Home vinegar slide potato shreds practice

The vinegar slide potato shreds is my favorite home dish, because the method and material are very simple, it is a dish that everyone can cook, and it is easy to eat at ordinary times, so I never thought of taking photos and Posting. Because He Ran organic brown rice vinegar trial this opportunity, but can say I do this dish a few experiences:

First, it's often thought that the finer the potato, the better, but that's not always the case. A little coarser will make it taste better. Of course, if the knife is not very good, then you can continue to cut into the fine; If the knife is really good, cutting it too thin can affect the texture of the finished product and make it less crisp.

Second, the shredded potatoes need to be soaked in water, which everyone seems to know works better if you add a few drops of white vinegar to the water. Not only will it wash away the excess starch, but it will also give the shredded potatoes a crunchy texture.

Third, the heat of cooking is very important, fire stir-fry, time is not too long, the material should be fast, to be accurate, don't wordy, otherwise the cooking time is too long, will also affect the taste;

Fourth, that is vinegar. The effect of aged vinegar is not good, especially affecting the color; White vinegar or rice is a good choice. This trial of Heran organic brown rice vinegar, the effect is particularly significant, I estimate that I have to buy a bottle immediately, specializing in vinegar slide vegetables, ha ha!

And finally, to go with it, a little bit of chilli and cilantro for a really nice flavour.

Shredded potatoes in vinegar

Material:

1 large potato, Heran organic brown rice vinegar about 0.5 TBSP;

Onion, ginger, garlic, pepper 1, coriander 1 tree;

1 tablespoon cooking oil, salt and a little sugar

The way to slide potato shreds in vinegar

1. Wash and peel the potatoes;

2. Add a few drops of white vinegar to a large basin of clear water (in addition to the amount) for use; This with ordinary white vinegar bar, bubble potato silk don't waste our good vinegar;

3, the first batch of potatoes into thin slices, and then knife into filaments, the most fine than the thickness of the toothpick;

4. Immediately soak the sliced potatoes in white vinegar water (I usually throw them in as I cut) and soak them for 10 to 15 minutes;

5. Cut onion, ginger and garlic into 7 pieces and set aside. Shred pepper and set aside. Cut off coriander and set aside;

6, soaked potato wire gently wash a few times, remove and rinse, drain for use;

7, start the wok, hot wok into the cool oil, small fire chives ginger garlic;

8, add potatoes, immediately turn to high fire, quickly stir-fry about 1, 2 minutes, will be the best, no energy can use two spatula, left and right bow, up and down stir-fry;

9. Add salt and sugar;

10, add pepper shreds, continue to stir fry evenly;

11, add Heran organic brown rice vinegar, along the edge of the pot quickly "slip" in, and quickly stir-fry evenly;

12, sprinkle coriander, do not have to stir-fry, turn off the heat, can be.

It's that simple! Small material spicy pot, add a little dry pepper, Sichuan pepper, is hot and sour potato shreds!

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