Hot and sour shredded potatoes
Matchstick potato shreds hit screaming-hot oil with garlic and dried chili, then splash with rice vinegar to stay snappy. The classic hot-and-sour stir-fry lands bright, crisp, and tingling, the eternal companion to plain rice.
Instructions
- 1
Prepare the main ingredients: 260g of potatoes | 7g of garlic | 8g of dried chili segments.
- 2
Peel the potatoes and shred them, rinse several times to remove the starch, soak the dried chili segments in water and then drain before using, and slice the garlic.
- 3
Put an appropriate amount of oil in the pan, and fry the garlic and chili until fragrant.
- 4
Stir-fry the shredded potatoes over high heat, add 2 grams of salt and 1 gram of white pepper powder.
- 5
If it's too dry, you can add a little water and stir-fry. Before removing from the pan, add 15 grams of millet vinegar, stir a few times, and turn off the heat.
- 6
Kuaishou-style stir-fried hot and sour shredded potatoes are ready.
- 7
Sour and spicy, appetizing, goes well with rice and cuts through greasiness.
Video Sharing
Share your cooking video with others
No videos yet. Be the first to share!
Ingredients
Main Ingredients
- potato260g
- Garlic7g
- white pepper powder1g
Seasonings
- Dried chili8g
- Salt2g
- Millet vinegar15g