Cold Shredded Potatoes
Overview
Usually it is stir-fried and not often served cold. Because there are children at home who don’t like spicy food, I don’t add chili pepper. In fact, adding some chili oil or red pepper will not only taste better, but also the appearance will be greatly improved. The weather is so hot, why not eat more cold dishes? It is simple and relieves the heat~~~
Tags
Ingredients
Steps
-
Cut the potatoes into shreds and run them through cold water several times to remove as much starch as possible
-
Add a little cooking oil, add an appropriate amount of Sichuan peppercorns, sauté over low heat until fragrant, take out the Sichuan peppercorns, and leave the oil to cool for later use. What I made here is the peppery flavor. If you don’t like it, you can directly use chili oil or other substitutes
-
Boil a pot of water. After the water boils, pour in the shredded potatoes and blanch them for about 1 minute. At this time, the shredded potatoes will be broken, but the texture will not be bad. If you like a softer texture, you can cook it for a while. Of course, it depends on your knife skills, you know. After cooking, take out the shredded potatoes and pour them into cold water. I get ice water directly from the refrigerator. I like the cold and crisp texture
-
Pour the cool peppercorn oil into the minced garlic, add cold boiled water, light soy sauce, salt and chicken essence to make a small bowl of juice. Finally, pour this bowl of juice into the dried potato shreds and mix evenly.
-
Finally, mix the prepared juice and the dried potato shreds evenly.
