1. Cold shredded potatoes, prepare ingredients: 200 grams of potatoes, garlic, ginger, dried chili peppers, secret red chili oil, chicken powder, white sugar, sesame sesame oil, appropriate amount of chopped green onion

Operation steps: First, peel and wash the potatoes, slice them first and then cut them into even filaments. Wash the starch with water, soak it in water for a while, boil the water in a hot pot, put in the shredded potatoes and cook for a while (be sure to do it quickly, otherwise it will There is no crispy texture anymore). Drain the boiled shredded potatoes from the hot water, then put them into the prepared ice water to stir them for a crisper texture. Heat the oil in a hot pan over low heat, pour in the garlic and ginger foam and saute until fragrant. Add the green onion segments and dried chili peppers, and slowly Slowly stir-fry until fragrant, drain the soaked potato shreds thoroughly, pour the fried garlic and ginger on top of the potato shreds, then add a little salt, chicken powder, sesame sesame oil, a dash of white sugar, an appropriate amount of white vinegar, and a little stir-fry until fragrant Continue to mix the white sesame seeds and chopped green onion and enjoy.

2. Tiger dish: Prepare the main ingredients: 1 cucumber, 1/2 onion, 1 green pepper, 1 red pepper, 5 grams of coriander, 10 grams of green onions, 15 grams of light soy sauce, and salt 1 gram, 20 grams of balsamic vinegar, 5 grams of sugar, 10 grams of sesame oil, 10 ml of water.

Instructions: Wash and shred the cucumber, shred the green and red peppers, shred the green onions, cut the onions into thin slices and set aside, wash and cut the coriander into sections, and put the side dishes into a bowl for later use. Take an empty bowl and pour 1g salt, 15g light soy sauce, 20g balsamic vinegar, 10g sesame oil, 10ml water, 5g sugar, stir evenly, pour the sauce into the side dish bowl, mix well and enjoy.

3. Mix three shreds and prepare ingredients: one potato, 1 carrot, 150 grams of mung bean sprouts, appropriate amount of coriander, appropriate amount of garlic, appropriate amount of dried chili pepper.

Peel and cut potatoes into shreds, cut carrots into shreds, cut coriander into sections, mince garlic, and cut dried chilies into sections for later use. Heat a pot of water, put the carrots into the pot and blanch for 35 seconds, then put the mung bean sprouts and shredded potatoes into the pot and blanch for one and a half minutes. Pour the blanched sashimi into cold water and set aside. Put 1 spoonful of salt, half a spoonful of chicken essence, and half a spoonful of sugar into the basin, mix well, and then add the minced garlic. Heat oil in a pan. When the oil is 50% to 60% hot, add the chili segments into the pan and stir-fry until fragrant. Pour the chili pepper and oil over the minced garlic. Put the coriander segments into a basin, then pour in 3 tablespoons of white vinegar and a few drops of sesame oil. Finally mix well and serve to the table.