When making shredded potatoes, it is not right to blanch them directly, teach you the correct method, and they are crisp and flavorful

Shredded potatoes

Ingredients: 1 potato, 1 green pepper, 1 red pepper, 1 small handful of dried chili, 3 garlic cloves, appropriate amount of light soy sauce, appropriate amount of small grinding sesame oil, appropriate amount of balsamic vinegar, appropriate amount of sugar, appropriate amount of salt, appropriate amount of Sichuan pepper

1. Peel off the skin of the potatoes with a paring knife, then rinse them with running water, first slice them, and then cut them into thin wires. Our family still prefers to cut the shreds directly with a knife, and the shredded potatoes rubbed out by the grater are too fine, and the taste is soft and not crispy at all.

2. Put the shredded potatoes into clean water and soak them for a few minutes, then rinse them twice with running water, rinse all the starch on the surface of the shredded potatoes, this step is very important, the shredded potatoes are to be soaked in water, not directly blanched, and the shredded potatoes after soaking in water are crispy and delicious.

3. Remove the stems and seeds of the green pepper and cut it into shredded green peppers, remove the stems and seeds of the red peppers and cut them into shredded red peppers, cut the garlic cloves into minced garlic for later use, and cut the dried red peppers into small pieces for later use.

4. Prepare a small bowl, mix a little secret sauce, add 2 tablespoons of light soy sauce, 1 tablespoon of small sesame oil, 1 tablespoon of balsamic vinegar, half a tablespoon of sugar, appropriate amount of salt, and then stir well with a spoon for later use.

5. Boil water in the pot, after the water boils, add shredded potatoes, shredded green peppers, and shredded red peppers to blanch, blanch for 20 seconds, then take them out, and then quickly go through the cold boiled water.

6. After the shredded potatoes have been cooled and boiled in water, put the dried water into a plate, pour the secret sauce that has just been prepared, and then put in the dried chili peppers, and then put them aside for later use.

7. Then start another pot, pour an appropriate amount of peanut oil into the pot, put in a small handful of peppercorns, smoke from the oil on low heat, and turn off the heat when you smell the strong smell of peppercorns. Then take out the peppercorns, pour the pepper oil on the dried red pepper segments, and stimulate the fragrance of the dried red pepper. Quickly stir well with chopsticks, serve on a plate and serve.

In this way, the shredded potatoes are crisp and flavorful, and they go well with rice