What kind of potatoes are good for stir-fried potato shreds?

We all know that stir-fried shredded potatoes is a popular home-cooked dish. There are many ways to cook it. It tastes sour, spicy and refreshing, and is quite appetizing. It is very popular among people. Many people will stir-fry shredded potatoes at home. So what kind of potatoes are better to use for stir-fried shredded potatoes? Let's take a closer look!

Should I use white or yellow potatoes when stir-frying shredded potatoes?

When you buy potatoes, I wonder if you have noticed that potatoes also come in different varieties. Although they are all potatoes, different varieties have different uses. Some are suitable for frying, some are suitable for stewing, and some are suitable for steaming.

The easiest way is to distinguish them by appearance. The potato varieties we often encounter are yellow potatoes and white potatoes. Of course, we occasionally see black potatoes and red potatoes in the market.

In terms of taste, white potatoes have high water content and low starch content, so they are more suitable for frying, especially for making crispy hot and sour potato shreds. Yellow potatoes are high in starch content and are more suitable for steaming and boiling. Of course, if you like to eat fried potatoes, yellow potatoes are also a good choice.

After understanding the classification of potatoes, it is easy for us to choose the potato variety we need for stir-fried spicy and sour potato shreds. Yes, it is the first type of white potatoes with high water content and low starch content, so it is best to choose fresh white potatoes for stir-frying spicy and sour potato shreds.

Do you need to soak the fried potato shreds in water?

As we all know, potatoes contain a lot of starch. As starch will precipitate when it comes into contact with water, soak the cut potato shreds in cold water to precipitate the starch on the surface of the potato shreds. If the cut potato shreds are not soaked in water, there are two consequences:

1. The shredded potatoes will oxidize and change color when exposed to the air.

Second, directly stir-frying wet starch will gelatinize when exposed to high temperature, becoming sticky and easy to