Main Ingredients

Potatoes? : 300

Supplement

Flour : moderate

Red pepper? : appropriate amount

Olive oil? : moderate amount

Salt : moderate amount

Starch? : appropriate amount

Garlic? : appropriate amount

Sesame oil? : Moderate

Steps

First Step

1. Wash and peel the potatoes and set aside.

Second step

2. Prepare red pepper and garlic spare.

Step 3

3. Shred the potatoes and set aside.

Step 4

4. Put the shredded potatoes into water and wash off the starch until the water is clear.

Step 5

5. Wash the shredded potatoes, control the water and set aside.

Step 6

6. Place the water-controlled potato shreds in a large bowl and toss with olive oil.

Step 7

7. Prepare the flour, you can also put in some cornstarch, the ratio of flour to cornstarch is 4:1.

Step 8

8. Put the shredded potatoes into the flour mixture.

Step 9

9. Stick the flour one by one.

Step 10

10. In order to remove the excess flour, you can sift the flour with an overflowing sieve.

Step 11

11. Set aside all the shredded potatoes sticky with flour, which are in the shape of noodles. Be careful not to mix into big lumps.

Step 12

12. Put the prepared shredded potatoes into a pot of boiling water, timed for 9 minutes, and turn off the heat immediately after steaming.

Step 13

13. Pour the steamed shredded potatoes directly onto the prepared plate to cool, do not move it until it is cold.

Step 14

14. When the steamed shredded potatoes are completely cooled, use chopsticks to break them up.

Step 15

15. Appropriate amount of garlic, mash into garlic juice.

Step 16

16. Take the mixing bowl, add the garlic sauce, salt, sesame oil and shredded potatoes and mix well together to serve, my family slightly improved the sauce, with chili oil, fish sauce, soy sauce, as you like to mix their own.

Seventeenth step

17. Sprinkle with red pepper rings to decorate, no can not be used, on the table can be served.

Cooking tips

1. Potato silk mixed with oil, to prevent steaming after sticking. 2. Steamed potato silk, hot, the surface of the sticky together, easy to stir the potato silk, after the cool, easy to scratch. 3. Potato silk must be cleaned out of the starch water, to maintain the texture of the potatoes steamed silk gluten. 4. Suitable for cold food, eaten cold texture.