Stir fried shredded potatoes(qiang chao tu dou si )

Stir fried shredded potatoes

Introduction:

"I'm a girl who doesn't like spicy food. I like to make everything spicy and spicy. As long as you don't eat chili, you don't feel full. But my husband, a northeastern, doesn't eat spicy food. I have to comply with the public sentiment occasionally. Originally, I planned to make spicy shredded potatoes, but I had to change it into a fried version. My husband still thinks it's delicious when there's less pepper. "

Production steps:

Step 1: peel the crispy potatoes and rub them into shreds with an eraser

Step 2: wash the excess potato with water

Step 3: cut the dried pepper into shreds and add proper amount of dried pepper

Step 4: slice garlic

Step 5: put rapeseed oil into the pot and heat it. (the temperature of the oil must be higher, so it is called frying in soy sauce. Otherwise, the taste will not come out, and frying with rapeseed oil is better.)

Step 6: under the dry pepper and pepper, garlic under the pan

Step 7: then pour in the shredded potatoes, stir fry, add a little white vinegar

Step 8: stir fry until the shredded potatoes are cut, add salt and monosodium glutamate

Materials required:

Potatoes: 3

Salt: right amount

Chicken powder: right amount

Garlic: right amount

Rapeseed oil: right amount

Dried prickly ash: appropriate amount

Dry pepper: right amount

Note: 1. Fry this vegetable oil temperature must be higher, so it is called fried in soy sauce, otherwise the taste will not come out. 2. Stir fried shredded potatoes with vinegar is to prevent the shredded potatoes from frying soft, so only a small amount can be added. 3. This dish can put some monosodium glutamate properly, because the taste is really light, I generally do not put it, but some dishes with single taste and more vegetarian will occasionally put some, this is First of all. 4. I like to use rapeseed oil to make fried vegetables with chili peppers. It tastes delicious

Production difficulty: simple

Technology: stir fry

Ten minutes: Making

Taste: slightly spicy

Chinese PinYin : Qiang Chao Tu Dou Si