Vegetarian Fried Potato Shreds
1.
Prepare the ingredients: Peel and wash potatoes and carrots. These potatoes are big, and there are seven or eight ounces if they don't have a catty.
2.
Use a grater to rub the potatoes into silk, put the potato shreds in a basin, add an appropriate amount of water and soak for 10 minutes to soak the starch.
3.
Grate the carrots into silk with a grater.
4.
Wash the onion and garlic, wash and chop finely. Add appropriate amount of oil to the wok, sauté the peppercorns, remove and discard, saute the shallots and minced garlic. Here is the key point. Here comes the tip. Take the potato shreds and carrot shreds directly from the pot and put them in the pot, stir-fry over medium heat. You don’t need to control the moisture. It’s better to bring some moisture. The shredded potatoes will not stick to the pot. , Non-stick pan, moisture in, potato shreds are also cooked, not broken, and especially crisp and refreshing.
5.
Today, I used a non-stick pan. Fried potato shreds are easy to use. They are not used for re-stirring. Cover the pan and let it simmer for 1 to 2 minutes. If you use a wok with high heat, it is easy to stick to the pan. You can add a little water to soak the potato shreds before leaving the pan, and cook for half a minute. It will have the effect of the juice and the potato shreds are refreshing.
6.
Open the lid, and the shredded potatoes are ready to fry. Add some salt, light soy sauce, and sour pepper sauce to taste. The hot and sour taste is lighter than slightly spicy. It is not very obvious when you eat it, and it enters the stomach. Only then can I feel a little bit spicy, which is very appetizing! If there is no sour pepper sauce, you can skip it. If you like the garlic fragrance, you can add some minced garlic to taste, like the coriander flavor, or sprinkle some coriander to taste, it's all delicious!
