Cold shredded potatoes, ingredients: 3 potatoes, 2 peppers, 8 dried peppers, appropriate amount of oil and salt, 3 cloves of garlic, half a tablespoon of peppercorns, 1 aniseed, 1 tablespoon vinegar, method:

1. Peel and wash the potatoes, cut them into long slices, and then cut them into shreds of even thickness. After cutting, wash them in clean water twice to remove the starch on the surface of the potato shreds. In this way, the color of the potato shreds will not oxidize and turn black, and the potato shreds will not gelatinize when blanched, making them more refreshing. Here’s a little tip for making shredded potatoes.

2. Remove the stems and seeds of the peppers and cut them into shreds. Cut the dried peppers into lengthwise sections, leaving out the pepper seeds.

3. Add water to the pot and bring to a boil, add shredded potatoes. Blanch the shredded potatoes in water until they are raw. Do not over-blanch the shredded potatoes. If they are over-cooked, the texture will not be crisp and tender.

4. Place the shredded potatoes in cold water to cool, remove and drain, and set aside for later use. After blanching the shredded potatoes, place them in cold water to cool. This will keep the crispy and tender texture of the shredded potatoes.

5. Heat oil in the pot, add Sichuan peppercorns and fry over low heat. Fry the Sichuan peppercorns until slightly charred, turn off the heat, take out the Sichuan peppercorns, lower the oil temperature slightly, add in dried chili peppers and fry them. fragrant, then the chili oil will be fried

6. Put the shredded potatoes in a large bowl, pour in the fried chili oil, then add salt, minced garlic, rice vinegar, shredded pepper, and use chopsticks Stir evenly, and the spicy and sour potato shreds are ready.

Cold shredded potatoes