, they will not be crispy.