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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.
INGREDIENTS
Main Ingredients
- ·400g potatoes
Additional Ingredients
- ·20g red pepper
- ·20g green pepper
Seasonings
- ·18g salt
- ·15ml oil
- ·3g sugar
- ·15ml white vinegar
- ·A little starch water
DIRECTIONS
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.