's three most homely dishes, stir-fried potato shreds, scrambled eggs with tomatoes, and fried pork with peppers. These dishes are very popular, easy to use, and low cost, whether in restaurants or at family tables. Take potatoes as an example. They can be used as both a vegetable and a staple food, and they have a strong ability to eat. I just bought 30 kilograms of potatoes yesterday. The price is quite satisfactory. I want to fry potato shreds at night. There are more starches. For foods that contain more starch, the starch will gelatinize. In this case, the ingredients will stick to the pot. In this case, the bottom will be sticky after frying. Is there any way to solve it? The chef teaches you a trick, the roots are crisp and refreshing, and the taste is comparable to the restaurant, allowing you to easily grow your cooking skills.
Hot and sour potato shreds
Ingredients: potatoes, garlic, green onions, green red shreds, dried peppers
Seasoning: light soy sauce, rice vinegar, salt, chicken essence
1. Prepare an appropriate amount of potatoes, scrape off the skin, clean it, and cut it yourself. , You can also use a wire grater, but there is only one requirement, it must be uniform in thickness, otherwise the maturity is inconsistent and it will not taste good.
2. The key point is here. The potato shreds must be soaked in water for about ten minutes. The water needs to be changed twice in the middle, and the excess starch on the surface is washed with cold water to make the potato shreds more crispy.
3. Prepare the right amount of auxiliary materials, chop green onions, mince garlic, remove the seeds of green and red peppers, cut into thin filaments, and use for color matching. Dry peppers can be used according to personal taste. You can leave it alone if you don't like it.
4, boil water in a pot, and boil the water into the potato shreds to blanch the water. This is the second key point. The blanching time should not be too long. Control it to about one minute to allow the potato shreds to reach 6 maturity and shorten the cooking time. , This is also the habit of chefs.
5. Pour more oil from the pot, add green onions, garlic, and dried chilies to burst the aroma (leave a little bit of minced garlic and use it later), then pour shredded potatoes and green and red peppers, and pour along the side of the pot. Add the right amount of rice vinegar and stir-fry evenly. Put the vinegar as early as possible.
6. Now start seasoning. Add appropriate amount of salt, chicken essence, and a little soy sauce to moisturize, stir and fry evenly, sprinkle with garlic, stir and fry evenly, then it can be served.
7. The potato shreds made in this way will not stick to the pan, it will taste crispy, hot and sour, and taste comparable to restaurants. According to this step, you can also make delicious potato shreds at home, especially for meals. Wine and food now.
Tips summary
1, no matter what method is used to cut potatoes, be sure to maintain the same thickness, otherwise the maturity is inconsistent, the heating is uneven, and the taste will not be delicious.
2. Potatoes are rich in potato starch. Starch is the culprit in the paste pot. Soak in water. Cool water is best. Remember to change the water halfway.
3. The heat must be mastered. The hot potato shreds are too soft and have no taste. The heat is not reached and cannot be eaten until it is cooked.
4. The vinegar can be rice vinegar or white vinegar. White vinegar has a good color, while rice vinegar has a more mellow taste. Remember not to use aged vinegar because the color is too heavy.
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