Shredded Potato Stir Fry with Vinegar（醋溜土豆丝）
Every serving of vinegar-stir-fried shredded potatoes is a small test of culinary skills. It requires evenly shredded potatoes and precise seasoning. From the pretreatment of potatoes to serving on a plate, every step cannot be underestimated. Let's master the production tips together.
Required raw materials and substitutes
Main ingredients
Potatoes: As the core ingredient, it brings a soft and sandy texture to the dish.
Accessories
Red peppers: Provide bright colors, add visual appeal, and at the same time give a slightly spicy flavor.
Green peppers: Matched with red peppers, it enriches the color levels, and its refreshing taste can relieve greasiness.
Seasonings
Salt: Used for blanching to help the shredded potatoes initially absorb flavor and remove the raw taste, and for later seasoning to bring out a salty and fresh flavor.
Oil: During cooking, it makes the ingredients heat evenly, avoids sticking to the pan, and makes the surface of the shredded potatoes shiny.
Sugar: Balances the sourness and saltiness of the dish, making the taste more mellow and harmonious.
White vinegar: The unique sour taste is the soul of this shredded potato dish. It can stimulate appetite and be refreshing and relieve greasiness.
Starch water: Used for thickening and collecting juice, so that the soup wraps the shredded potatoes, locks in the flavor and improves the taste.
Substitutes
Potatoes: Taro can be used as a substitute. Taro has a more delicate taste and a higher starch content. Pay attention to the heat during cooking to avoid being too soft and mushy.
Red peppers and green peppers: Orange peppers in the colored pepper series have bright colors, high sweetness and extremely low spiciness, which can bring a new visual and taste impact to the dish.
White vinegar: Apple cider vinegar has a fruity aroma and mild acidity, which can give a different flavor to shredded potatoes.
Starch water: Made of sweet potato starch, it has strong viscosity. If you expect the soup to be thicker, you can choose it, but the amount may need to be fine-tuned.
What are the skills for shredding potatoes?
The key to shredding potatoes is to slice them first and then shred them. The slices should be thin and even, and the thickness of each slice should be controlled at 2-3 millimeters. When cutting, the knife should be fast, accurate and stable, and maintain a 45-degree oblique angle, so that the shredded strips are long, thin and even.
Before cutting, choose potatoes with moderate maturity. Don't be too tender or too old. Such potatoes have a tight tissue structure and are not easy to break. When cutting, place the potato flat, cut off both ends first, then cut vertically into slices, and finally stack the slices and shred them. This is efficient and neat.
How long is it appropriate to soak shredded potatoes?
It is recommended to soak for 20 minutes, and change the water once during this period.
If the soaking time is too short, the starch in the shredded potatoes will not be completely removed. When stir-fried, they are easy to stick together and have a sticky taste. If the soaking time is too long, exceeding 1 hour, the shredded potatoes will become too soft and lose the crisp taste, and it will not taste good when stir-fried.
Put the shredded potatoes into cold water and soak for 10 minutes. Pour out the turbid water and add cold water again to soak for another 10 minutes. Before stir-frying, be sure to drain the water thoroughly. Only in this way can the stir-fried shredded potatoes maintain a golden color and there will be no situation of sticking to the pan or exploding.
Will adding white vinegar too early affect the taste?
Adding it too early will definitely affect the taste. White vinegar should be added 30 seconds before the shredded potatoes are about to be taken out of the pan.
Adding vinegar too early will make the shredded potatoes soften and lose their crispness. At the same time, the sourness of vinegar will be weakened due to high-temperature cooking. Adding white vinegar at the last moment can not only maintain the taste of shredded potatoes but also fully integrate the vinegar fragrance into the dish.
When stir-frying shredded potatoes, first stir-fry the shredded potatoes over high heat until they turn golden yellow, then turn to medium heat and stir-fry until they are just cooked. Finally, add an appropriate amount of white vinegar and quickly stir-fry a few times before taking them out of the pan.
INGREDIENTS
Main Ingredients
-
·400g potatoes
Accessories
-
·20g red pepper
-
·20g green pepper
Seasonings
-
·18g salt
-
·15ml oil
-
·3g sugar
-
·15ml white vinegar
-
·A little starch water
Table of Contents
COOKING STEP
Step 1
Carefully peel 400 grams of potatoes and cut them into even shreds. Quickly put them into clear water to soak to prevent oxidation and discoloration.
Step 2
Remove the seeds from 20 grams of red pepper and 20 grams of green pepper and cut them into fine shreds for later use.
Step 3
Pour 500 milliliters of clear water into the pot and bring it to a boil over high heat. Add 15 grams of salt and stir until dissolved.
Step 4
Put the shredded potatoes in for blanching. When the shredded potatoes are cooked but still remain crisp, immediately take them out and rinse them several times with cold water and fully drain the water.
Step 5
Heat a pan and pour 15 milliliters of oil. When the oil is heated to 70% hot, quickly stir-fry the green and red pepper shreds a few times.
Step 6
Pour in the drained shredded potatoes. Then add 3 grams of salt, 3 grams of sugar and 15 milliliters of white vinegar. Quickly stir-fry evenly until the fragrance overflows.
Step 7
Finally, add a little starch water and gently stir-fry to thicken the soup and evenly wrap the shredded potatoes.
Step 8
Pour in 5 milliliters of sesame oil, then take it out of the pot and plate it. A delicious shredded potato is completed.
More recipes worth trying
Uncomplicated Dish: Stir-fried Chinese Yam
Sour & Spicy Baby Chinese Cabbage Recipe
Jade Tofu(Tofu with Vegetables)
Recipe Variations
Nutrition Upgrade: When cutting shredded potatoes, casually grab a handful of soaked and shredded black fungus and add it. Black fungus is rich in iron and has good nutrition. When stir-fried, it has a chewy texture. Paired with shredded potatoes, the taste is more abundant.
Baked Flavor: Spread the stir-fried vinegar-flavored shredded potatoes evenly in a heat-resistant container. Sprinkle a thick layer of shredded cheese on top. Put it in the oven preheated to 200 degrees Celsius and bake for 8 to 10 minutes. When the cheese melts and the surface is a little golden, it's done. In this way, the shredded potatoes have the milky fragrance of cheese and can be pulled into threads.
Sweet and Spicy New Experience: Don't use white vinegar. Replace it with a mixture of Thai sweet chili sauce and a small amount of lemon juice. Thai sweet chili sauce is sweet and spicy. Lemon juice is refreshing and sour. With this adjustment, the shredded potatoes immediately have a Southeast Asian flavor. They are sour and spicy and appetizing. Just smelling the smell makes you want to eat.
Garlic Flavor: Mash some garlic, add some olive oil, salt, a little sugar and light soy sauce and mix well to make garlic sauce to replace white vinegar for stir-frying shredded potatoes. When stir-fried, the garlic fragrance is particularly strong. The shredded potatoes are covered with garlic fragrance. It tastes extremely fragrant and leaves a lasting aftertaste.
Eating suggestions
Staple food pairing:
Pairing with rice is extremely delicious and goes well with rice. Plain rice, when mixed with spicy and sour shredded potatoes, is very fragrant and can increase your appetite.
If you love noodles, you can roll shredded potatoes, shredded cucumbers, and shredded scallions in pancakes. One bite contains all kinds of flavors, filling and delicious.
Pairing with side dishes:
Cold cucumber is a perfect match. After taking a few bites of shredded potatoes and then taking a bite of cucumber, the spiciness disappears and it's more comfortable to eat.
When there is steamed fish, place shredded potatoes on it. The fish is tender and the shredded potatoes are spicy and sour, which relieves greasiness and enriches the taste.
Eating suggestion:
Eat it while it's hot right after it's cooked. When it's hot, it's crispy and has a strong vinegar fragrance. When it gets cold and turns soft and has a pungent sour taste, it's not delicious anymore.
FAQs:
In terms of texture, shredded potatoes have a golden appearance and uniform shape. They taste crispy, tender and resilient, neither too soft nor too hard. When properly cooked, shredded potatoes are clearly separated and will not stick together. With one bite, you can feel the crisp texture and a faint potato fragrance.
In terms of seasoning, in addition to the salty base provided by salt, white vinegar brings an appetizing sour taste, and the pungent fragrance of peppers makes the whole dish more layered. In some places, a little soy sauce is added to enhance the freshness and make the taste more abundant.
The spiciness can be adjusted according to personal taste. It is recommended to start with a small amount of peppers when trying for the first time. Then, gradually adjust according to the degree of acceptance to finally find the spiciness that suits you best.
On the other hand, the stir-fried shredded potatoes are not very delicious. They are relatively soft. When there is too much water and the potatoes are cooked in the pan, the original crispness of the shredded potatoes is lost. It doesn't feel right when eating.
Also, the taste is not good. The extra water dilutes seasonings like salt and vinegar. Originally, the shredded potatoes should be sour and spicy and delicious, but in the end they become tasteless.
When stir-frying the seasonings at the beginning, use high heat for quick stir-frying to release the aroma of minced garlic and minced ginger. Then add the shredded potatoes and continue to stir-fry quickly with high heat for 2 to 3 minutes. This can quickly seal the moisture on the surface of the shredded potatoes and form a golden crust.
When the shredded potatoes change color, turn to medium heat and continue to stir-fry for 1 to 2 minutes to fully cook the inside of the shredded potatoes. Finally, when adding seasonings, turn back to high heat and quickly stir-fry evenly before taking it out of the pan. In this way, the stir-fried shredded potatoes not only maintain a crispy and tender taste but also are evenly seasoned.
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