Spicy and Sour Shredded Potatoes (Suanla Tudousi)
Spicy and Sour Shredded Potatoes are a classic Chinese home-cooked dish that is both healthy and delicious. It features a crisp texture and a unique blend of sour and spicy flavors that are very appetizing. It's quick and easy to make, making it perfect for busy weeknights or as a side dish for family gatherings. I believe you'll love this distinctive potato dish!
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When making homemade hot and sour shredded potatoes, there are some special tips and techniques that can help you create delicious dish:
Choosing Ingredients:
Potatoes: Opt for potatoes with moderate starch content, such as Russet potatoes. They hold up well to stir-frying and maintain a crispy texture.
Dried Chilies: These can be found at Asian supermarkets. If you don't have access to one locally, they are available for purchase online.
Vinegar: Use rice vinegar, white vinegar, or Chinkiang vinegar. Avoid apple cider vinegar or red wine vinegar as they can alter the dish's flavor.
Seasoning Tips:
Adjust the ratio of vinegar and sugar according to your taste preference. The sourness in Spicy and Sour Shredded Potatoes primarily comes from vinegar, while the heat comes from dried chilies. Start with a small amount, stir-fry, taste, and adjust as needed.
Controlling Oil Temperature:
When stir-frying the dried chilies, monitor the oil temperature carefully. Use medium-low heat to slowly bring out their fragrance without burning them, which can turn them bitter.
Ingredient Substitutions:
If green bell peppers aren't available, you can substitute with other crisp vegetables like red bell peppers, yellow bell peppers, or carrots to add different colors and textures.
Handling Garlic:
Adjust the amount of minced garlic according to your preference. Increase for a stronger garlic flavor or decrease/omit if you prefer a milder taste.
With these tips and techniques, you'll be able to effortlessly create delicious Spicy and Sour Shredded Potatoes at home. Enjoy cooking this dish!
INGREDIENTS
MAIN INGREDIENTS
- 2 medium-sized potatoes (about 400g)
ACCESSORIES
- 1/2 green bell pepper
- 1/2 red bell pepper
- 5-6 dried red chilies
- 2-3 garlic cloves
SEASONINGS
- 2 tablespoons of Chinese black vinegar (Chinkiang vinegar)
- 1 tablespoon of chili oil
- 1 teaspoon of sesame oil
- 2 teaspoon of salt
- Cooking oil to taste
DIRECTIONS
STEP 1
Prepare the Ingredients:
Dried Red Chilies: Cut into small segments.
Garlic: Slice the garlic cloves.
Bell Peppers: Cut the green and red bell peppers into thin strips.
STEP 2
Prepare the Potatoes:
Peel the potatoes and cut them into thin julienne strips. Soak the potato strips in cold water to remove excess starch. Rinse and drain well before cooking.
Tip:
Make sure the potatoes are cut into uniform, thin strips for even cooking, use a julienne slicer if you're not confident in your knife skills.
STEP 3
Stir-fry the Aromatics:
Heat a pan or wok over medium-high heat and add a small amount of cooking oil.
Add the sliced garlic and dried red chili segments. Stir-fry until fragrant, being careful not to burn the garlic.
STEP 4
Cook the Potatoes:
Add the drained potato strips to the pan. Add 2 teaspoon of salt and stir-fry for a few minutes until the potatoes are about 80% cooked. They should still be slightly crisp.
Tip:
Keep the heat high and stir-fry quickly to maintain the crisp texture of the potatoes.
STEP 5
Add the Bell Peppers and Seasonings:
Add the green and red bell pepper strips to the pan.
Pour in the Chinese black vinegar, chili oil, and sesame oil.
Tip:
You can adjust the amount of vinegar, chili oil, and sesame oil according to your preference for sourness and spiciness.
STEP 6
Finish and Serve:
Stir-fry everything together until the potatoes and bell peppers are fully cooked and evenly coated with the seasonings.
Tip:
Avoid overcooking; the potato strips should be just tender-crisp when served.
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