Red top shredded potatoes(hong ding tu dou si er liang ban tu dou si )

Red top shredded potatoes

Introduction:

"Although autumn is hot and dry, people who like spicy food still enjoy it. Although this red top potato is spicy, it's better to add white vinegar to restrain the hot and dry. Hongding shredded potato is actually improved from cold shredded potato. Shredded potatoes in cold sauce is light and refreshing, which is suitable for daily collocation. The difference between red top shredded potatoes and salad is that it uses olive oil and Laoganma pepper, which is healthier and more enjoyable. In addition, it is worth noting that the original white vinegar is added, with strong aroma, just like being in a wine cellar. "

Production steps:

Step 1: get the materials ready. Shred potatoes, soak in cold water for a while, wash garlic, scallion and pepper. Lao Ganma 2 spoonfuls, peanuts in proper amount.

Step 2: pour olive oil, white vinegar and sea salt into boiling water, blanch and scald shredded potatoes for about 2 minutes, then cut them. Take out shredded potatoes, put them in ice water to cool for a while, mix in a little sea salt, sugar and white vinegar, and put them on a plate.

Step 3: garnish the old Ganma, peanuts, shallots, garlic, add a spoonful of sesame oil.

Materials required:

Potatoes: 2

Old godmother: 2 spoons

Peanuts: right amount

Shallot: Half Root

Garlic: 3 cloves

Dry red pepper: 1

White vinegar: 3 teaspoons

Olive oil: 2 teaspoons

Sesame oil: a little

Sea salt: 1 teaspoon

Sugar: 1 teaspoon

Note: blanching water into olive oil and white vinegar, potatoes should not be blanched too long, blanching finished into ice water more crisp.

Production difficulty: simple

Process: mixing

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Hong Ding Tu Dou Si Er Liang Ban Tu Dou Si