How to make cold shredded potatoes delicious, how to make cold shredded potatoes

Fall in love with the kitchen and cook with heart. Boya tells you that shredded potatoes are really refreshing to eat like this.

Teach you how to make cold shredded potatoes simple and delicious.

Ingredients: potatoes, green peppers, carrots.

Seasoning: green onion, ginger, garlic, white vinegar, sugar, salt, sesame oil. Method:

Finely slice the potatoes, green peppers and carrots. Finely chop the green onion and mince the ginger and garlic.

Put shredded peppers and shredded carrots in a pot of boiling water, and after a while, add shredded green onions until the water boils again, remove and cool.

Blanch the shredded potatoes in a pot of boiling water as well and remove them to cool.

Put all the blanched shreds in a bowl, add minced ginger, minced garlic, white vinegar, sugar, salt and sesame oil and mix well.

Takeaway: The vinegar must be white vinegar, otherwise it will be ugly. White rice vinegar is less acidic and needs to be put in a little more. Slightly more garlic, but not more green onions.

Cut the potatoes and cucumbers into shreds, then cut some green and red pepper shreds, blanch them in a pot, boil until they are cut off and take them out, then pour a sauce into the shredded potatoes and mix well.

How to cook shredded potatoes coldly? Shred the potatoes, pour them into the pot and remove them from the water, add the green onions, ginger, garlic, minced millet, light soy sauce, white vinegar, and coriander and stir well.

How to cook shredded potatoes coldly? Shred the shredded potatoes and remove them from the water, and the bean sprouts are also watered, add the minced green onions, ginger and garlic everywhere for five minutes, and stir well with light soy sauce and vinegar.

Shred the potatoes, add vinegar and chili noodles, drizzle with hot oil, chicken essence, white sugar, green and red peppers, and grasp evenly.

How to make cold shredded potatoes delicious, learn this little trick, sour, crispy, refreshing and flavorful.

Cold shredded potatoes, delicious and delicious.

Cold shredded potatoes to accompany the snack.

The side dish "Cold Shredded Potatoes".

Potatoes, onions, green peppers, Sichuan peppercorns, light soy sauce, aged vinegar, salt

Operate. 1. Peel the potatoes and rub them into thin threads with a grater.

2. Put the good shredded potatoes in a basin and rinse them twice with water to wash off the excess starch, so that the finished product will look good.

3. Shred the green pepper and onion, and chop the green onion.

4. Boil water in a pot, put the shredded potatoes in it and blanch them, because they are fine, you don't need to cook them for too long, basically the water is almost the same, and the potatoes are soft for too long.

5. Put the blanched shredded potatoes in cold water to cool and control the water.

6. Put the shredded potatoes in a pot or large bowl after controlling the water, put the shredded onion, green pepper and chopped green onion on top, and add salt, light soy sauce and aged vinegar.

7. Heat the wok, put sesame oil and oil, and fry the peppercorns over low heat.

8. Remove the peppercorns and pour the hot oil into the basin, which will make a sizzling sound.

9. It is best to sprinkle a few drops of hemp oil and mix it with chopsticks.

Potatoes, white sesame seeds, salt, vinegar, garlic, Sichuan pepper, light soy sauce, sugar, chili powder, five-spice powder, snacks, sesame oil.

Operate. 1. Peel and wash the large potatoes and cut them into thin strips of uniform thickness;

2. Rinse the shredded potatoes with water several times, clean the starch on the surface and soak them in water;

3. Boil boiling water in a pot and cook the soaked shredded potatoes;

4. Remove the boiled shredded potatoes from the cold river, then put them in a cold boil with ice cubes to cool thoroughly, remove and drain;

5. Vinegar, light soy sauce, sugar, salt, chili powder, five-spice powder, minced garlic, cooked sesame seeds, chopped green onions, pepper oil and sesame oil are mixed into a sauce, poured on shredded potatoes and mixed well.

Raw material. Potatoes, red peppers, mint leaves, seasonings, shredded red peppers, salt, white pepper, white vinegar, monosodium glutamate and olive oil.

Here's how. 1. Cut the washed potatoes into thin strips;

2. Soak the shredded potatoes in water for 10 minutes to remove part of the starch contained in them;

3. Boil a pot of water and add a small amount of salt and oil to the water;

4. Put the shredded potatoes into it after the water boils, and cook for two minutes after the water boils;

5. Prepare a bowl of ice water made of boiled water;

6. Add shredded red pepper when the potatoes are almost cooked;

7. Take out the boiled shredded potatoes and put them into ice water immediately;

8. Add salt, white pepper, white vinegar, monosodium glutamate and olive oil to taste and stir well;

9. Put it on a plate and sprinkle the shredded mint leaves on top.

Materials. Ingredients: 400 grams of potatoes.

Excipient: 2 sprigs of coriander.

Seasoning: 6 tablespoons of peanut oil, appropriate amount of salt, half a teaspoon of chicken broth powder, 1 small piece of ginger, appropriate amount of rice vinegar, 3 chives, 2 garlic peppercorns, 1 teaspoon pepper oil, 1 tablespoon chili oil, appropriate amount of water.

Preparation of cold shredded potatoes.

1.Peel the potatoes, cut them into shreds, rinse them well and submerge them in water.

2.Finely chop the ginger and garlic, chop the chives into chopped green onions, and chop the coriander into small pieces.

3.Pour water into the pot, and when the water boils, add the shredded potatoes and cut off (after the water is boiled again, turn off the heat for about 13 seconds).

4.Immediately transfer the shredded potatoes to cool boiled water and let them cool, dripping a few drops of rice vinegar inside.

Cold shredded potatoes.

5.Put peanut oil in a wok, fry the ginger and garlic until fragrant, and turn off the heat.

6.Put the chopped green onion in a bowl, add an appropriate amount of salt, and pour the hot oil from the fried ginger and garlic into it.

7.Take 1 tablespoon of onion and garlic oil, Sichuan pepper oil, chili oil, rice vinegar, chicken powder, coriander, and appropriate amount of salt, and put them in the drained shredded potatoes.

8.Mix all kinds of seasonings with shredded potatoes thoroughly, put them on a plate or bowl, drizzle a little green onion and garlic oil, and add some coriander.

Cooking skills. 1. It is best to cut potatoes into shreds with a knife, wash off the starch immediately after shredding, and immerse them in water.

2. If you want a crispy taste, don't simmer in water for too long, put it in cool boiling water immediately after soaking water, and drop a few vinegars of rice vinegar or white vinegar.

3. Mix shredded potatoes, if you want to have a good color, you should not use aged vinegar and soy sauce.

Ingredients】 1 large potato, 1 gram of salt, 20 grams of soy sauce, 10 grams of vinegar, 1 tablespoon of spicy bean sauce or Lao Gan Ma spicy black bean sauce, 1 handful of shallots.

Production] 1Peel and wash the potatoes;

2.Rub the filaments with a grater; If the knife skill is good, the knife can also be cut;

3.Soak in cold water for 5 minutes to remove the starch, and at the same time make the shredded potatoes absorb enough water and make them more crispy;

4.Boil a pot of water, and when the water boils, add the shredded potatoes into the pot;

5.Cook until transparent, remove and pass through cold water 1-2 times;

6.Sprinkle salt in shredded potatoes, pour vinegar (rice vinegar, aged vinegar, balsamic vinegar are acceptable), soy sauce, a large spoon of oil and spicy chili or Lao Gan Ma spicy tempeh, a handful of green onion leaves, mix well and eat!