Why are the shredded potatoes in star-rated hotels so delicious? What are the tips of star chefs?

Shredded potatoes, a very simple and common dish, are mentioned in the question of why fried shredded potatoes are delicious in star-rated hotels. My delicious experience is actually very simple, just a few tips and mastery of the heat. With these tips and methods, you can also make shredded potatoes like a five-star chef. I have often eaten this dish since I was a child. This dish is also one of my favorite vegetarian dishes. At that time, my uncle was most famous for cooking this dish, because he used to be a chef in a five-star hotel, so everything he cooked was delicious. Every time I go to his house, I can eat all kinds of delicious food. This shredded potato is his favorite dish. He said that to test a chef's cooking skills, we should not only look at his mastery of Chinese cuisine. Some small details and some ordinary home cooking should also be part of the assessment. Shredded potato is such a dish. It's common, but it's not that easy to make delicious food. You must master the knife, materials, heat and tricks to make delicious food. Otherwise, it is a failed dish. Because you like it, I remember everything he said in my heart. I just saw your question today.

My uncle makes several kinds of shredded potatoes. Today, I will introduce you to the one he made the most and the one we ate at home. The raw materials are: potatoes (preferably new potatoes, because they are crisper and more delicious when fried), peppers (thick green peppers should not be too spicy), garlic and peppers. Seasonings: salt, vinegar and sesame oil.

Step 1: Wash the potatoes, peel them, shred them and put them on the chopping board. Seed the pepper and shred it for later use (soak the shredded potatoes in water to remove the starch inside).

Step 2: Add cold water to the pot and bring to a boil. Blanch the potatoes first, and then take them out for later use. Peel and slice garlic for later use. Then pour the water out of the pot, add a proper amount of base oil, heat it, stir-fry the peppers in the pot, and then take out the pepper oil for later use.

Step 3: Add base oil to the pan and fry garlic, then add shredded green pepper and shredded potato to stir fry, add salt to taste, and finally pour a little pepper oil into the pan. Boil a few drops of balsamic vinegar along the pot, stir-fry it for a few times and take it out. (Here's the trick: Finally, pepper oil and vinegar can make dishes more delicious. Remember that it must be a big fire to make the food more fragrant. )

The dish of shredded potatoes is basically available in all hotels, but the effect is very different. A dish of shredded potatoes in star-rated hotels is 30 yuan. The shredded potatoes they fry are really different. Do they have any unique secrets? Let's see how the chefs in star-rated hotels fry shredded potatoes.

One: Learn to soak shredded potatoes.

Many fried shredded potatoes are soft to eat, mainly because they are not soaked in shredded potatoes before frying. Many people think that this small step will make the nutrition in shredded potatoes lose. In fact, nutritionists have long found a good solution for everyone, that is, a certain amount of vinegar can be added when soaking shredded potatoes, because the nutritional loss of potatoes is the least when soaking shredded potatoes with vinegar, but the taste is still very good, especially when cooking shredded potatoes with vinegar.

Two: How to fry a non-stick pan

When frying shredded potatoes, the most common situation is that it will stick to the pot when frying, which will affect the mood and taste. So how can we prevent shredded potatoes from sticking to the pot? First, you need to soak the shredded potatoes in water, and then add vinegar before adding other seasonings when frying. Of course, you can also add some salt when soaking shredded potatoes, so that the starch of shredded potatoes can be soaked out and will not stick to the pot when frying, ensuring that the fried shredded potatoes are delicious and not stick to the pot.

Third, how to make shredded potatoes more crisp

I believe this is the most concerned issue for everyone, especially some babies who can't cook. Everyone must study hard! The specific steps are as follows: boil the pot until it smokes, then pour in a little vegetable oil, then stir-fry pepper and garlic with low fire, finally pour in shredded potatoes, chopped green onion and shredded red pepper, and then stir-fry quickly with high fire. If dried shredded peppers are put, stir-fry the peppers first, then put shredded potatoes, and use high fire. After the shredded potatoes become transparent, you can quickly stir fry with seasoning and turn off the heat.

After learning these three points, even if you can't cook, the fried shredded potatoes won't taste too bad. You can go home and have a try.

I am a chef, so I think it is more appropriate to answer this question! After reading the previous answers, they are all good, but not comprehensive. It's all based on your own experience. Then why is the hotel fried so delicious? Any tips? Here are some tips. ...

First of all, knife work: the strips are thin and even, not as thin as possible, but as long and thin as possible, so that the wok can be heated evenly. This is the first step.

Remove starch: cut shredded potatoes should be soaked in water to remove excess starch, and frying is not easy to stick to the pot! This is the second step. The next step is the most critical!

Temperature control: Boil the water in the pot and add a little oil and salt. This step can make the shredded potatoes have toughness and luster. Then pour in the shredded potatoes and blanch until 70% cooked. Take out and dry for later use. After the big hot pot, pour it out in the oil pan, leaving a little oil in the pan. Everyone knows that the stove in the restaurant is different from that at home. The stove in the restaurant is very hot and tastes like a pot when fried, which is why the fried food is more delicious than at home. ) Add garlic, peppers, dried peppers and onions. Stir-fry shredded potatoes in a pot with high fire for a few times, and then add seasonings: salt, monosodium glutamate, aged vinegar, Chili oil, sesame oil and sugar. Stir-fry over high heat and evenly plate. The shredded potatoes fried in this way are tough and refreshing!

Shredded potatoes cooked at home are generally not crisp. Today, let's talk about why the food at home is not crisp and the food in the restaurant is crisp.

Let's not talk about how to cut potatoes, but talk about the practice at home. When cooking shredded potatoes at home, they are usually cut and fried directly, so that the potatoes will not be crisp when fried directly.

Composition details

Fried shredded potatoes is a dish I have loved since I was a child. I looked through several people's answers and found that none of them got to the essence.

Let me talk about what needs attention.

1) There are two kinds of potatoes, one is smooth and crisp, with low starch content, which is suitable for stir-frying and cold salad; One is pockmarked surface, which is very rough. This kind of potato is generally produced in the northeast, suitable for stewing, soft and high in starch content. In addition, the starch content of fresh potatoes is lower than that of stored potatoes, and the water content is sufficient. When we choose, we should choose fresh and smooth potatoes to fry.

2) Do you know what goes best with shredded potatoes? Many people don't know! Pepper! Therefore, when frying shredded potatoes, you must put pepper powder or pepper particles!

3) Cut the shredded potatoes evenly.

If the knife is not good, you need a scraper to scrape the shredded potatoes! Otherwise, the thick and thin ones are not delicious. The thick ones are cooked, and the thin ones are fried!

4) The shredded potatoes must be soaked in water, and the starch is fully kneaded out, so that it is refreshing and delicious when fried, and it does not stick to the pot!

5) Don't use too many ingredients, such as chopped green onion, minced garlic, Jiang Mo, dried pepper (you can put less if you don't eat it) and a little green pepper. Note that my habit is to add a little minced garlic and chopped green onion before cooking, which will make it more fragrant.

6) Another secret of crispy shredded potatoes is to pour some vinegar after frying (white vinegar will make the color look better), and vinegar can keep the shredded potatoes crisp!

The next step is the operation!

1) put oil in the pot, you can put a little more oil and heat it, such as pepper and dried pepper. Remove the pepper particles as soon as possible after they are fragrant (pepper powder can also be put in the frying process without pepper particles). Be careful not to stir-fry peppers and peppers, but to cook them with low heat.

2) Open a big fire, put all the chopped green onion, minced garlic and Jiang Mo in the lower part, and put the remaining chopped green onion and minced garlic aside.

3) Add the soaked shredded potatoes, drain the water, and stir fry quickly.

4) Add a little sugar, vinegar, salt, soy sauce and green pepper in turn.

5) Add the remaining chopped green onion and minced garlic before taking out.

The shredded potatoes made in this way are crisp and tasty. Try it quickly!

Fried shredded potatoes is an ordinary home-cooked dish, with potatoes as the main raw material. Dishes made of shredded potatoes and other side dishes, such as green peppers and onions, are mellow in taste, salty and smooth, and delicate in texture.

Generally speaking, we fry shredded potatoes in two ways: Sichuan cuisine and Guangdong cuisine. Sichuan cuisine requires shredded potatoes to be salty, fresh, dry and fragrant, while Guangdong cuisine requires shredded potatoes to be bright. Here are several different ways to make these two kinds of shredded potatoes:

Sichuan style shredded potatoes;

1, peeled potatoes, cut into two thick filaments or filaments.

2. Rinse the shredded potatoes with water and put them on a bamboo grate to filter the water.

3. shred the green pepper.

7. Serve on a plate and sprinkle with chopped green onion.

Cantonese shredded potatoes:

1, peeled potatoes, cut into two thick filaments or filaments.

2. Rinse the shredded potatoes with water and put them on a bamboo grate to filter the water.

3. shred the green pepper.

4. Cut the shallots into chopped green onions.

5. Blanch the shredded potatoes until they are cooked after seven minutes.

Why are the shredded potatoes in star-rated hotels so delicious? What are the tips of star chefs?

Hello, I'm Mr. Lin, and my answer is: the shredded potatoes fried in star-rated hotels are actually different from those fried by everyone. Secondly, the process of frying shredded potatoes is also very particular, which is very different from common family practices and needs to pay attention to more details. Here, Mr. Lin takes the "hot and sour potato shreds" that everyone often eats as an example to make a concrete analysis for everyone.

"Hot and sour shredded potatoes"-this is a very popular traditional dish in China. It is fried and cooked with shredded potatoes as the main raw material. Because of its sour and spicy taste, crispy taste, refreshing after meals, easy access to ingredients and simple cooking, it is deeply loved by the public. It is also one of the home-cooked dishes at present. Go directly to the teaching time of Lin Daguan, which is everyone's favorite.

The correct method of hot and sour potato shreds-characteristics: crisp and refreshing, hot and sour, thorough analysis of the method, clear at a glance.

Ingredients: 2 potatoes (smooth surface, explained later)

Ingredients: 4 cloves of garlic, 1 handful of chives, and appropriate amount of dried peppers.

Seasoning: water, white vinegar, edible oil and salt.

Start cooking—

The first step is "shredding": peel the potatoes, wash them, and cut them at the bottom with a knife (easy to place, without slipping the knife), then press the potatoes with your left hand, and cut the flat potatoes into potato chips with your right hand, then spread the potato chips flat, and continue to cut them into chips the thickness of matches with a knife.

Step 2 "Soak shredded potatoes": put the chopped shredded potatoes into the pot, add enough water to submerge the shredded potatoes, clean up the excess starch on the surface of the shredded potatoes by hand, and then soak them in clear water for later use.

The third step is "processing ingredients": while soaking shredded potatoes, you can first process ingredients, cut the stems and seeds of green and red peppers into filaments with a knife (note that the seeds of peppers should also be removed), peel garlic and cut it into powder, remove the roots of shallots and cut them into long sections, and cut dried peppers into circles to remove seeds for later use.

Step 4 "Stir-fry shredded potatoes": Take out shredded potatoes, drain the water, heat them in a pot, and add a proper amount of cold oil. When the oil temperature is 50% hot, stir-fry dried chili until it is spicy, turn to high heat, and then add chopped potato shreds and appropriate amount of salt to stir-fry quickly and evenly. When the shredded potatoes are slightly transparent and about to break, pour a proper amount of white vinegar along the side of the pot and stir-fry the vinegar quickly (be sure to add it along the side of the pot and then at the back).

Making a picture: such a crisp and delicious, sour and spicy shredded potato is ready for dinner. Does it look appetizing?

-Summary of the content in You Ask Me and Answer-

"If you want to make the same taste as the hotel's shredded potatoes, please pay attention to the following five points:

1. Why is the potato surface smooth?

A: .........., this is exactly what I said before: "Star chefs are different from the shredded potatoes we use".

Principle: Generally, we don't care about the choice of potatoes when frying shredded potatoes at home, but in fact, the choice of potatoes is the most critical first step in frying shredded potatoes. Generally, if the surface of potato is rough or uneven, then this kind of potato is "flat". It is easy to stick to the pot when frying potatoes with this kind of potato, but it is not brittle, while potatoes with smooth and flat surface are generally compact. It will be brittle when frying potatoes with this kind of potato, and the potato itself has less water, so it is not easy to stick to the pot when frying. Therefore, it is recommended to fry potatoes with "smooth surface" shredded potatoes.

2. Why should shredded potatoes be soaked, pinched and washed?

A: In order to remove starch from the surface of shredded potatoes, .......... avoids sticking to the pan and the pan during frying.

Principle: Because the potato itself contains high potato starch, there will be more starch overflow in any section of the cut potato shreds. If these starches are not removed first, it is easy to cause the potato shreds to stick to each other and stick to the pan during frying, which seriously affects the taste and crispness of the finished product. Therefore, after cutting the shredded potatoes, you must first soak the starch on the surface of the shredded potatoes and wash it clean.

Why did you put salt in the shredded potato first?

A: ..........'s question is very good. There is a simple reason. In order to make the shredded potato taste complete.

Principle: Because fried shredded potatoes pay attention to "quick frying with fire", if salt is added at the end as usual, in fact, shredded potatoes will not be too tasty, and the taste will be worse than that of salt in advance. The reason is this: the density of salt itself is high. Adding salt in advance and frying together can not only make the shredded potato taste complete, but also suck out part of the water in the shredded potato again, making it more compact. That's right, that is to say, the fried potato shreds can be "crispy"! The kind that can't be eaten in one bite.

4. Why are your ingredients added in a completely different order from mine? Why do you put half the onion? Why should garlic be put last?

A: .......... is also a focus here. Of course, this addition sequence is also related to the cutting state of the raw materials.

Principle: First of all, let's pay attention to the cutting state of my ingredients. Mince garlic, cut shallots, and cut dried peppers. This cutting method actually has two purposes. First, the fresh fragrance of this kind of hot and sour potato shreds is fully released (the fragrance of minced garlic can be preserved for a long time at last), and second, the finished product looks better (red and green). Let's talk about the reason for adding it first: onion segments are easy to cook. Therefore, it must not be added too early, otherwise it will be easily burned. Of course, it is precisely because it is cut into pieces that it is not suitable for the last. Because it will be unfamiliar, it is most appropriate to add white vinegar together (it can be fried several times). Let's talk about minced garlic. Because garlic is chopped garlic, it must not be added too early. However, on the contrary, leaving the minced garlic at the end can get two benefits: first, it can retain the fresh fragrance of garlic to the greatest extent, so that the dish can stay fragrant for a long time after serving; Second, it can completely retain the nutrition of garlic (the nutritional value of garlic is not low), so this addition order is in place, so I recommend you to try it.

5. Why is your white vinegar added in the middle and back? Didn't you join last or first? Why add it along the side of the pot?

A: .......... should be like this because of the characteristics of white vinegar.

Principle: White vinegar is actually similar to oyster sauce in nature (see my previous question and answer about oyster sauce for details), and it also needs high temperature to release better vinegar fragrance, and it is not sour. Therefore, if white vinegar is added too early, the vinegar taste and sour taste of the last shredded potato will be greatly reduced, but if it is added before the last pot, the vinegar taste of white vinegar will be difficult to be completely released, and the sour taste is still obvious, resulting in the last shredded potato with only white vinegar taste, which is very unpalatable, so the most appropriate time to add it should be when the shredded potato is about to be cut and onion is added. It will be added at this time, because it needs to be fried more. The smell of vinegar can be completely released, and the smell of acetic acid will be greatly reduced because of high temperature. However, it must be noted that white vinegar should be added along the side of the pot. There is a simple reason. If it is directly added to shredded potatoes, the raw vinegar taste of white vinegar will directly enter the shredded potatoes, resulting in the shredded potatoes being too sour. If you add it along the side of the pot, directly boil raw vinegar and release the vinegar taste at the same time, it is vinegar taste, not very sour.

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A delicious and authentic shredded hot and sour potato actually only needs "shredded potato, dried pepper, chives, garlic, white vinegar, salt and cooking oil". Everything else is for beauty, and adding more will only play a leading role.

Although this is just a very simple hot and sour shredded potato, there is a lot of knowledge in it, so you should make more efforts to "eat food". After all, "food that is not carefully cooked is not delicious!" Ha ha!

Stir-fried shredded potatoes are delicious.

First of all, water should be used to release the excess starch content in potatoes so as not to affect the taste of potatoes.

The other is temperature.

This is the most important thing for China people to cook.

The stoves in star-rated hotels are all professional stoves, and the fire in our house is definitely incomparable.

When frying shredded potatoes, you need to fry them quickly with a big fire, which can keep the original freshness of potatoes to the greatest extent and perfectly wrap the taste of cooked potatoes.

In addition, there are cooking and spoon tips. Difficult chefs can basically achieve the most uniform temperature in the pot, and can also fully integrate the flavor of seasoning into the shredded potatoes.

That's why I think the shredded potatoes in star-rated hotels are so delicious.

That's the trick, right?

Ha, ha, ha. Actually, this is what Xiao Chengmei learned when she watched the chef cook in our school.

Speaking of which, let's show you how professional chefs cook home-cooked fried potatoes ~

There are many dishes with potatoes as the ingredients, such as: hot and sour potato shreds, fried potato shreds, dry fried potato shreds, spicy potato chips, potato roast meat and so on. Hotel fried potato shreds, first of all, the master is smoked by strong fire, the potato shreds are unified, there are green and red pepper shreds, and the color is relatively high.

Now I will share the hot and sour shredded potatoes made by the hotel as follows:

1, peel potatoes and cut them evenly.

2. Soak in cold water for about 5 minutes, and then drain with a colander.

3. Cut the onion, ginger, garlic and pepper.

4, the pot is on fire, add water, the fire is boiled, add potato shreds, and when the water is turned on again, quickly remove it and rinse it with cold water. Add oil, ginger, minced pepper and garlic to the pan, stir-fry, add shredded potatoes, stir-fry quickly, add salt, seasoning and balsamic vinegar, stir-fry slightly, sprinkle with chopped green onion, and pour red oil into the pan.