How to fry shredded potatoes to taste good?

Speaking of shredded potatoes, Dadong, as a lover who likes eating very much since childhood, naturally has more research on its practice. The landlord asked how to fry shredded potatoes to taste good. Dadong's answer is that everyone has their own favorite way to eat, such as Dadong's favorite hot and sour shredded potatoes!

Since childhood, I especially like to eat hot and sour shredded potatoes fried by my mother. It is no exaggeration to say that after being fired by my mother every time, I am in charge of CD in Dadong, hahaha! Because it's really delicious, (maybe I didn't eat anything better then! ) with my mother's steamed rice, delicious and delicious. The key is super cooking!

In fact, there are many ways to make potatoes, but shredded hot and sour potatoes are definitely the most refreshing way to eat. The shredded potatoes are dotted with striking red peppers, and suddenly the appetite is big!

Preparation of ingredients:

How can shredded potatoes not be cooked? Is it a potato? Is it because the craft is not enough? I'll dissect you today.

There are small potatoes everywhere. Stir-fried into vegetarian dishes, everyone likes to eat them. If you want to fry shredded potatoes well, you need to do it well from the following aspects. Only by mastering these skills and methods can you easily get a plate of delicious shredded potatoes.

Material selection: Some potatoes will fry badly no matter how fried. There are also skillful ways to choose potatoes. Potatoes should have no bug eyes, smooth skin and uniform size. Yellow potato is more delicious than white potato, and it tastes crisp and refreshing, while white potato has a bad taste because of its heavy moisture.

Choose potatoes. Don't buy green potatoes. This kind of potato is not easy to fry, it is bitter and hemp. You can't choose potatoes when they sprout. If you see that they have sprouted, it is best to peel off the potatoes in the eyes of the buds when eating, and remember not to eat the sprouted parts of the potatoes.

Knife worker: Knife workers still have high requirements for shredded potatoes, and they should not be uneven in size and thickness. I want shredded potatoes to be big, big and thin, uneven in size when frying and uneven when heating. If it's too thick, it won't be cooked.

Share the skills of cutting potatoes. First cut a small piece of potato, put this side close to the chopping block, cut out even slices first, and then cut even filaments. The finer the better, the more uniform the size is.

Cooking: This step is also a skill to determine whether a shredded potato is delicious and easy to cook.

After the shredded potatoes are cut, be sure to wash them and remove excess starch. Generally, the chef in our restaurant will wash it three times. If the starch content of shredded potatoes is very heavy, you can fry them directly in the pot without washing, which makes it easy to paste the soup and stick it together, and it is difficult to fry them again.

Blanch the potato shreds before frying, which makes it easier to cook. Rake for a few minutes if you want to eat, and cook for a few minutes if you want to be crisp. As long as the shredded potatoes are washed and not blanched, they can be cooked and fried for a while.

Add a little more oil to stir-fry shredded potatoes, or they will stick to the pan easily. Add auxiliary materials when the oil is hot, and stir-fry your favorite taste. For example, stir-fry shredded potatoes, be sure to add dried Chili and pepper, ginger, onion and garlic before frying.

Summary of skills and methods of frying shredded potatoes;

Pay more attention to the above points, and a plate of delicious shredded potatoes will no longer be difficult.

Shredded potato is also a faster dish, which tests the frying skills and the application of heat. The fried potato is not good, the shredded potato is raw, and the crunchy feeling is raw. Fried for too long, the shredded potatoes are not crisp or sticky. So how to make shredded potatoes perfectly without being raw?

I. Matters needing attention are as follows:

1, potatoes, it is best not to choose potatoes with too much water, especially fresh Dutch potatoes, which are easy to fry and will not taste too good.

2. If you shred potatoes regardless of thickness, you'd better blanch them. Generally speaking, shredded potatoes can be basically cut off as long as they are blanched. 3, potato shreds test knife work, it is best to cut the thickness evenly, which is conducive to uniform heating and uniform wire breakage.

Cooking is delicious, and home-cooked shredded potatoes are baked. The specific methods are as follows:

2. Preparation of shredded potato and auxiliary seasoning:

1. Peel the shredded potatoes, slice and shred them, then put them in water, wash off the starch, and scrape and wash them several times if necessary until the soaked shredded potatoes turn into clear water. At this time, add the right amount of white vinegar to soak them. Boil the water in the pot until the potatoes are blanched.

2, soaking time, prepare the right amount of shredded green pepper and shredded red pepper, two cloves of garlic. It is recommended not to break, but to slice.

3. Soak a few dried red peppers in warm water to soften the dried peppers, which helps to disperse the taste, and prepare a proper amount of dried pepper particles.

4. After the water in the pot is boiled, take out the shredded potatoes and put them in the pot, and blanch them for 10- 15 seconds. When the shredded potatoes are cut very thick, the blanching time can be increased appropriately. When the shredded potatoes become slightly transparent, they can be poured out and refrigerated in cold water, and then taken out to control the water for later use. Shredded green pepper can be cut together with shredded potatoes.

5. Take out the soaked dried red pepper and cut it into silk or rings with scissors.

Third, the frying process:

1, heat the pan to cool the oil, and turn the heat down to let the hot oil fully moisten the pan to prevent the shredded potatoes from sticking to the pan.

2. First, stir-fry the pepper to get the smell of pepper, remove the pepper and discard it, then stir-fry the red pepper and continue to get the smell.

3. Next, add shredded potatoes and shredded green peppers with good water content, turn to high heat and start to stir fry. After the amount of shredded potatoes is reduced, remove the fire source from the wok and start to adjust the position. Add the right amount of salt, chicken essence, Chili oil and soy sauce, and continue to stir fry in the oven.

4. Stir fry and add chopped garlic slices. After the garlic smells, pour a little white vinegar along the edge of the pot and stir well before serving.

This pot of garlic-rich shredded potatoes is sour, spicy, slightly spicy, and tastes of green and red peppers. This kind of frying pan does not need to add onion segments at all, and it is very delicious, sour and refreshing. The shredded potatoes are still very tasty, so they can't be immature. You can try. Garlic slices are the last soul to smell the fragrance. You can try!

How to fry shredded potatoes to taste good?

Hello, everyone, I'm Chongqing Gourmet Raiders 023. I like to study food, love making and study food. Here are some Sichuan-style practices of different dishes in Sichuan and Chongqing. Today, let's talk about "How to fry shredded potatoes is delicious?" .

I will answer this question from the origin of the following potato names, the nutrition of potatoes, how to choose potatoes and how to do it.

"Potato" is named because it looks like a bell. This title was first seen in "Songxi County Records Food Goods" during the reign of Kangxi. China's northeast and Hebei are called potatoes, North China is called yam eggs, Northwest China and Hubei are called potatoes, and Sichuan and Chongqing are also called flavor potatoes.

Jiangsu and Zhejiang are called potato or potato, Guangdong is called potato, eastern Guangdong is called lotus potato, eastern Fujian is called potato, and northwestern Hubei is called "potato".

Potatoes can be seen everywhere in the market, but do you know how to choose potatoes with better quality and taste?

1. shape: round potatoes are powdery potatoes, which have a smooth taste and are suitable for salads and mashed potatoes. The making method is usually stewing, roasting and steaming. Slim potatoes are sticky and not easy to cook, suitable for curry and frying.

2. Skin: potatoes with smooth skin and shallow buds are easy to peel and have high utilization rate. Try to choose fat and well-proportioned potatoes to avoid dry and scarred skin, rough skin, diseased spots, insect bites and trauma, wilting and soft potatoes with fermented alcohol flavor;

3. Color: Yellow-skinned potatoes have dark yellow skin, light yellow inclusions, high starch content, carotene and good taste-note 1 potatoes with green skin or buds should not be bought and eaten. This kind of potato contains a lot of toxic solanine, which can inhibit the respiratory center, and it will not eliminate toxicity after heating, and it will be poisoned if eaten. (2) The color of potato meat turns dark gray or has dark spots, mostly frostbite or deterioration, so it is inedible.

First, the preparation of ingredients

1. Ingredients: 1 potato, 1 green pepper.

2. Accessories: salt, garlic, white vinegar and edible oil.

Second, the production steps

1. Cut the potatoes we selected into shreds and soak them in clear water for 30 minutes; Wash and shred green peppers; Peel garlic, wash it and chop it into minced garlic;

2. Take the oil out of the pan, pour in cooking oil, add minced garlic and stir-fry until the oil temperature reaches 7 layers;

3. Pour in shredded potatoes and fry for 30 seconds, and add a spoonful of salt;

4. Add shredded green pepper and stir-fry for 30 seconds, add white vinegar and stir-fry for 1 min.

① Soak shredded potatoes in water to remove starch. The longer the soaking time, the less the starch content and the more brittle it will be.

② Slim potatoes are selected for the shredded potato.

Well, that's all for me about the origin of potato name, its nutrition, its selection and making method. I wonder if it will help you?

Chongqing Gourmet Raiders 023 (End)

Step 1: Peel the potatoes and cut them into filaments. Then take one or two green peppers and red peppers, remove seeds and shred them for later use. Peel garlic and cut into garlic slices for later use. It's very important whether the shredded potatoes are delicious or not. When cutting shredded potatoes, the shredded potatoes should not be too thick, let alone thick and thin. If you think your knife is not good, you can cut it slowly.

After the shredded potato is cut, it must be soaked in water, which can remove the starch on the surface of the shredded potato and remove the sticky feeling of the shredded potato. Stir-fried shredded potatoes will not turn black. Step 2: put a small amount of water in the pot. After the water boils, blanch the potato shreds in the water and remove them for later use. When cooking this dish, you must first blanch the shredded potatoes before frying them, so that the shredded potatoes won't feel sticky and the taste will be more crisp. At the same time, this will make the shredded potatoes more refreshing when fried, and it is not easy to stick to the pot.

Step 3: Pour out the water in the pot, and then pour in the right amount of base oil when the pot is dry. After the oil is hot, put a few peppers into the pot and stir-fry until fragrant, then take them out, and then pour the remaining pepper oil into a clean bowl for later use.

Step 4: Add a proper amount of base oil to the wok, then add a proper amount of garlic slices to stir-fry for fragrance, pour shredded pepper and blanched potato chips into the wok for quick stir-frying, add a proper amount of edible salt to taste after stir-frying, and finally pour the prepared pepper oil into the wok, pour a few drops of balsamic vinegar with the change of the wok, and continue to stir-fry for several times.

Tip: when frying shredded potatoes, you must fry them quickly on high fire, so that they are crisp and fragrant. If you fry the shredded potatoes with low fire, it will be very soft and easy to stick to the pot.

Potatoes have many aliases, and there are many ways to eat and process them!

Potato occupies a very high position in food, and its important position in the world is second only to "wheat", "rice" and "corn", and its consumption ranks fourth among all foods! Even in some European and American countries, potatoes are the staple food after "wheat".

As for the problem of unripe potatoes, most of the reasons should be the deterioration of potatoes!

The first possibility: the potato is millet, from which new small potato seedlings grow. If the warehouse where potatoes are put is damp and dark, potatoes will sprout and take root, and the meat of potatoes will become transparent. This kind of potato is called "mother potato" in my hometown.

This kind of potato is raw. No matter what you do, it's crisp, and the flavor of the seasoning can't get in, just like the property of glass. Moreover, this kind of potato itself has gone bad, and it will produce a toxin called "Solanum nigrum" without nutrition.

The second possibility: when frying potatoes, the starch was not washed clean!

After slicing or shredding potatoes, there will be a lot of starch on the surface. If fried directly in a pot, the starch will be solidified by heat and adhere to the bottom of the pot, resulting in paste. Another result is that the water and starch in the pot are combined together and cannot conduct heat evenly. Only the potatoes at the bottom of the pot are cooked or burnt, and the potatoes at other positions are not cooked! Fried potatoes are medium-rare! Or directly paste the pot, the soup inside is 100% paste!

Solution: Rinse it twice with water after cutting, so that the water for soaking potatoes is not turbid!

Finally, personally, I think the best shredded potatoes are like this.

1: Wash potatoes once after shredding. Don't pour water. After standing, take the starch from the bottom and thicken the back.

2: The pot is hot. After adding oil, add minced garlic and pickled pepper and stir fry, and add shredded potatoes.

3: Stir-fry the fire. Shredded potatoes are ripe, season with salt, a little sugar and chicken essence.

4: thicken with the starch water saved in front, and thicken into glass. You don't need to thicken with a small fire at home, the starch of the potato itself is enough.

5: Pour in a little bright oil, sprinkle with chopped green onion and turn it over a little, then take the pot and put it on the plate.

Finished shredded potatoes with pickled peppers: The roots of shredded potatoes are golden yellow and crystal clear, occasionally mixed with red pickled pepper powder and green chopped green onion. The bottom of the plate is slightly covered with a layer of reddish soup. It tastes slightly sour and spicy, salty and fresh.

Finally, my hometown has always called white-hearted potatoes "stupid potatoes", which means to feed pigs. This kind of potato tastes light and bad, and it is very easy to cook. When cooked, it immediately turns into powder, and the result is paste soup! The shredded potatoes have softened.

So: I suggest you buy yellow potatoes, and a red potato is also good. Try not to buy that big potato!

Finally, I want to ask you: if potatoes are the staple food, how long can you last?

Let me answer, how to fry shredded potatoes is delicious?

First, we prepare a big potato, red green pepper, soy sauce, garlic paste, white vinegar, salt sugar and chicken essence.

1. Peel potatoes, wash them, cut them into thin slices and cut them into filaments.

2. Soak the shredded potatoes in a clear water basin for 20 minutes, then wash and take them out.

3. Wash the red and green peppers and cut them into filaments for later use.

4. Boil water in the pot. After the water is boiled, add shredded potatoes and blanch for about 15 seconds. Add shredded potatoes and blanch 15 seconds and take out.

5. Quickly cool in cold water and drain for later use.

6. Add oil to the pot and heat it to 60%. Dried peppers and garlic will be stir-fried in the pot.

7. Stir-fry until fragrant, add shredded potatoes and chilies, and stir-fry for about half a minute.

8. Finally, start seasoning, add salt, soy sauce, sugar, chicken essence, vinegar, stir fry evenly, and serve in a pan.

9. A crispy shredded potato is finished.

This dish is my favorite. First, my method is to shred potatoes and soak them in water. Soak them in water so that they are not easy to break and boil, which can perfectly lock the water and make them crisp and chewy. Stir-fry first, then boil in water for a period of time, add your favorite seasonings, such as vinegar, salted chicken powder sugar, Chili noodles, onions, ginger and garlic, and finally stir-fry out of the pan to make a perfect shredded potato.

I like to eat shredded potato, shredded pepper potato and shredded vinegar potato.

Peel potatoes, wash them, cut them into filaments and put them in clean water for washing again. If the cutting is not good, you can use a plug board, but the taste is not as good as that of manual cutting.

Shred pepper and a piece or two of pork.

Chop onion, ginger and garlic, two spoonfuls of aged vinegar, a little cooking wine and a little oil-consuming soy sauce.

Heat oil in the pan, stir-fry shredded pork to change color, stir-fry minced onion and ginger, stir-fry shredded potato for three minutes, stir-fry shredded green and red pepper, add aged vinegar, soy sauce, oil consumption and a little salt, and continue to stir-fry for one hour, then add minced garlic and chicken essence.

The pot is out. Will fry a plate of delicious shredded potatoes.

Potato chips are an automatic fast food. My fried shredded potatoes are fast and delicious. Wash the shredded potatoes twice first, and remove the starch, which will be crisp and won't stick to the pot. Pat some garlic for later use. When the oil in the pan is hot, add garlic, then add shredded potatoes and stir fry. Add a little soy sauce and salt and stir fry while dripping. Feel ripe, pour in a little old vinegar and stir fry a few times.