Before stir-frying shredded potatoes, we first need to peel and clean the potatoes, then shred them. At this point, we will find that a lot of white, cloudy substance has adhered to the kitchen knife and cutting board. This is actually caused by the high starch content in the potatoes.
If you put them in the pan immediately, the potatoes will stick to the wok, and may even burn. Therefore, we need to rinse the shredded potatoes in clean water twice before cooking. Although this will cause some loss of starch and water-soluble vitamins, it will prevent the potatoes from sticking to the pan when stir-fried. Adding a little vinegar during cooking will result in a sour and refreshing shredded potato dish.