A new dish - {shredded potato with cold sauce}(lao cai xin zuo liang ban tu dou si )

A new dish - {shredded potato with cold sauce}

Introduction:

"I haven't sent any vegetables for a few days. I'm lazy to review myself There are a lot of leftovers in the refrigerator at home. How about a cold dish? Delicious appetizer, less oil and meat, also save trouble ~ to introduce the main character of this salad: potato, also known as potato, is a common food at home, which can be eaten in four seasons. It can nourish the stomach, invigorate the spleen and remove dampness, contains a lot of starch and protein, B vitamins, vitamin C and so on, can promote the digestive function of the spleen and stomach; contains a lot of dietary fiber, can relax the bowels, help the body excrete metabolic toxins in time, prevent constipation, prevent the occurrence of intestinal diseases; it is also an alkaline vegetable, which is conducive to acid-base balance in the body, and neutralize the metabolism in the body The potassium and calcium in potatoes can also lower blood pressure and keep the heart healthy. Purple cabbage, a kind of healthy vegetables, is rich in nutrition, especially rich in vitamin C, more vitamin E and vitamin B, as well as rich in anthocyanin glycosides and cellulose. Regular consumption can enhance people's vitality In fact, bean shreds are Sichuan cuisine. They are spicy, crisp, sour and spicy. I'm a new old dish: some ingredients are added and some seasonings are added to ensure the sour and spicy taste. At the same time, they are more nutritious, refreshing and colorful. Many ingredients and seasonings exist only to stimulate the natural taste of the ingredients themselves, not to "win over the guests" ~ or that Food will not lie, taste will not betray

Production steps:

Step 1: prepare raw materials

Step 2: peel the potatoes, cut them into shreds and soak them in clear water

Step 3: boil a pot of water, add shredded potatoes and cook

Step 4: take out the ice water for standby, cook the vermicelli in the same way, and also soak in ice water for standby

Step 5: shred the purple cabbage

Step 6: mix purple cabbage shreds with a little salt and marinate them

Step 7: mince garlic and ginger, cut dried pepper and green pepper into chili rings, and prepare a handful of Chinese prickly ash for standby. Prepare sauce: thin salt, soy sauce or fresh shellfish sauce, white vinegar, sugar, salt, five spice powder, chicken essence, mix well with a small amount of boiling water

Step 8: marinate the purple cabbage and let it cool. Drain

Step 9: put the previously frozen shredded potatoes, vermicelli and purple cabbage into a large bowl, add green pepper ring, minced garlic and ginger, and mix well

The tenth step: add sesame oil into the pot, stir fry the dried chili pepper and pepper, and then pour the sauce on the top.

Step 11: then pour the mixed juice over the ingredients in a large bowl

Step 12: if you like spicy food, you can add a few spoonfuls of red oil and mix them well

Materials required:

Potatoes: moderate

Fans: right amount

Purple cabbage: right amount

Green pepper: moderate

Red pepper: moderate

Zanthoxylum bungeanum: right amount

Garlic: right amount

Ginger: right amount

Thin salt soy sauce: proper amount (fresh shellfish sauce)

White vinegar: right amount

Sugar: right amount

Salt: right amount

Five spice powder: appropriate amount

Sesame oil: appropriate amount

Red oil: right amount

Note: 1. When the potatoes are cooked, it is related to the temperature and the thickness of the silk, so there is no way to set the time mechanically. I have a little way to judge: pick up one and chew it. If it doesn't have a rusty taste, it will prove that it is almost ripe. Then it can be fished out after a little cooking. 2. Purple cabbage is easy to change color, so don't put too much salt when pickling. This is just to remove the raw taste and sterilization of purple cabbage. 3. Potato shreds and vermicelli should be soaked in ice water after they are cooked to ensure the taste. The ice water here should be cooked water that can be eaten directly. The water used for the last pass of purple cabbage should also be edible water

Production difficulty: simple

Process: mixing

Production time: 20 minutes

Taste: hot and sour

Chinese PinYin : Lao Cai Xin Zuo Liang Ban Tu Dou Si