Shredded Potato
1.
Cut the potato shreds and run it in cold water several times to wash off the starch inside as much as possible
2.
Add a little cooking oil, put in a proper amount of peppercorns, sauté the pepper, take out the peppercorns, leave the oil to cool for later use, I made the pepper flavor, if you don’t like it, you can use chili oil or other substitutes.
3.
Boil a pot of water. After the water is boiled, pour the potato shreds and blanch for about 1 minute. At this time, the potato shreds are broken, but the taste will not be bad. If you like the soft taste, you can cook it for a while. Of course, it depends on the individual. Swordsman, you know. After cooking, remove the potato shreds and use cold water. I get ice water directly from the refrigerator. I like the cold and crispy texture.
4.
Pour the chilled pepper oil into the garlic, add cold water, light soy sauce, salt, and chicken essence to make a half bowl of juice. Finally, pour this bowl of juice into potato shreds that have been dried and mix well.
5.
Finally, mix the juice and the potato shreds with controlled moisture.
Tips:
Personally think it would be better if you can add a little red pepper shreds
