After watching for a while, Chen Nian was having fun there for a long time, then turned off his cell phone and prepared to start cooking.

What I want to try this time is the dish of spicy and sour potato shredded potatoes. No matter where you are, it is a very home-cooked dish, just like going to the Northeast to see if a restaurant is good or bad, then order a pot of pork buns.

Although other dishes that cannot be cooked well may not be cooked well, if you can make the pot and pork, the other dishes will definitely not be much worse.

The same is true for this dish of shredded potatoes. If you can make shredded potatoes in some home-cooked restaurants, it means that the chef's level in this restaurant will not be too bad.

What the old one lacks now is not technology, but experience.

Many dishes are not made by themselves as they take it for granted. The taste and methods passed down from ancient times to the present have been tried and improved by the predecessors again and again.

Although there are many different ways to make it, it is just a different direction. We can't say which method is not good, we can only say whether it is delicious or not. This is a very subjective thing.

Just like when I was in college, there were also fried shredded potatoes in the cafeteria, but several roommates had different requirements for shredded potatoes.

Some people like slightly softer, while others like slightly harder.

Some people can't accept putting vinegar inside, some people can't accept putting chili pepper inside, and some people can't accept putting whole pepper inside.

Aged took out two potatoes and peeled them clean, then prepared clean water on the side.

Then put the potatoes vertically, cut them into two pieces and cut them out a plane on the side, and then press the plane down on the chopping board. This way, you will be much more stable when you cut the potatoes later.

Before, Chen Nian was watching while making potato shreds. He found that the potato shreds that Xie Yu cut were not particularly thin, basically kept at about two or three millimeters.

Of course, if you can cut it a little thinner, you can do it even in aging, but in that way, the shredded potatoes will become particularly fragile.

First, cut the potatoes into slices, then line up the potato slices, one lies on the other, just like before cutting Wensi tofu, smooth it with a kitchen knife, and then start from scratch,

Cut it into shreds.

Chen Nian used the knife jumping technique, which is to cut a few times, then move his hand, and then cut again, just like the "three vomiting" technique in some wind instruments.

In short, it is very melodious and rhythmic. The sound of the chopping board and the kitchen knife contacting and the sound of the sharp kitchen knife cutting through potatoes perfectly.

Now Chen Nian thinks that if there is another erhu to accompany the music, it would be quite perfect.

I learned a little about these instruments in the dream of Rouge Goose Cherry, but the simplest ones are. After all, it is not too difficult to get started with these things. Just use those instruments to play a small star

Or you may learn a happy birthday in 10 minutes.

But if you want to accompany the music seriously, it will take some time.

Chen Nian cut all the potato slices into shreds, and all the shreds of potatoes were plated and placed there in a straight line. Use a kitchen knife to buy the bottom and put them in the clean water that had just been prepared for cleaning.

On the one hand, it is to remove the starch on the surface, and on the other hand, it is to avoid oxidation. Potatoes will oxidize when placed in the air for a long time, and its obvious manifestation is that the surface will turn black.

This blackening is not due to starch oxidation but the result of oxidation of phenols in potatoes. After the potatoes are peeled, the phenolic substances in plant cells oxidize with the air under the action of phenol enzymes and produce a large number of enzymes.

Promote browning.

This phenomenon does not only exist in potatoes. If you observe carefully, the cut apples will also have the same situation.

So soaking it in water can effectively avoid this reaction.

The reason why some of the starch is to wash off some of the starch is that after removing the starch, the fried potato shreds will become more likable and crispier.

After cleaning the water, the water became a little turbid. Aged again took out the shredded potatoes from the basin and put them in the pot next to blanched.

This is also to further remove the starch and make the structure inside the potatoes more crisp. When blanching, Aged chose to add some white vinegar to it.

Just as the potato shreds were blanched, Aged directly started cutting the chili next to it.

The same Erjingtiao chili was selected, and cut it into thin strips diagonally, which is to make it more beautiful when cooking.

Of course, when Xie Yu made this dish, he did not use Erjingtou but the seed-free pepper.

That way, it's not particularly spicy.

If you choose wrinkled peppers, it will be much better, but in that case, the wrinkled peppers may not be so smooth and have a slightly less aesthetic appearance.

Chen Nian did not make it exactly according to Xie Yu's method. He chose Erjingtiao chili. As for the green part, he planned to use green onions.

A dish needs to be matched like this to look good, with both color, fragrance and taste. There is a reason why color ranks first.

After cutting all the other auxiliary ingredients, the potatoes were blanched in water.

"The potatoes look really good after blanching, and they are much harder, but my mother probably likes not blanching."

Similarly, if you spend too long in the water, the shredded potatoes will become soft, and it would be better not to blanch them.

Then, heat the oil in the wok and use rapeseed oil. When cooking, stir-fry it with rapeseed oil to make it more fragrant than ordinary peanut oil.

Still put some oil-slimming pan first, then add pepper and chili pepper. These two should usually be put into the oil-slimming pan in advance, and slowly stir-fry them over medium heat to bring out the fragrance, and you can also see clearly.

The surface color of pepper and chili gradually becomes darker.

Then pour shredded potatoes into the pot directly.

After stir-frying, the shredded potatoes that could be seen in the naked eye began to break. Add salt quickly to it, some MSG and the green onion that had been prepared before.

Stir it briefly for a few times, mix the seasonings well and pour an appropriate amount of vinegar into it.

Vinegar and MSG need to be added at the end, because the vinegar will evaporate. If it is put too early, the vinegar taste will disappear while stir-frying. After the MSG is stir-frying for too long, the ingredients in it will also be removed from freshness.

But as these seasonings are added to the pot.

Xiaoweier scratched her and came up.

You can smell the smell in the pot just by using your nose.

Then turn off the heat decisively, then put the potato shreds on the plate, and place them as neatly as possible.

At this moment, at first glance, each potato shredded is cut evenly and uniformly, with a moderate length, and the jade body is placed horizontally in the plate, surrounded by two thorns cut into thin strips and tender green onions, embellishing each other.

At this time, Chen Nian took a look at the recipe.
Chapter completed!