Shredded potatoes with salad
I used to eat shredded potatoes fried. Recently, I saw that everyone made a lot of shredded potatoes on cold. I thought it was delicious and refreshing, so I went home and tried making it. It was really delicious. I used freshly fried chili oil and it tasted particularly fragrant. It is a refreshing and appetizing dish. It is the best in summer ~
Recipe Recommendations
- potatoes two
- chili powder 0.5 teaspoon
- pepper 0.5 teaspoon
- salt 1 teaspoon
- black sesame 1 teaspoon
- pepper 10 capsules
- garlic rice 4 capsules
- vinegar 2 teaspoons
- sesame oil 1 teaspoon
- white granulated sugar 0.5 teaspoon
- slightly spicy
- mix
- ten minutes
- simple
Steps for Shredded potatoes with salad
1
Put chili powder, pepper powder, salt, and black sesame seeds in a bowl and mix well.
2
Add a handful of pepper to the oil in the pot, and turn off the torch after the oil is boiled until it smokes.
3
Allow the oil to cool slightly, pour it into the previous paprika powder bowl and mix well.
4
Mash the garlic into a paste for later use.
5
Shred potatoes and put them in a boiling water pot to cook.
6
Quickly pass the boiled shredded potatoes through cold water twice.
7
Drain the shredded potatoes and add the mashed garlic, vinegar, salt, sesame oil, and white sugar.
8
Pour in the chilli oil that has been blanched before and mix well.Shredded potatoes with salad Make Tips
There is already a little salt in the chili oil, so you have to control the amount of salt you add when seasoning at the end. When the shredded potatoes are put into the pot and boiled, they only need to be boiled for another 10 seconds after boiling them. If they are too long, they will lose their crispy taste. Moreover, after fishing them out in the pot, they have to quickly pass through cold water several times to taste good.