Spicy Oil Potato Shreds

Name: Spicy Oil Potato Shreds
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 2 pcs potato; Some water; 3g salt; 5g Green onion oil; 5g Chili oil; 6g Rice vinegar; 5g Luhua tastes very fresh

by AA Tiramisu

4.8 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

3

The baby especially likes to eat cold potato shreds in the noodle shop. Every time I go to eat ramen, I have to have a plate. It is spicy and crispy and super delicious. I tried it at home. It is simple and convenient. The sourness of rice vinegar is added with potatoes. The crispy taste of silk is sour and spicy, and the aftertaste is endless.

Ingredients

Spicy Oil Potato Shreds

1. Peel the potatoes, wash and sprinkle them into thin threads, soak in water for one minute.

2. Take it out to control the water, add an appropriate amount of water to the pot, add the potato shreds after the water is boiled, and blanch the potato shreds for about 40 seconds until the potato shreds change color.

3. Remove the controlled dry water, add all the seasonings and mix well.

Tips:
Just blanch the potato shreds until they change color. Don't blanch it for too long. If it takes too long, it will become potato porridge. Add some coriander to taste better.