Food starts with Mapo Tofu

Chapter 240 Hot and Sour Potato Shreds (ask for a monthly ticket)
After watching for a while, Chen Nian had fun there for a long time, then turned off his mobile phone and prepared to start cooking.

This time I will try the hot and sour potato shreds dish, no matter where it is, it is a special home-cooked dish, just like going to the Northeast to see if a restaurant is good or not and order a pot of meat.

Although if you can't make pot-packed meat well, it doesn't necessarily mean you can't cook other dishes well, but if you can make pot-packed meat well, other dishes must not be far behind.

The same is true for this dish of potato shreds. If you can make potato shreds in some home-cooked restaurants, at least it means that the chefs in this restaurant are not too bad.

What Chen Nian lacks now is not technology, but experience.

Many dishes are not taken for granted by oneself. The tastes and methods handed down from ancient times to the present have been tried and improved time and time again by the predecessors.

Although there are many different methods, they are just different directions. I can't say which method is bad, but whether it is delicious is a very subjective thing.

It's like when I was in college, there were also fried potato shreds in the cafeteria, but several roommates had different requirements for potato shreds.

Some people like a little softer, some like a little harder.

Some people can't accept vinegar in it, some people can't accept pepper in it, and some people can't accept pepper in it.

Aging took out two potatoes and peeled them clean, then prepared clean water aside.

Then put the potatoes upright, cut twice to cut out a plane on the side, and then buckle the plane down on the chopping board, so that it will be much more stable when cutting the potatoes later.

Chen Nian had been watching when Xie Yu was making potato shreds before, and he found that Xie Yu's potato shreds were not particularly thin, basically kept at about two or three millimeters.

Of course, if it can be cut thinner, aging can also be done, but in that case, the shredded potatoes will become particularly fragile.

First slice the potatoes obliquely, and then arrange these potato slices in a row, one on top of the other, just like the Chevansi tofu before, smooth it with a kitchen knife, and then start from the beginning, put Cut it into shreds.

Chen Nian uses the jumping knife method, that is, cut a few times, then move the hand, and then cut again, just like the "three spit" technique in some wind instruments.

In short, it is very melodic and rhythmic. The sound of the chopping board touching the kitchen knife and the sound of the sharp kitchen knife cutting potatoes are perfectly integrated.

Now Chen Nian feels that it would be perfect if he could have an erhu to accompany him.

I learned a little bit about these instruments when I was in the dream of Rouge Goose Preserved, but what I learned was the simplest. After all, these things are not too difficult to get started. Simply use those instruments to play a little star Or Happy Birthday might be learned in 10 minutes.

But if you want serious accompaniment, it still takes some time.

In the old age, these potato slices were cut into shreds, and all the potato shreds were placed there in a straight line, and they were all put into the fresh water prepared just now for cleaning with a kitchen knife.

On the one hand, it is to remove the starch on the surface, and secondly, to avoid its oxidation. Potatoes will be oxidized if left in the air for a long time, and the obvious manifestation is that the surface will turn black.

And this blackening is not due to starch oxidation but the result of phenolic oxidation in potatoes. When potatoes are peeled, phenolic substances in plant cells are oxidized in the air under the action of phenolase and produce a large amount of enzymes. Promote browning.

And this phenomenon does not only exist in potatoes. If you observe carefully, the same situation will appear in cut apples.

So soaking it in water can effectively avoid this reaction.

The reason for washing off some of the starch is because after removing the starch, the fried potato shreds will become more delicious and crisp.

After washing it again, the water also became a little turbid. After aging, the shredded potatoes were taken out of the pot, and then put into a pot aside for blanching.

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

When the shredded potatoes were blanching, the old man started cutting the peppers next to it.

The same two vitex peppers are used, which are cut into thin shreds obliquely, which is also for more beautiful appearance when cooking.

Of course, when Xie Yu made this dish, he did not use two vitex twigs but deseeded sharp peppers.

That way it's not particularly spicy.

It would be much better if you choose sharp peppers with wrinkled skins, but in that case, the cut peppers with wrinkled skins may not be so neat, and the aesthetics will be slightly worse.

But Chen Nian didn't follow Xie Yu's method completely. He chose two vitex peppers. As for the green part, he planned to use shallots.

A dish must have such a combination to be good-looking, full of color, fragrance, and color. There is a reason why color is ranked first.

After all the other accessories are cut, the potatoes are also blanched.

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

Similarly, if the time is too long in the water, the potato shreds will become soft, and it is better not to blanch.

Then heat the oil in the frying pan, using rapeseed oil, which is more fragrant than ordinary peanut oil when fried with rapeseed oil.

Still put some oily pan first, and then put pepper and chili, these two are usually put into the oil pan in advance, fry them slowly with medium heat to give out their aroma, and you can also clearly see The surface color of peppercorns and peppers gradually darkens.

Then pour the shredded potatoes directly into the pan.

Under the constant stir frying, the potato shreds visible to the naked eye began to break, and salt, a little monosodium glutamate and the green onions that had been prepared before were quickly added to it.

Stir-fry briefly twice, mix these seasonings well, and then pour an appropriate amount of vinegar into it.

Vinegar and monosodium glutamate need to be put last, because vinegar will volatilize. If you put it too early, the vinegar taste will disappear during frying, and the ingredients in monosodium glutamate will also be de-fresh after frying for too long.

But with these seasonings added to the pot.

Xiaowei'er came up after scratching it.

You can smell the smell of the pot just with your nose.

Then turn off the fire decisively, then put the shredded potatoes out on a plate, and arrange them as neatly as possible.

At this moment, at a glance, each shredded potato was cut evenly, with a moderate length, and the jade body was placed horizontally on the plate, surrounded by shredded two vitex twigs and tender green onions, which complemented each other and adorned each other.

At this moment, Chen Nian took a look at the recipe.

Hot and sour potato shreds—100%
(End of this chapter)