What kind of vinegar is good for stir-fried potato shreds? Should I use white vinegar or aged vinegar for stir-fried potato shreds?

As we all know, potatoes are a common food. There are many ways to eat them. Stir-fried potato shreds is one of the more popular ways to eat them. Many people will stir-fry potato shreds at home. There are certain skills to stir-fry potato shreds. So what kind of vinegar is good for stir-fried potato shreds? Let's take a closer look!

What vinegar is good for stir-fried potato shreds?

The sour taste of hot and sour potato shreds mainly comes from vinegar, but as we all know, there are many kinds of vinegar, the most common ones are aged vinegar, rice vinegar and white vinegar.

Aged vinegar is reddish brown or reddish brown in color. It is mainly brewed from grains such as sorghum. It has a strong sour taste and is suitable for making soups, such as Sanhen soup, hot and sour soup, etc.

Rice vinegar is beige in color and is mainly brewed from millet, glutinous rice and sorghum. It is less sour than aged vinegar and is mainly used for pickling pickles and making some lighter-colored dishes.

White vinegar is pure in color and is mainly brewed from rice. Because of its translucent color, it will not change the color of any dish it is used in, so it is widely used. In addition, white vinegar can also have a sterilizing effect.

It is best to use white vinegar when making spicy and sour potato shreds, so that the fried potato shreds will not turn black and the color will look better.

How to add white vinegar to stir-fried shredded potatoes

White vinegar needs to be poured in from the side of the pot.

Pouring it into the pot is to allow the temperature at the edge of the pot to heat the vinegar, thereby stimulating the aroma and sourness of the vinegar and removing the fishy smell of vinegar. The dish will then taste more fragrant with vinegar and be less greasy and refreshing.

The scientific name of potatoes is Solanum tuberosum. Potatoes contain a lot of starch, which can provide abundant calories for the human body. They are also rich in protein, amino acids, and various vitamins and minerals. Shredded potatoes have also won people's favor with their unique taste and diverse cooking methods.

Homemade fried potato shreds

Ingredients needed: White potatoes

Required auxiliary materials: green and red peppers, garlic, onions, white vinegar, cooking oil, chicken essence, salt, sugar

Start making:

Step 1: Wash and peel the potatoes, cut them into thin strips, then put them into clean water to soak away the starch (the water needs to be changed once in the middle), then drain and set aside.

Step 2: Wash the green and red peppers, remove the seeds and cut into strips. Chop the garlic and cut the green onions into water chestnut slices.

Step 3: Boil water in a pot. After the water boils, add shredded potatoes and green and red peppers and blanch them for 20 seconds. Then remove them and quickly put them in cold water to cool thoroughly, and drain the water.

Step 4: Heat the wok on the fire, add cold oil to lubricate the wok, pour out the oil when it is hot, then add a little cold oil, when the oil temperature is 60% hot, put the onion slices, potato shreds, green and red pepper shreds into the wok and stir-fry together, then add salt and chicken essence, pour white vinegar and onion into the side of the wok, stir-fry over high heat for one minute, then add the minced garlic and stir-fry for 20 seconds, add a little white sugar to enhance the flavor, then serve.

Tips for stir-fried shredded potatoes

1. The key to making potato shreds crispy is to emphasize the word "fast". Focus on the heat and stir-fry quickly. If the fire at home is low, try to stir-fry quickly when the pan is hot.

2. The potato shreds should not be cut too thin, as they will easily become soft during blanching and frying.