1. Wash the potatoes, dig out the sprouts, and peel them.
2. Rub the filaments with a grater.
3. Soak the potato shreds in cold water for ten minutes to remove the starch.
4. Cut green peppers into thin strips and soak them in cold water to remove the spiciness.
5. Boil a little water in the pot. After the water is boiled, blanch the potato shreds until they are broken. This step must be blanched, because no heat processing is required.
6. Remove the controlled water and load it on the plate.
7. Sprinkle shredded green peppers.
8. Squeeze the Thousand Island sauce, mix well and serve. The finished product is sweet and sour, and the sweetness is slightly greater than the sourness.
Tips:1. If you like other flavors, you can add salt, pepper and other seasonings according to your preference.
2. If the potato sprouts, you must dig out the sprout eyes, and dig out the discolored parts around the sprouts. Potato sprouts contain solanine, which can easily cause food poisoning such as vomiting after eating. Soaking in cold water can dissolve solanine, and high-temperature processing will also decompose and destroy solanine.
