Hot and Sour Potato Shreds

Name: Hot and Sour Potato Shreds
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g (1 piece) potato; 1 piece green pepper; 1 piece Red pepper; 50g Sanhe Oil; 1 teaspoon sesame oil; 1 teaspoon Sugar; 1 tbsp White vinegar; 1 teaspoon MSG; 3g salt

by Zhu Xiaobai loves food

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

The hot and sour potato shreds are the most common home-cooked dishes on the family table. Potatoes are very nutritious and have the effect of improving gastrointestinal function and preventing high blood pressure. Potatoes are also the most common and common ingredient. Spicy and sour potato shreds is not only a home-cooked dish, but also a delicacy on the hotel dining table. Potatoes are rich in potassium, which can effectively prevent high blood pressure. When the human body consumes too much salt, the sodium element in the body will be high, and potassium will be insufficient and cause high blood pressure. Therefore, eating potatoes can promptly supplement the potassium required by the body; the vitamin C in potatoes is beneficial to the brain Cells also have health care effects. "

Ingredients

300g (1 piece) Potato
1 piece Green Pepper
1 piece Red Pepper
50g Sanhe Oil
1 teaspoon Sesame Oil
1 teaspoon Sugar
1 tbsp White Vinegar
1 teaspoon Msg
3g Salt

Hot and Sour Potato Shreds

1. Ingredients.

2. Wash and shred green and red peppers.

3. Wash the potatoes and peel them with a steel wire ball.

4. Cut off the four sides of the potatoes and slice them into large slices.

5. Then cut into filaments.

6. Soak it in light salt water, wash off the starch, put it in boiling water, dredge it in cold water, let it cool, and drain it for later use.

7. Put the potato shreds and the cut green and red pepper shreds into the container, add the boiled hot three-in-one oil,

8. Serve ready to serve.

Tips:
Tips for life:
1. Sanhe oil (cooked oil made by adding green onion, ginger, and Chinese pepper in vegetable oil)
2. Soak the cut potato shreds in light salt water, which can not only avoid oxidation and blackening, but also keep it white, tender, crisp and crisp when simmering.