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How to fry shredded potatoes?

1. Stir-fry shredded potatoes as follows: prepare ingredients. Take 300 grams of potatoes, 5 grams of green onions, appropriate amount of green and red pepper, 6 grams of salt, 2 grams of sesame oil, 8 grams of peanut oil and appropriate amount of lard. Remove proper amount of green pepper from stalks and seeds, wash and shred. Peel 300 grams of potatoes, rinse, shred, and wash off starch in clean water.

2. Peel the potatoes, wash them, cut them into thin slices, and then cut them into thin shreds of match stalks; remove the seeds of green and red peppers, wash them, cut them into the same slices, and then cut them into thin shreds; heat the pot, add a little cooking oil, shake the pan and oil the pan walls; put down the shredded potatoes and shredded green peppers and stir-fry quickly; after the shredded potatoes have completely changed color, add salt, then quickly stir-fry, add chicken essence, turn off the heat out of the pan.

3. Remove stalks and seeds of green pepper, wash, shred and set aside; peel potatoes, rinse, shred, wash starch in clean water (usually wash three times, spare; put oil in pot, heat to 7 minutes, add chopped onions and so on, fry shredded potatoes from water, remove moisture (don't go too thoroughly), stir-fry in pan, then add shredded green pepper, add seasoning and stir-fry until mature.

4. In the first step, after cleaning the potatoes, use a wire planer to cut them into even filaments, then soak them in clean water to remove starch. Keep the angle of the shredded potato at the same angle and make sure that the thickness of the potato is the same. The second step is to drain the soaked shredded potatoes and dry them with kitchen paper towels or dry towels to ensure that the shredded potatoes do not become too wet and affect their brittleness.

How can stir-fried shredded potatoes not stick to the pan?

Dry stir-fry shredded potatoes non-stick pot method: shredded potatoes should be cut very fine, the pot should be hot, the oil temperature should be high, the fire should be strong, stir-fry quickly, so that shredded potatoes are quickly ripe, crisp and delicious.

Don't overwater the potatoes after shredding. Pour the right amount of oil into the cold pan, light it, and add the dried chilli section and a small amount of pepper. When the chili peppers change color and not paste, pour in shredded potatoes and stir-fry quickly until fragrant and soft, sprinkle with appropriate amount of salt and stir well. Spread the shredded potatoes evenly in the pan and stir-fry slowly over low heat until one side is slightly golden.

Tip-do stir-fried shredded potatoes, potatoes must not cross the water, so that they can stick together. It is recommended to use a non-stick pot. In general, you need to put more oil to achieve non-stick.

Mix the right amount of chili powder with the right amount of salt and set aside. In an oil pan, pour in the clear oil at the bottom of the pan, and when the oil is hot, pour in the shredded potatoes (do not pour too much shredded potatoes at a time, too much to fry), quickly spread the shredded potatoes into a pancake with a spatula and sprinkle with chopped chili and salt. When the shredded potatoes are glued together, you can turn over.

Answer: the key is washing. Potato shaving skin after shredding, at this time will find that the knife, the board are stained with a lot of white turbid body, this is because potatoes contain a lot of starch, if fried at this time, there will be no doubt paste, should be shredded potatoes before the pot will be shredded again with water filter, although a small part of starch will be lost, but after the pot will not stick pot, fried potato root refreshing, eat up is also very refreshing.

Stir-fried shredded potatoes

1. First shred green and red peppers and potatoes. Set aside. Then soak the shredded potatoes in clean water and wash the starch off the surface. Then heat the oil in the pan, pour in the shredded green and red pepper and stir-fry for a while. Then drop in the washed shredded potatoes and stir-fry until Duan Sheng. Add a little salt and a little oyster sauce and stir-fry over high heat for a while. Later, order some water and starch and thicken, stir-fry it out of the pan. Stir-fry shredded potatoes and make them.

2. Rinse with clean water after peeling and drain. Shredded potatoes: shredding is the key to stir-fried shredded potatoes, the thickness of the silk is uniform, which directly affects the taste. It is recommended to use a wire cutter, which can cut slender shredded potatoes quickly and evenly. If there is no wire cutter, you can also cut it manually with a knife, but pay attention to keeping the thickness of the silk consistent. James water: blanch the shredded potatoes in boiling water for 1-2 minutes, remove and drain.

3, the practice of stir-fried shredded potatoes: main ingredient: 500g potatoes. Excipients: 5 grams of minced garlic, 1 root of parsley, 2 grams of pepper, 3 grams of dried pepper, 10 grams of white vinegar, 2 grams of salt. Cut 1 coriander root, peel and shred potatoes for 500 grams. 500 ml of water, boil over high heat, pour in shredded potatoes and blanch for 30 seconds. Put 5 ml of cooking oil in the pot, add 2 grams of minced garlic, 2 grams of pepper and 3 grams of dried chili peppers. Heat until fragrant.

4. First, wash the green onions and cut them into shreds for use; peel the potatoes and wash them, cut them into thin shreds of uniform thickness and length, and soak them in a large bowl with light salt water for a while. Remove and filter the water. Heat the wok and pour in peanut oil. Stir-fry shredded potatoes at 40% temperature, stir-fry twice, then add vinegar, then add salt, green onion oil, pepper oil, shredded green onions and chili peppers and stir-fry until ripe.

How do you fry shredded potatoes?

1. There is no solution to the crispness of fried shredded potatoes. If you want to stir-fry shredded potatoes, you can try the following method: after shaving the potatoes, please soak them in water and add a small amount of salt! Put in water can prevent shredded potatoes from discoloration, add salt in the stir-frying process, even if more stir-fry can keep shredded potatoes crisp. Heat the pan, refuel, add shredded green pepper and stir for a while.

2. Methods: choose potatoes, the skin of which is light, smooth and thin. When cutting, the thickness should be uniform. Rinse repeatedly with cold water to remove starch and make it more crisp. When frying, blanch it with water, remove most of the starch and fish it out. When cooking, stir-fry quickly over high heat and add a small amount of vinegar to make shredded potatoes very crisp.

3. First of all, it is very important to choose potato varieties rich in starch. Varieties such as potato or snow lotus potato, because of their high starch content, can maintain the best taste after cooking, crisp but not greasy. The details of shredding potatoes can not be ignored. After peeling, use a planer to cut out thin and uniform slices, then cut them into fine shreds, and keep them uniform and thin when cutting, so that it is easier to become crisp and attractive when cooking.

4. First of all, the potatoes need to be peeled and shredded, then put the shredded potatoes into a basin, add water, and wash them several times until the shredded potatoes are cleaned. The purpose of this step is to wash off the excess starch and make the shredded potatoes taste more crisp; prepare accessories.

5. In addition, the pot with fried shredded potatoes had better choose a pot with fast heat conduction and fast heat dissipation, such as an iron pot, so that it is easier to control the heat and maintain the brittleness of the shredded potatoes. To sum up, if the fried shredded potatoes want to be crispy, the key lies in the selection of materials, shredding, soaking, water control, hot pot and cold oil, quick stir-frying, timely seasoning and timely cooking. As long as you master these skills, you will be able to fry crispy shredded potatoes that are both good-looking and delicious.

How to make fried shredded potatoes?

1. Raw materials: potatoes, garlic, dried chili, spring onions, white vinegar, chicken essence, salt. Peel the potatoes and slice them. Sliced shredded potatoes, and then cut into thin shreds. After shredding, put it into a basin, wash it with clean water and soak it in water twice. Drain the shredded potatoes and set aside. Saute garlic rice and dried chili in hot oil. Pour the shredded potatoes into the pan and stir-fry a few times, then add the right amount of salt. Add the right amount of chicken essence.

2. Raw materials: 400 grams of potatoes and 1 spring onion. Seasoning: appropriate amount of soy sauce, salt, vinegar and pepper. Peel potatoes, rinse, cut into shreds, blanch, remove and drain; rinse spring onions. Cut the powder. Stir-fry sweet pepper and chopped onions in a hot oil pan, add shredded potatoes and stir-fry evenly, add seasoning and stir-fry evenly, then the simple and delicious fried shredded potatoes will be ready.

3. Wash the potatoes, peel them and cut them into thin shreds. Note that the size of the shredding should be uniform and can be cut with a wire planer or a knife. Cut the onions into chopped onions and the garlic into minced garlic. Hot pot cold oil, pour in the right amount of vegetable oil, when the oil temperature rises, add chopped onions and chopped garlic to stir-fry to taste. Add shredded potatoes and stir well to heat them evenly. Add the right amount of salt and soy sauce, increase or decrease according to your taste.