Probably nothing is more popular than potatoes. Potatoes can make mouth-watering food because of their excellent ingredients, whether fried, fried, cold or mashed potatoes. Cold shredded potato is a very refreshing side dish, which is very popular both as a wine side dish and as a home-cooked dish on the table.

Simple and exquisite, ordinary and true. A seemingly simple and homely cold shredded potato has many skills. The shredded potato is soft and crisp, tasteless, black in color and not crystal clear enough. These are basically "failures".

Mainly because I didn't master the method of processing shredded potatoes. Today, I will teach you the correct method of cold shredded potatoes, and make sure that the shredded potatoes are not black, crisp and delicious. I will share the method of cold shredded potatoes with you.

Ingredients: 2 potatoes, green pepper 1 piece, red pepper 1 piece, 5 cloves of garlic, Chili powder 1 spoon, white sesame 1 spoon, sugar 1 spoon, 3 spoons of white vinegar, salt and chicken essence.

1, clean potatoes, peel them, cut them into thin slices, then cut them into filaments, put them in clean water, rub and scratch them, wash off the starch on the surface, cut green peppers and red peppers into filaments, peel garlic and cut them into powder.

Tip: The content of starch in potatoes is relatively high. After shredding potatoes, it is necessary to wash off the starch with clear water, so that it will not stick and the shreds will be clear during the cold salad.

2. Add an appropriate amount of water to the pot, add potatoes and shredded green and red peppers after boiling, blanch for ten seconds until it stops, remove and soak in cold water.

Tip: Potatoes are prone to oxidation and blackening. Soaking in cold water can not only prevent potato shreds from oxidation and blackening, but also increase the crispness of potato shreds.

3. Seasoning juice: add chopped garlic, white sesame seeds and Chili powder to the bowl, add appropriate amount of oil to the pot, pour it into the bowl after the oil is hot, and stir it evenly, then add 2 tablespoons of white vinegar, 1 tablespoon of white sugar and appropriate amount of chicken essence, and stir it evenly again.

4. Pour the sauce into the shredded potatoes and mix well, so that each shredded potato is wrapped in the sauce, and a plate of hot, sour, crisp and crystal clear cold shredded potatoes is ready.