Why are the shredded potatoes in star-rated hotels so delicious? What skills do they have in making shredded potatoes?

Regarding fried potato shreds, this is also a common practice of ordinary people. Yezi has always felt that this dish is no longer in life, but every family can fry it to their own taste, so they have never enjoyed the practice of shredded potatoes.

But there are many questions about this, that is: "Why is fried shredded potatoes so delicious in big hotels outside, and why not at home?"

1. The choice of potato itself is very important. If potatoes are delicious, you should choose potatoes suitable for frying potatoes. It's novel and crisp.

2. The shredded potato fried by the chef is delicious, and the chef is generally good at cutting. The shredded potato is also symmetrical, not necessarily fine, but it must be symmetrical;

3. Make sure to soak the shredded potatoes after making tea, add cold water, add a little rice vinegar and soak for a while.

4. It is necessary to scoop water, and it will be cold just after scooping water. Chefs usually want to scoop up the water for frying shredded potatoes, scald them quickly in boiling water, and then cool them quickly. This whole process is to grasp the accurate and appropriate boundaries;

5. The cooking oil used by chefs is generally partial to oil. This kind of oil contains vegetable oil and grease, and generally smells like ginger and garlic. The smell of pepper and pepper, etc. The oil in restaurants is mostly reused, and the oil itself has some mixed spice flavor, so it is more fragrant;

6. Cooking cooked vegetables is particularly important. The cooking in the restaurant is composed of popularity and wok. Coupled with the rapid turnover of chefs, the fried taste is of course good;

Seven. Sauté ed shredded potatoes in seasoning restaurants are generally a little more than the seasoning at home, and basically they will put chicken essence monosodium glutamate, so the taste is stronger.

Ye Luoli summed up so much, so how can you finish the taste of a restaurant chef at home? It seems so. ......

food

A potato, a pepper, more than half of pepper, two dried peppers, a handful of dried peppers, an appropriate amount of minced onion and garlic, a small amount of animal oil, a small amount of sesame oil, an appropriate amount of edible oil, salt, rice vinegar and soy sauce.

manufacturing process

1. Prepare raw materials.

2. Shred potatoes, wash them with clear water, then add cold water and soak them in a little white rice vinegar for a while.

3. Shred green and red peppers. It is recommended to use green peppers instead of persimmon peppers. If persimmon pepper is used, it is best to remove part of the soil inside, otherwise it is very easy to get water in the case of frying. In order to better care for my daughter's fear of spicy food, I chose the ingredients of green pepper and persimmon pepper.

4. Boil the water in the pot, add a little salt, put the shredded potatoes into the water, fish for about 10 second, and then immediately pass the cold water.

5. The vegetable pot is hot, and the oil is drained. In order to better flavor, a part of oil, an appropriate amount of general edible oil, an appropriate amount of animal oil, a small amount of sesame oil and a small amount of pepper oil were added, and then pepper and dried pepper were added for frying. Put the pepper first, then the dried pepper, because the dried pepper is very easy to paste.

6. Immediately after adding chopped green onion and garlic, add green pepper and stir fry to stimulate the fragrance.

7. Then, add water to control the drying of shredded potatoes, stir fry quickly, add appropriate amount of salt to stir fry evenly, then pour soy sauce and rice vinegar from the side of the pot, stir fry evenly quickly and then take out the pot.