Dong Tai's private dish–cold potato shreds

In summer, eating crispy potato shreds, the corners of the mouth will rise.

In summer, eating crispy potato shreds, the corners of the mouth will rise.

Material

potato 1
Zanthoxylum bungeanum 5 shells
salt The right amount
vinegar The right amount
shallot 1

Wash the potatoes, then peel them, shred them, rinse the water to blow the starch, then blanch the water and cool.

Peel the shallots and chop.

Put oil in the pot, then add peppercorns, stir-fry, then add green onion, pour the oil on top of the potato shreds, and then add the appropriate amount of salt and vinegar.

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