Cold Shredded Potatoes

Overview

This cold shredded potato is a dish that my friend must order every time he comes to eat. The spicy and crispy cold shredded potato is very simple to make. Shredded potatoes must be crisp to be delicious. When blanching, put the shredded potatoes into boiling water and blanch them quickly, then quickly remove them from the cold water. The shredded potatoes will be very crispy after blanching. If everyone can tolerate spicy food, you can also add some chili powder. As a special reminder, although potatoes are very durable, if they are left for a long time and the storage temperature is high, the potatoes will sprout and turn green. If the potatoes sprout, do not eat them. The content of solanine in sprouted potatoes will increase significantly, and its content is 50 times that in normal potatoes. Solanine is a neurotoxin that is highly toxic to the human body. Excessive intake can cause symptoms such as vomiting and diarrhea, and may even be life-threatening in severe cases. Moreover, it is difficult to destroy it by steaming, cooking, stewing, and stir-frying, and peeling may not necessarily remove it completely. Therefore, when we encounter potatoes that have sprouted and turned green, we would rather throw them away than eat them for fear of waste! If you really can't bear to throw it away, you can also bury it in a flower pot and plant it. Not only can it be used as an ornamental plant, but it will also produce a bunch of new potatoes for you.

Tags

• cold dishes
• home cooking
• preparing meals
• summer recipes
• lunch
• dinner
• balsamic vinegar
• big potato
• chives
• dried chili pepper
• light soy sauce
• peanut oil
• white sesame
• white sugar
• zanthoxylum bungeanum
• carrot
• garlic
• salt
• sesame oil

Ingredients

Steps

1. 1 First of all, we need to prepare all the ingredients needed to make this [Cold Shredded Potatoes]: 1 large potato, half a carrot, 20g chives, 30g garlic, 2 dried chili peppers, 0.5g Sichuan peppercorns, and 1g white sesame seeds.

   

2. 2 Next, we process the ingredients first: first use a paring knife to peel off the skins of potatoes and carrots, clean them and cut them into thin and even slices. After stacking them, change the knife and cut them into thin strips. Then clean the chives and cut into chopped green onions, peel the garlic and cut into minced garlic, and cut the dried chilies into chili segments for later use.

   

3. 3 Put the shredded potatoes into a cooking basin, add water and wash them several times. Clean all the starch on the surface and soak them in water. If you cut a lot of potato shreds at one time and can't finish them in one meal, you can also rinse the starch and then add water to soak it, then take it out and fry it directly for the next meal.

   

4. 4 Add an appropriate amount of water to the soup pot and bring to a boil over high heat. After the water boils, add shredded potatoes and carrots. Do not blanch them for too long. The shredded potatoes will become soft and taste bad. After blanching, immediately remove and soak in clean water. This step is the most critical. The blanched potato shreds will become more crispy, tender and delicious after being rinsed with cold water.

   

5. 5 Drain the blanched shredded potatoes and carrots, add chopped green onion and minced garlic, then add 10ml of light soy sauce, 10g of balsamic vinegar, 1g of salt, and 3g of sugar.

   

6. 6 Heat the wok over medium heat until it is hot in the palm of your hand. Pour in 10ml of peanut oil, add dried chili segments, white sesame seeds and peppercorns. Fry over low heat until fragrant. Then pour the hot oil onto the shredded potatoes to stimulate the fragrance and make a sizzling sound. Hot oil is the finishing touch of this cold potato shreds, so don’t skip this step.

   

7. 7 Finally, add 5ml of sesame oil, stir evenly with chopsticks and put it on a plate. The fragrant cold potato shreds are ready.