hot and sour potato silk

By PansyWunsch

hot and sour potato silk
Little crab didn't come home until 11 o'clock the night before. He had not had dinner yet. He accompanied him to the shop downstairs to eat noodles and ordered a portion of sour and spicy shredded potatoes.
Wow, the waiter served the dishes to the table and we looked at each other and said at the same time,"So little!"
I estimated that the amount was only one potato, and it was still scraped out. It was so disappointing.
Xiao crab said that potatoes are his favorite (and probably most people's favorite). In order to make up for his disappointment with shredded potatoes at noon yesterday, he made a large plate of shredded potatoes for him at home so that he could eat enough!
My favorite dish for sour and spicy dishes is pickled peppers and pickled pepper water. The feeling is more correct than the sour and spicy taste made with vinegar and chili. However, my feeling is not forced.

Recipe Recommendations

  • potatoes appropriate amount
  • onion appropriate amount
  • red pepper appropriate amount
  • pickled pepper appropriate amount
  • salt appropriate amount
  • white vinegar appropriate amount

Steps for hot and sour potato silk

  • Make step 0
    1
    Peel the potatoes.
  • Make step 1
    2
    Slice the potatoes thinly.
  • Make step 2
    3
    Shred potatoes.
  • Make step 3
    4
    After cutting, soak in water with 1 teaspoon of white vinegar for 5 minutes, rinse, and drain.
  • Make step 4
    5
    Put the oil in the pan, add the pickled peppers over medium heat and stir fry until spicy.
  • Make step 5
    6
    Turn on high heat, add shredded potatoes and stir fry for 1 minute.
  • Make step 6
    7
    Stir fry until the shredded potatoes are transparent and shiny, add appropriate amount of pickled pepper water, and continue to stir for 1 minute.
  • Make step 7
    8
    Sprinkle in the red pepper section, spring onion section, and appropriate amount of salt, stir fry for about 1 minute.

    • hot and sour potato silk Make Tips

    [Tips] 1. Potato strips cut with a knife have a crispier texture than those grated. 2. Soaking potato strips in white vinegar water prevents discoloration and removes excess starch, resulting in a crispier texture when stir-fried. 3. The pickled pepper liquid contains salt and is quite salty, so be careful with the amount of salt added at the end according to your taste. 4. Stir-frying quickly over high heat and tossing constantly prevents sticking and keeps the texture crisp and tender.

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