1. Cut potatoes directly into thin shreds. If the knife is not good, use a tool to wipe the shreds, but it is said that the knife cuts better than the tool wipes. Soak the processed potato shreds in water and rinse twice
2. We will spice up some ingredients. Chop garlic into the powder shape, 4 tablespoons of vinegar, 1 tablespoon of sugar, 2 tablespoons of chili oil, 1 tablespoon of salt and mix well. Let the salt melt and if you like spicy food, you can add more chili oil.
3. Boil the water, add the cut potato shreds after the water is boiled, and cook for 3 minutes, not long
4. Don't overcook the potato shreds. You can taste it as you cook it. Just think that the potato shreds can gently bite the texture of the slightly-raised noodles, so that they won’t break.
5. The blanched potato shreds are rinsed with purified water, and then put into the bowl of mixed sauce
6. Finally, mix well. At this time, you can taste it and add some seasonings according to your favorite taste.
7. Sprinkle with cooked sesame seeds. It’s best to roll the ripe sesame seeds a few times with a rolling pin to make the sesame seeds a bit half-crushed, so that they are tender and fragrant.
Tips:The potato shreds with cold salad can only take two points: the first blanching time should not be too long, so as to prevent the potatoes from breaking through the noodles; the potatoes after blanching will be more crispy if they are rinsed with pure water or cold water. As long as these two points are mastered, it is delicious. The rest is mixed according to your favorite taste. The hot and sour or the sweet and sour, as long as the one you like is the best.
It is best to put garlic in cold dishes, which not only enhances the flavor, but also sterilizes. After eating, if you are afraid of bad mouth, chew some tea or raw peanuts.
