Potatoes, also known as potatoes, are flat in nature and sweet in taste, which can strengthen the spleen and stomach, benefit qi and regulate middle warmer, and are beneficial to the human body if eaten frequently. Because potatoes have a sense of fullness that other vegetables do not have, they have long been regarded as staple foods abroad.

when eating potatoes, many people will have concerns, and think that eating potatoes often will make them fat, but it is not.

Although potatoes contain extremely high nutritional value, the fat content is only .1%, which is the lowest among all hunger foods, so even if you eat potatoes every day, you don't have to worry about gaining weight. Of course, there are many ways to do it.

Today, I will share with you a method of cold potato shreds, which is simple and easy to make, crisp and delicious, delicious and not easy to gain weight. Friends who like to cook by themselves will try it together.

Please see our operation for details:

Prepare a potato, wash it, peel it off, cut it into thin slices, code it flat by hand, and then cut it into filaments.

soak in a basin, this step is to avoid oxidation and blackening of potatoes.

half a carrot, first cut into thin slices, then cut into thin filaments.

soak the shredded potatoes in a pot, which will make the shredded carrots more crisp.

prepare a handful of cleaned coriander, cut it into two-centimeter-long sections, and put it in a basin for later use.

pat several pieces of garlic flat in turn, cut them into minced garlic and put them in a small pot.

chop a few millet peppers and put them in a pot with minced garlic.

After all the ingredients are ready, we blanch the potatoes and carrots:

Add a proper amount of water to the pot, and add a spoonful of salt and a little vegetable oil, which can increase the bottom taste and brightness of the ingredients.

after the water is boiled, pour shredded potatoes and carrots into the colander to control the water.

add 5g of white vinegar to the pot, which can make the shredded potatoes more crisp, then pour in potatoes and carrots, stir them with a spoon for a few times, blanch them for about one minute, then pour them out and cool them, and let the shredded potatoes pass through cold water to avoid sticking.

prepare a vegetable mixing basin, pour minced garlic and pepper, and add 2g of salt, .5g of monosodium glutamate, 1g of white sugar, 5g of white vinegar, 3g of sesame oil and 3g of scallion oil.

pour in potatoes and shredded carrots, stir well in the pan, and mix the seasoning and ingredients fully.

then add the parsley section, stir the pan again and mix well, then put it on a plate and serve.