Chinese Food
Hot and sour potato shreds
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Potato is named for its resemblance to a horse bell. This term was first used in the Song Xi county annals of food in the reign of Emperor Kangxi. Northeast China and Hebei are called potatoes. North China is called yam eggs. Northwest and two lake areas are called potato. Jiangsu and Zhejiang are called potato or yam. Guangdong is called potato baby. East Guangdong is called Dutch potato. East Fujian is called potato baby. Northwest Hubei is called potato.
Cooking ingredients
Cooking Steps
Step1:Peel fresh potatoes. Wash and set asid
Step2:Slice evenl
Step3:Then cut it into sil
Step4:This step is very important. It is to wash the potato shreds. It must be washed three times. Clean the starch. It can be crisp. Non stick po
Step5:Two young spring leeks, cut into strips for standb
Step6:Scallion, ginger, garlic, chilli, cut into rings and set asid
Step7:Wide oil in the pot. Stir fry the onion, ginger, garlic and pepper to give the fragrance.
Step8:1. Wash the shredded potatoes and stir fry them constantly in the pot. 2. Add salt. Sprinkle them evenly on the vegetables. 3. Stir fry them until half cooked. 4. Add vinegar at last. Sprinkle them beside the pot and continue to stir fry until cooked
Step9:Finished product is read
Cooking tips:The key technology of this dish is the cleaning of potato shreds. You have to wash it three times to make it delicious.
