Shredded Potato

Name: Shredded Potato
Total time: 5 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Big potatoes; 1/2 root carrot; 20g Chives; 30g garlic; 2 pcs Dried chili; 0.5g pepper; 1g White sesame; 10ml Soy sauce; 10g Balsamic vinegar; 1g salt; 3g Sugar; 5ml sesame oil; 10ml Peanut oil

by The cat who doesn't want to go downstairs

4.8 (1)

Favorite

Difficulty

Easy

Time

5m

Serving

2

This dish of potato shreds with cold salad is a must-order dish every time my friend comes to eat. The spicy and crispy potato shreds with cold salad is very simple. The potato shreds must be crispy to be delicious. When blanching, put the potato shreds in boiling water for quick blanching, and then quickly remove the cold water, so that the blanched potato shreds are very crisp. If everyone can eat spicy food, you can also add some chili noodles.
I would like to remind you that although potatoes are very durable, they will sprout and turn green if they are stored for a long time and the storage temperature is higher. If the potatoes have sprouted, don't eat them anymore. The solanine content of sprouted potatoes will increase significantly, and its content is 50 times that of normal potatoes. Solanine is a neurotoxin, which is "highly toxic" to the human body. Excessive intake can cause symptoms such as vomiting and diarrhea, and even life-threatening in severe cases. Moreover, it is difficult to destroy it by cooking, boiling, and stir-frying, and it may not be completely removed by cutting off. So when we encounter potatoes that have sprouted and turned green, we would rather throw them by mistake, and never eat them for fear of waste! If you are really reluctant to throw it away, you can also bury it in a flowerpot and plant it. Not only can it be used as an ornamental plant, it will also give you a bunch of new potatoes.

Shredded Potato

1. First of all, we have to prepare all the ingredients needed to make this [cold potato shreds]: 1 large potato, half a carrot, 20g chives, 30g garlic, 2 dried chilies, 0.5g Chinese pepper, and 1g white sesame.

2. Next, we first deal with the ingredients: first peel the potatoes and carrots with a paring knife, clean them and cut them into thin and even slices, and then change the knife to cut into filaments. Then clean the chives and cut them into chopped green onions, peel the garlic and cut into minced garlic, and cut the dried chilies into chili segments for later use.

3. Put the cut potato shreds into a cooking bowl and add water to wash it several times. After washing all the starch on the surface, soak it in water. If you cut a lot of potato shreds at a time and you can't finish the meal, you can rinse the starch and add it to soak in water, and just take it out for the next meal and fry it.

4. Put an appropriate amount of water in the pot and bring it to a boil. After the water is boiled, add the shredded potatoes and carrots. Don't blanch them for too long. The shredded potatoes will not taste good when they are soft. After blanching, immediately remove it and soak in clean water. The most important step is that the blanched potato shreds will be more crispy and refreshing after being rinsed in cold water.

5. Drain the blanched potato shreds and carrot shreds to dryness, add the chopped green onion and minced garlic, then add 10ml light soy sauce, 10g balsamic vinegar, 1g salt, and 3g sugar.

6. Bring the wok to medium heat until the palms are hot, pour 10ml of peanut oil, add dried chili, white sesame and peppercorns, fry on low heat, then pour the hot oil on the potato shreds to stimulate the aroma and make a sizzling sound. Hot oil is the finishing touch to this cold potato shredded dish, and this step must not be omitted.

7. Finally, add 5ml of sesame oil, stir evenly with chopsticks, and then serve. The fragrant cold potato shreds is ready.

Tips:
1. I prefer to cut potato shreds, which is considered to be a practice. If you are not good at cutting vegetables and feel that the thickness of the potato shreds is uneven, you can also choose to use a grater to make shreds.
2. Blanching this dish is the key. After the water is boiled, add the potato shreds and blanch it for 1 minute, then quickly remove it. If it is a very thin one like the one I cut today, it will be fine for half a minute. Then remove it and quickly soak it in cold water, so that the potato shreds will have a crisper texture. Put the shredded potatoes first and then the shredded carrots. Blanch the shredded carrots for half a minute.
3. Pouring oil is the last procedure. The oil must be heated before pouring, so as to better stimulate the fresh fragrance. If you don't like the peppercorns, you can filter out the peppercorns before pouring the hot oil.
4. Because there are no hot peppers at home, the color matching is a bit dull. If you have hot peppers, parsley, or parsley, they can be served with potato shreds. The ingredients are rich and delicious. Let's play freely.