The top-grade cold dish of Chinese cabbage is made of the most common ingredients into a very high-end (expensive) appearance, and only 1 piece of the most common potato is added to the side dish, which is fried in the oil pan and stirred in the plate. It is suitable for all seasons, nutritious and satisfying. Let's learn it with friends who like it ~

Material preparation:

Cabbage/potato as main ingredient

Side dish coriander

Ingredients: 2g of salt/6g of sugar/sesame oil/Chili oil.

-the specific production method-

Step 1: Side dishes-prepare a potato, wash it, peel it off, split it in two from the middle, cut it into thin slices, and then cut it into filaments as thin as possible. The cut potato shreds should be quickly soaked in clear water to avoid oxidation and blackening. Rinse the potato shreds twice, remove the starch from it, control the moisture, prepare a Chinese cabbage, remove seven or eight leaves, and carefully clean them from the top.

Step 2: Fry-Next, let's fry the shredded potatoes, heat the oil in the pan until the oil is 50% hot, and the oil surface is slightly smoky. Pour in the shredded potatoes and fry for about 90 seconds, and keep the fire at medium temperature. After the shredded potatoes are fried to golden brown and very crisp, take out the oil and control it ~

Step 3: Take out the pan-pour the shredded potatoes, Chinese cabbage and coriander in a pot, add 2 grams of salt and 6 grams of white sugar to put more sugar, then add sesame oil and Chili oil, stir in the pot, don't stir vigorously with chopsticks, the shredded potatoes are brittle and easy to break, and then serve ~

The first food, the "live" menu on your table.