Practice 1. Peel potatoes, plan them into filaments, wash red peppers, remove seeds and cut them into filaments;
2. Boil a pot of water, put the shredded potatoes down, and take them out when cooked (because they are filaments, they are cooked faster, and if they are cooked too soft, they will not taste so good when mixed);
3. Remove the shredded potatoes, cool them, and drain the excess water;
4. Add shredded red pepper, white vinegar, sesame oil, salt and spicy oil, mix well and serve.
Material 1: 425g potatoes, peeled and washed for later use.
2: Half carrot100g, peeled and washed for later use, salt 1/3 teaspoons.
3: 2 teaspoons of olive oil, 2 teaspoons of garlic 1 tbsp, 2 teaspoons of boiled water, 2 teaspoons of chopped green onion 1 tbsp, 2 teaspoons of Zhenjiang balsamic vinegar, 3/4 teaspoons of salt, 3 teaspoons of sugar 1/3 teaspoons of white pepper16 teaspoons of chilli oil, 2 teaspoons of sesame oil, and 2 teaspoons of sesame oil.
Practice: Cut carrots, add salt 1/3 teaspoons, mix well and marinate for 20 minutes. Shred potatoes, rinse with cold water and drain.
Boil half a pot of water in a cauldron, add shredded potatoes, stir, scald for 15 seconds, drain and rinse with cold water, and drain for later use. In a small nonstick pan, put 2 teaspoons of olive oil on medium-high heat on the stove, stir-fry garlic, turn off the heat, add the remaining 3 ingredients in turn and mix well, add them into shredded potatoes and mix well, then squeeze the shredded carrots, add them into shredded potatoes and mix well.
Materials: potato 1 piece, onion, garlic, salt, white vinegar, salad oil and Chili oil.
Practice 1. Wash potatoes, peel them and cut them into filaments.
2. Wash it with clear water and control the water. Add clear water to the pot and boil it. Cook the shredded potatoes in the pot, remove them immediately, then cool them with cold water, control the water and serve.
3. Chop the onion and garlic into a small bowl, add a small amount of salad oil to the pot and heat it. Choke the onion and garlic, add a little vinegar, salt and Chili oil, pour it on the shredded potatoes and mix well. The fragrant and spicy shredded potatoes are ready.
Materials: 500g of shredded potato, 30g of dried chili, 0/0g of vinegar/kloc-0, 5g of chili sauce/kloc-0, 0g of garlic/kloc-0, 0g of ginger/kloc-0, 0g of onion/kloc-0.
Practice 1. Peel the potatoes, shred them, soak them in cold water while cutting, and remove starch, which can make the potatoes crisp. You can add some green or red peppers if you want.
2. Cut garlic, ginger and green onions.
3. Heat the oil pan, add small red pepper, pepper, garlic, ginger and scallion and saute until fragrant.
4. Add shredded potatoes, stir fry, then add salt and vinegar. If you like monosodium glutamate, put it in after turning off the heat, and finally add some shallots, which will be more fragrant.