【sour and Spicy Potato Shreds】--- Unbeaten Classic Home Cooking

Name: 【sour and Spicy Potato Shreds】--- Unbeaten Classic Home Cooking
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 potato; 1 piece Red pepper; 1 Chives; 1 small piece ginger; 2 cloves garlic; Several Dried red pepper; a little pepper; 1 teaspoon salt; 1/2 tablespoon Vinegar; 1 tablespoon Pickled pepper water; a little Chicken Essence

by Poetic heart

5.0 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

Hot and sour potato shreds, an unbeaten classic home-cooked dish, will always be liked by the family no matter when it is served. I believe it is not only our family who likes it.

It seems that a dish of home-cooked hot and sour potato shreds is not difficult, but it takes a little skill to make it refreshing and beautiful.

One: For potatoes, choose yellow-hearted crisp potatoes instead of pink potatoes. Yellow-hearted potatoes are chosen because the color is better. If it is white potatoes, it will be inferior.

Two: When cutting potato shreds, cut them as thick and evenly as possible.

Three: Stir fry the whole process quickly, do not add water.

In addition, if you have pickled pickled peppers at home, you can add some pickled peppers (cut into thick strips) and pickled pepper water. The taste of the finished dishes will surprise you! "

【sour and Spicy Potato Shreds】--- Unbeaten Classic Home Cooking

1. Prepare raw materials and ingredients.

【sour and Spicy Potato Shreds】--- Unbeaten Classic Home Cooking recipe

2. Remove the seeds and cut the red pepper with an oblique knife, shred the chives, ginger, and garlic, and cut the dried red pepper into strips with an oblique knife, and remove the seeds.

3. Place the potatoes in a more stable place first, and cut them into slices of about one millimeter with a vertical knife, one piece next to each other, and don’t mess around.

4. Flatten the potato slices evenly from right to left.

5. Then cut the filaments from the beginning. (It can be cut firmly according to the flat, if it is cut thick, it will affect the knife work)

6. Cut them all in order.

7. Soak the cut potatoes in clean water to remove the starch, remove and drain the water for later use. (I have soaked this one. When I started soaking, I had starch, so the water would be turbid)

8. Add appropriate amount of oil to the wok (not too little, it can be a little more than usual), add the peppercorns to medium heat and fry them until fragrant, then remove. (The pepper can be watered for a while, and then use kitchen paper to absorb the moisture, so that it is not easy to fry and it is very fragrant)

9. Add ginger, garlic, and dried red pepper to taste and turn to high heat.

10. Add the potato shreds.

11. Stir-fry quickly for a while, add the pickled pepper water.

12. Add vinegar and continue to stir fry evenly.

13. Add salt and stir fry evenly.

14. Finally, add red peppers and shredded chives and stir-fry evenly, turn off the heat, add a little chicken essence and stir-fry until it is out of the pan.

Tips:
Poetry heart phrase:

1: When cutting potato shreds in vertical slices, don't mess with one slice one by one, then press flat and shred.

2: When you stir fry the pepper, you can put the pepper over the water, which means to soak it in water a little, and then wipe it dry with kitchen paper, so that it will not be easy to fry during frying. Fried dried red peppers are the same way. Although it is a little troublesome, the fried dried red peppers are fragrant, beautiful in color, and will not burn.

3: The process of stir-frying is full of fire, if you can, the pan-fried will be better than the spatula.

4: If there are pickled peppers, add some pickled peppers and pickled pepper water, the taste will surprise you, the sourness far exceeds the sourness brought by vinegar.