Hot and Sour Potato Shreds
1.
Prepare the ingredients and process the potatoes first. Remove the skin of the potatoes and use a tool to shred them, or if the knife is good, it is better to cut them into shreds. Put clean water in the basin, and put the cut potato shreds in the clean water. The freshly cut potato shreds have a lot of starch.
2.
Wash it twice, then soak it in water, and remove it when it's frying. This is one of the tricks to make potato shreds refreshing and not sticky. The potato shreds in the basin will look like after being washed twice. See if they are much more refreshing and clean?
3.
Wash the green onions and cut them into chopped green onions, cut the garlic into garlic slices, and cut the dried chili into small pieces for later use.
4.
Heat up the wok, pour in the right amount of cooking oil, add a few peppers, and slowly fry them on a low fire to get the fragrance, then put the chopped green onion, garlic slices, and dried chilies into it and stir-fry to get the fragrance.
5.
Take the potato shreds out of the water and put them in the pot. Do not control the moisture too dry. Leave a little bit of moisture and it will not fry. The potato shreds are very easy to cook. Stir fry twice and add balsamic vinegar along the side of the pot. 2 scoops, stir fry evenly. When frying potato shreds, you must add vinegar first to keep it crispy. This is the second key to refreshing the roots of fried potato shreds.
6.
Continue to stir-fry twice, add 1 tablespoon of edible salt and stir-fry evenly. At this time, the shredded potatoes are basically cooked.
7.
When you see the potato shreds become transparent, they are all cooked. Add the green pepper shreds and stir-fry for a few times and turn off the heat. At this time, the potato shreds are the most crispy and have the best taste. Don't cook for too long, otherwise the potato shreds will be overheated and become soft and rotten. This is the third trick to fry potato shreds.
8.
Okay, this plate of potato shreds is crisp and refreshing, with distinct roots and roots. It is served with wine and dinner. Have you learned it, friends? Learn how to fry a plate quickly! With this little trick, you can also fry the restaurant’s refreshing, spicy and sour potato shreds.
Tips:
Yu'er's heart-warming tips: Yu'er nagging three tips for frying potato shreds again, friends must remember!
1. After the potato shreds are cut, wash them with water twice, at least twice! Then soak it in clear water, and when to fry it, when to take it out. 2. When frying potato shreds, be sure to cook some vinegar along the side of the pot, so that the roots of the potato shreds are refreshed and the vitamins in the vegetables are not lost. 3. Don't overheat the fried potato shreds. When the potato shreds become transparent, you can turn off the heat and stir-fry evenly before it comes out of the pot. Only in this way can the taste of potato shreds be kept crisp and refreshing.
