Shredded potatoes

Shredded potatoes

Introduction:

Production steps:

Step 1: soak the vermicelli in water until soft.

Step 2: soak Zanthoxylum bungeanum in boiling water.

Step 3: wash and peel potatoes and carrots.

Step 4: shred the potatoes, soak them in water and wash off the starch.

Step 5: shred carrot and pepper.

Step 6: mash garlic, add salt, chicken essence and sugar.

Step 7: add 1 tbsp of soy sauce, 1 tbsp of mature vinegar, 1 tbsp of pickled pepper water, mix well to make the sauce.

Step 8: take a large container and put in the soaked vermicelli.

Step 9: add water to boil, add a little salt, blanch shredded potatoes and shredded carrots respectively.

Step 10: pour the sauce and chili oil.

Materials required:

Potatoes: 1

Carrot: half

Fans: one

Green pepper: 1

Garlic: 3 cloves

Zanthoxylum bungeanum: right amount

Soy sauce: 1 tbsp

Vinegar: 1 tbsp

Salt: right amount

Chicken essence: appropriate amount

Sugar: right amount

Chili oil: 1 tbsp

Note: 1. When blanching shredded potatoes and carrots, don't over heat them to make them lose their crispness. If you don't like spicy food, you can change green pepper into green pepper and chili oil into sesame oil.

Production difficulty: simple

Process: mixing

Production time: half an hour

Taste: slightly spicy