Vinegar Shredded Potatoes

Name: Vinegar Shredded Potatoes
Total time: 5 min
Yield: 4
Cuisine: Chinese
Ingredients: 2 pcs potato; 1/2 carrot; 1 teaspoon oil; 5g salt; 2 teaspoons Rice vinegar

by Flyer

4.9 (1)

Favorite

Difficulty

Easy

Time

5m

Serving

4

My son loves potatoes, especially potato shreds. He likes to eat them in thickness. Every time he fries potato shreds, the baby does not eat. He only eats potato shreds. The baby calls it French fries. It is not allowed to be eaten by his own. People gnaw a plate of potato shreds, amazing. Our baby seldom cooks spicy food. Adding a little acetic acid makes it cool and refreshing. Rice vinegar tastes better than aged vinegar. I also added some carrots, the color is nice and the taste is great.

Ingredients

2 pcs Potato
1/2 Carrot
1 teaspoon Oil
5g Salt
2 teaspoons Rice Vinegar

Vinegar Shredded Potatoes

1. Peel potatoes and carrots.

2. Use a grater to shred, and soak potato shreds in clean water.

3. Heat oil, pour shredded radish and stir fry.

4. Pour in the drained potato shreds and stir fry.

5. Add a little water and stir fry, then cover and simmer.

6. Continue to stir fry, wait until the potato shreds become soft, add salt and fry.

7. Add rice vinegar.

8. Stir-fry evenly before serving.

Tips:
1. It is more beautiful to plan with a grater, even in size, and easy to use. After planing, soak in water to remove excess starch and fry it more refreshing.
2. When frying, add a little water to fry, and cover the lid and simmer to make the potato shreds cooked.
3. When the potato shreds are cooked, add salt and vinegar and stir-fry evenly. Put the acidity according to your own taste.