Vinegar Shredded Potatoes
1.
Wash and peel potatoes, prepare shallot, garlic and pepper
2.
Sliced potatoes
3.
Rinse it with clean water, then change the water and soak for 20 minutes to fully remove the starch; the more thoroughly the starch is removed, the crisper the potato shreds will be
4.
After soaking, remove the water to control the net
5.
Chopped green onion and minced garlic; a little bit of garlic will taste fragrant
6.
Add vegetable oil to the pot, add the peppercorns and fry it for a fragrant flavor. Don't fry it until the color changes. Put more oil in the fried potato shreds, because the potato shreds themselves are more oily, and if the oil is less, it will appear dry
7.
Add chopped green onion and minced garlic until fragrant, don’t fry it; at this point, the oil has been fused with pepper, green onion and garlic. Can the fried potato shreds not taste good
8.
Add potato shreds, stir-fry for 1 minute on high heat, add salt and MSG to taste, and stir-fry quickly
9.
Pour in rice vinegar and stir-fry quickly; when adding vinegar, it is best to slowly pour it along the side of the pot to keep the pot at a high temperature to stimulate the sour aroma of the vinegar; no more than 3% from the time the potato shreds enter the pot to the time it comes out of the pot. Minutes to maintain a crispy taste; if you like, you can sprinkle some coriander segments before serving. The color and taste are good
10.
Serving a plate
Tips:
1. The potato shreds are best cut with a knife to keep the fiber intact and have a good taste;
2. The potato shreds must be fully soaked in water to remove the starch thoroughly to be crisp;
3. Stir-fry quickly, add salt later, it will be easy to wilt if it is too early, and it will not be crispy;
4, vinegar is vinegar, vinegar should be put more, sourness should be prominent.
