On the table of the Spring Festival, eat too many big fish and meat, today to plate vinegar slip potato shreds, sour and refreshing appetizers, very under the rice.
By cantaloupe spring
<h2>Royalties</h2>
1 potato
3 cloves of garlic
1 scoop of Tammy soy sauce
2 scoops of Vertame clear fragrant rice vinegar
1 tsp of salt
Cooking oil 15 g
Green and red pepper shreds 15 g
<h2>Practice steps</h2>
1, no matter at any time, the dish on the table is swept away every time.
2. Prepare the ingredients After shredding the potatoes, put them in water and wash off the starch. Minced garlic, shredded chili pepper The main seasoning flavors #Delta Clear Fragrant Rice Vinegar
3: Bring the water to a boil in a pot, pour in the shredded potatoes and blanch the water for 1 minute and remove (drain the water)
4: Heat the oil and add the minced garlic and stir-fry the shredded chili pepper until fragrant
5: Add shredded potatoes and stir-fry for a while
6: Add a small spoonful of salt and stir-fry well
7: Pour in 2 tablespoons of Michida Clear Fragrant Rice Vinegar
8: Add a spoonful of soy sauce at the end
9: Stir-fry well and serve
10, a simple plate of vinegar slip potato shreds can be eaten.
<h2>Tips</h2>
After the potatoes are cut into strips, rinse off the starch with water, which can be rinsed several times. Blanch the water, drain and stir-fry.
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