Hot and sour crispy-sour and spicy potato shreds
Overview
I have to host the show again this week. I have always loved eating potatoes, whether fried, fried or pan-fried, shredded, sliced or cubed. Using millet pepper and vinegar, I fried spicy and sour potato shreds. I also used white vinegar to blanch the potato shreds until they were raw and immersed them in cold water. The fried potato shreds were crispy and raw. I have said before that there are several tips to make crispy and refreshing potato shreds. First, add vinegar when soaking in water; second, blanch the potato shreds in water first; third, fry them 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 white vinegar after changing the water twice.) Chop green onions and cut millet pepper into rings.
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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, add chopped green onion, millet and pepper to the pan.
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Pour in the drained shredded potatoes and stir-fry quickly over high heat. Add salt and mix well. Add one to two tablespoons of white vinegar before serving.
