Fried shredded potatoes is one of the most representative dishes in home-cooked cuisine. This dish is simple and common, and it is the most tangled stir-fry. It is either half-cooked or a dish of softness. As long as I have made this dish, I will know it without me explaining it. The fried shredded potatoes represents the characteristics of home-cooked stir-frying dishes. After mastering them, they will taste delicious and beautiful. If you don’t master the characteristics, you can only stir-fry them in your own way. You can cook them and eat them even if you eat them. That’s all.
Home cooking small stir-fry is the easy selection of raw materials and the processing is simple. When making it hot oil and heat it for a short time, it will make it crispy and tender without soup. Simple fried shredded potatoes taste crispy, delicious and delicious. Why can’t you stir-fry your own taste even if you make it yourself? This dish seems simple, but it is actually not simple. The key is to master the following key points
[Dish name]: Fried potato shredded potatoes
[Ingredients]: 2 potatoes, appropriate amount of cooking oil
[Seasoning ingredients]: 2 cloves of garlic, 1 green onion, 2 dried peppers, 1 tablespoon of light soy sauce, appropriate amount of five-spice powder, pepper, and salt
[Using kitchen utensils]: Frying pan
Method steps:
Steps 1, Preparation of ingredients. Choose the potatoes with normal shape and smooth surface, peel and cut them into even thin threads. If you feel that the knife skills are not good, use a wire wiper to wipe the thread. Then put it in clean water and soak it for a while, wash it twice, and take it out for about 5 minutes, then take it out and control the water and set aside. Cut the chives into chopped green onions, cut the garlic into slices of garlic, and cut the dried chilies into small chili pieces.
Keypoint 1, why do you need to choose a smooth and smooth surface when choosing potatoes?
Answer: The strange-shaped potatoes are not easy to peel, and they cannot be cut into beautiful and even shredded potatoes. Just like using a silk grater. When stir-frying, you cannot heat it evenly, so you cannot have a fragrant and crispy taste
Key point 2, why should you soak the cut potato shreds in clean water for a while?
Answer: It is mainly to wash off the starch on the surface of the shredded potatoes, so that it will not stick to the bottom of the pan when frying shredded potatoes.
Step 2: Add a tablespoon of cooking oil to the pot, and it will feel greasy if the oil is too much. Roast 40% hot, then add garlic slices, chili slices, and a small pinch of pepper to stir-fry to bring out the aroma. Then pour in the rinsed shredded potatoes, stir-fry quickly over high heat for half a minute, quickly add a teaspoon of salt, half a teaspoon of five-spice powder, and quickly stir-fry evenly with a tablespoon of light soy sauce. Finally, add chopped green onions and stir-fry for a few times, then put it on the plate and put it out of the pan.
Keypoint 3, why do you keep stir-frying when stir-frying shredded potatoes?
Answer: Frying constantly is to heat the potato shreds almost evenly at the same time. At this time, each shredded potato shreds in the pot can come into contact with the oil in the pot, so it will not easily stick to the bottom of the pot.
Keypoint 4, Why can’t you add water when frying shredded potatoes, even a little bit?
Answer: When hot oil is stir-frying on high heat, let’s not talk about the principle of heat expansion and contraction. Just adding water will make the potato shreds less crispy and taste worse, which will seriously affect the taste.
