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How to stir fry shredded potatoes? Don't forget to add vinegar

How to fry shredded potatoes? Don't forget to add vinegar. When many housewives cook, they put the oil, salt, soy sauce and vinegar at will. In fact, just a little research on their order of delivery can not only maximize the preservation of the color and flavor of food, but also make more nutrients retained.

Oil: the oil temperature should not rise too high when cooking,

Once the temperature is over 180 ℃, the oil will decompose or polymerize and produce harmful substances such as propanal with strong stimulation, which will harm human health. Therefore, 'hot pot and cold oil' is a trick for cooking. Heat the pot first, don't wait for the oil to smoke before putting the vegetables, and stir fry the vegetables when they are eight ripe. In addition, sometimes you can fry the cold oil and food at the same time without burning the hot pot, such as fried peanuts, which are more crispy and crispy, and avoid external coke and internal growth. When using sesame oil or fried vegetable oil for cold dishes, you can add oil after the cold dishes are mixed, which is more fragrant and delicious.

Salt: salt is an electrolyte, which has a strong dehydration effect. Therefore, the salt time should be determined according to the characteristics and flavor of dishes. When stewing and frying vegetables with more water content, salt should be put when the vegetables are 80% cooked, too much water in the soup will be caused if the vegetables are put too early, or the protein in the meat will solidify, which is not easy to stew. When using different oil to fry vegetables, the time of putting salt is also different: when using soybean oil and rapeseed oil to fry vegetables, in order to reduce the loss of vitamins in vegetables, salt should be added when the vegetables are fast ripening; when using peanut oil to fry vegetables, salt should be put first, which can improve the oil temperature and reduce the aflatoxin in the oil.

Soy sauce: when cooking, high temperature and long cooking will destroy the nutritional components of soy sauce and lose the flavor. Therefore, soy sauce should be put in the pot. In order to make the meat fresh and tender, you can also mix the meat with starch and soy sauce first and then fry it, which will not only lose protein, but also make the meat tender and smooth.

Vinegar: vinegar can not only dispel Shan, remove fishy smell, relieve greasy and increase fragrance, but also preserve vitamins, promote the dissolution of calcium, phosphorus and iron, and improve the nutritional value of dishes. When cooking, the best time to put vinegar is at both ends, that is, add vinegar immediately after the raw materials are put into the pot or add vinegar before the dishes are put out of the pot. It's better to add vinegar to "stir fried potato shreds" and other dishes after the raw materials are put into the pot, which can protect the vitamins in potatoes and soften vegetables at the same time; while it's better to add "sweet and sour ribs" and "stir fried mutton with Scallion" and other dishes twice: after the raw materials are put into the pot, they can remove the smell and smell, and before they are put out of the pot, they can increase the fragrance and flavor.