1, shredded potatoes, don't use tools to wipe them out. The shredded potatoes are easy to bend, which will affect the crisp taste. After cutting, soak them in water to prevent oxidation and blackening. Slice six or seven cloves of garlic and a handful of dried peppers.
2. Rinse the shredded potatoes in water and rinse off the starch. When fried, it is crisp and non-sticky.
3, there is a lot of oil in the pot, and the hot pot is cold, and the dried Chili and garlic slices are directly fried.
Point 1: Stir-fry dried peppers and garlic cloves, add vinegar and pour directly into the pot. The vinegar must be white vinegar or rice vinegar. You need to add more vinegar. When it is hot, some of it will evaporate, about 4-5 spoonfuls or about 30 ml.
4. When the fire is heated, the oil and vinegar in the pot begin to bubble intensively, so you can fry the shredded potatoes.
Point 2: Don't blanch the shredded potatoes, otherwise they won't be crisp. Potatoes are easy to cook and there is no need to blanch them. Although blanched shredded potatoes taste better after frying, they have no crisp taste, so it is better to eat stewed potatoes.
5. Cut the potatoes into shreds, dry them, pour them into the pot, and stir fry for about 1 minute. When the shredded potatoes become translucent, add salt, pepper, monosodium glutamate and shredded green and red peppers for color matching, stir quickly and evenly, and take out the pot.
Hot and sour shredded potato is a very simple dish, but you can't fry it blindly. It's delicious when the steps are right. It is easy to solve the problem that vinegar is poured into the wok. The hot pot is cold and fried, and the dried Chili and garlic slices are fragrant. When the oil temperature is not high, pouring a few spoonfuls of white vinegar into the frying pan will not "fry". When you start bubbling and splashing oil, just cover it with shredded potatoes.
Add more oil to the fried potato shreds, and the fried potato shreds will be bright, cooked quickly and crisp. The spicy taste is brought by dried peppers, and green peppers and red peppers are only used for color matching. When choosing dried peppers, use the spicy ones. Stir-fry this dish quickly. It takes 1 minute to stir-fry potatoes in the pot, and it will become soft after a long time.