Cold tossed shredded potatoes is a delicious dish perfect for summer consumption. It boasts vibrant colors and a crispy texture, providing a refreshing and invigorating sensation. Eating a bite of cold tossed shredded potatoes on a scorching summer day can make the whole body feel refreshed. During the preparation process, one can add a suitable amount of chili oil or Sichuan peppercorn oil according to personal taste, enhancing the texture and flavor. This dish is not only tasty but also nutritious, as it is rich in protein, dietary fiber, and various vitamins, contributing to maintaining a healthy body. Whether it’s a family gathering or a friends’ get-together, cold tossed shredded potatoes are always a popular dish.
Ingredients for Cold Shredded Potatoes
| Potato | one |
| Color pepper | 10g |
| Dried chilli | 6g |
| Salt | 5g |
| Light soy sauce | 3g |
| Soy sauce | 2g |
| Mature vinegar | 5g |
| Apple vinegar | 3g |
| Sugar | 2g |
| Sesame oil | 3g |
| Chili oil | 5g |
Steps:
1.Before starting to make cold tossed shredded potatoes, first prepare fresh potatoes. Peel the potatoes and cut them into thin slices. Make sure the thickness is even for easy shredding later on. Stack the potato slices together and cut them into thin shreds. Be skilled in knife work to ensure evenly shredded potatoes. Immediately soak the shredded potatoes in cold water to prevent oxidation and discoloration. To enhance the crispness of the potatoes, add some white vinegar to the cold water. After soaking for about five minutes, remove the shredded potatoes and rinse them with clean water.
2.Blanch the potatoes. Bring water to a slight boil and add a suitable amount of salt. Place the shredded potatoes into the water, blanching them for no more than 15 seconds. This effectively removes starch from the potatoes, making them more crispy. To add color and texture, you can also add some color pepper. Cut the color pepper into thin strips and blanch them with the shredded potatoes. No need to wait for the water to boil again, remove the potatoes when they become slightly translucent and quickly cool them with cold water. The process of cooling with cold water helps maintain the crisp texture of the potatoes and removes excess moisture, allowing them to better absorb the flavors of the seasonings.
3.In a pan, add an appropriate amount of cooking oil and heat it on low flame. Toast the dried chili peppers in the pan. Slowly fry the dried chili peppers on low heat to fully release their fragrance. Be careful not to burn them. Once the dried chili peppers are fragrant, add the minced garlic to the pan and continue to stir-fry. The garlic doesn’t need to be fried for too long, just until the aroma is released. Let the garlic and dried chili peppers cool naturally to maintain their crispy texture.
4.After removing the shredded potatoes, gently squeeze out excess water into a bowl. Removing excess water is to avoid excessive moisture during the tossing process. Add a suitable amount of salt, soy sauce, dark soy sauce, vinegar (mature vinegar and apple vinegar), and a little bit of sugar. These seasonings will penetrate the shredded potatoes, enhancing their texture and taste. Then, add a touch of sesame oil. The fragrance of sesame oil blends perfectly with the shredded potatoes, enhancing the overall aroma. Next, pour the freshly fried sauce into the bowl. This sauce includes the stir-fried minced garlic, dried chili peppers, and other seasonings. The addition of this sauce further enriches the flavor of the shredded potatoes. Finally, according to personal taste, add a suitable amount of chili oil. The spiciness of the chili oil complements the other seasonings, adding layers of taste. Mix all the seasonings thoroughly, allowing the shredded potatoes to fully absorb their flavors. The resulting cold tossed shredded potatoes are crisp, spicy, and delicious, with a perfect balance of color, aroma, and taste.
Tips
1.Potatoes have a high starch content. After shredding the potatoes, rinse them with water to remove the starch. This will prevent them from sticking together and ensure that each strand is distinct.
2.Boil water in a pot and blanch the shredded potatoes and bell pepper for a few seconds until they are partially cooked. Then, remove them from the pot and soak them in cold water. This prevents the potatoes from oxidizing and turning black, while also enhancing their crispiness.
3.Adjust the seasoning sauce according to personal taste. It is best to mix and eat the dish immediately to maintain the optimal texture and flavor.
Cold shredded potato is a crispy, delicious, and healthy cold dish. It has a refreshing and smooth texture that is irresistible. This dish is made mainly with shredded potatoes, which are cooked and then mixed with vinegar, soy sauce, sesame oil, and other seasonings to enhance its flavor. Each bite of cold shredded potato offers a delightful taste and unique texture, leaving a satisfying and pleasant experience. Whether served with rice or as an appetizer, cold shredded potato is an indispensable delicacy.