Steamed Potato Shreds
1.
Peel the potatoes and cut into matchstick-thick shreds, soak in water to remove excess starch
2.
Sprinkle a little salt and marinate for 20 minutes. At this time, some water will be pickled, find a gauze to wrap the potato shreds, and squeeze out the water forcefully.
3.
Sprinkle some dry flour and stir evenly until each shredded potato is covered with dry flour.
4.
Let each potato shreds be wrapped. After mixing, grasp it well.
5.
Boil hot water in the pot. After the water is boiled, place a plate on the lid, put a piece of dry gauze on the plate, and then put potato shreds
6.
Steam with water on high heat for two minutes, open the lid and stir evenly. Flip three times. For the third time, turn off the heat and leave the pot, let it cool a bit, pour the seasoning according to your taste, and stir well. Soft and fragrant, the roots are loose and distinct, start eating!
7.
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8.
It's delicious, dipped in balsamic vinegar chili oil, it tastes super good
Tips:
1. The moisture of the potato shreds must be squeezed out vigorously, or it will stick when it is dipped in dry flour.
2. Because salt was sprinkled during marinating, I didn't put any more salt in the back. If the mouth is heavy, sprinkle some more salt before steaming.
3. The steaming time should not be too long, too long will affect the taste.
4. Be sure to turn the flour in two minutes. Let the flour be heated and absorb moisture evenly. Steaming for five or six minutes is enough. It is very cooked, and it will become pus after a long time.
