Red Oil Potato Shreds

by He Xiaohe

5.0 (1)
Favorite
3

Difficulty

Easy

Time

10m

Serving

4

I will give 100 points to this plate of shredded potatoes today.
Potatoes are a national ingredient, and few people don't like them. But the university cafeteria stews potatoes every day, because it is cheap and not like green vegetables. I don't eat potatoes for almost 5 years after graduation, especially lumpy ones.
In 2005, I changed jobs and went to a strange place. The company provides dormitories, but my amateur life is lonely and boring. I quickly got together with the beauties in the same dormitory. Meals in the canteen are monotonous and boring. She and I often go to a town not far away for dinner at the beginning of the night. I remember that her favorite order is this potato shreds, which is almost always a must. At first I didn't care, but later I started to eat slowly, and I thought it was pretty good. Since then, I have stopped rejecting potatoes so much.
Many years have passed, and we all have our own lives. Except for the circle of friends, we rarely have intersections, but that beautiful and warm life has always remained deep in our hearts. Give her this plate of shredded potatoes.

Red Oil Potato Shreds

1. Prepare ingredients.

2. Peel the potatoes.

3. Cut into filaments with the help of tools.

4. Soak the cut potato shreds in water to remove starch.

5. Remove and drain the water.

6. Don't throw away the starch below, save it for later.

7. Shred ginger, mince green onions, and mince chili.

8. Put oil in the wok and sauté the chopped green onion and ginger.

9. Add shredded potatoes and stir fry for half a minute.

10. Add the dried chili powder.

11. Pour in vinegar.

12. Add small red oil.

13. Add Zhongjing pepper oil.

14. Add 2 teaspoons of salt.

15. Pour in the water starch just now, and stir-fry for another half a minute.

16. Finally add the remaining chopped green onions, stir well and turn off the heat.

Tips:

1. Adjust the seasoning according to your own taste.
2. Starch water can make potato shreds more sticky and waxy. If you like a refreshing taste, you can discard it.

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