Stir-fried shredded potatoes, when to put vinegar is the key point, many people get it wrong, no wonder it is not crispy and delicious

Seemingly simple fried shredded potatoes are actually a special test of a person's cooking skills, and a successful fried shredded potatoes should be crispy, delicious, and top-ten. So how can you fry shredded potatoes like this? A very key point is the "time to put vinegar", whether it is fried hot and sour shredded potatoes, vinegared shredded potatoes or shredded pepper potatoes, vinegar is indispensable, and the time to put vinegar is very critical.

The following editor will share with you the specific method of fried shredded potatoes and the time to put vinegar, if you do it right, you can also make delicious fried shredded potatoes.

1. Add vinegar to soak shredded potatoes

After the shredded potatoes are cut, everyone knows that the excess starch on the surface should be rinsed off with clean water, but many people ignore that they should also soak in water, and white vinegar should be added to the water. Soaking shredded potatoes in white vinegar water can not only prevent shredded potatoes from coming into contact with air and causing oxidation and blackening; It can also make the fried shredded potatoes more crispy and delicious.

2. Add vinegar to blanch shredded potatoes

Many friends make fried shredded potatoes at home, and often ignore the step of blanching, resulting in the fried shredded potatoes not crispy, and uneven heating, and the fried shredded potatoes are inconsistent in raw and cooked. In fact, blanching is a very important step, not only to make the shredded potatoes raw and cooked consistently, add a little white vinegar when blanching, but also to make the color of the shredded potatoes whiter, fried shredded potatoes taste better, and look better.

The time of blanching the shredded potatoes must be mastered, the water is boiled, and the pot can be boiled for 10 seconds after boiling again, remember not to cook for too long; After blanching the shredded potatoes, remove them and control the moisture to dry.

3. Add vinegar to the shredded potatoes before putting them in the pot

Heat the pan with cold oil, add chopped green onions, garlic slices and chili peppers to stir-fry until fragrant, and then add white vinegar or rice vinegar, it is easy to fry the pan with vinegar at this time, so you must be careful, this is also a skill learned by Xiaobian and a five-star chef. After cooking the vinegar flavor, add shredded potatoes, which not only makes the color of the shredded potatoes more beautiful, but also keeps them crispy for a long time, and it is not easy to be fried "noodles".

Fourth, add vinegar to the shredded potatoes before they come out of the pot

After the blanched shredded potatoes are put into the pot, stir-fry for about 10 seconds to break the raw, add salt to taste after frying until they are broken, then add a little white vinegar or rice vinegar, continue to fry for more than ten seconds, fry the salt flavor evenly, and then turn off the heat and remove the pot after the vinegar fragrance is fried; The vinegar added during the cooking pot before is easy to be volatilized, and adding a little vinegar when it comes out of the pot can increase the sourness and crispiness of the dish, making it more appetizing to eat.

The seemingly simple fried shredded potatoes have hidden so many doorways, have you learned them all? Try this next time you fry shredded potatoes!