酸辣土豆丝英语

Hot and sour potato silk

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These pale-looking, spaghetti-like thin strips are shreds from a potato, may I assure you. I first encountered them when visiting Qxingdao in China, a city far away from Sichuan where this dish was originated. Then, I keep seeing this hot and sour potato shreds (written as 醋溜土豆丝 in Chinese and pronounced as Cu Liu Tu Dou Si in Mandarin) from Chinese cook books and Chinese food blogs. There are variations though, they all tend to include peppercorns and dried red chilies as the key ingredients .To me, potato is not at all any alien food, but still I found it hard to associate these shreds with the potato family in my very first bite. I excused myself for too getting used to eat deep fried and baked potatoes, which are either crispy or fluffy. To describe these funny thin strips, I would say, they are more or less like cuts from a jicama, something crunchy indeed.I rarely serve this dish with rice (my staple food) considered they are both high in carbohydrates. But I have been happy to enjoy it as an appetizer as soon as I get used to its crunchiness. Method1) Shredding potato : Peel, rinse, pat dry the potato. Cut a thin slice from one side to form a flatten bottom. Doing so will help better hold the potato in place while slicing it. Then, cut the potato into about 1mm slices. It doesn’t harm much even the thickness of each slice is not the same. Mine differs as well. You may then choose to shred each slice one by one. But I like doing it with all slices stacked halfway. That is, lay flat each slice one on top another. Instead of aligning them edge to edge , I distance their edges on one side, from which the shreds are cut .2) Soaking potato shreds : Soak potato shreds in salt water for about 15 minutes. This will help minimize the potato from turning rusty while at the same time washing away a certain amount of starch from the shreds. Rinse the shreds in a colander under running water and drain away excess water.3) Stir-frying potato shreds : Over moderate heat, heat one table spoon of oil in wok. When heated, add in peppercorns, sauté till fragrant, about a minute. Discard peppercorns, but leave oil in wok (it is now a peppercorn-flavored oil). Toss in garlic and dried red chilies; sauté briefly. Add in potato shreds, stir-fry constantly for 2 to 3 minutes, or until done. Dish up. On the other hand, mix well all ingredients for the sauce for dipping, or, simply mingle them with the cooked shreds (which will then be colored in light brown) and, garnish with spring onion. Serve hot, or chilled which is particularly good for summer.

Hot and sour silk 酸辣土豆丝

Hot and sour potato silk主料土豆1个 尖椒2个The main potato 1 pepper 2辅料花椒20粒 白醋15毫升 盐少许 花生油20克Accessories 20 pepper vinegar 15 ml Yan Shaoxu 20 grams of peanut oil酸辣土豆丝的做法Hot and sour potato silk practices1.土豆洗净去皮，青椒洗净去蒂1 washed peeled potatoes, green peppers washed to the pedicle2.将土豆切成细丝，并放入冷水中浸泡并洗净淀粉备用，青椒切成丝备用2 The Potatoes cut into filaments, and immersed into cold water and wash the starch reserve, green peppers cut into alternate3.热锅放油烧热，放入花椒小火炸出香味3 hot pot hot oil, add Pepper Fried small fire fragrance4.倒入土豆丝改大火翻炒4 pour the potato silk to stir fry the fire5.炒到稍微有点软的时候调入盐翻炒几下5 fried slightly soft when add salt and stir fry a few times6.淋入白醋翻炒几下7.6 pour white vinegar, stir fry a few 7倒入青椒翻炒均匀Into the green pepper stir evenly8.待青椒稍微熟软即可8 to be slightly soft and cooked to green pepper烹饪技巧1、土豆丝泡水洗去淀粉，炒出来更爽脆可口；Cooking Tips 1, potatoes soaked in water to wash away the starch, fried more crisp and delicious;2、如果怕嚼到花椒，又想要麻麻的味道，可以在花椒炸出香味后捞出来；2, if want to chew the pepper, hemp taste, can fry out fragrance in pepper after;3、白醋要在下青椒之前淋入，可防止青椒变黄。3, to pour in vinegar pepper before, can prevent yellow green pepper.