Cold shredded potatoes are more delicious than fried potatoes, and they are cool and appetizing. I'll teach you some skills. The shredded potatoes are crisp and refreshing, which is suitable for refreshing cold dishes in summer. Let's see how I do it:

Hot and sour potato shreds in cold sauce: 3 potatoes, 2 peppers, 8 dried peppers, proper amount of oil and salt, 3 cloves of garlic, half a spoon of pepper, rice vinegar 1 spoon. Method:

Cut into even-thick shreds, then wash them twice with clear water to wash off the starch on the surface of the shredded potatoes, so that the color of the shredded potatoes will not be oxidized to black, and the shredded potatoes will not be gelatinized when blanched, which is more refreshing.

Boil the pot with boiling water, add shredded potatoes and blanch until dry, take it out, put it in cold water, and take it out to control the water.

Add oil to the pot, heat it, add pepper and fry it on low heat, and fry the pepper into a slight coke.

Turn off the fire, remove the peppers, slightly lower the oil temperature, and add the dried peppers to stir fry.

Put shredded potatoes into a container, pour in fried Chili oil, add salt, minced garlic, rice vinegar and shredded Chili, and mix well. The shredded potatoes are hot and sour.