[shredded Potatoes with Cold Salad]——home-made Simple Summer Cold Dishes

Name: [shredded Potatoes with Cold Salad]——home-made Simple Summer Cold Dishes
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 pcs potato; Small half root carrot; Small half green pepper; 4 tablespoons Balsamic vinegar; 2 tablespoons Soy sauce; 1/2 spoon sesame oil; 1 tablespoon Sugar; Some salt

by quenny

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Most of them now advocate vegetarianism, but I just break my fingers and forget it. This month is approaching the end of the month, and I have almost never been vegetarian. . . Usually stir-fry dishes are habitually added with meat and stir-fried, occasionally without adding meat, and then beaten eggs in. . .
Then, a few days ago, I finally planned to make preserved egg tofu. I thought that we could finally have a vegetarian dish. When I made it, I remembered that preserved eggs are not vegetarian. . . It's finally today, and I finally eat vegetarian food! However, after thinking about it, the broth is put in the sauce, it seems that it can't be regarded as completely vegetarian. . . Ugh. . .

material:
Ingredients: 2 potatoes. Ingredients: small half root of carrot, half small green pepper. Seasoning: 4 tablespoons of Shi Yunsheng original juice, 4 tablespoons of balsamic vinegar, 2 tablespoons of light soy sauce, 1/2 tablespoon of sesame oil, 1 tablespoon of sugar, moderate amount of salt"

Ingredients

2 pcs Potato
Small half root Carrot
Small half Green Pepper
4 tablespoons Balsamic Vinegar
2 tablespoons Soy Sauce
1/2 spoon Sesame Oil
1 tablespoon Sugar
Some Salt

[shredded Potatoes with Cold Salad]——home-made Simple Summer Cold Dishes

1. Peel and shred potatoes

[shredded Potatoes with Cold Salad]——home-made Simple Summer Cold Dishes recipe

2. Soak in cold water and set aside

3. Wash and peel the carrots, then shred

4. Shred the green pepper and set aside

5. Boil water in a large pot, add carrot shreds one by one

6. potato floss

7. And green pepper shreds

8. Blanch and cook for about half a minute before it comes out of the pot

9. Too cold after being fished out

10. Drain the water and set aside

11. Add the broth to a small bowl

12. And various seasonings, mix thoroughly

13. Pour the sauce into the shredded vegetables

14. Just mix well

Tips:
1. Cut the vegetable shreds as thinly as possible, so as to ensure blanching in a short time;

2. When several kinds of vegetable shreds are blanched and boiled, they can be put into the pot one by one, and there is no need to deliberately set a time interval in the middle; in addition, the taste of this dish is very crisp, so the blanching time must not be long;

3. The sauce can be prepared according to your own preferences~

4. After mixing well, let it stand for more than half an hour before eating, it tastes better~