It's so sour and spicy! Friendly reminder: please have tissues and ice water ready before eating. This dish is a cure for poor appetite, but it may trigger a paradoxical behavior syndrome of "eating while complaining but unable to stop."
Materials
Steps for making hot and sour shredded potatoes (hissing~)
Cut scallions into small sections, slice garlic cloves, julienne green and red bell peppers, and soak dried chilies in water. Prepare sesame oil, matsutake mushroom seasoning (or chicken bouillon if unavailable), sugar, light soy sauce, and aged vinegar.
Cut the potatoes into even shreds, not too fine, then soak them in water to wash away excess starch.
Blanch for ten seconds after the water in the pot boils.
It is translucent, and you can gradually drain the moisture.
Heat oil in a pan, then add the soaked and drained dried chili peppers.
After sautéing until fragrant, add shredded potatoes.
Add sliced garlic and chopped scallions, stir-fry over high heat.
Twist it once, vinegar around the edge of the pot
Add some light soy sauce
Sprinkle some white sugar
Order some, Matsutake-ken!
Then stir-fry over high heat for about 30 seconds, otherwise it will burn. (The blurrier the picture, the more vigorously I toss the wok.)
Then calm down and apply some sesame oil.
Add another swirl of vinegar around the edge of the wok to finish.
Stir it a couple of times, and those who are enjoying the scenery can eat first.
Tips for making hot and sour shredded potatoes (hissing!)
1. Soaking dried chilies in water will prevent them from burning when stir-frying. 2. Potato shreds must be blanched, but not for too long, just ten seconds, until they become slightly translucent. 3. Since the stir-frying is done over high heat, if you want to add seasonings, you can switch to low heat, add the seasonings, and then turn the heat back up.
