Shredded Potato Soup

Name: Shredded Potato Soup
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 3 pcs potato; 8g salt; 3 tablespoons oil; a little Chicken Essence; Count pepper; 2 capsules Aniseed; a little Green onion ginger; Some White pepper

by Pomegranate tree 2008

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Potatoes are used to make soup. They are delicious and appetizing. Although there are not too many ingredients, the potatoes themselves are delicious. Potato shredded soup is a good soup for relieving heat in summer. It is best to drink until it is warm and cool. Potatoes are used to make soup. One taste is thick, the soup is a bit sticky, like a feeling of starch, the other is refreshing, the soup is clear, depending on which taste you like.
The two tastes are basically the same in practice, but there is one step difference before the soup. What is the difference? What's the difference? Are potatoes really delicious when used to make soup? Open today's article with all kinds of questions.

Ingredients

3 pcs Potato
8g Salt
3 tablespoons Oil
a little Chicken Essence
Count Pepper
2 capsules Aniseed
a little Green Onion Ginger
Some White Pepper

Shredded Potato Soup

1. First prepare 3 large potatoes and scrape off the skins of the potatoes.

2. Then use a grater to shred the potatoes. Of course, if the knife is good enough, you can also cut it into shreds directly.

3. Add 3 tablespoons of cooking oil when the pot is hot, add pepper and aniseed to sauté the fragrant after the oil is hot

4. Mince the green onion and ginger, then put the green onion and ginger into the pot until fragrant.

5. Next, add the potato shreds and stir fry. It should be noted that if the potatoes are shredded and made immediately, they do not need to be soaked in cold water, but if the shreds are not made immediately, it is recommended to soak the shredded potatoes in salt water. In this way, the potatoes cannot turn red. The natural taste of the potato shredded soup made by the two methods is also different. The former has a large starch content and thick soup, while the latter has a small starch content and a clearer soup.

6. After the potato shreds have changed color, add salt and a little water to continue to fry until fragrant.

7. After frying the aroma, add a lot of water, cover the pot and cook until boiling

8. Season with white pepper and a little chicken essence before serving, and finally sprinkle with coriander to make it fresh, and serve in a serving bowl.

Tips:
1. The processing of potatoes directly affects the taste of the soup. Generally, the soup made by directly boiling potatoes is thicker. If the potato shreds are soaked in water, the cooked soup will be clearer.
2. The potato shreds must be stir-fried to get a fragrance and add water, otherwise the soup made is not fresh enough and has a taste of boiled potatoes.
3. The seasoning can be adjusted according to personal preference. It is also good to add some rice vinegar.