Name: Appetizers-hot and Sour Potato Shreds
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Yellow Heart Potatoes; 1 piece Red pepper; Some parsley; 5 cloves garlic; 10 Pickled peppers; 1 teaspoon salt; 1 tablespoon Soy sauce; 2 tablespoons Balsamic vinegar; 1/3 tablespoon Sugar; A few drops sesame oil; Some Chicken Essence

Appetizers-hot and Sour Potato Shreds

by Poetic heart

4.8 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

It was always raining a few days ago, and I always found it troublesome to go out to buy food. I hope it will clear up soon. Now it is sunny every day, with a high temperature of more than 30 degrees. The scorching sun makes people unable to open their eyes. One day, at noon, I was out of the house for more than an hour, but when I got home, I was dizzy and nauseous. I didn't care about having lunch, so I went to rest. I went to bed until five o'clock and got up to make dinner. Finally got better.
Tired of cooking and eating on a hot day. Our family eats porridge, noodles, dumplings, chaos and other soups and waters almost every day. The dishes are mostly steamed or cold. It is neither greasy nor time-consuming. "

Appetizers-hot and Sour Potato Shreds

1. Ingredients: potatoes, coriander, red pepper.

Appetizers-hot and Sour Potato Shreds recipe

2. Wash the potatoes, peel them, and cut into filaments. Red peppers are also cut into shreds.

3. Wash the cut potato shreds twice, then soak them in water for a while.

4. Boil an appropriate amount of water in the pot, add a little cooking oil and an appropriate amount of salt, remove the potato shreds to control the moisture, and add to the pot to blanch the water.

5. Remove the blanched potato shreds and let it boil. Control the water, put it in a bowl, add half of the red pepper shreds and pickled peppers, add all the above seasonings and mix well.

6. The garlic cloves are smashed and chopped into minced garlic, piled into a bowl, and then put in the other half of shredded red pepper and chopped parsley. Heat the oil in a pan, heat it until it smokes, pour it on the minced garlic and red pepper, and mix well again.

Tips:
Poetry heart phrase:

1: After cutting the potato shreds in the cold salad, wash it twice and then soak it in water for a while to remove excess starch and make the taste more crisp.

2: The blanched potato shreds can also be used in ice water, which tastes better. I usually just get cold and boiled.

3: Pickled peppers have a salty taste, so don't add too much salt to avoid being too salty.

4: Save half of the red pepper shreds and minced garlic to pour oil at the end, which is more fragrant.