hot and sour potato silk
In the place where I live, people who like potatoes and can eat a little chili cannot let go of this sour and spicy shredded potato. It has low oil content, sour, spicy, salty and sweet, and perfectly combines various flavors. My daughter loves this dish and eats it several times a week. If I don't cook it for her for three days, she will keep protesting to me.
Recipe Recommendations
- potatoes 300 grams
- dried chili of 3
- peanut oil 30 grams
- chili oil a little
- sesame oil 5 grams
- salt 3-5 grams
- chicken essence a little
- Zhenjiang vinegar a little
- hot and sour
- fried
- ten minutes
- simple
Steps for hot and sour potato silk
1
Peel the potatoes, wash them, cut them into thin slices, and then cut them into thin threads.
2
Rinse the cut silk under the faucet for a while to rinse off the starch.
3
Put water in the pan and bring to a boil, blanch the shredded potatoes with water (boil the water and cook for 1-2 minutes), then strain the water for use.
4
Cut the dried peppers into small pieces and set aside.
5
Wash the pan and heat it, turn to low heat, pour in appropriate amount of peanut oil, and stir-fry the dried pepper sections in the oil until they change color. Turn to the high heat, pour in the shredded potatoes and stir fry quickly a few times, add appropriate amount of Zhenjiang balsamic vinegar and continue to stir fry completely. The shredded potatoes with vinegar will be crispy and will not be fried until soft. White sugar has been added to Zhenjiang balsamic vinegar, so the vinegar has a sweet taste and greatly enhances the sour taste.
6
Add chili oil, salt, and chicken essence and continue to stir fry for a few times, then add sesame oil and stir well, and remove from the pan and plate.