Super Simple-fried Hot and Sour Potato Shreds
1.
The difference between LEMON fried potato shreds and restaurant potato shreds; is that you must not wash it, remember this one, otherwise it will be popular crispy potato shreds. Children don't like the taste on the outside. This kind of unwashed potato shreds; the starch on the outside has not been destroyed, and the taste of the powder is fried out. Zhuanzuan children like it very much. Wash and peel potatoes for later use.
2.
Choose yellow potatoes, which have a soft texture and a pleasant taste with sweetness. White potatoes are inherently crunchy. Put the potatoes on the cutting board, and cut the potatoes into slices; then put them down and shred them. I don’t pay attention to the knives here. For the first time, I cut the potato shreds into super-fine shreds that are as good as the restaurant, but the potatoes were lost. . The experience is found in practice, just cut into half smaller than the French fries. Put the potato shreds into the dish and set aside.
3.
Put three spoons of oil in the pot. Saute dried red pepper shreds and peppercorns to fragrant, do not put ginger, it will suppress the original flavor of potato shreds. This is also different from restaurants. Chopped green onion is absolutely unacceptable. There is no need to explain the reason! It's so simple, you can just like it. If the child wants to eat with sauce; then there is no need to put anything.
4.
Put the potato shreds into a pan with sauteed dried red pepper and stir fry quickly.
5.
Put a spoonful of salt into the fried potato shreds.
6.
Balsamic vinegar and potato shreds match perfectly; be sure to add balsamic vinegar at the end to protect the nutrients in the potatoes from being lost. Moreover, it can remove mutton, remove fishy, relieve greasy, and increase fragrance, and it can also preserve vitamins and minerals in potato shreds, promote the dissolution of calcium, phosphorus, and iron, improve the nutrition of potato dishes, and have a better taste.
7.
The hot and sour potato shreds with a soft texture are completed. It can be said that this is the simplest method of frying potato shreds in history. Those who like the original and soft flavor can be tried, but those who like the crispy taste vary from person to person.
Tips:
Selling cute lemon 7: Don't put the balsamic vinegar too early, otherwise the balsamic vinegar will seep into the potatoes, the color will not look good, and the taste will be lacking.
Selling cute lemon 7: Cut the potatoes at the bottom. Place the potatoes flat on the cutting board so that the potatoes will not move and cut much better.
Selling cute lemon 7: In the process of frying potato shreds, it always needs to be fried quickly to taste good. Zhuanzhuan likes potatoes after sticking into the pan, let me bake some potato crusts, they are crispy and delicious.
