Delicious Shredded Potatoes

Overview

This cold potato shreds is so homely, it is a rare side dish to go with porridge in summer! To make it well, firstly, the shreds must be cut evenly, secondly, the heat of blanching must be just right, and thirdly, the mouth of the sauce must be mixed correctly! It’s delicious, no one else has it!

Tags

• hot dishes
• home cooking
• old man
• spring recipes
• summer recipes
• autumn recipes
• winter recipes
• lunch
• banquet
• chicken essence
• coriander
• dried chili pepper
• fungus
• potatoes
• white sugar
• white vinegar
• zanthoxylum bungeanum
• carrot
• garlic
• green onions
• salt

Ingredients

Steps

1. 1 Cut potatoes and carrots into shreds, and praise your knife skills. Dad gave me a newly sharpened knife! Soak the fungus and cut into thin strips

   

2. 2 Boil a pot of water, add shredded potatoes, add 10 grams of white vinegar, stir and blanch for about two minutes, wait until all the water comes to a boil, then cook for another half minute and then pour cold water out of the pot!

   

3. 3 It’s time to make the sauce. This is the all-purpose sauce for summer vegetables. Because of the shredded potatoes, I replaced the aged vinegar with white vinegar! Proportion: 4 grams of salt, 30 grams of vinegar, 15 grams of sugar, 1 tsp of chicken essence, add a little oil to a new pot, fry the Sichuan peppercorns until fragrant, take them out, add minced garlic, green onions and red pepper segments and stir-fry until fragrant, pour directly into the prepared juice! All-purpose juice is ready! If you are making other dishes that require coloring, you can add a little light soy sauce!

   

4. 4 Add coriander and fungus to the drained potato shreds, add the juice and mix well! Became

   

5. 5 Delicious!