Kelp and Potato Shreds

Name: Kelp and Potato Shreds
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g seaweed strips; 1 piece chili; 1 potato; 1 clove garlic; Some Blending oil; Some salt; Some MSG; Some Cold vinegar

by Still good food

4.7 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

2

After several days of baking, now the order of pure vegetarian dishes is refreshing. I'm a "weird" and belong to the kind that doesn't die. Anyone who reads my blog knows that I do less baking. I couldn't concentrate on it because of various reasons. Everyone knows that baking is more difficult, and no matter how good the theory is, it will not help if you have not really "experienced" it.

Before that, although I was successful in "concentrating on researching" chiffon cakes, they were eaten by the little guys before they were ready to take pictures. Okay, mom, I will continue to make them. However, there are too many people and things are not enough to supply. The little guy is guarding my oven. After the mold is released, it will be "ransacked" and don't shoot. Recently, they have not had the opportunity to share it until they have been in class. A successful Chiffon will not crack, collapse, or shrink. Even if I watched the baking of many celebrity masters, I couldn't avoid failure. I was crazy about baking chiffon. But after that, he calmly thought about where the problem was, and looked for it one by one. Even if you look for it seriously, it is not that easy to succeed Chiffon. I vaguely remember that it was completely successful after 5 complete failures. I know that failure is the mother of success. If you don't give up or get discouraged, you will succeed if you try to find the reason. "

Ingredients

Kelp and Potato Shreds

1. 1. Ingredients: 300 grams of kelp shreds, potatoes, 1 chili, 1 garlic, 1 clove Seasoning: mixed oil, appropriate amount of cold vinegar, appropriate amount of salt, appropriate amount of monosodium glutamate

2. .Cut the potatoes and soak them in water. .

3. The garlic and chili are also washed and cut for later use.

4. .Pour the blended oil into the hot pan and saute the garlic.

5. .Pour shredded potatoes and stir fry.

6. . Pour in the kelp and stir fry until 7 minutes cooked.

7. .Pour the cold vinegar and stir fry quickly for even absorption.

8. .Pour the chili and stir fry a few times

9. .Pour in the right amount of salt.

10. .Pour in the right amount of MSG and stir fry to taste and it will be out of the pot.

Tips:
Still talking

When choosing potatoes, you must choose dry skins, not blisters, otherwise the storage time will be short and the taste will not be good. Don't have buds and green ones, so it's almost done. Potatoes that have sprouts already contain toxins and are not suitable for consumption. If you find that the skin of the potato has turned green, don't eat it even if it is very light green. Because potatoes turn green is a sign of the presence of toxic alkaloids, which can be poisoned if eaten.

Potatoes that must not be bought: Inferior potatoes are small and uneven; damaged or worm-eaten holes; potatoes wilt and become soft, sprouting or green; mixed with more insect damage and disabled potatoes; potatoes with a rotten smell should not have small buds on them Bud, otherwise it is harmful to the human body. The color is fresh or not. Don't have black bruises. Most of the inside is bad; frostbitten or rotten potatoes will turn gray or dark spots and shrink water and should be thrown away.

Pour a small amount of vinegar when frying potatoes will decompose part of the toxins.