Yang Huairen didn't talk much, since it was a professional practice class, it was the teacher who showed his skills, let the students observe and imitate, and then learn how to make this dish.

The ring-shaped stove is very complete, and most of them are the kind of kitchenware specially customized by Yang Huairen, and the layout of the washing table, production table and stove is also very simple and reasonable.

Yang Huairen first selected a few large potatoes, washed them and peeled them with a peeling knife, and then it was time for Yang Huairen to show his exquisite knife skills.

A large oval shaped potato, cut into shredded potatoes, sounds like a simple change, but it is also a very test of a cook's knife skills.

In order to show different techniques, Yang Huairen deliberately cut each potato into shredded potatoes of different diameters, and each knife skill was also told with the display of his own skills.

Of course, students are not expected to learn the essentials of the midterm after reading it once, but just let them know this method first, and after class, only through continuous practice can they really learn the essence of the midterm.

The shredded potatoes alone were cut into several piles, and Yang Huairen specially ordered a few students in the back row to come down and give him a hand to feel the exquisite skills of Mr. at close range.

According to Yang Huairen's instructions, the students put each pile of shredded potatoes with slightly different thickness into a small basin, and then added water to wash it in the small basin.

Wash three times normally, the purpose is to wash the starch on the surface of the shredded potatoes, so that when frying, the shredded potatoes will not stick to the pan because the starch on the surface is quickly heated and sticky, or cause the shredded potatoes to be stir-fried unevenly resulting in different ripeness.

When the water has become relatively less turbid by the last time, it is not in a hurry to take the shredded potatoes out of the basin, but to stay in the basin, and then put a few drops of vinegar in the basin, add a little salt, and soak it aside for a while.

The preparation of the ingredients is relatively simple, and the side dishes such as green onions, ginger, garlic, and green peppers are also washed and cut into thin strips, which is also to match the beauty of the dish.

If Yang Huairen's display of knife skills in front of him made the students extremely admired, then the process of stir-frying made those students have to burst out in amazement for Yang Huairen's cooking skills.

The first vinegared shredded potato, Yang Huairen wants to show the original flavor, that is, no side dish ingredients are added.

Put the bottom oil in the pot, burn it on high heat until it is very cooked, and when the oil begins to smoke, Yang Huairen quickly puts a thinnest shredded potato into the pot and stir-frys.

Yang Huairen grabbed the shredded potatoes into the pot with one hand, and quickly turned the iron pot with the other hand, skillfully turning the shredded potatoes in the pot upside down and flying into the air, but not even one of them came out of the pot.

The shredded potatoes, which looked only a little thicker than a human hair, quickly evaporated when the surface water was heated, and the shredded potatoes that had been re-dipped in oil flew up and touched the flames on the edges, and they also burned.

In an instant, the pot was full of flames, Yang Huairen's technique was too fast, and the hand that was still grabbing the shredded potatoes into the pot just now immediately grabbed the frying spoon again, and inserted the accurate spoon into the vinegar jar with the opening of the rice vinegar.

When the burning shredded potatoes flew up and fell back into the pot for the second time, a spoonful of vinegar was poured down, and the flame in the pot was immediately extinguished with a crisp "sting" sound, and then the vinegar fragrance overflowed the entire classroom.

And the third time when the spoon is turned, the frying spoon has been dipped from the salt jar with a spoonful of salt, and it is evenly sprinkled in the pot, like a goddess scattering flowers, and the fine salt grains are naturally crossed and fused together.

Yang Huairen's whole movement was too fast, almost in one go, and it seemed that he was just going to turn the iron pot three or four times, and immediately took the pot away from the stove.

With a dexterous flip of his wrist, the steaming shredded potatoes in the pot were neatly stacked on an empty plate prepared in advance, and as simple as that, the shredded potatoes were also stacked very neatly, and none of them landed on the outside of the plate.

With a smile on his face, Yang Huairen motioned for one of his students, who was acting as an assistant, to bring the original plate of shredded potatoes to the other students for everyone to taste.

Each of the students who observed was given a pair of chopsticks, and each of them put a pair of chopsticks in their mouths.

When the crispy and fragrant taste spread throughout the mouth, everyone threw themselves into the five bodies that their Principal Yang admired, obviously there were no side dishes and ingredients, and the most primitive fragrance of starch in the potatoes was enough to make people feel delicious.

The whole dish is not so much vinegar as vinegar, and then vinegar, which is very fast, resulting in a crispy texture of thin shredded potatoes.

The evaporated vinegar penetrates into the originally dry shredded potatoes in a gas way, and there is a slight sense of flavor, and the whole dish has very little soup, which does not destroy the crispiness of the dry potatoes.

Instead of asking the students how they felt, Yang asked, "What do you say is the most critical point in the preparation of this dish?" ”

The students smashed the delicious food that remained in their mouths, thought about it carefully, and some said that the original knife work had doomed the crispy texture of the shredded potatoes of this dish.

Some people say that the selection of new ingredients such as potatoes, finding the most suitable way to make them, and showing their original taste is the true meaning of this dish.

Some say that Yang Huairen's superb technique in the process of stir-frying is the key to forming such a texture and taste.

Some also say that the key to this dish is the mastery of the heat, in short, there are all kinds of theories, Yang Huairen nodded and smiled in response to the students after listening to each answer, and did not say who said the final answer correctly.

The students also began to discuss with each other, either to express their own opinions in more detail, or to listen to other people's opinions and merge with their own opinions to form new ideas.

Yang Huairen listened quietly to everyone's discussion for a while, and did not rush to announce the answer.

He didn't have much teaching experience in the first place, but he just thought of such a teaching method, and there was nothing wrong with teaching students by hand, or teaching students in a traditional way of teaching by word and deed.

Yang Huairen pays more attention to teaching students to think according to what they see, and the results of different thinking collide and merge with each other, which stimulates their desire for knowledge.

When Yang Huairen saw that the students were discussing enthusiastically, he raised his hand and motioned for everyone to be quiet.

"Everyone has a point, but don't jump to conclusions right away, and maybe you'll find out when you read the next another method of making shredded potatoes with vinegar."