Stir-fried potato shreds need just this one extra step to be crisp, tastier and non-stick
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Potatoes are the ingredient we eat most often. They can not only be stir-fried on their own, but also used as an ingredient. They are also very easy to store and will not easily go bad, and they are relatively cheap, and the cooking method is very simple and quick, so they naturally become the vegetarian dish most often made in every household. Although the cooking method for potatoes is simple, there are still many people who cannot get it right.
Especially the commonly eaten stir-fried potato shreds, the method can be said to be quite simple, but the potato shreds many people stir-fry have a mediocre texture and also easily stick to the pan. Why exactly is that? Once, when chatting with an old cook and asking him how to make tasty potato shreds, he accidentally let it slip: for stir-fried potato shreds, you only need one extra step for them to be crisp, tastier and non-stick.
The old cook told me that when cutting potato shreds, do not cut them too thin; cutting them to the thickness of a matchstick is fine. After cutting, you also need to rinse them with water several times. Doing this is to remove the starch in the potatoes and prevent oxidation. Then add a small amount of salt and vinegar to the water, then put the potatoes in. Adding this step is to coat the potatoes, so that when stir-frying they will not easily burn and stick to the pan.
When stir-frying potato shreds, use high heat, and the oil must also be hot. When stir-frying, move quickly, then add a small amount of water to the pan. This can prevent the potato shreds from being stir-fried dry, overcooked or soft, and can make the potato shreds crisper. Then, before the potato shreds are completely cooked, add a small amount of vinegar. What to note here is that you must add it before they are cooked, otherwise adding the vinegar is meaningless.
Besides adding vinegar, you can also add an appropriate amount of white sugar, because white sugar can enhance freshness. The time to add the sugar should be before taking the dish out of the pan, and do not add a lot, otherwise it will become very sweet. After adding the sugar, quickly stir-fry evenly, and once cooked, take it out of the pan. The potato shreds stir-fried this way are not only crisp and tastier, but also non-stick.
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