When Stir-frying Potato Strings, They Always Stick to the Pan and Turn Black, Head Chef: Master This Trick, Potato Strings Will Be Fragrant, Crispy and Tender
When stir-frying potato strings, they always stick to the pan and turn black, Head Chef: Master this trick, potato strings will be fragrant, crispy and tender.
Potatoes are rich in various vitamins and starch, and their preparation methods are diverse, they can be stir-fried, fried, and most children especially love potato chips or potato sticks that are fried, combined with tomato sauce, the taste is naturally exquisite. However, my family's favorite to make is stir-fried potato strings. Stir-fried potato strings can be rolled in tortillas or paired with rice, both are great!
When it comes to stir-fried potato strings, it's basically the most commonly eaten dish in families. When making stir-fried potato strings, many people usually directly remove the starch first, and then proceed with the stir-frying. However, they find that the potato strings they make don't taste as delicious and crispy as those in restaurants, and they are also sticky and black. I'm not sure what's the matter.
First, let's analyze the common ways people make potato strings.
There are generally three ways to make potato strings: 1) stir-frying directly, which is sure to burn; 2) soaking in cold water for a while, in order to remove starch; 3) blanching before stir-frying, which can quickly ripen the potatoes.
But that's not the case.
1) If you don't process the potato strings before frying, the starch will be full when you put them in the pot, and they will definitely stick and burn. The potato strings will be black.
2) Although starch has been removed, the trace elements in it will also be lost at this time.
3) Blanching and then reheating, the potato strings will become very soft and not crispy!
Here is the correct way.
Just find a basin, then add some water, then pour in a little white rice vinegar, then pour the potato strings into the basin and rub them with your hands, then take them out and put them directly into the pot to start frying. This can wash away the starch on the surface, and the potato strings will be crispy and fragrant. They won't stick or turn black!
The potato strings that are stir-fried like this have a golden color and full of fragrance, which is very tempting. When you stir-fry a plate, you can roll it up in a tortilla or eat it with rice, which is really fragrant! The whole family praises it!
Next time you make potato strings, use my method, and you'll be sure to make the crispiest, most fragrant potato strings!
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