[Cooked potato shreds for a few minutes _ how to cook cold potato shreds]_ how to do it

[Cooked potato shreds for a few minutes _ how to cook cold potato shreds]_ how to do it

Now it ‘s too hot in the summer, I always want to eat something light, but I do n’t want to spend time to make it, so everyone ‘s diet has become some will, even some people will eat instant noodles to appetize, in fact, summer must beEat more shredded potato shreds, just cook them in water for about 5 to 10 minutes, and then eat them directly. Do n’t worry about it.

Ingredients for cold potato shreds: 2 350g potatoes, 50g carrots, 2 parsley spices: 1/2 tsp salt, 1/8 tsp chicken essence, 1/2 tsp sugar, 2 tsp white vinegar, 2 sesame oilSmall spoon, 3 tablespoons of pepper oil, 1 potato, carrot peeled, and coriander roots washed.

2 Slice the potatoes and carrots into thin slices first, then cut into filaments.

Chopped coriander.

In a pot, boil a pot of water, add potato shreds and carrot shreds, cook on high heat until water is removed, and immerse in cold water.

4 Remove the dried potato shreds and carrot shreds and drain them into a large pot. Add the crushed parsley, salt, chicken essence, sugar, vinegar, sesame oil, and pepper oil and mix well.

[How to make pepper oil]Production time: 20 minutes Easy to make: ★★[Material]: 30 grams of dried peppers, 10 grams of red peppers, 10 grams of white sesame seeds, 5 grams of cooked peanuts, and 25 grams of peanut oil 600mlIn sections, soak the peppercorns in water for 5 minutes each, wash and drain.

2 Do not put oil in the pot, add red pepper section and pepper to fry.

3 Fry until the surface of the red pepper is slightly burnt.

4 Add white sesame and cooked peanuts and fry until sesame turns yellow.

5 Let the fried spices cool and stir into a paste with a blender.

Put 500ml of peanut oil or other vegetable oil in the 6 pot, and heat it to 30%, which means the chopsticks only have some tiny bubbles.

7 Pour the oil into the spice bowl and stir well.

8 After being left to cool, pour it into a glass bottle and seal it. After 7 days of standing, use it again.

Tip 1.

Cut the potato shreds and carrot shreds into match sticks. If they are too thin, they will lose their crispy texture.


The potato shreds are not hot for too long, otherwise the potato shreds will become too soft.

Cold potato shreds Two medium-sized potatoes, salt, sugar, vinegar, shallots, chili oil, sesame oil, chicken essence method 1. Peel and wash potatoes, shred them, and put them in water.

2. Boil water and simmer potatoes.

Then remove it and cool it again and again.

3. Remove and control the dry moisture, put it in a clean container, sprinkle all the spices and mix well, then load it into a plate.

Tips: Cold potato shreds seem simple, and there are a few small details that need attention, otherwise they won’t produce crispy and tender texture.

1. Cut the shredded potatoes and put them in fresh water to remove excess starch. Potatoes with too much starch are easy to bake and not crisp.

2. The process of decanting must be well grasped. It must not be overcooked or overcooked. Overcooked potato shreds are not chewed. Generally, potato shreds are placed in a boiling water pot. After boiling, cook for a little while.almost.
3. The mashed potato shreds should be dipped in cold water. One is to lower the temperature, and the other is to keep the potato shreds crisp and tender.

Cold potato shredded material 1 big potato, 2 millet peppers, green onion, a little pepper oil, raw soy sauce, salt, chicken essence method 1, peel and wash the potatoes and cut into thin filaments, wash them with water.

Millet pepper washed and cut into circles.

2. Add water to the boil and boil. Put the shredded potatoes and cook for about 2 minutes (because the shreds cannot be cooked for a long time, they will be soft after a long time, and the potatoes will be crunchy). Remove and soak in cold water.Load the plate.

3, then put millet pepper, green onion, pepper oil, salt, chicken essence, some raw soy sauce on potato shreds.

4, pour the oil in the pot, wait for 70% of the oil to heat on the potato shreds, and then use chopsticks to mix evenly.

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