Also call it a "potato" in some places, the potato is a kind of amazing food, it can be either as a staple food, can also as a vegetable, in many western countries, the heating method with steamed or baked potatoes to mature, and then made into mashed potatoes, may also directly skinned edible, where potatoes are the staple food of absolute, but in our country, more is used as a vegetable, using various methods, such as Fried cooked, delicious potatoes can be made into different dishes, and advantage of the characteristics of potato starch content high, make potato powder and other ingredients.
Potatoes not only cheap, and storage is very convenient, if literally lost there, even if have a 10 days and a half months, basically does not affect its freshness, if home must have some vegetables, potatoes are certainly one of them, and not have a lot of home cooking is made of potatoes, like stewed beef and potatoes, three fresh, burn potato chips, vinegar, etc., barbecue remember growing up, eat the most potatoes cuisine is one of the "vinegar" barbecue, because it is not only very convenient to do it, and the finished dishes taste brittle, hot and sour appetizing, It is no matter next wine or next meal, very popular, can say fine quality and cheap!
Vinegar of black looks very simple, but it is not easy to want to do good things, maybe a lot of people learn to do the first dish is vinegar, barbecue, like me, recall making this dish is the first time, still feel a little overwhelmed and may not be the law, even if someone will tell you: the cut of black water brew, but the end result is to think of it or don't want to mention, then do much, just know slowly if you want to do, or some of the techniques.
Potato shreds do not directly under the frying pan, less of this step, no wonder it is not crisp, not fragrant, but also soft
As we all know, potato starch content is higher, the pot directly fry will stick pan, so every time will wash it twice and then immerse the standby, barbecue washed clean by the this step is just on the surface of the starch, Fried when not fully nonstick skillet, as long as a stick, will cause uneven heating, barbecue finally comes and cooked, and hu or soft, it doesn't taste good, of course, to prevent the glue pot, only need to add two tablespoons of white vinegar, soak the black bean, black surface like a layer of protective film formation, not only won't stick, but will also make scrambled out of the black bean taste more brittle, The stir-fries are certainly better.
Fry vinegar to slip potato silk, put vinegar or put vinegar after the first, do not make a mistake, otherwise not crisp also taste bad
Besides immerse potato silk to put white vinegar besides, also have trick when making, that puts vinegar opportunity namely, somebody thinks to put vinegar to be more sweet first, somebody feels to put vinegar to have acerbity more after, so how should do after all? Now let's have a brief introduction
[method and steps for vinegar potato shreds]
Pour the right amount of oil into the pot, the oil temperature after cooking garlic and pepper, into the soaked good potato, quickly stir fry two times to let the heat evenly, then along the pot into a little cooking wine, then you can pour vinegar, the next is the fire quickly stir fry, before the pot into the right amount of salt stir evenly can be.
Fried potato wire to maintain the right amount of water in the pot, so that the Fried potato wire will not become soft more will not stick to the pot, the use of fire and fast stir fry to let it quickly mature, so in the early cooking will put vinegar.
So much for the simple "vinegar potato shreds". If you have the recipe, you can make it even better. If you still have some help, please help to bookmark, share and thumb up! If you have any good suggestion, also welcome to leave a message to exchange in the comment section! At the same time, welcome to click on "kitchen time", your small support is my creation of the greatest honor! thank you