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How to stir-fry potatoes is crisp

In fact, fried potatoes are not necessarily undercooked, when fried shredded potatoes, pay attention to crisp taste, fried potatoes are usually not soft. Before stir-frying potatoes, soak the potatoes in water and soak out the starch inside. The oil should be hot oil, so that the shredded potatoes can be cooked immediately after they are put into the pot, or else the shredded potatoes will become soft, resulting in a bad taste.

In most cases, it is the method of speculation. Generally speaking, crisp potatoes are cut into thin slices or shredded and soaked in water for a period of time, and then fried after the starch is soaked out is a crisp taste, but it is usually fried in high heat, and the cotton is cut and directly fried or stewed, because the starch is not lost, so it tastes soft after being fried. Some potatoes are crispy but fully ripe.

Because shredded potatoes pay attention to crispness, they will be soaked in water for a period of time before stir-frying to reduce the starch content. When stir-frying, you can stir-fry the potatoes in a short time and keep the crisp feeling. If you are not sure whether the potato is ripe or not, you can look at the color. When the potato is ripe, the color will become translucent and there is no white inside. You can also see if it is broken, press the shredded potatoes with a spatula, if you can disconnect the potatoes so ripe.

Use enough oil: when stir-frying potato chips, use enough oil to cover the bottom of the pan. Oil can help potato chips to fry quickly to form a golden crisp skin. At the same time, avoid excessive stir-frying, lest potato chips absorb too much oil and become greasy. Control the heat: keep the medium high temperature and let the potato chips fry quickly. If the heat is too low, the potato chips will slowly release moisture and become soft and not crisp enough.

No. Shredded potatoes contain more starch. If you soak the shredded potatoes before frying, most of the starch can be removed. At this time, shredded potatoes will be very crisp and will not be eaten raw. If the shredded potatoes are not soaked, they will taste soft and waxy. If you are not sure whether the shredded potatoes are damaged, you are advised to smell the shredded potatoes with your nose. If shredded potatoes smell bad, it will go bad.

Before stir-frying, you can soak the potatoes in water for a while, because the potatoes contain starch, so that the starch in the potatoes is fully dissolved in the water, so that the fried potatoes will be very crisp. Main ingredients: potato, pork belly, oil, minced ginger and garlic, light soy sauce, salt. Practice: (1) the potatoes are peeled and washed, sliced and soaked in clean water. Flattened garlic and chopped onions. Cut the pork into thin slices.

How can I cook potatoes to crisp?

Potato chips should not be cooked for too long if they want to taste crisp. First, wash the potatoes, peel and cut into thin slices, then add water to the pot, boil the sliced potatoes into the pot, add salt, cook over high heat, cover the pot after the water is boiled, turn to low heat and continue to cook.

The details of how to cook potato chips are as follows: potato chips become crisp in about 2 minutes. Wash the starch off the surface before blanching, and add a little white vinegar when blanching to make the potato taste more crisp. The safest way to judge whether the potato is raw or not is to use chopsticks to pick out a potato chip and taste it. If there is no raw flavor, take out the potato chips immediately, and quickly pour them into cold water to cool through.

Acetic acid. Potatoes contain a lot of starch and alkaline substances, while vinegar contains a high degree of acid. When acetic acid reacts with alkali, it changes the structure of the potato, which becomes brittle.

How to stir-fry shredded potatoes to be crispy

1. There is no solution to the crispness of fried shredded potatoes. If you want to stir-fry shredded potatoes, you can try the following method: after shaving the potatoes, please soak them in water and add a small amount of salt! Put in water can prevent shredded potatoes from discoloration, add salt in the stir-frying process, even if more stir-fry can keep shredded potatoes crisp. Heat the pan, refuel, add shredded green pepper and stir for a while.

2. Material selection: choose potatoes with hard texture and low starch content, so that the fried shredded potatoes are easier to maintain brittleness. Fresh potatoes are more suitable for stir-frying. Old potatoes are rich in moisture and easy to rot when fried. Shred: wash and peel the potatoes and cut them into thin shreds. The thickness of shredding should be uniform, too thick will affect the taste, too thin will be easy to boil. The shredded potatoes should be soaked in clean water to remove excess starch and prevent sticking to the pan during frying.

3. Stir-fry quickly: in the process of stir-frying, keep the heat moderate and stir-fry quickly with chopsticks or spatula to heat the shredded potatoes evenly. Be careful not to stir-fry for too long, or the shredded potatoes will become soft and lose their crisp taste. Seasoning: according to personal taste, you can add appropriate amount of salt, vinegar, garlic and other seasonings in the stir-frying process. These seasonings can improve the taste and flavor of shredded potatoes.

4. Materials: appropriate amount of shredded potatoes, 5 grams of salt, 3 drops of white vinegar. The potatoes are peeled and cut into thin shreds. It would be better if there is a planer. Soak it in clean water, wash the starch by hand constantly, and then change the water three times. Put oil in the pan, heat the oil, and pour in the shredded potatoes. Stir-fry until the shredded potatoes are softened, add salt and white vinegar, turn off the heat and start the pot.

What should I do to make fried potato chips taste more crisp?

Use enough oil: when stir-frying potato chips, use enough oil to cover the bottom of the pan. Oil can help potato chips to fry quickly to form a golden crisp skin. At the same time, avoid excessive stir-frying, lest potato chips absorb too much oil and become greasy. Control the heat: keep the medium high temperature and let the potato chips fry quickly. If the heat is too low, the potato chips will slowly release moisture and become soft and not crisp enough.

Main ingredients: potato, pork belly, oil, minced ginger and garlic, light soy sauce, salt. Peel the potatoes, wash them, slice them and soak them in clean water. Flattened garlic and chopped onions. Cut the pork into thin slices. Heat the pot, put in the right amount of oil, first add the pork, stir-fry the fat in medium and small heat. When the surface of the pork belly is a little scorched, add garlic and chopped onions and stir-fry for fragrance.

Method 1: 1, prepare ingredients: oil, chili peppers (split into two sections, depending on your taste), sliced potatoes (thinner, soak in water for a while), salt. Vinegar. 2, oil: more oil, otherwise it will touch the pot. 3, blanking: when the oil is hot and starts to smoke, throw the chili into it quickly.

Why are potatoes fried and crispy?

1. Soak: soak the chopped potatoes in clean water for about 15-30 minutes to remove the excess starch and make the fried potatoes more crisp. Boil water: add enough water to the pot and bring it to a boil. Then put the soaked potatoes in boiling water for 1-2 minutes to remove excess moisture and make the fried potatoes more crisp. Drain: remove the blanched potatoes and drain with a leaky net.

2. Choose the right starch: in addition to the common starch, you can also use starch such as corn starch and cassava starch, which can make the surface of fried potatoes more crisp. Appropriate consistency: the consistency of the batter should be moderate, too thin will not be attached to the potato, too thick will affect the taste. Wrap the chips evenly: put the chips in the batter and stir well with chopsticks or other tools to make sure each chip is covered with batter.

Tip 1: if you want to make the potato chips crisp, we need to cut the potatoes very thin to make them crisp and fragrant. But this method tests everyone's knife craftsmanship, and friends who do not have such a strong knife will choose to cut thin potato chips with a machine for convenience, which is also a time-saving and labor-saving choice.