Cold Shredded Potatoes
ID: 7a3b966e...
A crisp, refreshing, and appetizing cold appetizer featuring a perfect balance of sour and spicy flavors. By rinsing the potato shreds to remove starch, quickly blanching, and shocking them in cold water, we achieve the ultimate crunchy texture. Drizzled with light soy sauce, fragrant vinegar, and hot oil-infused garlic and chili, it is the perfect cooling side dish for hot summer days.
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🍳 Cooking Flow
Cut potatoes and carrots into coarse shreds and rinse under running water for 15-20 minutes to remove starch. → Prepare minced garlic, scallion segments, cilantro segments, and dried chili strips. → Blanch potato shreds in boiling salted water for 1.5 minutes, remove, shock in cold water, and drain. → Place minced garlic and chili over the potatoes and drizzle with sizzling hot oil to release the aroma. → Add scallions, cilantro, light soy sauce, fragrant vinegar, salt, mushroom seasoning, and sesame oil, then toss gently and plate.
Cooking Steps
Brief Cooking Order
Cut potatoes and carrots into coarse shreds and rinse under running water for 15-20 minutes to remove starch. → Prepare minced garlic, scallion segments, cilantro segments, and dried chili strips. → Blanch potato shreds in boiling salted water for 1.5 minutes, remove, shock in cold water, and drain. → Place minced garlic and chili over the potatoes and drizzle with sizzling hot oil to release the aroma. → Add scallions, cilantro, light soy sauce, fragrant vinegar, salt, mushroom seasoning, and sesame oil, then toss gently and plate.
Introduction
A crisp, refreshing, and appetizing cold appetizer featuring a perfect balance of sour and spicy flavors. By rinsing the potato shreds to remove starch, quickly blanching, and shocking them in cold water, we achieve the ultimate crunchy texture. Drizzled with light soy sauce, fragrant vinegar, and hot oil-infused garlic and chili, it is the perfect cooling side dish for hot summer days.
Step 1
Wash the potatoes thoroughly, peel off the skin, and rinse again.
Step 2
Use a grater to cut the potatoes into slightly thick shreds; remember not to cut them too thin to maintain a crisp texture.
Step 3
Grate a small amount of carrot to mix in for added color and nutrition.
Step 4
Repeatedly rinse the potato shreds to remove surface starch. Then, turn the faucet to a low stream and continue rinsing for about 15-20 minutes to make the potatoes crisp.
Step 5
Prepare ingredients: Crush 4 garlic cloves and mince finely; wash scallions and cut into 2cm segments; cut cilantro into 2cm segments; use scissors to snip dried chilies into thin strips.
Ingredients List
Important Notes
💡 Avoid shredding the potatoes too thinly; a slightly thicker cut ensures a crisp and chewy texture.
💡 Rinsing under cold running water is the key to crispness, as it thoroughly removes excess starch.
⚠️ Limit the blanching time to exactly 1.5 minutes on high heat; overcooking will make the potato shreds soft and mushy.
⚠️ After blanching, immediately shock the potatoes in cold or ice water to stop the cooking and maximize crispness.
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