Practice 1:
Main ingredients
Bitter gourd, potatoes
Accessories
Spicy oil, pepper
Process
Choke
Practice
Materials
100 grams of potatoes, bitter gourd 25 grams of refined salt 1 grams of refined salt, monosodium glutamate (MSG) 2 grams of refined salt, 2 grams of MSG, 5 grams of MSG, 2 grams of MSG. 5 peppercorns, 5 grams of sesame oil.
Practice
Potatoes peeled, washed, cut into julienne strips and placed in cool water. Cut the bitter melon in half, pull out the flesh, cut into thin slices. Boil water in a pot, put in the shredded potatoes, blanch until the potatoes change color and pull out, cast in cool water to cool, control the water, put into a bowl. Blanch bitter melon in boiling water, cast in cool water to cool, fish out and control the water, and potatoes together, add refined salt, monosodium glutamate and mix well. The pot of hot oil, into the peppercorns fried batter, splashed in the bowl and mix well, covered, cooled and ready to eat.
Practice two:
Prepare ingredients: potatoes, carrots, green peppers, dried chili peppers
1. Take two potatoes peeled and washed, first on one side of the cut on a knife, cut a plane, the plane down first sliced and then shredded, so that when cut, the potatoes will be very stable, will not be moving around, cut the potatoes sliced under the knife to be stable, accurate, sharp, do not hesitate, the thickness of about two millimeters. Thickness of two millimeters or so, in short, come up with your top knife work to cut on the right, never too thick, and to ensure that the thickness is uniform, thick and thin taste difference is a lot of potatoes cut a good after soaking in water, and then turn back to cut the second, put in the water to soak to prevent the oxidation of potatoes black.
2. After all the potatoes are cut, use water to rinse a few times, change the water a few times, wash away the starch in the potatoes, so that the potatoes are crisp, wash until the water becomes clear, and then soak it.
3. Then we prepare a little bit of ingredients: green peppers from the center of the seeds after the slice with the separation, and then cut into thin filaments, carrots also cut into thin filaments standby, the thickness of the filaments and potatoes can be almost the same, the dried chili pepper cut into a small section of the standby.
4. We then mix a bowl of sweat: put two spoons of balsamic vinegar, a little sesame oil, salt and sugar and mix well.
5. Add water to the pot to open a large fire boil, pour into the shredded potatoes, shredded peppers and carrots blanch, do not take too long, about 30 seconds or so can be fished out, do not be afraid of uncooked, a long time, there will not be a crispy taste, in order to make the shredded potatoes more crispy, shredded potatoes to be fished out of the water over a little bit of cold boiled water.
6. After the cool white water after the potato shreds drained, put in a bowl, pour the seasoned sauce and mix well, and then on top of the dried chili pepper segments.
7. pot of oil, put the right amount of pepper burned until the oil smoked, then you will smell the strong pepper flavor, and then fished out the pepper, the oil poured into the potatoes in the dry chili pepper segments, to stimulate the flavor of dry chili peppers, followed by a plate we use to cover the potatoes filled with shredded bowls on the 10 seconds after the uncovered the plate, mixing the plate can be enjoyed, the cover can be a plate will be the fragrance of the pepper locked in the potatoes, to make potatoes. In the shredded potatoes, make the shredded potatoes more flavorful!