Рецепт Potato Slivers With Vinegar-cu liu tu dou si
Last Saturday, I was invited to attend the 8 Great Traditions of Chinese Cuisines (8GTCC) dinner which was organized by Chowtimes. Hunan Cuisine was the first cuisine of the 8GTCC, and it was held at Alvin Garden in Burnaby. It was a fantastic dinner and we all enjoyed it very much. So today, I am posting a recipe for Potato Slivers With Vinegar. This is one of the appetizers served at the restaurant and I would like to share it with you. The potatoes are light, crisp, a little tangy, and with a hint of spiciness from the red chilies. I will attempt to make a couple more of the dishes served that night and will share with you in the near future.
Anyway, if you are in Vancouver, perhaps you might want to explore and learn about some of the traditional Chinese cuisines outside China. Check out Chowtimes for more details. I hear they are going to organized a second cuisine dinner very soon.
Recipe adapted from Revolutionary Chinese Cookbook by Fuchsia Dunlop
Potato Slivers With Vinegar-cu liu tu dou si
Ingredients
- 2 Large Potatoes (about 1 lb)
- Sea Salt
- 1 or 2 Fresh Red Chilies or ¼ Red Bell Pepper
- 3 Scallions, Green Parts Only
- 3 Tbsp Clear/White Rice Vinegar
- 3 Tbsp Peanut Oil
Method
Bring a large saucepan of water to a boil.
Meanwhile, peel the potatoes, and cut them into the thinnest possible slices, then cut the slices into very fine slivers. Soak the finished slivers in lightly salted water as you work. Cut the chili and scallion greens into very fine slivers; set aside.
When the water has boiled, add the drained potatoes and blanch just until the water returns to a boil; drain and set aside.
Heat the wok over a high flame until smoke rises, then add the oil and swirl around. Add the potatoes and chili slivers and stir-fry for a couple of minutes. Add the vinegar and salt to taste and continue to stir-fry for a short time until the potatoes are cooked, but still a little crunchy.
Add the scallion slivers, toss a few times until you can smell their fragrance, and then serve.