Stir-fried Shredded Potatoes with Green Peppers

Name: Stir-fried Shredded Potatoes with Green Peppers
Total time: 5 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece potato; 1 piece green pepper; 2 cloves garlic; 1 tablespoon Vinegar; Some salt; Some oil; Count pepper

by Rare Reviews

4.9 (1)

Favorite

Difficulty

Easy

Time

5m

Serving

2

It is cool in early winter. Potatoes are an easy-to-storage ingredient. They are always available at home. They love heart-warming delicacies, hot and sour potato shreds. Who said hot and sour potato shreds must use red pepper? The same is true for green chilies, which also have a special aroma, which makes them taste unique. It doesn’t stick to the pan at all, and the roots are crispy and delicious. It’s not enough to stir-fry a plate afterwards, so I need to cook more rice afterwards.

Ingredients

1 piece Potato
1 piece Green Pepper
2 cloves Garlic
1 tablespoon Vinegar
Some Salt
Some Oil
Count Pepper

Stir-fried Shredded Potatoes with Green Peppers

1. Prepare the ingredients, first peel the potatoes and cut them into filaments with a knife.

Stir-fried Shredded Potatoes with Green Peppers recipe

2. Put the rubbed potato shreds into clean water and rinse two or three times to wash away the starch on the surface of the potato shreds

3. Wash the green peppers, remove the stems and seeds, and cut them into thin strips. At the same time, peel and cut the garlic for later use.

4. Heat the pan with cold oil, add the minced garlic at 70% of the oil temperature, and fry a small amount of peppercorns together to create a fragrance

5. Then add the drained potato shreds, and sprinkle an appropriate amount of salt and vinegar to quickly stir and fry until slightly transparent.

6. Finally, add the green chili shreds, continue to stir-fry quickly and evenly, then it can be out of the pan

Tips:
1. The potato shreds should be cut into squares. 2. Rinse the surface with running water without soaking or blanching, which can retain nutrients and make it crispy. 3. Put the seasoning together with the potato shreds. The vinegar can keep the potato shreds crisp and refreshing, and it is easier to taste. 4. The whole process is very hot and stir fry.