hot and sour potato silk
By VilmaNolan
The most common shredded potatoes, the most common way, I didn't specially wash the starch that comes with the potatoes because I prefer the slightly sticky taste. What about you?
Recipe Recommendations
- potatoes one
- green pepper one
- garlic 7 grams
- rice vinegar a spoonful
- mature vinegar a spoonful
- edible oil appropriate amount
- pepper More than 10 grains
- dried red pepper discretionary
- sesame oil few drops of
- salt appropriate amount
- sugar a little
- hot and sour
- fried
- ten minutes
- simple
Steps for hot and sour potato silk
1
1 potato, 1 green pepper, a little fresh pepper ring, 7 grams of garlic, 1 spoonful of rice vinegar, 1 spoonful of mature vinegar, cooking oil, more than 10 pieces of pepper, appropriate amount of dry red pepper, a few drops of sesame oil, appropriate amount of salt, and a little sugar.
2
Cut or rub the potatoes into shredded silk, soak them in a bowl of water, cut green peppers into strips, slice garlic, and wash and cut dry red peppers.
3
Stir fry the pepper without adding oil until it changes color.
4
Put the oil and dried peppers into the pan together, stir-fry them until fragrant over low heat, add garlic slices, and turn to high heat to stir-fry until fragrant.
5
Put the shredded potatoes into the pan, stir fry a few times over high heat, add green peppers and vinegar, and maintain high heat and stir fry until cooked.
6
Season with salt and sugar, sprinkle with sesame oil and serve on a plate.hot and sour potato silk Make Tips
Passionate "Pepper" Anticipation: 1. If you prefer a crispier texture, rinse the shredded potatoes with water a few times to remove the starch, or blanch them in boiling water beforehand. If you like a slightly sticky texture like I do, just soaking them once is enough. 2. Stir-frying Sichuan peppercorns in a dry wok over low heat is a method I developed myself; this way, the peppercorns don't burn easily, are fragrant enough, and aren't too numbing. 3. Putting dried chilies into the pot with cold oil can also maximize the chili fragrance and prevent them from burning easily. 4. If you can't eat spicy food, you might as well remove the chili seeds. 5. For this dish, the potato shreds need to be stir-fried over high heat once they are in the wok. The whole process takes only 2 or 3 minutes, so don't cook for too long. 6. I used two types of vinegar to get the color from rice vinegar and the flavor from aged vinegar, but using just one type is completely fine.