Pickled Pepper and Potato Shreds

Name: Pickled Pepper and Potato Shreds
Total time: 5 min
Yield: 5
Cuisine: Chinese
Ingredients: 2 pcs potato; 30g Pickled peppers; 10g Chives; 2ml Soy sauce; 3ml oil; 2g salt

by sourcehe

4.7 (1)

Favorite

Difficulty

Hard

Time

5m

Serving

5

Potatoes are very homely vegetables, rich in nutrients, easy to preserve, various cooking methods, and affordable. I buy a lot every weekend, and I usually get off work late, so I don’t need to go to the vegetable market to buy vegetables. 2 potatoes can fry 3 large plates, and then cook some porridge or noodles, a simple dinner is just fine.
The best way to eat potatoes is, of course, stir-fried potato shreds with pickled peppers. Many people ask me that the fried potato shreds are black and sticky, not crispy. In fact, when frying potato shreds, add this step: After cutting the potato shreds, soak them in salt water for 3 minutes to rinse off the excess starch. The potatoes will not turn black and not sticky. They will be crispy and delicious.

Ingredients

2 pcs Potato
30g Pickled Peppers
10g Chives
2ml Soy Sauce
3ml Oil
2g Salt

Pickled Pepper and Potato Shreds

1. Ingredients preparation: Ingredients: potatoes, pickled peppers, chives, oil, salt, light soy sauce.

2. Put a few grains of salt on the cut potato shreds and soak in water for 3 minutes. This step cannot be saved, the key is that the potato shreds do not turn black and do not stick to the pan.

3. Put a few grains of salt on the cut potato shreds and soak in water for 3 minutes. This step cannot be saved, the key is that the potato shreds do not turn black and do not stick to the pan.

4. Remove the soaked potato shreds, rinse it twice under the tap, and rinse the excess starch out of the potatoes, so that when the potatoes are fried, they will not stick, the shreds will separate, and they will be crisp.

5. Pickled peppers and shallots are washed and cut separately. Among them, the red-headed chives will be more fragrant.

6. Heat the pan, pour a little oil in the pan, pour the drained potato shreds into the pan and stir-fry on high heat.

7. Stir-fry until the potato shreds become soft and mature. Add the cut pickled peppers. The pickled peppers are hot and sour, appetizing, and delicious. You don't need to add vinegar.

8. Continue to stir fry over high heat and add some light soy sauce. At this time, the color is very beautiful, the potatoes are distinct, not sticky and not black. Add some salt and chives and fry them out of the pot.

Tips:
1. Choose oval potatoes for better taste; 2. Cut potatoes into very fine and fine shreds. 3. The cut potato shreds should be soaked in brine, and then removed to rinse to wash off the excess starch. 4. Stir-fried potato shreds with pickled peppers is much better than stir-fried potato shreds with chili and vinegar