Stir-fried shredded potatoes

Overview

When I was a child, I was most willing to eat this cold dish made by my mother. Now that my mother doesn’t like to eat, I hope to make this dish to appetize my mother. I also want to pursue the taste of my childhood!

Tags

• cold dishes
• aged vinegar
• coriander
• dried red pepper
• garlic cloves
• light soy sauce
• msg
• potatoes
• sugar
• carrot
• salt

Ingredients

Steps

1. 1 Cut the potatoes into shreds and put them in a water container to prevent the potatoes from oxidizing and turning black. Cut the carrots into shreds.

2. 2 Rinse with clean water 3-4 times until the water becomes clear

3. 3 Boil water in a pot and blanch the shredded potatoes and carrots in sequence!

4. 4 Be sure to take out the shredded potatoes if they are too long and become slightly translucent

5. 5 Break up the garlic and mince it

6. 6 Put shredded potatoes and carrots into a mixing vessel, add garlic and five spoons of sugar. I used a milk powder spoon

7. 7 Put the aged vinegar in sequence. If you are particular about the color, you can use rice vinegar! Five tablespoons of soy sauce, two tablespoons of MSG (the amount of a yogurt spoon) and mix well

8. 8 If you don’t want too much chili oil and just use it for cold dishes, you can use a stainless steel spoon to burn a little oil on the gas. I used sunflower seeds

9. 9 After the oil is hot, turn off the heat and let it dry for a while, then add the diced chili peppers. The oil will not be fragrant if it is too cold

10. 10 Pour over shredded potatoes and mix well. If the taste is light, add a little salt to taste