Potato stewed with tofu

Ingredients: 2 potatoes, 1 piece of tofu, 1 bag of Northeastern miso, 1 green onion, some ginger, garlic, 1 coriander, soy sauce, sugar .

Method:

1. Peel, wash and cut potatoes into cubes or strips

2. Slice tofu

3. Onion and ginger Mince the garlic

4. Put the tofu in a pot of boiling water and blanch it in boiling water to solidify the skin of the tofu to prevent it from being overcooked during stewing

5. Add oil, sauté the onions and ginger until fragrant, add a little soy sauce to taste, add the potato strips to the pot and stir-fry for about 5 minutes.

6. Add water, the water should be higher than the potatoes.

7. Stew over high heat; when the potatoes are 6-7 minutes cooked, add the tofu

8. Stew over low heat, and add two spoons of Northeastern soybean paste at the same time. (You can adjust it according to your own taste. It tastes quite heavy, so add more. Friends from the South may not like salty food, so you can skip to 9)

< p>9. When the pot is about to boil, add a little sugar to adjust the flavor

10. After the pot is boiled, stop the fire and do not start the pot immediately. Let it simmer for 3-5 minutes to allow the aroma of the sauce and tofu to be absorbed

11. Start the pot, don’t forget to add MSG or mushroom essence, and minced coriander

Xiangshan-style roasted potatoes

Ingredients: 1 kg of medium potatoes (can also be 2 kg, 3 kilograms...as long as the pot is big enough)

Accessories: Onions (pickled with vinegar and sugar, commonly known as buckwheat heads, if not available, you can use garlic instead, the taste will not be the same) far away) and juice

Seasoning: edible oil (optional, you can add or not), salt, MSG

Operation: potatoes, skin on, add accessories, seasoning, water and place in pressure cooker Cook until cooked, then cool, open the lid and continue cooking until the skin becomes wrinkled.

Note: Be willing to add salt, otherwise the skin will be difficult to wrinkle.

This is a rough way to make it, and it tastes really good. It is a snack in the Xiangshan area of ??Ningbo.

Fried potato chips

Ingredients: potatoes

Seasoning: cooking oil, salt, ginger (optional)

Operation:

1. Cut the potatoes into strips, slightly thinner than KFC French fries. Add salt and drain the water.

2. Pour an appropriate amount of oil into the pot to completely cover the potatoes. Heat the oil until it is 7-8 minutes cooked, put the potato strips into the oil, fry until both sides are golden brown, then take them out, drain the oil and put them on a plate.

The cooked fried potatoes are like golden crabs, so we call them "potato crab (pronounced in Wuhan dialect)" (pronounced in Wuhan dialect)

Also: ginger can be added Mix the shredded potatoes into shredded potatoes to make them more fragrant when fried.

Baked potatoes

Ingredients: Potatoes Ingredients: salad oil, mushroom extract

Method:

1. Cut potatoes into thin slices and flatten them. Spread it in a container with a layer of salad oil, and then sprinkle some mushroom essence evenly

2. Put it in the microwave and bake it on high heat for 2 minutes, take it out, turn it over, and continue to bake it for another minute and take it out

p>

Potato shreds with garlic sauce

Ingredients: Potatoes

Ingredients: starch, garlic juice

Method: Cut the potatoes into very fine pieces Shredded silk, wrap it in starch and steam it (do not steam it so much that it retains too much moisture). It is best to dry it after steaming. Dip in the prepared garlic juice and eat it

Note: Because the original work does not provide a method for preparing garlic juice, you can try the garlic juice that can be bought directly in the supermarket, which is a variety of food. The flavor of garlic in the blended sauce is not very strong.

Dry-fried golden potato shreds

Ingredients: 400 grams of potato shreds

Accessories: Sichuan peppercorns, iodized salt, dried chili peppers, balsamic vinegar, garlic, ginger , sesame sesame oil

Method: 1. Cut the potatoes into thin shreds, wash them with water [blocked ads], and remove the exposed starch from the potato shreds.

2. Put 300 grams of cooking oil in the pot, heat until 5 is mature, add shredded potatoes, fry until golden, remove and set aside.

3. Put an appropriate amount of cooking oil in the pot, cook until it is cooked, add peppercorns, chopped ginger, garlic and dried chili shreds, stir-fry for a while, add fried potato shreds, Add an appropriate amount of salt and balsamic vinegar, take it out of the pan and put it on a plate, and drizzle with sesame sesame oil.

Note: The potatoes must be shredded into fine pieces.

Pickled vegetable and potato soup

Ingredients: potatoes, pickled vegetables, watercress

Accessories: salt, sugar, mushroom extract, stock

Method :

1. Chop the pickles, wash them, cut the potatoes into strips, and set aside;

2. Heat the pan, add a little oil, add salt, add the pickles and stir-fry, then Add the watercress and stir-fry. When it is about seven or eighty, add the stock (you can also add water if you don’t have it, but the taste will be much different)

3. After boiling, add the potatoes, stew until the potatoes are soft, then add salt (the pickles themselves Salty, if you don’t like eating too salty food, you don’t have to add it), sugar, mushroom essence to season, then cook it, it tastes very delicious.

Potato paste

Ingredients: potatoes

Ingredients: flour, hot sauce (Laoganma brand or Axiangpo brand), green onions, chili oil, Salt

Method:

1. Wash the potatoes, peel them, and cut them into small dices, preferably the size of soybeans. I tried using a grater, but it didn’t work. The taste is not good.

2. Roll the diced potatoes into flour. Don’t use too much flour, just cover the potatoes.

3. Place the diced potatoes dipped in flour on a basket and steam them with water until they are thoroughly steamed and soft, take them out and let them cool, then break them up with your hands.

4. Add chili sauce and minced green onion to the pan, add the scattered diced potato mixture and stir-fry. If you like spicy food, add more chili oil and add salt before taking it out of the pan.

Salt and pepper small potatoes

Ingredients: small potatoes Ingredients: edible oil, salt, sugar, chives, salt and pepper

Method:

1. Wash the small potatoes, cook them with water, let them cool, then flatten them with a knife and set aside.

2. Put a little oil in the pot, heat it, pour the flattened potatoes into the pot, add a little salt, sugar and chopped green onion, stir-fry and serve.

3. You can sprinkle a little salt and pepper according to your personal taste.

Russian Potato Salad

Ingredients: Potatoes Ingredients: onions, basil, salad dressing, salt, pepper

Method:

< p>1) Cook the potatoes whole, peel and cut into small pieces and cool for later use

2) Cut the onion into dices, put it into the pan, add the diced bacon, diced onion, and Zi Shu ( A kind of spice, it doesn’t matter if you make it at home) Saute until fragrant and cool for later use

3) Add salad dressing, salt and pepper to the mixture of 1) and 2) and mix well

< p>Potato and pumpkin soup

Ingredients: potatoes, pumpkin Ingredients: apricot preserves, red dates, wolfberry, salt, mushroom essence

Method:

1. Cut the potatoes and pumpkin into small pieces, cut the apricots and red dates into small pieces, and soak the wolfberry in water

2. Put a little oil in the pot, add the cut potatoes and pumpkin, stir-fry for a few times, add water, and then Add a little salt and mushroom essence

3. Pour 2 into the pressure cooker, add chopped apricots, red dates and soaked wolfberries, and simmer for 5 to 8 minutes (you can also simmer slowly in a stew pot , until the potatoes and pumpkin are ripe)

Cilantro mashed potatoes (Chongqing flavor)

Main ingredients: some yellow potatoes (the taste of white potatoes is a bit different)

Accessories: coriander

Seasoning: red pepper, large pepper, salt, cooking oil, monosodium glutamate, coriander

Operation:

1) Put the potatoes Put it into boiling water and cook, remove and mash until ready.

2) Add an appropriate amount of cooking oil to an iron pot or pan until cooked, pour the mashed potatoes into the pot, add red chili pepper, large peppercorns, salt and MSG, and fry over medium heat. The crispy rice balls will be browned.

3) Remove to a plate and sprinkle with chopped coriander.

Home-style curry chicken

Ingredients: baby chicken.

Ingredients: carrots, potatoes, mushrooms, onions, curry.

Preparation:

1) Cut the raw materials into pieces and marinate the chicken pieces with cooking wine for a while.

2) Pour base oil into the pot, add chicken pieces and stir-fry until fragrant, then add potato cubes, onions, diced carrots, and mushroom slices into the pot in sequence, and stir-fry together

3 ) Cover the pot, turn down the heat and simmer for a while, put the curry into the pot, and add salt and chicken essence according to personal taste.

Borscht

1. First, stir-fry the onions in the oil pan until they are fragrant.

２. Then stir-fry cabbage, beets, carrots, potatoes and other vegetables in the oil pan to dehydrate them; put them into the cooked beef soup. After the soup is boiled, simmer over low heat. Do not use rapid fire, otherwise the soup will not be tasty.

3. Tomato sauce must also be stir-fried in oil.

4. The key to frying noodles is that the fire should be moderate but not too hot, and the ratio of oil to flour should be appropriate. When the soup is ready, add salt, MSG, pepper, and finally tomato sauce and oil noodles. Preferably, add some butter or fresh cream before serving.

Braised beef noodles

★Ingredients: flour, ramen agent

★Ingredients: Prepare soup, rapeseed, carrots, potatoes in advance

< p>★Production process:

1. After kneading and beating the noodles, put the noodles into the pot and cook;

2. Take the noodles out and put them into a bowl. Pour the soup and braised pork;

3. Add appropriate amounts of rapeseed, carrots and potatoes.

Recipe for mutton soup:

Use pure mutton backbone soup. Cut the potatoes, tomatoes and mushrooms into dices of about 6 mm, and cut the vermicelli into 10 cm segments.

Add potatoes into the soup stock. When the potatoes are rotten, add shiitake mushrooms and diced tomatoes until the red color of tomatoes appears on the surface of the soup. Add salt, monosodium glutamate, chicken essence, and fresh ginger slices to taste, and finally add in Salad oil and sesame oil, then add the mutton slices. When guests need it, add vermicelli and top with chives and coriander.

Vegetarian soup method: use chicken soup, add diced potatoes and eggplants, simmer until cooked, add diced tomatoes, take it out of the pot, add onions, salad oil and sesame oil, keep it warm, and eat it directly .

Chicken Sauce Mashed Potatoes

Cut the peeled and washed potatoes into slices, then put them in a pot and simmer for 15 minutes, until the potatoes are cooked and crispy, then Use the back of a spoon to crush the potatoes into mashed potatoes, pour on the chicken soup, add a little cooking oil and refined salt, and you have a unique pot of mashed potatoes with chicken juice.

Bean tip and potato soup

Put the sliced ??potatoes into a pot of boiling water, cook for five or six minutes, add the bean tip, and cook for another three to four minutes. Add condiments, and the simple yet unique bean tip potato soup is ready.

In addition, small potatoes can also be cooked in braised potatoes, beef with potatoes, potato tomato soup, potato ribs soup, fried potatoes with shredded pork, etc. In short, potatoes that are rich in nutrients can be delicious for the whole family as long as you cook them carefully.

Potato Steamed Pork

Method:

1. Cut the pork belly into pieces, add ginger slices, salt, sugar, light soy sauce, cooking wine, sesame oil, and soy sauce. Marinate with milk; (You can marinate the meat in advance the night before and put it in the refrigerator freezer for later use);

2. Peel the potatoes and cut them into thick slices or small pieces, spread some salt on the bottom of the plate;

3. Add the steamed pork rice noodles to the marinated pork belly pieces according to the amount stated on the package, add a little water and mix well, then pour it on the potatoes spread on the plate;

4. Start cooking the rice in the electric cooker. After the rice in the rice cooker boils and takes shape, place the entire plate of ingredients on the rice surface to steam. When the rice is ready, the vegetables are also steamed. Let it cook before eating. Keep it simmering in the rice pot and add some chopped green onion before taking it out.

Snowflakes

Ingredients: 500 grams of potatoes, sesame seeds, garlic, a little MSG, salt, and chili oil.

Preparation method:

Wash the potatoes, peel them, cut them into shreds, and blanch them in boiling water. Fry the sesame seeds and mince the garlic. Mix the minced garlic, monosodium glutamate, salt, chili oil and shredded potatoes together and put on a plate. Sprinkle sesame seeds on the surface.

Mushroom braised potatoes

Ingredients: 500 grams of clean potatoes, 20 mushrooms (canned), 20 grams of tomato soy sauce, appropriate amount of refined salt, a little pepper, 10 grams of minced coriander .

Preparation method:

1. Wash and peel the potatoes, then cut into thick slices with a knife.

2. Use a frying pan, add red oil for tomato sauce, heat it up, then add raw potato slices, you can add a little clear soup, add salt and pepper, adjust the taste and simmer . When it is cooked until cooked, add sliced ??mushrooms and simmer until cooked. When serving on a plate, sprinkle with chopped coriander.

Fried Double Color

Ingredients: Potatoes---1 large carrot--100 grams minced garlic--1/2 tablespoon oil--3 tablespoons

< p>Seasoning: stock---2/3 bowl of salt---1 tsp sugar----1/2 tbsp pepper---- a little

Method:

< p>1. Peel the potatoes and carrots, and roll them into shreds with a washboard.

2. After heating the pan, add 3 tablespoons of oil and fry the minced garlic first, then add the potatoes and carrots and stir-fry.

3. Pour 2/3 bowl of stock, stir-fry and bring to a boil, add salt, sugar and pepper to taste, and serve.

French stewed potatoes

Ingredients: 500 grams of potatoes, 40 grams of onions, 25 grams of butter, a little garlic, 125 grams of thick vegetable soup, 2 bay leaves, salt and pepper noodles, vegetable oil, A little each of white wine and a little chopped celery.

Production process

1. Wash potatoes with water, peel and cut into cubes, peel and chop onions. Peel the garlic and smash into pieces. 2. Use a thick-bottomed aluminum pot, place it on the fire, melt the butter, then add the onion and garlic, stir-fry until the onion becomes transparent, add the diced potatoes and stir for a few minutes. After frying the diced potatoes until all the oil is coated, add vegetable soup, bay leaves, a little salt, pepper, MSG, and stir evenly. If there is less water, you can add some more, but not too much. Let it boil for about 45 minutes. Stir constantly to prevent it from sticking to the bottom. When the potatoes are cooked (the sauce has also thickened). Add some vegetable oil and wine, mix well, and sprinkle some minced celery on the plate.

Fried potato balls

Ingredients: 200g potatoes, 40g milk, 2 eggs, 75g flour, 100g bread oil, a little butter, 150g vegetable oil, salt and pepper A little of each.

Production process

1. Wash the potatoes, put them into a pot and add an appropriate amount of water (to cover the potatoes), bring to a boil over high heat, cover until cooked, and then Take it out to cool, peel off the skin, use a reamer to make a fine paste and put it in a basin. Add salt, egg yolk, pepper, flour, and milk to form a harder mixture. Sprinkle a little flour on a cutting board, place the mashed potato mixture on top, cut into small pieces with a knife, and knead into evenly sized balls with your hands. Dip the eggs into the beaten eggs, then put them into the bread crumbs, roll in the bread crumbs and knead them into a round shape with your hands. 2. Pour vegetable oil into the wok, put it on the fire and fry the potato balls until golden brown, take them out and drain off the oil.

Stuffed potatoes

Ingredients: 2 large baked potatoes, 25 grams of butter, 25 grams of hot milk, a little salt and pepper.

Production process

1. Peel off the skin of the roasted potatoes, cut a little off one side or cut it into two halves, scoop out the meat in the middle with a spoon, put it into the basket, and pour it with hot milk. Make it into a very soft creamy paste. Season with salt and pepper and stuff back into potato shells. 2. Take a baking sheet, place the potatoes on it, and bake in a hot oven for about 10 minutes until they turn yellow. Note: You can also add minced onions, celery, chives, green peppers or grated kiji to the filling.

German Potato Pancakes

Ingredients: 250 grams of potatoes, 1 egg, 50 grams of flour, 15 grams of chopped green onions, 100 grams of vegetable oil, appropriate amounts of salt and pepper, and a little butter .

Production process

1. Wash and peel the potatoes, add appropriate amount of water to the pot, cook over high heat for about 40 minutes, cook until soft, decant the water, and put the potatoes into the pot. Mash into puree. Add eggs, salt, pepper, 25 grams of flour, and mix evenly. 2. Cut the green onions into mince, fry them in butter until brown, pour into the mashed potatoes, and mix evenly. 3. Sprinkle flour on a plate, divide the mashed potatoes into three parts, roll them all in flour, and use a knife to press them into an oval cake shape with sharp ends and a wide middle. Use a knife to make a line in the middle, and then alternate on the sides. A few short lines are installed; it is leaf-shaped. 4. Heat the frying pan, add a little vegetable oil to heat, add the potato cakes and fry until golden brown. Then put it on a frying pan, bake it in the oven for a few minutes, pick up the potato cakes, shovel them into the pan, and it's done. Serve topped with sour cream or a little butter.

Potatoes with scallion oil

Ingredients: 300 grams of potatoes, 25 grams of lard, 25 grams of vegetable oil, one green onion, 5 grams of salt, and a little MSG.

Production process

1. Put the potatoes into a pot with their skins removed, add an appropriate amount of water, cook over high heat, then take them out to cool, peel off their skins, and mince them into a fine paste. . 2. Heat the wok, add lard, vegetable oil and half of the chopped green onion. When fragrant, add the mashed potatoes to the pan, add salt, MSG, and water and stir-fry slowly until the mashed potatoes are thick enough. Sprinkle in the other half of the chopped green onions and serve.

Vegetarian Puree Soup

Ingredients: 150 grams of potatoes, 150 grams of 68 radishes, 50 grams of celery, 50 grams of onions, 2 eggs, 50 grams of fresh cream, 200 grams of fresh fennel, 15 grams of salt. Appropriate amounts of MSG and corn flour.

Production process

1. Wash the potatoes and carrots, peel them and cut them into slices; pick and wash the celery and cut it into sections; peel the onions, cut them into quarters and set aside. 2. Pour about 1.5 kilograms of water into the pot, add various chopped vegetables, add salt and some corn flour, and simmer over low heat for 1 hour. If the water is not enough, you can add an appropriate amount until the vegetables are cooked. Afterwards, it was passed through a basket and turned into mud. 3. Or use 1.5 kilograms of potato soup, 100 grams of potatoes, 50 grams of carrots, 25 grams of celery, 25 grams of onions, 15 grams of salt, a little pepper, 50 grams of cream, 2 eggs, 50 grams of fresh cream, and 200 grams of fresh fennel. .

Potato shreds

[Ingredients] Potatoes, 3g Sichuan peppercorns, 1 dried chili, half green pepper, 1 coriander, 10ml oil, salt, MSG

[Practice]

1. Cut the potatoes into thin strips, wash them with water to remove the starch, and soak them for about 15 minutes. Soak the dried peppers in water and cut into strips

2. Boil a pot of water and cook the shredded potatoes until they are cooked. The water is basically boiling. Cool in cold water to prevent potatoes from becoming sticky.

3. Add salt and MSG to the cooled potato shreds, and add shredded chili peppers to mix well, leave for about 15 minutes, then pick the shredded chili peppers to the surface of the dish and prepare to drizzle oil on them.

4. Heat the oil in a pan and fry the peppercorn oil. Remove the peppercorns from the paste and pour the hot oil on top of the shredded potatoes.

5. (Optional) Chop the coriander and green pepper into thin strips, throw them in and mix well.

Fry potatoes

Ingredients: A few potatoes

Method: 1) Slice the potatoes and set aside

2) Heat the pot and put A little oil

3) Put the cut potato slices into the pot and fry until both sides are golden

4) When the potatoes are seven to eight years old and become soft, add an appropriate amount of salt and remove from the pot.

Braised potatoes

Materials: several potatoes

Method: (similar to braised pork)

1) Boil several potatoes Cook and set aside

2) Peel the cooked potatoes and cut them into small cubes

3) Put the cut potatoes into the oil pan, add salt and soy sauce and stir-fry for a while. Add a little chicken essence and serve

New potato snacks

Ingredients: four potatoes

Ingredients: 1/2 can of Eagle brand condensed milk, 1 watermelon seed kernel Dish, oil

Method:

Wash the potatoes, peel them, cut them in half, and steam them in a pot. Mash the steamed potatoes into a puree, add condensed milk, mix well and roll into small balls. Roll a layer of melon seeds on the outer skin and set aside. Pour oil into the pot, heat it over high heat, add the potato balls, fry until the skin changes color, then fry over medium heat for two minutes, then remove from the pot and serve on a plate.

You can serve it with a small dish of condensed milk and dip it in as needed according to your personal taste.

Roasted Pork with Potatoes

Ingredients: 750 grams of lean pork, 1.25 kilograms of peeled potatoes.

Ingredients: 750g lean pork, 1.25kg peeled potatoes.

Preparation method: ①Cut the meat into 1.5 cm square pieces; cut the green onions into sections; slice the ginger; cut the potatoes into small hob pieces. ② Heat the oil in a pot, fry the potatoes until golden brown and take them out; mix the meat pieces with a little soy sauce and marinate them briefly, fry them in the oil until they turn golden red, take them out and set aside. ③Put the fried meat into the pot, add water (to the extent that it covers the meat), soy sauce, refined salt, cooking wine, sugar, aniseed, scallions, and ginger slices. Bring to a boil over high heat, then turn to low heat and roast until almost done. Rotten, add potatoes, stir evenly, wait until the potatoes are fragrant and thicken. Serve.

Features: The meat is crispy, the potatoes are tasty, golden in color and rich in nutrients.

Making key: When frying potatoes, the oil should not be too hot, otherwise the potatoes will easily become mushy on the outside and raw on the inside. After the meat is tender, add the potatoes. If there is less soup, add some boiling water. In short, the dish should have a certain amount of juice after it is made, and should not be too dry.

Vinegar Potatoes (High Blood Pressure Recipe)

Ingredients: Seasonings:

2 potatoes, 3 to 4 celery, 1 red pepper, 1 ginger salt /4 tsp sugar 1/2 tsp

4-5 tbsp white vinegar 1 tsp sesame oil

Method:

1. Peel and shred the potatoes, soak in water for 5 minutes, and drain.

２． Cut the celery into strips and shred the red pepper and set aside.

3. Use a little oil to sauté ginger and red pepper until fragrant, add celery and stir-fry briefly, add 1/4 tsp salt and 1/2 tsp sugar, add shredded potatoes and stir-fry quickly. Before turning off the heat, add vinegar and sesame oil to taste. .

Saute tomatoes and shredded potatoes

1. First add oil, then add chopped tomatoes and fry until they are mashed (a medium potato is usually paired with a large tomato), the rotten the better. Dish out and set aside

2. Cut the potatoes into shreds and soak them in water before frying

3. Add the fried tomatoes and continue frying

4. Add some salt< /p>

5. Take out the pot when appropriate, the potatoes will taste crispy

6. Sprinkle pepper

Potato and chicken soup (for 2-3 people)

< p>One potato, wash, peel, cut into small pieces, soak in water.

One chicken leg, washed and cut into pieces. You can also use other parts of the chicken or chicken bones.

Put the water into the boil and blanch the chicken pieces. Pour away the dirty water, refill the water, add 2-3 slices of ginger, green onions, chicken pieces, bring to a boil, then add the potato pieces, 20 Minutes, add a little salt and a little pepper to taste according to personal taste. You can also add a shiitake mushroom to make the soup taste more delicious.

The soup is delicious, nutritious, and easy to make.

Cold shredded potatoes

Cut the potatoes into shreds, the finer the better, rinse with water several times to wash away the starch. After boiling cold water, add shredded potatoes. Take them out when cooked. Be careful not to overcook them. After cooling, add soy sauce, vinegar, sesame oil, chili, chopped mustard and other seasonings you like. A delicious dish. The cold shredded potatoes become

Potato shredded cakes

Peel and shred the fresh large potatoes. The process of shredding is very important. The key to whether the stir-fried potato shreds are delicious lies in whether the potato shreds are cut carefully and evenly. In addition, cut shredded potatoes must not be soaked in water, otherwise the starch will be washed away and they will not be spread into a pancake shape when cooked in the pot. Mix appropriate amount of ground chili pepper and appropriate amount of salt and set aside. Set up a frying pan, pour enough clear oil to cover the bottom of the pan, and when the oil is heated to high heat, pour in shredded potatoes (don't pour too many shredded potatoes at one time, as too much will not fry them thoroughly), and quickly use a spatula to gently remove the shredded potatoes. Spread into a pancake shape and sprinkle with minced chili pepper and salt. When the potato shreds stick together, you can turn them over. Fry both sides until golden brown, sprinkle with a little chopped green onion, take it out of the pan, and it will become a delicious plate of stir-fried shredded potatoes. Stir-fried shredded potatoes, crispy on the edges, soft in the center and spicy, making it a great dish to go with wine.

Fried potatoes with bell peppers

Main ingredients: potatoes, bell peppers;

Accessories: salt, dark soy sauce.

This dish is actually very simple. Cut the potatoes into 2-3 mm thick strips and cut the bell peppers into similar strips.

Heat the wok, add a little more oil, when the oil is hot, turn down the heat, add the potatoes and stir-fry, add an appropriate amount of salt, wait until the potatoes are soft and become slightly If it becomes a little transparent, add the bell pepper, stir-fry over high heat, add a little dark soy sauce to adjust the color, and take it out of the pot.

This dish is savory, with soft potatoes and crispy bell peppers.

Stewed Potatoes

First peel and cut the potatoes, carrots, and eggplants into cubes, and cut the tomatoes (a small one is enough, to add some flavor) into cubes.

Put the frying pan on high heat, add an appropriate amount of oil, stir-fry the potatoes and carrots until they are half cooked, then add the broth, wait until the soup boils, add the eggplant and tomatoes, cover the pot with a medium-low heat Bring to a simmer, taking care to keep the soup boiling. Stir properly several times during this period to prevent the pot from frying. At the same time, you can taste the saltiness and adjust it.

When the eggplant is soft and the potatoes are fragrant, check to see if there is still too much soup. If there is too much, you can open the lid and use high heat to collect the soup, and then you can take it out of the pot and serve it on a plate.

It doesn’t matter if you don’t have broth at home. Cut some fatty meat slices, use cooking wine, salt and a little soy sauce. Add oil to the wok, add shredded onions and ginger and stir-fry until fragrant. Pour in the meat and stir-fry. Fry until it changes color, add water, aniseed, salt, soy sauce and potatoes, and the other steps are the same.

The potatoes stewed in this way are salty, and the vegetable soup is slightly sour from tomatoes, which is very delicious.

Sweet and sour potato shreds

Main ingredients: potatoes;

Accessories: Sichuan peppercorns, dried chili peppers, sugar, vinegar, salt, soy sauce.

Cut potatoes into shreds - this is the part where skill is required. If you can't cut them well, just use a grater to save time and effort. Soak the cut shredded potatoes in cold water for a few minutes. This can remove excess starch in the potatoes and make the fried shredded potatoes fragrant and crispy.

Heat the wok, add an appropriate amount of oil, add peppercorns and fry until batter, add a few dried chili peppers, pour in potato shreds and stir-fry, add more sugar, stir-fry again, wait until the sugar melts on the potato shreds Dip it evenly, add a little salt, stir-fry again, then add more vinegar, wait until the vinegar is fragrant, add some soy sauce to adjust the color, and take it out of the pot!

Potato soup

Main ingredients: beef, potatoes, onions, tomatoes, carrots, cabbage;

Accessories: salt.

It’s best if you have broth at home. If not, cut some beef pieces, use water to remove the blood foam, then add an appropriate amount of oil to the pan, add a few slices of onion, and fry the beef. When the aroma comes out, pour it into the soup pot, add other main ingredients (also add onions), add a lot of hot water and an appropriate amount of salt, and simmer slowly over medium-low heat until the beef is cooked and the tomatoes have completely melted into the soup. The vegetable soup at this time is thick and fragrant.

Chicken stewed with potatoes

Ingredients:

1. Pipa chicken legs: 400g

2. Potatoes: medium 3, onions: medium 2 pieces, carrot: 1 large, green onion: half a piece, ginger: one piece, red pepper: one piece, garlic: 6 pieces, perilla: 4 pieces

3. Korean chili sauce: 3 pieces spoon, chili powder: 2 tablespoons, sugar: 2 tablespoons, cooking wine: 1 teaspoon, sesame oil: 2 tablespoons, salad oil: a little, salt: 1 teaspoon, pepper: a little

Method< /p>

Cut onions vertically into strips; mince garlic (4 pieces); cut carrots into cubes; slice ginger; shred perilla, red and green peppers, and green onions. Heat the pot, add a little salad oil, when the oil is hot, add the Pipa chicken legs and fry until the color of the leg skin turns white; add the onions and fry for 3 minutes; then add the carrots and fry for another 2 or 3 minutes; after frying, Add soup, wait for the soup to boil, and use a spoon to skim off the vegetable foam on top. Add sesame oil, chili powder, and chili sauce to the minced garlic, stir well, and slowly add it to the cooking pot.

Mix the vegetable soup evenly, cover the pot and cook for 10 minutes. Wash the potatoes with their skins on, wrap them in plastic wrap, put them in the microwave, and heat them at 600W for 5 minutes.

After taking out and peeling, cut each piece into four pieces horizontally and vertically. Add the potato pieces to the dish that has been cooked for 10 minutes, then add sugar and salt, cover the pot and cook for another 10 minutes. After the vegetables are cooked, turn off the heat, add shredded green onions, red and green peppers, and shredded perilla; cover the lid for a while, and you're done with this Korean chicken stew with potatoes.

Salt and pepper small potatoes

1. You should often be able to buy small potatoes, the round and small ones. Wash the potatoes and cook them in water. Let cool for a while. Then use a knife to flatten each small potato, not very flat. stand-by.

2. Put a little oil in the pot, heat it, pour the small potatoes into the pot, add a little salt, a little sugar and chopped chives, stir-fry and serve. After serving, you can sprinkle a little salt and pepper according to taste.

Milk flavored asparagus soup

Basic ingredients: 1000 grams of asparagus, 400 ml of chicken broth, 100 grams of fresh cream, 2 egg yolks, and 2 potatoes. Appropriate amounts of salt and pepper.

1. Peel off the hard skin of the asparagus, wash it, put 500 ml of water in the pot, cook the asparagus for 15 minutes, and remove.

2. Cut off the soft upper tender tips of the asparagus, cut the remaining parts into sections, and put them into the pot; peel the potatoes, wash them, and put them in the pot. Add chicken broth and asparagus cooking water and cook over warm heat for 25 minutes.

3. Remove the vegetables from the soup. Grind the vegetable puree through a vegetable grinder; add fresh cream to the egg yolk, beat into egg liquid, mix with the vegetable puree, stir, pour into the soup, stir, add salt and pepper, adjust the taste, boil, add and set aside young asparagus. Pour into a soup bowl and serve

Sesame oil potato shreds

Basic ingredients: 400 grams of potatoes, 20 grams of fresh onions, 1/2 teaspoon each of refined salt, MSG, and sesame oil.

Preparation:

1. Peel the potatoes and cut into thin strips. Shred the green onions. Rinse the shredded potatoes in clean water, take them out and put them in boiling water to cook briefly (just boil the pot), put them in cold water to rinse thoroughly, take them out and control the moisture.

2. Put potato shreds, refined salt, monosodium glutamate and sesame oil in a bowl, mix well and put on a plate, add shredded green onion and serve.

Chef’s Tips: After cutting the potatoes into shreds, they should be rinsed immediately in cool water to remove the starch.

Otherwise, the potato shreds will change color easily and the texture will not be crispy and tender. It takes about 10 minutes to make this dish.

Mashed Potatoes with Sautéed Eggplant Strips

Ingredients: Eggplant, potatoes, onions, ginger, garlic

Seasoning: salt, chicken essence, yellow sauce, soy sauce, sugar , sesame oil, stock, star anise

Cooking method:

1. Wash the eggplant and cut it into strips. Wash the potatoes and steam them in a pressure cooker. Use a knife to smooth them into a paste and place them on the Set aside in a plate. Wash and mince the onion, ginger and garlic respectively;

2. Set the pot on fire and pour in the oil. When the oil is 60% hot, add the star anise and stir-fry until fragrant, then add the onion and ginger. Mince the garlic, add a little soybean sauce and stir-fry until fragrant, add the eggplant, add an appropriate amount of stock, add soy sauce, salt, chicken essence, and cook until the soup thickens, pour in the mashed potatoes, stir-fry a few times and serve; < /p>

Features: brown in color, crispy potato, refreshing eggplant strips, and delicious salty taste.