醋溜薯仔絲 Heniz 邀稿Stir-fried Shredded Potato
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[embedyt] http://www.youtube.com/watch?v=nx22Mj_-qrQ%5B/embedyt%5D
點這裡免費訂閱肥丁 YouTube 頻道 https://goo.gl/rBq3rJ
各地的對 Potato 稱呼不盡相同，廣東和香港稱為薯仔，台灣稱馬鈴薯、洋芋，中國東北稱土豆，華北稱山藥蛋，江浙稱洋番芋。薯仔的澱粉質豐富，大部份的薯仔料理都是以表現鬆軟香甜為主。
肥丁在東北或川菜館吃過一道「醋溜土豆絲」，卻清爽得像筍絲或薑絲，要不是菜單上寫著「土豆」，要猜也真不容易。風格和一般的薯仔菜色截然不同，完全跳出「薯仔應該鬆軟」的框框。把薯仔切幼絲，洗掉表層的澱粉質，就不會糊爛，加醋大火快炒，非常清爽，酸溜酸溜十分開胃。是一道非常快手的家常菜，準備約 15 分鐘就可以上桌。
東北菜館用陳醋來炒，口味較濃重，川菜館不用說不加辣椒都是辣的(鍋子炒太多辣椒)。肥丁喜歡吃清淡一點，又想保留薯仔絲的色澤，用蘋果醋代替陳醋。蘋果醋可以自己做，不過天氣開始回暖，氣溫容易過高不適合發酵，以蘋果和純淨水發酵釀造的 Heniz 蘋果醋是不錯的選擇，含 5% 溫和醋酸，口味清新。用紅蘿蔔絲代替辣椒，替菜餚增色。烹調時，調味料加入的順序非常重要，醋一定要最先加入，薯仔絲才能保持爽脆，薯仔絲如先碰到糖鹽會出水然後軟趴趴，之後加醋，酸味不夠時間揮發吃起來比較嗆。
料理時間：約 15 分鐘
材料 ( 份量 3 ~ 4 人 )
- 薯仔(馬鈴薯) Potato 2 個
- 蘋果醋 Heniz Apple Cider Vinegar 2 大匙
- 蒜粉 Homemade Garlic Powder 1/2 小匙 (自製蒜粉點這裏)
- 原蔗糖 Demerara Raw Cane Sugar 2 小匙
- 岩鹽 Himalayan Salt 1/4 小匙
- 白胡椒粉 White Pepper 適量
- 厚切薑片 Thick Sliced Ginger 1 片
選擇性加入 Optional
- 紅蘿蔔絲 Shredded Carrot 適量
- 辣椒絲 Shredded Chilli 適量
- 薑絲 Shredded Ginger 適量
做法
1. 薯仔(馬鈴薯)去皮，用刨絲器比較快可是口感較差。把削片器放在一盤冷水上面，把薯仔先削成薄片，再用刀切即成非常幼的細絲，薯仔絲愈幼細澱粉質愈容易釋出，口感愈爽脆。薯仔薄片立即掉進冷水，可避免氧化出現紅點，還能去除澀味
2. 薄片切好後，把約 1/3 個薯仔的薄片撈出，未切的留在水中，叠好，用刀切成細絲後立即放回冷水裡，重複直至切完所有薯仔絲
3. 薯仔絲浸泡 10 分鐘。把泡過的水倒去，換新的冷水，加入 1 大匙蘋果醋，再泡 5 分鐘，防止變色，把澱粉洗掉，用濾網撈起，瀝乾水分
4. 紅蘿蔔去皮，絲用削片器切薄片，再切成細絲，備用
5. 炒薯仔絲動作要快，預先把糖、鹽、蒜粉放入小碗中，拌均，下鍋炒時不會手忙腳亂
6. 炒鍋加入 2 小匙油，用厚薑片塗擦油鍋表面，薯仔絲就不容易黏鍋
7. 中火加熱至看見油紋，加入紅蘿蔔絲 (吃辣的加入辣椒絲或薑絲) 炒香，再加入薯仔絲略炒，加入 1 大匙蘋果醋，快炒拌勻，加入混合好的糖鹽蒜粉，迅速攪拌，把薯仔炒熟，起鍋前加入少許胡椒粉，拌勻，立即上菜
小叮嚀
- 薯仔切細絲的技巧，在於切片一定要夠薄，才能切出幼細的絲狀。均勻切出厚薄一致的薄片是進階刀工，如對自己刀工不是很有信心，削片器可以提供很大的幫助
刨絲器 VS 削片器
[:en]https://videos-by.vemba.io/v2/placements/27211.js
[embedyt] http://www.youtube.com/watch?v=nx22Mj_-qrQ%5B/embedyt%5D
點這裡免費訂閱肥丁 YouTube 頻道 https://goo.gl/rBq3rJ
Spicy and sour shredded potatoes (TudouSi) is a humble and basic Chinese stir-fry dishes. The secret was to cut the potatoes into fine shreds, so that they needed only a small amount of cooking and retained a delightful crunch.
[embedyt] http://www.youtube.com/watch?v=nx22Mj_-qrQ%5B/embedyt%5D
Preparation and Cooking Time : abouot 15 minutes
Ingredients ( Serve 3 ~ 4 )
- 2 Potatoes
- 2 tbsp Heniz Apple Cider Vinegar
- 1/2 tsp Homemade Garlic Powder (Homemade Garlic Powder Click Here)
- 2 tsp Demerara Raw Cane Sugar
- 1/4 tsp Himalayan Salt
- Pinch of White Pepper
- 1 Thick Sliced Ginger
Optional
- Shredded Carrots
- Shredded Chilli
- Shredded Ginger
Instructions
1. Peel the potatoes. Stack the potato into very thin slices as you can. Using a slicer is more easy to achieve perfect thin julienne cut, uniform results each and every time. Place a bowl of cold water so that the potato slices fall immediately to the cold water to prevent rusty colour.
2. Pick up about 1/3 potatoes thin slices from the cold water, cut into shreds of similar size. Let the slices rest in the cold water if they are not ready to be cut. Repeat until all the slices are shredded.
3. Soak them in a bowl of cold water for 10 minutes, then drain thoroughly. Add fresh water and 1 tbsp of apple cider vinegar to soak for another 5 minutes, then drain thoroughly.
4. Peel the carrot. Shredded it the same way as potatoes.
5. Mixed the sugar, salt and garlic powder before stir-fried.
6. Heat a frying pan or wok over high heat until it is hot. Add the oil, spread the oil over with a thick sliced ginger.
7. When it is very hot and slightly smoking, add the shredded carrots ( add chilli or shredded ginger if you like ) and stir-fry for about 30 seconds. Add shredded potatoes, gently stir-fry for another 30 seconds. Add 1 tbsp of apple cider vinegar, combine well. Season with sugar, salt and garlic powder, gently stir-fry for about one minute or so until they are well coated with the seasonings and flavourings, until the potatoes are cooked. Sprinkle with white pepper and serve at once.
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