Hot and sour potato chips
Overview
If you don’t have good knife skills and can’t shred the potatoes well, it doesn’t matter. Then cut the potatoes into strips so that they can be eaten even after they are fried.
Tags
Ingredients
Steps
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Peel the potatoes and cut into strips;
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Then put the potatoes into clean water and rinse them twice to rinse away the starch on the surface;
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Cut the carrots into potato-sized strips, and mince the garlic and millet for later use. The carrots are added mainly to match the color and to make the nutrition more complete. If not, you can leave it out;
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Pour the same amount of oil into the pot as usual. When the oil is hot, add the chili millet and minced garlic. Stir-fry until fragrant;
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After sautéing, because the potato strips and carrot strips take about the same time to cook, add the potato strips and carrot strips together and continue to stir-fry; if you want which one to be a little bit raw, you can leave it for a while;
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After stir-frying evenly, add 1 spoon of light soy sauce and half a spoon of sugar to taste; (both light soy sauce and sugar can be adjusted according to daily taste)
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Keep stirring until the potato strips change color, then pour in vinegar and boiling water; (choose the amount or not according to your favorite acidity, boiling water will speed up the frying. If you want the potatoes to be crispy and pink, add more potatoes and the potatoes will be pinker, add less potatoes and the potatoes will be crispier, similar to shredded potatoes. If you have cooking wine, beer, etc. at home, you can also replace the boiled water)
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Fry until cooked and the soup in the pot is almost dry, then pour in appropriate amount of salt, chopped green onion, sesame oil and chicken essence;
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Stir evenly and serve.