How to make spicy and sour potato shreds so that they are fragrant and crispy and you won’t get tired of eating them?

Potatoes contain a lot of tapioca starch and protein, B vitamins, vitamin C, etc., which can improve the digestive function of the gastrointestinal tract. Eating potatoes regularly can replenish the body with the zinc it needs as early as possible; Vitamin C has health care effects on brain cells. Here is a recipe for potatoes that you will never get tired of eating.

Ingredients for spicy shredded potatoes: 2 potatoes (about 300g) 1 green onion, a small piece of ginger, 6-7 spicy millets, auxiliary materials: vegetable oil, appropriate amount of salt, appropriate amount of white rice vinegar, appropriate amount of MSG, appropriate amount of MSG, processing technology: Step 1

Peel, wash and cut the potatoes into shreds. Soak the shredded potatoes in cold water and add a small spoonful of salt. The shredded potatoes will taste crispier. Millet is spicy. Chop the ginger slices and chop the green onions. Step 2

Pour an appropriate amount of vegetable oil into a dry pot with shredded potatoes, heat it 50% to 60%, add spicy millet and minced ginger and fry until fragrant. Add in shredded potatoes and stir-fry together. Stir-fry potatoes. Cut the shreds into pieces, add a small amount of salt and MSG and stir-fry evenly. Finally, add dongru and an appropriate amount of white rice vinegar, stir-fry evenly. You can taste the sour taste by yourself. If it is the acid value you want, step 3

Turn off the heat and put on the plate! A spicy potato shredded dish with full color, aroma and flavor is done! Ingredients for cold dish potato shreds: 1 potato 350g 1 carrot 140g bell pepper 1/2 green onion 2-3 coriander 1 -2 heads of garlic and 2-3 cloves

Supplementary materials: soy sauce, 2 tablespoons of white vinegar, 2 tablespoons of sesame oil, 1 tablespoon of salt, a small amount of white sugar, a small amount of MSG, a small amount of MSG. Processing techniques: prepare the above food, wash and peel the potatoes. Cut the skin into thin strips as shown below. Wash the shredded potatoes twice with cold water and soak them in water. During this period, shred the carrots, cut the bell peppers into shreds, fry the lamb liver with garlic, and cut the green onions and coriander into sections.

Pour cold water into the pot and bring to a boil over high heat. Add the soaked potato shreds. After the water before adding the potato shreds boils again, continue to cook for 2-3 minutes. Use a sweet potato broom to shred the potatoes. Take it out from the pot and put it in a bowl and soak it in cold water (wash it twice before soaking)

Drain the blanched potato shreds and put them in a bowl. Cut the carrot shreds and Put shredded bell peppers, minced garlic, scallions and coriander into a bowl at a time, then put light soy sauce, white vinegar, sesame oil, salt and white sugar into the center of the food. Remove from the pot and pour in an appropriate amount of vegetable oil and bring to a simmer. Wait until the oil is hot. Add the peppercorns, turn off the heat immediately when the peppercorns fade slightly, pick up the peppercorns, and keep the fried peppercorn oil