Tasty shredded potato
This cold potato shred is so homely that it is a rare side dish with porridge in summer! To do it well, the first is to cut the silk evenly, the second is to blanch at the right temperature, and the third is to mix the juice properly! Yummy, no one's!
Step 1 . Cut potatoes and carrots into shreds and praise your knife work. Dad gave you the newly sharpened knife! The agaric is soaked well and cut into thin wires
Step 2 . Boil a pot of water, add shredded potatoes, add 10 grams of white vinegar, stir and blanch for about two minutes, wait until the water is all boiled, and then boil for half a minute, then bring out the pot of supercooled water!
Step 3 . Mix the juice. This is the universal juice for summer vegetables. Because of mixing potato shreds, I changed the old vinegar into white vinegar! Proportion: 4 grams of salt, 30 grams of vinegar, 15 grams of sugar, 1 teaspoon of chicken essence, add a little oil to the pot, add pepper and fry until fragrant, remove it, add chopped garlic, chopped green onion and red pepper, stir it up, and pour it directly into the adjusted juice! Omnipotent juice is it! If you make other dishes that need color matching, you can add a little raw soy sauce!
Step 4 . Put the drained shredded potatoes into coriander and agaric, pour the juice and mix well! that's enough
Step 5 . yummy!
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