The recipe for sour and spicy shredded potatoes

Health benefits

Potatoes: Harmony with stomach

Green Pepper: Nourishing Liver

Red pepper: appetizing and appetizing

Ingredients

Potato 300g

1/2 green peppers

1/2 red peppers

10 grams of chopped peppers

Ginger 10g

Garlic 10g

Scallion 10g

Salt 5 grams

3 grams of chicken powder

15 grams of white vinegar

5 grams of sesame oil

3 grams of monosodium glutamate

The recipe for sour and spicy shredded potatoes

1. First, peel and wash the potatoes, trim them (for easy standing), shred them, and soak the sliced potatoes in cold water to prevent them from turning black.

2. Wash and remove the stems and fascia of green and red peppers, shred and set aside.

3. Add water to the pot, boil the water to 2 grams of salt, add chopped potato shreds, blanch and remove for later use.

4. Wash the scallions, ginger, and garlic, cut the garlic into foam, and slice the scallions, ginger, and garlic. Chop the peppers into foam and set aside.

5. Put 20 grams of salad oil in the pot, heat the oil over high heat until 70% hot, add 10 grams of scallions, ginger, and garlic, and 10 grams of pickled peppers. Stir fry until fragrant; Add shredded green and red peppers and stir fry for half a minute.

6. Then add blanched shredded potatoes and stir fry over high heat; Add 3 grams of salt, 3 grams of monosodium glutamate, 15 grams of white vinegar, and 3 grams of chicken powder. Continue to stir fry over high heat for 1-2 minutes.

7. Drizzle 5 grams of sesame oil before serving, stir fry evenly, and then turn off the heat.

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