Stir-fried shredded potatoes and vinegar 2 times is the key, many people don't know, no wonder it is not as delicious as the restaurant

The most correct way to make sour and spicy shredded potatoes

Prepare ingredients: 2 fresh potatoes, 1 green and red tip, 4 dried chilies, appropriate amount of white vinegar, a little salt, a little chicken essence, and a little monosodium glutamate

Operation steps: 1. Prepare 2 fresh potatoes and peel off the skin, and then cut them into thin shreds similar to the thickness of matchsticks. After the shredded potatoes are cut, put them in a basin and add an appropriate amount of water to grab and wash them several times, and try to rinse the starch on the surface of the potatoes as much as possible, so that they will not stick to the pan when frying.

2. After rinsing the starch on the surface of the potatoes, soak them in a basin with water for 15 minutes, which has two advantages: first, the potatoes will not oxidize and turn black when soaked in water; The second is to let the shredded potatoes fully absorb the water, so that the fried potatoes will be more crispy and delicious. Taking advantage of the time to soak the shredded potatoes, let's remove the seeds of the green and red peppers and cut them into thin strips with a top knife for later use.

3. Boil water in the pot, after boiling over high heat, blanch the shredded potatoes in the pot, and then remove the water in the pot after boiling again, cool it with cold water, and then drain the water.

4. Wash the wok, add a little more cooking oil than usual stir-frying, after the oil is heated, add the ingredient head, dry chili, garlic slices, and green onions fry the fragrance over low heat, then fry the green and red pepper shreds until they are broken, and then cook a little white vinegar, "sting" to stimulate the fragrance, and then put the shredded potatoes into the pot, turn on the maximum heat and stir-fry a few times, fry the excess water and remove the astringency of the potatoes.

5. Start seasoning, a little salt, 1 tablespoon of monosodium glutamate, half a spoon of chicken essence, then cook an appropriate amount of white vinegar along the edge of the pot for the second time, stir-fry evenly over high heat, and then put it out of the pot and put it on the plate. Because after blanching, the potatoes are basically cooked, and the time required to fry them does not need to be too long, just stir-fry a few times and mix the seasoning well.

The sour and spicy shredded potatoes made in this way taste no worse than the restaurant chef, and friends who like it can try it.

Production Points:

1. Stir-fried shredded potatoes should be made with yellow core potatoes, which are more crisp than white core potatoes, and the latter is suitable for making stews, such as potato beef stew, ground three fresh and so on.

2. The shredded potatoes should be washed several times with water, so that they will not stick to the pan when stir-frying, and in addition, soak them in water for 15 minutes, and the fried shredded potatoes will taste more crispy and delicious.

3. Blanch meat ingredients in a pot under cold water, and boil vegetables in a pot under boiling water, everyone should keep in mind.

4. The white vinegar should be cooked twice, so that the fragrance of the white vinegar can be fully stimulated, and the fried shredded potatoes will be sour, hot and crispy.