Creamed celery potatoes

1

Medium-headed potatoes, peeling, cleaning

2

Scratch it into thin silk

3

Ten minutes in cold water

4

The fire will burn the water

5

Two minutes down to the potatoes

6

Get it out, get in the cooling basin, get in the other basin. Medium

7

Cream cleans, cuts, potatoes. Move

8

I'll make a hot hot hot pepper in half

9

Pour oil and peppers into sapphire potatoes. Move

10

Pick out the dry pepper, spread the proper amount of salt, mix it

11

Tastes good

1. Shredded potatoes can be cut into fine strips if your knife skills are excellent. 2. Soaking the cut potato strips in water removes excess starch and makes them crunchier. 3. Don't waste the water used to soak the potatoes; let it settle and use the water to water plants. The remaining starch can be spread on a small plate to air dry into natural starch, which is useful for thickening sauces or marinating meat. 4. Adjust the blanching time according to your personal preference. Plunge the strips into a basin of cold water to shock them, which helps keep the potato strips crisp. 5. Fresh celery does not need to be blanched; just mix it directly into the dish. 6. You can also swap the chili for Sichuan peppercorns; pick them out before eating for a great taste.