【Potato shreds in chili oil】
by MaomaoMom
This is a cold dish, Chinese potato salad, very crunchy and delicious.
Cook time: 2 minutes
Level: low
Serves: 4 servings
Ingredients:
1) 3 medium potatoes (450g);
2) 3/4 tsp salt, 1/4 tsp chicken broth mix, 2 tsp white vinegar;
3) 1.5 tbsp olive oil, 1.5 tsp sesame oil, 1 tsp chili pepper powder;
4) 1 tsp freshly chopped green onion.
Directions:
1: 1: Wash and peel the potatoes. Cut into thin slices, stack them up and cut into thin matchstick-sized strips (Picture 1). Rinse with water and set aside.
2: Fill a non-stick sauté pan with cold water to about 80% full, on high heat and bring the water to boil. Add potato strips (Picture 2), and cook for 20 seconds. Rinse the potato strips with cold tap water (Picture 3) and then drain thoroughly.
4: A small non-stick sauté pan on medium heat, add 1.5 tbsp olive oil and sesame oil. Add chili powder and cook for 1-2 minutes (Picture 5), pour the chili oil over potato strips, stir well before serving.
I’m not sure where you’re getting your info, but good topic. I needs to spend some time learning more or understanding more. Thanks for wonderful info I was looking for this info for my mission.
Hi! I’ve been reading your web site for some time now and finally got the bravery to go ahead and give you a shout out from Houston Tx! Just wanted to tell you keep up the excellent job!
I wish to voice my admiration for your kind-heartedness giving support to persons who really want assistance with this one issue. Your very own commitment to getting the solution up and down appeared to be quite insightful and have constantly encouraged girls much like me to achieve their pursuits. This warm and helpful tutorial indicates this much a person like me and extremely more to my peers. Thanks a ton; from each one of us.
Hey very nice website!! Guy .. Beautiful .. Superb .. I will bookmark your web site and take the feeds additionally…I am happy to search out so many useful information right here in the publish, we’d like develop extra techniques in this regard, thank you for sharing. . . . . .