1. Cut potatoes into shredded potatoes and put them in a water container to prevent oxidation and blackening of potatoes, and shred carrots.
2. Rinse with water for 3-4 times, it is advisable for the water to become clear
3. Boil water in a pot, blanch potato shreds and carrot shreds in turn!
4. Remember to take the potato shreds for too long, remove it in a slightly transparent shape
5. Beat the garlic and chop finely
6. Put potato shreds and carrot shreds into a blender, put garlic and five spoons of sugar, I use a milk powder spoon
7. Put vinegar one by one, rice vinegar can be used if you pay attention to the color! Five tablespoons of soy sauce, two teaspoons of MSG (the amount of yogurt spoon), mix well
8. If you don’t want too much chili oil, just mix it with cold dishes, you can use a stainless steel spoon to burn a little oil on the gas, I use sunflower seeds
9. After the oil is hot, turn off the heat and let it dry for a while, then add the diced chili peppers. If the oil is too cold, the fragrance will not come out.
10. Pour on the potato shreds and mix well. If the taste is weak, add a little salt to taste
Tips:1. After shredded potatoes, in order to taste better, be sure to wash off the starch attached to the potato shreds with water several times.
2. When the potato shreds are blanched, keep in mind for a long time, remove the water when it becomes slightly transparent, so as not to make the potato shreds soft and not crispy over time!
3. Sugar meets salt will have a bitter taste, if it is really light, add it at the end, put a small amount
