Hello, everyone
I have a housewife fan sending me a message
Ask how professional chef to fry shredded potato
What's the difference from cooking it in home
She wanted me to make a full video to show it
So this video would about it
Showing you
How to shred the potatoes to make them crunchy enough
There is some key points how to shred it
Okay, now let's do it
Prepare two yellow-skinned potatoes
Then it's straightforward to peel the skin off
There's nothing special to show here
It's just peeling
Peeling
I reckon for 2 potatoes will take about 1 minute
Because I haven't done this for a long time
Back in the day when I was full working in the restaurant
One people peel skin, one people do the cutting
When one potato done the peel, one potato is already shredded
When we shred the potato, choose one side first
Choose one side
Larger side is better
Cut 2 or 3 cuts first
Cut this side just to flatten it out
So it doesn't move when you put it on the chopping board
Put potato slice on this side first
Okay, ready to start slicing
We'll use the tip of the knife when we cut
With the tip of the blade we stab downwards towards the front
Stabbing cut
That's about it
Shredded potatoes don't necessarily have to be as thin as they are cut
But this slice must be evenly sliced
Many friends cut to the back of this potato
It's hard to cut
It's going to move
So I share this with you today
You see we chefs are not allowed to keep nails long
But you can keep this nail a bit longer
This nail can help to stable the food, it can be gouged in
Cut to the end
It won't move if you gouge it in
If it's not gouged in
During cut
It is easy to roll and cut the hand
This will be easy
Keep cutting
You see
Cut while backing up
Grabbing in this way
See?
Cut to the last bit
This bit can be left off
Then we'll lay out potato slices
Now push it over the cutting board
Do it like a poker hand
Flatten it
Watch this, everyone
For the beginner, the flatter it is, the better it will cut
Very easy
This is the way to level it
Just like cutting slice, cut the shred
Push cut to the front
Push cut to front
This is not recommended for beginners
The shredded potatoes are softer when chopped this way
Push and cut this way
The shredded potatoes can be shredded with a crunchy texture
This way
The finger behind goes backwards when cut
The first two fingers are going backwards
Look at the shredded potato, it's coming straight up
So it means that we have sliced it quite evenly
If the shredded potatoes were up in different direction on the knife
it means that the potatoes are not sliced evenly
Okay, here we go
Don't say anything, cut it out
Okay, this shredded potato is done
Let's check it out
If we test this shredded potato, you see
No matter how thick or thin it is, it must be even
This shredded potato
There is another way to test it
is whether it will stand up when you pick it up
If it stands up, it means that the potatoes are crunchy when you fry them
Some shredded potatoes are very thinly sliced
But it's soft
You see
This one holds up
Straight
This means this shredded potato
It will be crunchy
And then spinning it in your hand
It's will like a matchstick
It spins free when it's cross section is square
If some of the shredded potatoes cannot spin like this
that means it is not even enough
It will be soft
Look at this one, it's a little bit longer
It still can stand up
Okay, let's put them in water
Put the shredded potatoes in the water as soon as possible
Then everyone look at it
Must wash
No washing of shredded potatoes
There will be too much starch
It will be soft and floppy
Mushy
Okay
Freshly cut and the start of frying
Wash it
Then fish them up and drain them to fry
Okay, cut up some more ingredients
For the other ingredients, just a little bit
One small scallion
It's easy
No need to chop it too finely
Cut into small segments
This way it will stand up to frying
Okay, scallion is done
Ready for the next step
Prepare us to stir-fry
Prepared some dried chili
Start frying when this is ready
I am making a spicy and sour shredded potato today
Fill the wok with some water first
a little more
Then bring the water to a boil over high heat
Stirring the water as it boils makes it boil faster
Then this shredded potato
fish it out
Wash several times more
For crunchy shredded potatoes
you have to wash it more than once
Rinse out the starch more
Turn up the water
Okay, the water's going boil
Okay, after the water has boiled
Blanch the shredded potatoes
Blanching until the shredded potatoes are half translucent
Check the time for yourself
Blanch until it is half cooked
Okay, now pour it out
Give it a wash
Not giving it a chance to cook itself
good
Wash the wok
Heat up the wok again
Good
Turn the heat up to medium at this point
Put in some oil
Dried chillies in
Then shredded potatoes
Put in a little bit of Chinese aged vinegar
Put a little more light soy sauce and drizzle in the sides of the wok
Stir-fry
Seasoning
Salt
Sugar
Scallion
Stir-fry over high heat for a few times and then ready to serve
There you go, the shredded potato is done
Let's see
Not bad, right?
Hot and steamy
The vinegar aroma is also very strong
Let's try it
Let's see if it's crunchy
Very crunchy
When you shred the potato
Make sure the cross section is square like this
Test it to see if it can be rotated
For it to be crunchy
It has a lot to do with frying
But Also it has at least half to do with cutting
Then fry it with high heat
With a little more oil
Quick stir fry a few times to serve
During blanching, don't overcook it
Blanch until it is half translucent
Then fry it cooked in the wok
While during stir-fry, the soy sauce and vinegar goes down from the side of the wok
It will bring out the flavour of the soy sauce and vinegar
It won't come out as a acidic sour taste
Let's take another taste
So crunchy
Okay, that's it for this video
Bye bye