Ingredients: 2 potatoes, tofu 1 piece, northeast soy sauce 1 bag, onion 1 piece, a little ginger and garlic, coriander 1 piece, soy sauce and sugar.
Exercise:
1, peeled potatoes, washed, diced or sliced.
Step 2 slice tofu
3. Chop onion, ginger and garlic.
When the tofu is out of the pot, scald it with boiling water to solidify the tofu skin and prevent it from being cooked when stewing.
5, put oil, saute shallot Jiang Mo, add a little soy sauce to taste, put potato chips in the pot and stir fry for about 5 minutes.
6, add water, water is higher than potatoes,
7. stew on the fire; Add tofu when the potatoes are 6-7 minutes cooked.
8. simmer and put two spoonfuls of northeast sauce at the same time.
9. Put a little sugar when cooking quickly to adjust the freshness.
10, stop the fire after boiling, don't take the pot out immediately, let it stand for 3-5 minutes to make the sauce and tofu smell delicious.
1 1, from the pot, don't forget to put monosodium glutamate or mushroom essence, and put coriander powder.
Mashed Potatoes
Ingredients: 4-6 potatoes, farm soy sauce, 500g fresh onion, lettuce or cabbage leaves, depending on the individual's appetite.
Practice: cut the potatoes in half and cook them in a pot, then mash the cooked potatoes into paste with a spoon in a big bowl. During this period, add the peasant soy sauce and onion (tear by hand, without cutting with a knife) and mix well. Finally, wrap the stirred potatoes and rice with lettuce leaves or cabbage leaves. You can eat!
Note: As far as I know, the farmer's soy sauce mentioned here should be a kind of sauce in the northeast, similar to bean paste, but heavier in taste than bean paste, and the production method is not quite the same. Friends in the south may not be able to buy them in the market.
Stir-fried golden shredded potatoes
Ingredients: 400g shredded potato.
Accessories: Zanthoxylum bungeanum, iodized salt, dried pepper, balsamic vinegar, garlic, ginger and sesame oil.
Practice: 1. Slice potatoes and wash them with water to remove the exposed starch.
2, put 300 grams of cooking oil in the pot, cook until 5 mature, add shredded potatoes, fry until golden brown, and remove for later use.
3. Put an appropriate amount of cooking oil in the pot, cook until it is 7% mature, add pepper, ginger, garlic and dried Chili, stir fry for a while, add fried potato shreds, add an appropriate amount of salt and balsamic vinegar, then put the pot on a plate and pour sesame oil.
Note: The shredded potatoes must be finely cut.
Pickled potato soup
Ingredients: potatoes, pickles, watercress.
Accessories: salt, sugar, mushroom essence, broth.
Exercise:
1. Chop pickles, wash them, and cut potatoes into strips for later use;
2. Take the oil pan, add a little oil, add salt, stir-fry pickles, stir-fry watercress, and add broth when it is 78% mature (you can add water without water, but the taste will be much worse).
3, after boiling, add potatoes, stew until the potatoes are soft, add salt (pickles are salty, don't add them if you don't like to eat too salty things), sugar, mushroom essence to taste, and then out of the pot, delicious.
Pull potatoes
Ingredients: potatoes
Ingredients: cooking oil, sugar
Exercise:
1. Peel the potatoes, cut them into large pieces, fry them in an oil pan until they are golden brown, and take them out of the pan for later use.
2. Put a little oil in the pot, heat it, add sugar and keep stirring. After the sugar is boiled into syrup, pour in the fried potatoes and stir constantly until all the potatoes are stained with syrup, and then take out the pot immediately.
This product is crispy outside and soft inside, sweet and delicious, but it needs to be eaten hot, otherwise it will harden.
Salt and pepper potatoes
Ingredients: small potatoes
Ingredients: cooking oil, salt, sugar, chives, salt and pepper.
Exercise:
1. Wash small potatoes, boil them in water, cool them and crush them with a knife for later use.
2, put a little oil in the pot, heat, pour the squashed potatoes into the pot, add a little salt, sugar and chopped green onion and stir fry.
Sprinkle a little salt and pepper according to personal taste.
Potato pumpkin soup
Ingredients: potatoes, pumpkins
Ingredients: preserved apricots, red dates, medlar, salt and mushroom essence.
Exercise:
1. Cut potatoes and pumpkins into small pieces, cut preserved apricots and red dates into small pieces, and soak Chinese wolfberry in water.
2, put a little oil in the pot, pour the chopped potatoes and pumpkins and stir fry a few times, add water, add a little salt and mushroom essence.
3. Pour 2 into the pressure cooker, add the cut preserved apricots, red dates and soaked Lycium barbarum, and stew for 5-8 minutes (or simmer in the stew until the potatoes and pumpkins are cooked).
This soup is sour and delicious, and it is a good soup for mm beauty.
Curry potato
Ingredients: three or four potatoes, one onion and one carrot.
Seasoning: sugar, salt, curry powder or block, oil.
Exercise:
1. Cut potatoes and wash off starch, dice carrots and chicken, and shred onions.
2. Wash the pot and put oil in it. After heating, add chopped potatoes, carrots and onions and stir fry. Add water and cook for ten minutes.
Later, add more water (it takes more water to cook on a big fire, and it is easy to dry the pot). After the onion melts, add curry (curry should be boiled in cold water in advance), add salt and sugar, and turn to low heat for five minutes.
Tomatoes and potato chips
Ingredients: potatoes
Ingredients: tomato sauce, salt, soy sauce, citric acid (acid is also acceptable), sugar.
Exercise:
1, potatoes are washed and cut into strips (the so-called strips are because the next cooking process is long and the filaments are easy to rot). Potatoes are suitable with winter potatoes because they are relatively noodles. Wash and remove starch.
2. Put oil in the pot. Stir-fry potato chips in a pot until they are cooked. Add one or two drops of tomato sauce, salt and soy sauce until the potatoes are cooked. When the potatoes are fully cooked, add a little citric acid (vinegar will do).
3. Add water to 2, based on 1/2 potato chips, cover the pot and stew. After about 5 minutes, open the lid to collect the soup with high fire, and then take it out.
Note: Remember to put some sugar, but not too much. The taste is mainly sweet and sour, supplemented by salty taste, because it was originally a northeast dish, but the taste is too single, so adjust it.