Stir-fried shredded potatoes with or without blanching? The chef of the restaurant will teach you the correct method, sour, spicy, crispy and non-sticky

【Hot and sour shredded potatoes】

There are two types of potatoes in the market, one is yellow potatoes and the other is white potatoes. The former has less starch content and enough water, and has a crisp taste, which is suitable for stir-frying. The latter has a high starch content and less moisture, a soft and waxy taste, and is suitable for steaming, roasting or stewing.

1. Prepare the ingredients.

Peel two fresh yellow potatoes, rinse them, place them on a cutting board, cut them into penny-sized slices, and then cut them into evenly sized strips with a top knife. Put the shredded potatoes in the basin and wash them several times, rinse all the starch on the surface of the potatoes, so that they will not stick to the pan when they are fried. After rinsing the starch, soak the shredded potatoes in water to avoid oxidation and blackening in contact with air.

Then prepare two cloves of garlic with a knife and chop them into minced garlic, prepare a small piece of green onion and cut it into green onions, prepare two coriander roots, wash and cut into long sections of about 4cm for later use.

2. Start processing.

Add an appropriate amount of water to the wok, add a spoonful of white vinegar to the water, boil the shredded potatoes into the pot and blanch the water, the blanching time should not be too long, and wait for the water to boil again immediately after taking it out and rinsing it with cold water.

3. Stir-fry.

Heat the wok, add a tablespoon of salad oil to moisten the pan, then pour it out and add half a spoon of oil, add chopped green onions, minced garlic and dried chili peppers to the hot pan and stir-fry until fragrant, cook half a spoonful of white vinegar along the edge of the pan to fry the vinegar fragrance, then drain the shredded potatoes and put them into the pot, and quickly stir-fry a few times over high heat.

4. Season out of the pan.

Cook half a spoonful of white vinegar again, add half a spoon of salt, a spoonful of monosodium glutamate, and a spoonful of chicken essence to taste, stir-fry over high heat, and finally pour in a little sesame oil, sprinkle a handful of coriander segments, stir-fry quickly and evenly, and immediately put it out of the pot and put it on the plate.

Production Points:

1. Try to cut the shredded potatoes evenly and keep the maturity consistent, otherwise it is easy to cook carefully when blanching, and the coarse ones are not cooked.

2. The shredded potatoes must be washed with water to wash the starch on the surface, otherwise it will be easy to stick to the pan when frying.

3. The cut shredded potatoes should be soaked in water in time, as long-term contact with the air will oxidize and blacken, affecting the appearance. In addition, shredded potatoes become more crispy when they absorb enough water.

4. After blanching, the potatoes are already eight ripe, so there is no need to cook for a long time, as long as the seasoning is mixed well.

5. When using vinegar, soy sauce, liquor and other seasonings to stir-fry, be sure to boil the pot dry over high heat, and then cook along the edge of the pot, and hear the sound of "bang", so that the fragrance of the seasoning can be fully stimulated.