Some people say: Shredded potatoes are the "popular lover" on the dining table. Everyone loves them, from the elderly in their seventies to eighties, down to the children who have just started eating. Whether it is a drink or a meal, a plate Almost no one can resist the crispy and refreshing potato shreds!
However, many friends asked Lao Yu: Why are the shredded potatoes fried at home always not as delicious as those fried in restaurants? In fact, fried shredded potatoes seems simple, but there are also skills!
Generally, when cooking shredded potatoes in households, they cut them into shreds, soak them, and then start cooking them. I think everyone agrees with this! In fact, this step is also done in restaurants, but it is one step behind when doing it at home!
Because the fire at home is not as hot as the restaurant, so with the same process and the same time, one can be fried and the other can be cooked! If you follow the restaurant's method, it will definitely not taste good! So the question is, how can you make the texture and taste of stir-fry in a restaurant at home? Don’t worry, I will share with you the correct method below, I hope it can help you!
[ Spicy and Sour Potato Shreds ]
Ingredients: potatoes, white vinegar, dried chili peppers, pepper oil, green and red peppers, garlic, salt, MSG, chives, sesame oil
1. First, peel the potatoes and cut them into uniform thicknesses. Shred potatoes, rinse them three times with clean water, then put them in a basin and soak them in water for 30 minutes;
Note: To be honest, many of my friends are really not good at knife skills. When cutting potato shreds, they cannot be as good as a restaurant chef. The standard is understandable, after all, the chef is a professional. However, the thickness of the potato shreds directly affects the heating state of the potato shreds during cooking. The more uniform the better! Therefore, Lao Yu suggested that you can use a vegetable cutter to assist in shredding!
2. Rinse the dried chili peppers with water and put them in a bowl to soak for a while. In this way, the soaked dried chili peppers can withstand frying and will not be blackened. Slice the garlic, cut the onion into flowers, remove the seeds from the green and red peppers, wash them and cut them into pieces. Thread and set aside;
3. Boil water in a pot, add the soaked potato shreds after boiling, blanch the water over high heat for about 30 seconds, immediately remove the cold water, then drain and set aside;
4. Heat up another pot and add an appropriate amount of food. oil, then add garlic slices, chopped green onions, soaked dried chilies, stir-fry until fragrant, add a little white vinegar, stir-fry again until fragrant, then add shredded potatoes, add an appropriate amount of salt and MSG, and stir-fry evenly;
5, After frying the potato shreds evenly, add the chopped green and red shreds, then pour in a little pepper oil, and continue to stir-fry until the green and red peppers are almost raw, add a little white vinegar and sesame oil again, and stir After stir-frying evenly, it’s ready to serve!
Warm reminder:
Make hot and sour potato shreds at home, because the natural gas stove at home is indeed not as hot as a restaurant! Therefore, Lao Yu’s method is to soak it first, then blanch it, and finally cook it!
Soaking can precipitate part of the starch in the potato shreds, making them crispy; and blanching for a short time and then passing cold water can not only shorten the cooking time, but also further precipitate part of the starch in the potato shreds. After this treatment The shredded potatoes will have a crispier texture!
Secondly, for spicy and sour potato shreds, the focus is on the sourness. Which vinegar to use, when to add vinegar, and how much vinegar to add are all crucial! Lao Yu chose white vinegar, which makes the dishes more beautiful. If rice vinegar is used, the color will turn black. If aged vinegar is used, the taste will be less sour!
When adding vinegar, you usually add it in two steps. When frying, add a little, mainly to use the oil temperature to stimulate the aroma of vinegar. The second time is when it is about to come out of the pot. This step is mainly to highlight the taste of vinegar and make the potatoes The silk is more delicious!
The above is what I will share with you today. Friends who like to eat shredded potatoes may wish to try Lao Yu’s method to ensure that the shredded potatoes are crispy and refreshing! If you have a better method, please leave a message in the comment area to share it! Finally, thank you all for watching, thank you!
