Sichuan cuisine hot and sour shredded potatoes(chuan cai suan la tu dou si )

Sichuan cuisine hot and sour shredded potatoes

Introduction:

"Fried shredded potato is the most common dish, but almost most people like it, and it's a hot and sour dish. Maybe every family's practice is slightly different, as long as it suits them. The main reason is that the choice of pepper and vinegar is different. For example, if a friend who doesn't eat very spicy food wants to look good, he must use my version. In fact, I usually use dry red pepper to make it at home, which is more suitable for my taste (moderate spicy). Friends with heavier taste will definitely choose pickled pepper or millet. For vinegar, white vinegar will not affect the original color, but fragrant vinegar has a more obvious sour taste. "

Production steps:

Step 1: materials and ingredients.

Step 2: peel the potatoes, cut them into shreds, soak them in light salt water, and then drain the water when they are ready to fry, so as to prevent them from oxidation and blackening.

Step 3: remove the seeds and shred the green and red peppers.

Step 4: set the oil in the pot, pour the drained potato shreds into the pot and stir fry constantly to avoid sticking to the pot.

Step 5: add green and red pepper, stir fry with salt.

Step 6: before leaving the pot, pour in white vinegar, sesame oil and a little monosodium glutamate and stir well.

Materials required:

Potatoes: 500g

Green pepper: 3

Red pepper: 1

Salt: right amount

White vinegar: right amount

MSG: right amount

Sesame oil: appropriate amount

Precautions: cut potatoes should be soaked in light salt in time: 1. Prevent oxidation and blackening. 2. Increase crispness. 3. Remove the starch from potatoes, so they won't stick to the pot when frying.

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: hot and sour

Chinese PinYin : Chuan Cai Suan La Tu Dou Si