1. baked potato:
This is a kind of potato specially cultivated for baking quality, which is most suitable for baking, mashed potatoes and potato chips!
Baked potatoes have high starch content and are amylose; The texture is dry and powdery, light and fluffy after baking, light and greasy after mashing, and creamy. In fact, it is also the only potato worth making potato chips. = .
Baked potatoes are generally long, rough and cork-shaped, and are usually sold in bags. Among them, Russet Burbank is the most common and famous baked potato in the North American market, and there are Russet Arcadia, Norgold Russet, Goldrush, Norkotah, Long White (or White Rose or California Changbai), Idaho and so on.
2. Boiled potatoes:
Boiled potatoes, also known as waxy potatoes, have different shapes, thin and smooth skin and waxy meat.
Boiled potatoes have higher moisture and sugar content, but lower starch content, and they are amylopectin. It is precisely because of this amylopectin structure that this kind of potato has good adhesiveness and can still agglomerate when boiled, so it is suitable for soup and stew, as well as casserole, potato salad and barbecue. Of course, it can also be mashed into mashed potatoes, but it will be sticky and hard.
Boiled potatoes seen in the market include: round white, round red, yellow potato, red potato, salad potato, La Soda, Red La Rouge, Red Pontiac, Red Nordland, Red Bliss, Yellow Finishing, Ruby Crescent and Australian Crescent. J*}p
3. Universal potatoes:
Universal potato is between the first two, and it is the most common potato on the market. It is long and round, and it is available all year round.
Ordinary potatoes have higher water content than baked potatoes, and they can still agglomerate when cooked. As the name implies, universal potatoes can be used for cooking, frying, baking, casserole, soup and other purposes. They can also be used for baking, mashing potatoes and frying, but the effect is not as good as baking potatoes.
Common universal potatoes are: Yukon, Peru Blue, Superior, Kennebeck, Katadin, etc.
4. New potatoes
New potatoes don't refer to newly dug potatoes, but to potatoes that are not fully mature and are relatively small, and usually harvested before the skin of potatoes is mature. Because it is not yet mature, new potatoes often peel off or thin skin becomes warped during processing. Many kinds of potatoes have new potatoes, especially red potatoes. Most new potatoes are listed in1-September, which is most suitable for boiling.
When buying potatoes, you should choose clean, smooth and solid potatoes without extensive trauma, cracking, peeling and rot. It is normal for "new potatoes" to be peeled a little. The uniformity of potatoes is sometimes considered, which is very important when the whole potato is boiled or baked. Don't buy potatoes with too much peeling, dull color, wrinkles, weakness, green skin, nodules and musty taste.
In addition, dry sweet potatoes have more water and less starch, which is suitable for cooking and easy to cook. Fresh potatoes ripen more easily than potatoes stored for a long time. When making mashed potatoes, use freshly boiled and scalded potatoes, hot milk/cream, new hot butter, salt and pepper.
In addition, people in northern China love to eat pasta, so there are many kinds of pasta, such as scallion cake, meat pie, egg cake, egg filling cake, sesame paste cake and so on. There are as many as twenty or thirty kinds of potatoes in Britain. The diameter ranges from two centimeters to twenty centimeters, and the colors are red, purple, white and brown. Every potato has its own name, such as Jersey Royal, King Edwards and Anya. For me, there are only two kinds of potatoes in China, one is fresh potatoes in spring, and the other is old brown potatoes that are available all year round. The former is cooked or roasted, fresh and tender and slightly sweet, while the latter cooks various dishes.
In Britain, potatoes are like our noodles and rice. We eat them at noon and at night. Serve with steak, chicken, fish and pork. Wide application range. The cooking method of potatoes is naturally enough to make a recipe.
English people like to eat potatoes at noon. This is the simplest potato method. Select large potatoes, wash them, dry them, and bake them in the oven 1-2 hours. When eating, cut the potatoes and add butter, cheese, corn kernels, etc. According to your own preferences.
Another popular way to eat is Dofenos. This way of eating comes from France. The manufacturing process is relatively complicated. Peel and slice the potatoes and roll them in hot milk for one minute. Put butter and potato chips in a baking tray, add 3-4 layers of salt, pepper and minced garlic, pour milk into the baking tray and bake in the oven for half an hour. Sounds like China's lasagna.
People in China usually learn to stir-fry from the dish of eggs and tomatoes, which is easy to learn and delicious. Novice chefs in Britain started by making potatoes. Interestingly, a few potatoes can be eaten for three days. Bake some potatoes on the first day, that is, jacket potatoes, and make mashed potatoes with the remaining potatoes on the second day, that is, mashed potatoes. Put the unfinished mashed potatoes in the refrigerator. On the third day, I made croquet and kneaded it into a cylinder with hard mashed potatoes, similar to a miniature rolling pin. Wrap in bread crumbs and fry until golden brown. This practice is also respected by busy housewives, and it is also very popular to save trouble and never tire of eating.
What about housewives in China? Don't cook and stir-fry when it is convenient. Buy some steamed buns, quick-frozen jiaozi, noodles and meat dragons on the way off work, and you can get rid of dinner. Convenient and fast food is popular in any country.
Potato has another usage in English: couch potato, which is what we often call couch potato. Sitting on the sofa all day, eating snacks and watching TV are couch potatoes who are too lazy to move.