Cold shredded potatoes taste crisp to be delicious, first of all, they should be cut finely enough, and secondly, they need to be washed in clear water. When soaking potatoes in clear water, you can add some white vinegar to prevent them from oxidation and blackening, which is better. Add water to the pot to boil, add a little salt to the pot, pick up the shredded potatoes and blanch them in boiling water, cool them in cold water (cool boiled water), put them in a plate and set them aside. We will heat the oil in the pot. When the oil is hot, we will add some dried Chili slices, put ginger and garlic slices in it and saute, then take it out and pour the oil into the shredded potatoes.
Five garlic seeds are scattered, which makes it easier to taste and chop into a paste. Four millet peppers are cut into rings to increase the spicy degree, and 50% scallion oil is poured on the garlic. The method of seasoning water is made by boiling ten kinds of spices and water for half an hour. The practice of balsamic vinegar is made of spices, vinegar and water. Adding coriander here actually only plays a role in color matching, just put coriander stalks. Of course, if possible, you can put a little shredded green pepper or shredded carrot, and the color will be better.
The shredded potatoes must be cut with a knife. Many people like to use shredding tools to wipe shredded potatoes, which is quick, good, simple and convenient. Dried peppers and garlic with hot oil can stimulate the fragrance very well. Adding a little pepper when burning oil is a good supplement to the fragrance. Chinese medicine believes that potatoes are flat in nature and have the effects of regulating stomach, regulating middle energizer, strengthening spleen and benefiting qi; It can improve gastrointestinal function and has certain curative effect on constipation caused by gastric ulcer, duodenal ulcer, chronic cholecystitis and hemorrhoids.