stir-fried shredded potatoes with green pepper
By PattieWaters
Ingredients: salt,green pepper,potatoes,sausage,sugar
Recipe Recommendations
- potatoes two
- green pepper one
- sausage quarter of the root
- salt MSG
- sugar beef noodles
- slightly spicy
- fried
- half an hour
- simple
Steps for stir-fried shredded potatoes with green pepper
1
Wash the green pepper potatoes, and then shred them separately. Because there are a lot of sausages stored in the school, I am used to putting some sausages in everything. Anyway, it can add flavor and color a lot, so I dice the sausages a little. The shredded potatoes also need to be soaked in salt water (I don't know why, but I just remember that my mother usually does this at home.)
2
Pour the right amount of oil into the rice cooker. A thin one will be enough anyway. Press the rice button, cover the lid, and heat the oil.
3
After waiting for two or three minutes, the oil began to make a sizzling sound, so he poured the chopped diced sausage in and still covered the lid.
4
When the rice button jumps, pour the shredded green peppers in. You don't have to press it at this time. It's useless even if you press it... My electric rice cooker had just been cooked and jumped, so I couldn't press it again. I just covered the lid and let it simmer for a while.
5
Two or three minutes later, when you open the lid, you can smell the aroma of green peppers. At this time, you pour the shredded potatoes in. Then press the rice button again. Stir fry it a little. Now you just need to patiently wait for the rice button to jump, simmer it for another five or six minutes, sprinkle salt, monosodium glutamate, sugar, etc., mix well with a rice spoon, and you can serve the pot!stir-fried shredded potatoes with green pepper Make Tips
1. It is best to use clear water before frying the shredded potatoes after being soaked in salt water. I didn't use clear water before, and I always felt that the taste was not good... 2. The hardness of the shredded potatoes completely depends on the length of the final stewing time. I like the softer ones, so I braised them for five or six minutes. If you like a fresh and hard taste, you can just serve them out early ~