Stir-fried shredded potatoes, do you put vinegar first or vinegar later? Remember these steps and stir-fry crispy nonstick pans

一、炒土豆丝‬是‬先放醋‬还是后放醋呢

醋‬是‬炒‬酸辣‬土豆丝的“灵魂‬”，它‬不但‬可以‬增加‬食欲‬，还可以‬使‬炒出来‬的土豆丝‬爽脆‬可口，这是‬因为‬醋‬酸‬对‬土豆‬里‬的蛋白质‬有‬显著‬的凝固‬作用‬，减少‬它的‬出水‬软化‬，增加‬其‬脆度‬，所以‬炒土豆丝‬放醋‬时间是最关键‬的。

那么‬炒土豆丝是‬先‬放醋‬还是后放醋呢？ ‬什么‬时候放醋‬口感‬最佳‬？ 土豆丝‬下锅后‬就‬放醋‬时间最佳‬，也就是‬先‬放醋‬，这样‬炒出来‬的土豆丝‬口感‬才会‬爽脆‬。 在炒土豆丝‬的时候，需要‬大火‬快炒‬，油‬烧热‬后‬，倒入‬土豆丝‬，大火‬翻炒‬均匀‬，就‬快速‬倒入‬醋‬，来‬凝固‬土豆丝‬里‬的蛋白质‬，这样‬炒出来‬的‬土豆丝‬就会‬特别‬爽脆‬，调味‬的时候可以‬加入‬适量的白糖‬，这样‬不但‬可以提鲜‬，还可以‬中和‬一下醋‬的酸味‬，吃起来‬更是‬美味‬无比‬。

二‬、焯水去除土豆丝表面的淀粉

Potatoes contain a lot of starch, and we all know that the reason for sticking to the pan is caused by the starch on the surface of the potatoes, so everyone will rinse the shredded potatoes with water when stir-frying, in fact, this can only wash off part of the starch on the surface of the shredded potatoes, and it is still sticky to the pan when frying. So how can you remove a lot of starch from shredded potatoes? 我们可以选择用焯水的方式，这样‬炒土豆丝‬的时候就‬不会‬粘锅‬。

First of all, when you cut shredded potatoes, you should pay attention to the thickness and thickness to be uniform, so that the heating maturity time will be consistent.

Rinse part of the starch on the surface of the shredded potatoes with water to prevent it from oxidizing, add more water to the pot, boil over high heat, then pour in shredded potatoes and a tablespoon of white vinegar, immediately turn off the fire, quickly stir the shredded potatoes in boiling water and remove them evenly, do not exceed 30 seconds, and then drain the water of the potatoes for later use.

After the water is boiled, add white vinegar to blanch quickly, which can make the starch gelatinous, not only to maintain the crispness of the shredded potatoes, but also especially suitable for quick frying, easy to mature, and will not make the taste soft because the shredded potatoes are fried in the pot for a long time.

三‬、热锅‬热油‬

有很多‬菜肴‬都要‬用到‬热锅‬凉油的烹饪‬方法，就是‬用‬热胀冷缩‬的原理，让‬食材‬和‬锅‬之间‬用油脂‬隔离‬，锅‬烧热‬后‬倒入‬油‬来‬滑锅‬，再把‬油‬倒出‬，然后‬再‬次倒入‬凉油‬，这种‬方法‬就是‬热锅‬凉油，它‬适合‬炒‬肉类‬食材‬，这样‬可以‬达到‬不粘锅‬的效果。

但‬我们‬炒素菜‬一般需要‬快炒‬，就‬必须‬用‬热锅‬热‬油，也是要‬先‬把锅‬烧热‬，倒入‬油‬来滑锅‬，再把‬油‬倒出‬，然后‬再次‬倒入‬适量‬的凉油‬，放入‬葱姜蒜‬等‬香料‬，油热‬后，这些‬‬香料‬‬就会‬散发‬出香气‬，再‬倒入‬控好‬水‬的土豆丝‬，大火‬快炒‬，使土豆丝‬受热‬均匀， 炒出来‬菜品‬不但‬色泽‬漂亮‬，口感‬也会‬特别‬爽脆‬，而且‬一点‬都不‬粘锅‬。

四‬、接下来‬我们‬看‬一下炒‬酸辣‬土豆丝的实践操作‬。

1. Prepare the ingredients

Ingredients: Potatoes;

Excipients: green onion, ginger, garlic, dried chili, peppercorns, red pepper;

Seasoning: salt, white vinegar, Sichuan pepper powder, pepper powder, oyster sauce, chicken essence.

2. Handle the ingredients

把‬土豆‬、葱、姜、蒜‬、红辣椒‬清洗‬干净，土豆‬刮去表皮‬，切成厚度‬‬一致‬的薄片‬，在‬切成‬粗细‬均匀细丝‬，葱‬切‬丝‬、姜‬切末、蒜‬切片、辣椒‬切‬丝。 土豆‬在切丝‬的时候不要‬太细‬，那样‬炒出来‬的菜品‬比较‬软趴‬，缺少‬口感‬。

3、制作‬过程

1.切好的‬土豆‬丝‬，用‬清水‬冲洗‬一下‬，锅中‬再‬倒入清水，大火‬烧开后，倒入‬适量的白醋‬，放入‬土豆丝‬后‬立即‬关火‬。

2. Quickly remove the shredded potatoes blanched with boiling water, quickly cool them, and then control the moisture for later use. Blanch the shredded potatoes for too long, stir well in boiling water, and let them cool in about 30 seconds.

3. Heat the wok, pour in an appropriate amount of cooking oil, let the surrounding of the pot slide on the grease, then put in the peppercorns, low heat to make the fragrant, then take out the peppercorns, pour in the green onions, ginger, garlic, dried chili peppers and fragrant on high heat.

4. At this time, pour in the shredded potatoes that control the dry moisture, stir-fry evenly, pour in white vinegar, then stir-fry evenly, and finally add salt, pepper powder, pepper powder, oyster sauce, chicken essence, and sugar to taste.

5. When out of the pot, add the red pepper shreds, stir evenly, so that a sour and spicy shredded potatoes is ready.

五‬、结语‬

土豆‬一般‬分为‬白皮‬、黄皮‬和‬红皮‬的，白皮‬和‬红皮‬土豆‬淀粉‬含量‬少‬，口感‬较脆‬，适合‬凉拌‬、‬清炒，而‬黄皮‬土豆‬淀粉‬含量丰富，多用于‬炖‬，比如‬我们平时‬所‬吃‬的大盘鸡‬，它‬用的‬就是‬黄皮‬土豆，口感‬软绵‬。 所以‬我们在炒‬土豆丝的时候，要‬先‬放醋‬，按照‬以上‬的‬这几步‬，挑选‬对‬土豆‬，这样‬炒出‬‬的土豆丝‬口感‬才会‬更佳‬爽脆‬好吃‬，而且‬不粘锅‬。