Hot and Sour Potato Shreds
by Azalea Gourmet
Favorite
Difficulty
Easy
Time
20m
Serving
2
1. Friends who often cook will surely know that the potatoes we often eat are distinguished from crisp potatoes and flour potatoes. Picture 1 is a crisp potato with a smoother skin. Crispy potatoes are more suitable for sautéing or cold dressing.
2. Figure 2. The skin of the noodle potatoes looks rougher. Pasta potatoes are more suitable for making stews or mashed potatoes.
3. Cut the potatoes into thin strips and wash them twice with clean water.
4. Shred the green and red peppers and cut the pickled peppers in half.
5. Heat the oil in the pan and stir-fry the ginger and pickled peppers for a while.
6. Then add potato shreds and green and red pepper shreds and stir fry until cooked, add salt and 15 grams of pickled pepper water before serving.
Tips:I am a super foodie born in 1985 and a girl who loves beauty very much. I like food and food photography. Thank you for your attention. I will share with you my beautiful secrets of thinning while eating! I love to eat, I only keep my weight between 80-90 kg, and I was 160 and I was once a 120 kg fat girl! So as long as you eat the right way and the right time, you will enjoy the food while losing weight!
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