It is recommended for adults and children to eat it, cut it into shreds and mix it, it is crisp and refreshing

 

 

How to make eggs mixed with shredded potatoes

Ingredients: 1 potato, 2 eggs, 5 coriander.

Ingredients: Appropriate amount of Sichuan pepper, 1 teaspoon of chicken broth powder, appropriate amount of salt, appropriate amount of oil, a little vinegar.

The first step is to wash the potatoes with water, peel off the potato skin, cut the peeled potatoes into thin slices, then cut them into shredded potatoes, cut them directly into a basin, pour cold water and soak them for half an hour, and filter out the excess starch of the potatoes.

In the second step, crack the eggs into a bowl, drop 2 to 3 drops of vinegar, stir it well, heat the oil in the pan, turn to low heat, pour in the egg mixture, spread it evenly, fry it into an egg cake, turn off the heat.

In the third step, take out the egg cake and let it cool first, then cut it into shredded eggs, select the old roots of the coriander, wash and drain and cut into coriander segments.

Step 4: Pour water into the pot and bring to a boil, remove the shredded potatoes from the basin, put them directly into the boiling water and cook for 2 to 3 minutes.

Step 5: Put shredded potatoes, shredded eggs, and coriander into a bowl together, add chicken powder, salt to taste, and don't rush to stir first.

The sixth step, pour oil into the oil pot, put the peppercorns on low heat and fry them until fragrant, take out the peppercorns, pour the hot oil into the bowl, stir the ingredients evenly, and put the mixed shredded potatoes on a plate.

Tips:

The shredded potatoes must be soaked first, so as to filter out the excess starch, not only make the shredded potatoes crisp, but also not easy to stick to a piece after mixing, eating more refreshing, in the process of cooking, the time is not suitable for cooking for too long, to prevent affecting the taste.

A little vinegar in the egg can remove the fishy smell well, if you are worried about the egg cake frying, you can add a little water starch to the egg liquid, which has a coagulation effect.

When the peppercorns are fried to brown, they are basically fragrant, and if they are fried again, the taste of the oil will be bitter, so it is necessary to grasp the time and fry them over low heat throughout the whole process to make the fragrance stronger.