Shredded Potato
by Falling cherry
Favorite
Difficulty
Easy
Time
30m
Serving
2
1. The vermicelli is soaked in water and softened.
2. Soak the prickly ash with boiling water into prickly ash water.
3. Wash potatoes and carrots and peel them.
4. Shred potatoes, soak in water to wash away the surface starch.
5. Shred carrots and peppers.
6. Pound garlic into garlic paste, add appropriate amount of salt, a little chicken essence, and a little sugar.
7. Add a tablespoon of light soy sauce, a tablespoon of vinegar, and a tablespoon of soaked pepper water, stir well to make a sauce for later use.
8. Take a larger container and put in the soaked vermicelli.
9. Bring water to a boil in a pot, add a little salt, and blanch shredded potatoes and carrots.
10. Just add the sauce and chili oil.
Tips:1 Be careful not to over-blanch the potato shreds and carrot shreds to make them lose their crispness.
2 If you don't like spicy food, you can replace green chili with green pepper and chili oil with sesame oil.
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