Cold Spicy Shredded Potatoes

Overview

Slightly numb, slightly spicy, crispy, refreshing and quick side dish.

Coriander, millet pepper (chili oil can also be used).
Peel and wash the potatoes.
Use melon rub to rub into thin strips.
Rinse the potatoes with water several times to remove the starch from the shredded potatoes.
Boil an appropriate amount of water in the pot, blanch the shredded potatoes until they are raw, and immediately remove them from the cold water. Be sure not to over-blanch them, otherwise they will lose their crispy texture.
Cool shredded potatoes.
Put coriander, millet and pepper on shredded potatoes, season with appropriate amount of salt, light soy sauce, mature vinegar, sesame oil and Sichuan pepper oil.
Mix well and serve.
Finished product.
Finished product.