Tips - Vinegar Shredded Potatoes
Overview
Ashamed, the potatoes are so small that they are short when cut into shreds. Also, please forgive my knife skills. Chongqing was as usual on the weekend, peaceful and quiet outside the window. The rain that had lasted for several days stopped and the sky was cloudy. I drank a lot last night, so I fried some shredded potatoes with vinegar and served with white porridge for lunch. It was such a luxurious lunch. Vinegar shredded potatoes are a very common dish, but not everyone knows how to make the shredded potatoes crispy and refreshing. In fact, it is very simple to make shredded potatoes. First, add vinegar when soaking in water; second, blanch the shredded potatoes in water; third, stir-fry quickly over high heat. With these three steps, you can make crispy and refreshing potato shreds.
Tags
Ingredients
Steps
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Peel the potatoes, wash and shred them, soak them in water, and add a spoonful of white vinegar to the water. (Shredded potatoes soaked in vinegar water will be crispier when stir-fried. I added the white vinegar after changing the water once.) Chop the scallions into thin slices.
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Bring water to a boil in a pot, blanch the shredded potatoes, take them out and soak them in cold water and set aside. (If you stir-fry without blanching, not only will it not taste good, but it may also be raw.)
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Heat the pan with cold oil and add chopped green onion to the pan.
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Pour in the drained shredded potatoes and stir-fry quickly over high heat. Add salt and chicken essence and mix well. Add a spoonful of white vinegar before serving.
