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How can shredded potatoes become hard when soaked?

First soak in water with a little vinegar, which can not only make the shredded potatoes crisp and crisp, but also non-sticky.

Potatoes that have been kept for a long time will go bad, and softening means that they are not fresh, not so delicious, and lose a lot of nutrition. If you leave it a little longer, it will rot.

The softening of the new potato in soaking water shows that the potato has begun to go bad. In theory, potatoes are not recommended when they become soft. In addition, some of them are sprouting. Potatoes that turn black or green are not recommended.

You can put a little starch in it, so it can be hardened, and the taste will be better, so if it is too soft, it is usually to add some starch to make him shape.

How do you stir-fry shredded potatoes so that they don't stick together?

1. Wash the potatoes, scrape off the skin, slice them first, and then cut them into thin shreds. Soak in water to prevent blackening. Wash the green pepper and cut it into shreds. Sliced ginger. Rinse the soaked shredded potatoes and drain. Heat a clean pot over high heat, pour in corn oil, add ginger slices and fry for a few seconds. Pour in the green pepper and stir for 30 seconds. Pour in shredded potatoes and stir-fry quickly. if you have a lot of strength, you can turn the pan over and stir-fry at the same time.

2. Cut potatoes and soak them in water for a while can remove the starch contained in them. Starch is the main ingredient in potato noodles. 2 then you can put the shredded potatoes in boiling water, remove and drain the ingredients ready for stir-frying, saute the spring onions, put the shredded potatoes in, and then add the seasoning according to your taste, because the shredded potatoes have been used in boiling water, and they are already half-cooked, stir quickly and just get out of the pan.

3. Wash and shred green peppers, rinse potatoes, peel and shred potatoes, slice garlic, rinse and shred dried chili. Heat the oil in the pan, stir-fry the pepper, garlic and dried chili together, then add the shredded potatoes and stir-fry quickly until slightly bright. Add a little white vinegar to the shredded green pepper and add the right amount of salt to quickly turn well again. Add a little chicken essence to season before coming out of the pot.

How can you make French fries harder and crisp?

1. There are several secrets to French fries. The first is to cut the French fries into strips, then rinse with water to remove starch from the surface, and then marinate the water slightly with salt. The second is to blow it twice, the first time with a low heat for three minutes. For the second time, it was refried with fire for 15 seconds. Another tip is to freeze the semi-finished products in the refrigerator. Frozen French fries are very crisp when fried.

2. For a blood transfusion of French fries, add more baking soda. And we need to keep track of the time and heat of French fries. Well, the second thing is to keep the oil of French fries fresh. Don't use that kind of old oil which has been useless for a long time. Spread it out on oil-absorbing paper, suck in the oil, and immediately put it in the refrigerator to freeze (quick-frozen, not fresh-keeping).

3. A common move of KFC to ensure that the roots of French fries are crisp and not soft. [French fries] first of all, we peel the outer skin of the potatoes, cut the potatoes into thick slices, and then cut them into potato chips. After cutting, wash the starch off the surface in clean water to prevent the potatoes from oxidizing and blackening.

4. French fries can be fried after they are treated and cooled. The oil of potato chips should be hot, pour the oil in the pan and heat until 70% hot. Put down the French fries one by one, and deep-fry until the surface is golden and hard shell. Blow it up together. When frying, you should put it together and cover the pan noodles, and you would rather have less than more, so that every French fries can be soaked in it so that you can control the heat; when the French fries are golden and can be fished, you must act quickly, and if you slow down, there will be blackheads overfried.

The method of hardening shredded potatoes

1. Cut the potatoes into thin shreds, soak them in clean water for about half an hour, and drain. Cut the green onions into pieces and set aside. Cut the dried chili into small pieces with scissors and set aside. Heat the pan, add two tablespoons of oil, add the pepper until the oil is hot, deep-fry until the surface begins to turn black, then remove the pepper. Add dried chili peppers and stir-fry for fragrance. Add drained shredded potatoes and stir-fry quickly.

2. Cook the pan, add the peanut oil, heat to 70% heat, sprinkle in shredded potatoes, deep-fry over medium heat until hard, use a gentle fire, slowly push with a hand spoon, so that it does not stick, until the color is golden and crisp, put in a leaky spoon, drain the oil, sprinkle with refined salt and turn well into the plate. Tip: this dish is often used with a variety of meat, aquatic products, seafood hot dishes. The main ingredients in this production method can be replaced by sweet potato, yam and taro to make fried shredded potato, fried yam, fried taro and so on.

3. Shred potatoes, drop starch in water, cook in oil pan, not too much oil, add salt, oil until seven minutes hot, add shredded potatoes to turn yellow and soft, add appropriate amount of sugar and monosodium glutamate to season, add shredded red pepper, sprinkle with a little white vinegar, turn over and start the pot. [7] Potato stew tofu ingredients: 2 potatoes, 1 piece of tofu, 1 bag of northeast sauce, 1 spring onion, ginger, garlic, 1 coriander, soy sauce, sugar.

4. Shredded potatoes usually break and become crisp in about 2 minutes. Wash off the surface starch before blanching, and add some white vinegar when blanching water, which can make the taste of shredded potatoes more crisp. To judge whether the shredded potatoes are uncooked, the safest way is to use chopsticks to pick out a shredded potato, taste it or not, immediately remove the shredded potatoes without raw flavor, and quickly put in cold water to cool through.

5. The key to crisp shredded potatoes is to highlight the word "fast", stir-fry quickly when collecting fire, and stir-fry as quickly as possible when the family firepower is small. Shredded potatoes should not be cut too finely. Blanching water and stir-frying are easy to soften if they are too fine.

6. Then we summarize the two tips for shredded cold potatoes: first, before shredded cold potatoes, we must remove the cassava starch from shredded potatoes. We can choose the method of soaking shredded potatoes. This method can effectively remove the cassava starch from shredded potatoes. The shredded potatoes will not turn black, and the crisp sound will be more delicious. Second, we should go through the cold water twice after blanching shredded potatoes, so that the exchange of hot and cold can make the shredded potatoes more crisp.