Hot and Sour Potato Shreds

Name: Hot and Sour Potato Shreds
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 pcs potato; 2 pcs garlic; 5 Dried chili; a little green pepper; a little Red pepper; 1 tsp MSG; a little salt; 1 spoon Old vinegar

by Bean Emperor Boiled

4.6 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Hot and sour potato shreds is a very common home-cooked delicacy, mainly because the potato shreds are crispy with vinegar and slightly spicy. Very appetizing! The dish has the characteristics of appetizing and strengthening the spleen, reducing high blood pressure, supplementing vitamin C, and supplementing energy. Although it is a home-cooked delicacy, there are many people who like it, and the practice is always dazzling. However, the two main seasonings are "old vinegar" and "dried chili". Without these two flavors, this dish has no special characteristics.
It is well known that potatoes are a very easy to oxidize food material, and the redness of oxide makes the whole dish beautiful. The taste will be greatly reduced, so be very careful when making them. It is necessary to pay attention to the changes of ingredients from the beginning of potato peeling. Here is a daily procedure. Soak the scraped potatoes in water to prevent oxidation and redness of the potatoes. After cleaning, it can be cut into filaments or rubbed into filaments with a grater according to the habit, and then washed several times to remove the starch and soak in water for a while. We are going to prepare a little green and red pepper as a decoration to brighten up the appetite!

Ingredients

2 pcs Potato
2 pcs Garlic
5 Dried Chili
a little Green Pepper
a little Red Pepper
1 tsp Msg
a little Salt
1 spoon Old Vinegar

Hot and Sour Potato Shreds

1. Soak the potato shreds in water before frying to remove starch and prevent oxidation

2. Heat oil in a pan and sauté the dried chilies until fragrant, then pour in the minced garlic and saute. Add a pinch of fine salt

3. Pour in shredded green and red pepper and potato, and add a little MSG to taste

4. Turn to high heat and stir fry for a few times, throw the old vinegar along the side of the pot and pour it in. In this case, it is more fragrant and less acidic, so white vinegar is not recommended. Although the color looks good but it loses its fragrance