Refreshing Small Cold Dish------【sliced Potato with Cold Salad】
1.
Prepare the raw materials, wash and peel the potatoes, wash the carrots and peel, wash the green peppers, remove the stems and seeds;
2.
Shred potatoes (or shred), carrots, and green peppers;
3.
The rubbed potato shreds are washed to remove excess starch, and soaked in water for 5 minutes;
4.
Peel the garlic and chop finely, cut the dried chili diagonally into sections, and prepare the peppercorns;
5.
Bring water to a boil in a pot and add shredded potatoes;
6.
Add carrot shreds to blanch water;
7.
Put the green pepper shreds into the blanching water for 5 seconds, and quickly remove all the ingredients out of cold water;
8.
Soak in cold boiled water for two minutes;
9.
Control the moisture and put it in a larger container;
10.
Add salt, minced garlic, pepper, cold vinegar, and sauce;
11.
Heat up the wok and put the oil, put the pepper and chili in a cold pan, and turn the heat off until the pepper and pepper are scented;
12.
Pick out the crushed chili (the dried chili I bought is very spicy, so don't pick it out, if you like spicy food, you don't need to pick it out), pour the hot oil in the pot on the minced garlic and seasoning (commonly known as Jiaohuajiao oil in my hometown);
13.
Mix well and serve on a plate! (It tastes better if it’s stored in the refrigerator for half an hour before eating)
Tips:
1. The potatoes must be washed to remove excess starch, and finally soaked in water for five minutes;
2. The amount of vinegar should be put according to your own acceptance. I bought cold vinegar, so there is no sugar. If it is ordinary vinegar or balsamic vinegar, put some sugar in the right amount to neutralize its acidity;
3. The amount of salt should be added according to your own taste. The sauce has a salty taste, so the amount of salt should be controlled.
