Red Oil Potato Shreds
1.
Material preparation
2.
Peel the potatoes with the thinnest knife of the grater, and rub the carrots in the same way. Set aside.
3.
Soak the rubbed potato shreds in cold water, drain the water, then add cold water, and wash away the potato starch repeatedly until the water is clear
4.
The picture is the last wash, the water is very clear
5.
See if the potato shreds are very thin
6.
After the potatoes are completely washed off the starch, drain the water. Set aside the carrots and parsley, and mash the garlic into garlic
7.
Boil a pot of boiling water, add the potato shreds to blanch water, about three minutes, this depends on the thickness of the potato shreds to determine the time, you can take out one to taste, just cut off.
My experience is to boil the potato shreds, always keep it on high heat, and then boil it out.
8.
Prepare a pot of cold boiled water in advance, remove the blanched potato shreds and put it in the water to cool, if there are ice cubes, add some
9.
Squeeze the moisture of the dried potato shreds with your hands
10.
It’s about to start mixing. Put potato shreds, carrot shreds, and coriander together.
11.
Add a spoonful of minced garlic
12.
Four spoons of chili oil (no salty taste), 1.5 spoons of sugar, 3 spoons of vinegar
13.
1.5 teaspoons of salt and mix well
