Shredded potatoes

Shredded potatoes

Introduction:

"Before eating shredded potatoes, they were fried. Recently, I saw many people making shredded potatoes with cold sauce. They thought it was delicious and refreshing, so they went home and tried to make it. It was really delicious. With the hot pepper oil, it tasted very delicious. It was a refreshing appetizer. It was the best in summer ~"

Production steps:

Step 1: mix chili powder, pepper powder, salt and black sesame seeds in a bowl.

Step 2: add a handful of Zanthoxylum bungeanum to the hot oil in the pot, turn off the fire and remove the Zanthoxylum bungeanum after the oil is heated to smoke.

Step 3: let the oil cool a little, then pour it into the previous chili bowl and mix well.

Step 4: mash garlic into mud and set aside.

Step 5: shred the potatoes and cook them in a boiling water pan.

Step 6: quickly pass the cooked shredded potatoes through cold water twice.

Step 7: drain the shredded potatoes and add the mashed garlic, vinegar, salt, sesame oil and sugar.

Step 8: pour in the hot chili oil and mix well.

Materials required:

Potatoes: two

Chili powder: 0.5 TSP

Pepper: 0.5 TSP

Salt: 1 teaspoon

Black Sesame: 1 tsp

Chinese prickly ash: 10

Garlic rice: 4

Vinegar: 2 teaspoons

Sesame oil: 1 teaspoon

White granulated sugar: 0.5 TSP

Note: pepper oil has already put a little salt, so the final amount of salt should be well controlled. When the shredded potato is put into the pot, it can be boiled for another 10 seconds. If it's too long, it won't have a crispy taste. Moreover, when it's taken out of the pot, it needs to be quickly cooled several times to get a good taste.

Production difficulty: simple

Process: mixing

Production time: 10 minutes

Taste: slightly spicy