Ingredients: potatoes and carrots.

Accessories: oil, salt, spiced powder, onion, garlic, soy sauce, Chili oil, coriander.

Potatoes: peeled and washed, shredded, carrots peeled and washed, shredded, garlic peeled and washed, coriander washed, potatoes and carrots had better be shredded, so as to ensure delicious taste. Soak in cold water for 5- 10 minutes, and soak out the starch. Personally, I don't think it's best to rub it into silk with a silk wiper, because it's not delicious when fried. I can't explain why.

Add some water to the pot to boil, add potatoes, shredded carrots, blanch, and then blanch with cold water. This process is the key to frying shredded potatoes. Without blanching, the shredded potatoes will be lightly boiled, and the appropriate shredded potatoes will be broken, which is neither good-looking nor delicious. After cold water, control the water, wash and chop the onion, and chop the garlic.

Burn oil: when the oil is boiled, saute the fragrant powder and chopped green onion, add shredded potatoes and carrots, stir-fry until the shredded potatoes are soft, add salt, garlic, a little Chili oil and a little soy sauce to taste, and finally sprinkle with chopped coriander to taste. Take out the pots and plates.

Fried shredded potatoes and carrots with vegetables can be described as a very delicious home-cooked dish. Northerners love it and every family will cook it.

It's simple. Fried shredded potatoes are not sticky or rotten. Add some minced garlic, which is rich in garlic flavor, refreshing and slightly spicy. My family always makes a big plate, especially burritos, which is a perfect match. Without rice, you can't have enough to eat.