Potatoes and carrots have high nutritional value and delicious taste, and are deeply loved by people. How to cook these two ingredients together will only be more nutritious and delicious! If you want to talk about how to cook potatoes and carrots, Archie suggests not frying them but using them in cold dishes. Now it's hot and cold, and cold dishes are more suitable for those of us who are anorexic or don't want to cook because of the heat. The following details the correct cold dishes of potatoes and carrots.

Cold potatoes and carrots

Ingredients: 1 potato, 1 carrot, 1 green pepper.

Seasoning: 4 cloves of garlic, onion 1 segment, Chili oil 1 tablespoon, salt 1 tablespoon, chicken essence 1 tablespoon, 2 tablespoons of light soy sauce, 2 tablespoons of aged vinegar, and sesame oil (a little).

-How-

Step 1: Peel the potatoes, then rub them into filaments, and wash them in water for several times until all the starch on the potatoes is washed off, clean the carrots, rub them into filaments, remove the seeds from the green peppers, then clean them and cut them into filaments, and cut the onions and garlic into sections for later use.

Step 2: Add a little water to the pot, then boil the water with high fire, add a little cooking oil and a little salt, then put the potatoes and shredded carrots into the pot, take them out and soak them in cold water.

Step 3: Take out the soaked shredded potatoes and carrots, control the moisture, then put them into a bowl, add the chopped green pepper, minced garlic, Chili oil, onion, salt, chicken essence, soy sauce, aged vinegar and sesame oil, and grab the dish evenly.

Production skills:

1: After the potatoes are shredded, be sure to wash them with clear water for several times, and wash off the starch on the potatoes as much as possible, which can greatly improve the taste of the potatoes. (Most restaurants do this, and some will soak potatoes in clean water, because potatoes soaked in water will be more branched and look very weighty. )

2. Adding salt and cooking oil to the pot when the ingredients are blanched is to make the color of the ingredients more transparent and the nutrition is not lost.

3. If you choose to put chili directly instead of chili oil, A Zhi suggested using white vinegar at this time, so that the ingredients will be more colorful and delicious.

Tips:

Friends who need minced garlic or pepper, Jiang Mo and chopped green onion should pay attention. Some time ago, my son wanted to eat eggplant with minced garlic, and I was not at home. My wife made it herself, but she cried because of such a simple thing as chopping minced garlic. I felt sorry for myself when I found out. Netizens recommended me to buy a minced garlic artifact, but I didn't expect it to be really useful. All the minced garlic, Jiang Mo, pepper and chopped green onion are gone.