【Cold Shredded Potatoes】——Home-style simple summer cold dish

Overview

Nowadays, most people advocate vegetarianism, but I opened my fingers and counted. It is almost the end of this month, and I have rarely been vegetarian. . . I usually add meat to my stir-fries, but sometimes I skip the meat and add eggs. . . Then, a few days ago, I finally planned to make preserved egg tofu, thinking that I would finally have a vegetarian dish. When I was making it, I remembered that preserved eggs are not vegetarian. . . Finally today, I’m finally back to being a vegetarian! However, when I thought about it later, there was stock in the sauce, so it seemed that it could not be considered a complete vegetarian. . . Alas. . . Ingredients: Ingredients: 2 potatoes Ingredients: half a carrot, half a green pepper Seasoning: 4 spoons of Shi Yunsheng's original soup, 4 spoons of balsamic vinegar, 2 spoons of light soy sauce, 1/2 spoon of sesame oil, 1 spoon of sugar, appropriate amount of salt

Tags

• cold dishes
• home cooking
• common dishes
• children
• late night snack
• dinner with friends
• summer recipes
• balsamic vinegar
• light soy sauce
• potatoes
• shi yunsheng’s original soup
• sugar
• carrot
• green pepper
• salt
• sesame oil

Ingredients

Steps

1. 1 Peel the potatoes and cut into shreds

   

2. 2 Soak in cold water and set aside

   

3. 3 Wash, peel and shred the carrots

   

4. 4 Shred the green pepper and set aside

   

5. 5 Boil water in a large pot and add shredded carrots one by one

   

6. 6 Shredded potatoes

   

7. 7 and green pepper shreds

   

8. 8 Boil for about half a minute and serve

   

9. 9 Take it out and let it cool

   

10. 10 Drain and set aside

    

11. 11 Add broth to a small bowl

    

12. 12 and various seasonings, mix thoroughly

    

13. 13 Pour the sauce into the shredded vegetables

    

14. 14 Mix well