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A simple way to stir-fry shredded potatoes

Wash the potatoes, peel them and cut them into thin shreds. Note that the size of the shredding should be uniform and can be cut with a wire planer or a knife. Cut the onions into chopped onions and the garlic into minced garlic. Hot pot cold oil, pour in the right amount of vegetable oil, when the oil temperature rises, add chopped onions and chopped garlic to stir-fry to taste. Add shredded potatoes and stir well to heat them evenly. Add the right amount of salt and soy sauce, increase or decrease according to your taste.

Main ingredients: 4 potatoes, 1 tablespoon oil, 8 grams salt, right amount of onion and garlic, 2 grams of monosodium glutamate, 2 tablespoons vinegar. Shred garlic and shredded onions. Shred the potatoes (or cut them into shreds with an insert board) and soak them in water for 10 minutes. Heat oil from the pot, add spring onions and garlic and stir-fry well. Put in shredded potatoes. Stir-fry evenly, season with salt and monosodium glutamate. Cook a little water, stir-fry quickly and cook in vinegar.

The simple way to stir-fry shredded potatoes is as follows: tools / materials: potatoes, green peppers, dried chili peppers, garlic, edible oil, salt, white vinegar, monosodium glutamate. Shred potatoes, soak them in water, pick them up and set aside. Shred green pepper, cut dried pepper, slice garlic. Hot pot cold oil, 40% oil temperature into garlic slices, dry chili saute fragrance. Pour in shredded potatoes and stir-fry for 2 minutes. When all the shredded potatoes change color and soften, season with salt and white vinegar.

The practice of fried shredded potatoes

Wash the potatoes, peel them and cut them into thin shreds. Add the right amount of cooking oil to the hot pot, add spring onions, ginger and garlic and stir-fry for fragrance. Put the shredded potatoes in the pan and continue to stir-fry so that the shredded potatoes are heated evenly. Add the right amount of salt and white pepper and continue to stir-fry to make the shredded potatoes taste more delicious. Stir-fry until the shredded potatoes become soft and rotten and the surface is slightly scorched yellow, add the right amount of light soy sauce seasoning, stir well again and serve.

Peel the potatoes, cut them into slender filaments, rinse with clean water to remove starch. Chop green onions, garlic and ginger separately and set aside. Add the right amount of cooking oil to the hot pot and stir-fry the garlic and ginger first. Add shredded potatoes and stir-fry until they are soft. Add salt, soy sauce, sugar and a little cooking wine and continue to stir well until the shredded potatoes are done. Finally, add the chopped green onions and pepper and stir well.

Wash the potatoes, peel them and cut them into thin shreds. Note that the size of the shredding should be uniform and can be cut with a wire planer or a knife. Cut the onions into chopped onions and the garlic into minced garlic. Hot pot cold oil, pour in the right amount of vegetable oil, when the oil temperature rises, add chopped onions and chopped garlic to stir-fry to taste. Add shredded potatoes and stir well to heat them evenly. Add the right amount of salt and soy sauce, increase or decrease according to your taste.

Wash and peel the potatoes, then use a shaver or knife to cut the potatoes into thin shreds. Put the shredded potatoes in a large bowl, add some salt, mix well, and let stand for a while (about 5 minutes). This removes moisture from shredded potatoes. Wring the shredded potatoes a little dry. Remove the stalks and seeds of the green pepper and cut it into thin shreds. Cut the onions into small pieces, cut the ginger and garlic into small pieces and set aside.

First shred green and red peppers and potatoes. Set aside. Then soak the shredded potatoes in clean water and wash the starch off the surface. Then heat the oil in the pan, pour in the shredded green and red pepper and stir-fry for a while. Then drop in the washed shredded potatoes and stir-fry until Duan Sheng. Add a little salt and a little oyster sauce and stir-fry over high heat for a while. Finally, thicken with some water and starch, stir-fry it out of the pan. Stir-fry shredded potatoes and make them.

The practice and steps of stir-frying shredded potatoes

Pepper: the right amount of steps: peel the potatoes, cut them into slender filaments, rinse with clean water to remove starch. Chop green onions, garlic and ginger separately and set aside. Add the right amount of cooking oil to the hot pot and stir-fry the garlic and ginger first. Add shredded potatoes and stir-fry until they are soft. Add salt, soy sauce, sugar and a little cooking wine and continue to stir well until the shredded potatoes are done.

Step: wash the potatoes, peel them, and cut them into thin shreds. Add the right amount of cooking oil to the hot pot, add spring onions, ginger and garlic and stir-fry for fragrance. Put the shredded potatoes in the pan and continue to stir-fry so that the shredded potatoes are heated evenly. Add the right amount of salt and white pepper and continue to stir-fry to make the shredded potatoes taste more delicious. Stir-fry until the shredded potatoes become soft and rotten and the surface is slightly scorched yellow, add the right amount of light soy sauce seasoning, stir well again and serve.

Soy sauce (right amount) step: wash the potatoes, peel them and cut them into thin shreds. Note that the size of the shredding should be uniform and can be cut with a wire planer or a knife. Cut the onions into chopped onions and the garlic into minced garlic. Hot pot cold oil, pour in the right amount of vegetable oil, when the oil temperature rises, add chopped onions and chopped garlic to stir-fry to taste. Add shredded potatoes and stir well to heat them evenly.

Step 1: peel the potatoes and cut them into thin shreds. Step 2: soak the shredded potatoes in clean water for a few minutes, remove the starch from the surface, and then drain. Step 3: wash the green and red peppers and cut them into thin shreds. Step 4: pour peanut oil into the hot pot, add chopped onions and shredded green and red pepper, stir-fry over high heat. Step 5: pour the shredded potatoes into the pan, add vinegar, light soy sauce and salt, stir-fry quickly over high heat.

Step: wash the potatoes, peel them and cut them into thin shreds. You can use a wire planer or a knife to cut, but try to keep it as uniform and thin as possible. Rinse the shredded potatoes with clean water, then drain them with kitchen paper towels. Set aside. Chop onion, ginger and garlic and set aside. Wash and shred green and red peppers and set aside. Heat oil in a hot pot, add spring onions, ginger and garlic and stir-fry to taste. Pour the shredded potatoes into a frying pan and stir quickly so that the shredded potatoes are heated evenly.

The practice of stir-fried shredded potatoes

1. First shred green and red peppers and potatoes. Set aside. Then soak the shredded potatoes in clean water and wash the starch off the surface. Then heat the oil in the pan, pour in the shredded green and red pepper and stir-fry for a while. Then drop in the washed shredded potatoes and stir-fry until Duan Sheng. Add a little salt and a little oyster sauce and stir-fry over high heat for a while. Finally, thicken with some water and starch, stir-fry it out of the pan. Stir-fry shredded potatoes and make them.

2, the practice of stir-fried shredded potatoes: main ingredient: 500 grams of potatoes. Excipients: 5 grams of minced garlic, 1 root of parsley, 2 grams of pepper, 3 grams of dried pepper, 10 grams of white vinegar, 2 grams of salt. Cut 1 coriander root, peel and shred potatoes for 500 grams. 500 ml of water, boil over high heat, pour in shredded potatoes and blanch for 30 seconds. Put 5 ml of cooking oil in the pot, add 2 grams of minced garlic, 2 grams of pepper and 3 grams of dried chili peppers. Heat until fragrant.

3. Step: peel the potatoes, cut them into slender filaments, rinse with clean water to remove starch. Chop green onions, garlic and ginger separately and set aside. Add the right amount of cooking oil to the hot pot and stir-fry the garlic and ginger first. Add shredded potatoes and stir-fry until they are soft. Add salt, soy sauce, sugar and a little cooking wine and continue to stir well until the shredded potatoes are done.

4, stir-fried potatoes are not spicy as follows: shredded potatoes, soaked in water, mainly to wash off the starch, to avoid paste pot. Prepare shredded onions and shredded ginger. Put a little oil in the pan, heat it over medium heat, and add shredded spring onions and ginger. Stir-fry the flavor, fish out the shredded potatoes from the water, increase the heat, stir-fry, feel some dry pot when adding a small amount of water, 8-minute cooked when adding salt, chicken essence. Stir-fry 2 and get out of the pan.

5. Wash the potatoes, peel them and cut them in half. Slice half the potatoes. Cut the slices into shreds (soak the shredded potatoes in clean water). Refueling in the pot, chopped onions fried fragrance. Pour in shredded potatoes and stir-fry. Add light soy sauce, oyster sauce and salt. Stir well. It's out of the pot.

The practice of stir-fried shredded potatoes

1. Main ingredients: 4 potatoes, 1 tablespoon oil, 8 grams salt, right amount of onion and garlic, 2 grams of monosodium glutamate and 2 tablespoons vinegar. Shred garlic and shredded onions. Shred the potatoes (or cut them into shreds with an insert board) and soak them in water for 10 minutes. Heat oil from the pot, add spring onions and garlic and stir-fry well. Put in shredded potatoes. Stir-fry evenly, season with salt and monosodium glutamate. Cook a little water, stir-fry quickly and cook in vinegar.

2. The simplest way to stir-fry shredded potatoes is as follows: tools / ingredients: 1 big potato, 1 tablespoon of light soy sauce, 1 teaspoon of salt, a little chopped onion, a little chicken essence, 1 tablespoon of oyster sauce, and the right amount of dried chili. Peel and rinse potatoes, shred and set aside. Put the shredded potatoes in a basin and soak them in water. Put the bottom oil in the pan, add chopped onions and garlic and saute until fragrant. Stir-fry the shredded potatoes in a pan after controlling the water.

3. Preparation: peel potatoes, scrape potatoes into shredded potatoes with a planer, and cut green onions and garlic into small pieces. Stir-fry shredded potatoes: pour the right amount of peanut oil into the pan, heat up, add shredded potatoes and stir-fry until uncooked, remove and set aside. Stir-fry ingredients: put a small amount of oil in the pan, heat up and stir-fry the scallions and garlic until fragrant.

4. First prepare the ingredients and wash them. Then the potatoes are peeled, shredded, soaked in water and chopped with spring onions and ginger. Then prepare to fry, put oil in the pan, and the fire heats up the oil. Stir-fry spring onion and ginger after the oil is hot, stir-fry spring onion flavor. Then add shredded potatoes, stir-fry quickly over high heat, sprinkle with salt and other seasonings, stir well (you can add a little vinegar. The shredded potatoes are crispy and delicious, so don't stir-fry for too long, they can be served if they are soft and hard.

5. Raw materials: potatoes, salt, monosodium glutamate. One potato, peeled and shredded, and carrots are also treated. Soak the shredded potatoes in tap water. After the oil is smoked, add 2 grains of pepper, send out the fragrance and add chopped onions. After the chopped onions are fragrant, pour into the shredded vegetables (pour out the water in the shredded potato bowl, leave the right amount in it), add salt, half a spoonful of soy sauce, and a spoonful of vinegar. Stir-fry quickly. When the juice of shredded potatoes is collected, turn off the heat and let out of the pot.

6. Main ingredients: 300 grams of potatoes. Excipients: 5 grams of green onions and appropriate amount of green and red peppers. Seasoning: 6 grams of salt, 2 grams of flax oil, 8 grams of peanut oil, garlic and lard. Wash the green onions and cut them into shreds. Peel the potatoes and rinse. Cut into thin shreds of uniform thickness and length. Soak them in a large bowl with light salt water for a while. Remove and drain.

The simplest way to stir-fry shredded potatoes

Main ingredients: 4 potatoes, 1 tablespoon oil, 8 grams salt, right amount of onion and garlic, 2 grams of monosodium glutamate, 2 tablespoons vinegar. Shred garlic and shredded onions. Shred the potatoes (or cut them into shreds with an insert board) and soak them in water for 10 minutes. Heat oil from the pot, add spring onions and garlic and stir-fry well. Put in shredded potatoes. Stir-fry evenly, season with salt and monosodium glutamate. Cook a little water, stir-fry quickly and cook in vinegar.

The simplest way to stir-fry shredded potatoes is as follows: tools / ingredients: 1 big potato, 1 tablespoon of light soy sauce, 1 teaspoon of salt, a little chopped onion, a little chicken essence, 1 tablespoon of oyster sauce, and the right amount of dried chilli. Peel and rinse potatoes, shred and set aside. Put the shredded potatoes in a basin and soak them in water. Put the bottom oil in the pan, add chopped onions and garlic and saute until fragrant. Stir-fry the shredded potatoes in a pan after controlling the water.

First of all, prepare the ingredients and wash them. Then the potatoes are peeled, shredded, soaked in water and chopped with spring onions and ginger. Then prepare to fry, put oil in the pan, and the fire heats up the oil. Stir-fry spring onion and ginger after the oil is hot, stir-fry spring onion flavor. Then add shredded potatoes, stir-fry quickly over high heat, sprinkle with salt and other seasonings, stir well (you can add a little vinegar. The shredded potatoes are crispy and delicious, so don't stir-fry for too long, they can be served if they are soft and hard.

Preparation: peel potatoes, scrape potatoes into shredded potatoes with a planer, shred green onions and garlic and set aside. Stir-fry shredded potatoes: pour the right amount of peanut oil into the pan, heat up, add shredded potatoes and stir-fry until uncooked, remove and set aside. Stir-fry ingredients: put a small amount of oil in the pan, heat up and stir-fry the scallions and garlic until fragrant.

Raw materials: potatoes, salt, monosodium glutamate. One potato, peeled and shredded, and carrots are also treated. Soak the shredded potatoes in tap water. After the oil is smoked, add 2 grains of pepper, send out the fragrance and add chopped onions. After the chopped onions are fragrant, pour into the shredded vegetables (pour out the water in the shredded potato bowl, leave the right amount in it), add salt, half a spoonful of soy sauce, and a spoonful of vinegar. Stir-fry quickly. When the juice of shredded potatoes is collected, turn off the heat and let out of the pot.

Ingredient: 300 grams of potatoes. Excipients: 5 grams of green onions and appropriate amount of green and red peppers. Seasoning: 6 grams of salt, 2 grams of flax oil, 8 grams of peanut oil, garlic and lard. Wash the green onions and cut them into shreds. Peel the potatoes and rinse. Cut into thin shreds of uniform thickness and length. Soak them in a large bowl with light salt water for a while. Remove and drain.