Ingredients: two fresh potatoes, three or four dried red peppers, salt, monosodium glutamate, vinegar and salad oil.
Production process:
Wash potatoes, peel them, cut them into filaments, wash them with clear water, and control the moisture. Add a small amount of salad oil to the pot, heat it, add red pepper, and fry it until it is fragrant (stay away from the pot, be careful not to splash Chili oil into your eyes).
Add water to the pot to boil, blanch the shredded potatoes in the pot, take them out immediately, cool them with cold water, control the moisture and serve.
Sprinkle the fried Chili oil, a little vinegar, salt and monosodium glutamate on the shredded potatoes and mix well. Sweet and spicy shredded potatoes are ready.
Fried shredded potatoes with sesame oil
Shredded potatoes with sesame oil (3 persons)
Ingredients: 400g potato, 20g fresh onion, 65438+ 0/2 teaspoon refined salt, monosodium glutamate and sesame oil.
Output: 1. Peel the potatoes and cut them into filaments. Shredded onion. Shred potatoes, rinse with clear water, remove and blanch in boiling water for a while (just boil), then rinse thoroughly with cold water, remove and control the water. 2. Put shredded potatoes, salt, monosodium glutamate and sesame oil into a bowl, mix well and serve with shredded onions.
Characteristics of dishes: bright color, crisp and tender taste, salty and palatable.
Fried potatoes with vinegar
Ingredients: one potato.
Seasoning: dried Chili, vinegar, salt, soy sauce, monosodium glutamate.
Exercise:
Shred potatoes, soak them in water, and try to wash off the starch.
Stir-fry dried chilies in the oil pan for a few times, then add shredded potatoes, add vinegar, salt, soy sauce and monosodium glutamate, and stir-fry for a few times.
Experience: If you want to eat crispy shredded potatoes, you must rinse them with cold water immediately after cutting them to remove the starch. If you don't want to eat too crisp, you'd better soak it in water, otherwise the shredded potatoes will change color.
Braised pork chop with potato (Sichuan style);
First, mix the small chops with starch, soy sauce (soy sauce instead of salt for good color) and egg white, add appropriate amount of pepper powder and pepper, and marinate for five minutes. Heat the oil in the pan, add the ginger slices and stir-fry until fragrant, then add the bean paste (the Chili paste recommended here in Pixian County, Sichuan Province), stir-fry until even, immediately add small pieces (the bean paste should not be fried in oil for too long, otherwise it will turn black), stir-fry the small pieces of ribs and add water to start cooking. Remember to put sugar. In the process of cooking, you can taste the soup and put the seasoning according to your own taste. When it's almost cooked, put in the chopped potatoes and wait until the potatoes are ready to eat. If the soup is not sticky enough, thicken it. Be careful not to use too much water when cooking. When cooking, you can basically drown the food, so as to avoid too much water, the potatoes will soften and a large pot of soup will come back. Put the lid on and leave a gap. The part above the water surface can also be steamed.
French fries:
This is the simplest. Cut the potatoes into strips and fry them in oil. Pay attention to the small fire, so as not to be burnt outside and tender inside. You can put salt in the oil, but personally, I think it is best to fry it first and then sprinkle salt and pepper. If salt is heated in oil for a long time, iodine will be lost.
Shredded potatoes with green peppers:
Filter shredded potatoes in water to remove starch from the surface. Boil the water, add some white vinegar (black vinegar can be used without white vinegar), and put the shredded potatoes in. Be careful not to cook for too long, just leave it for a while. Adding vinegar can make the shredded potatoes more crisp. Heat the pan, add oil to heat it, sprinkle with pepper, saute until fragrant, add shredded potatoes and stir fry, then add shredded green peppers, turn them over twice and take them out of the pan. For the same reason, salt is best put last. In addition, if you add black vinegar when frying and sugar before cooking, it will turn into sweet and sour potato shreds, but don't add pepper before ~ ~ Remember not to stay in the pot for too long, it will paste.
Potato cake:
Mix flour and eggs with pepper powder, pepper, sugar and paste, and add chopped green onion and coriander if you like. Sliced potatoes are dipped in flour and then fried in a medium oil pan. According to personal preference, you can add different materials to the batter, such as chopped carrots (this is also very nice. )
Potato balls:
Chop potatoes, mix them with flour, eggs, peppers and other seasonings to make a paste, and then fry them in an oil pan with a spoon like a piece of meat. If it is round, it is a potato ball. If it is not round, it is flat, and it is potato cake.
Tomato and potato soup:
Stir-fry the tomatoes with a little oil first (my hobby is that the fried tomatoes are not so sour, and there will be a layer of red on the soup surface, which is beautiful and delicious). You don't need to cook, just add water and potato chips (remember to cut them thin). When the potatoes are ripe, you can beat an egg and pour it into the soup to make egg blossoms. Other seasonings, what to put. Finally, be sure to sprinkle some chopped green onion, which will look good.
In fact, in most dishes, especially Chinese food, potatoes are only ingredients, but few people don't like them because of the variety of main ingredients and the delicious taste of potatoes. Many home-cooked dishes are "invented" by ordinary people themselves, so when cooking, especially cooking and stewing soup, you can add potatoes as long as you like. Potatoes have no special smell (like celery and carrots), which will not affect the taste of the main course. At the same time, you can also eat potatoes with the taste of the main course, which is really the best of both worlds.
Potato-based snacks are; Mashed potatoes, French fries, potato chips.
Ingredients: 2 potatoes, 4 pieces of beef, 2-3 pieces of tomatoes, a little salt, marinade, soy sauce, sugar, corn flour and pepper.
Potato-contains starch, protein, calcium, iron, potassium and vitamins A, B 1 and B2. Has the effects of regulating stomach, invigorating spleen, benefiting qi and diminishing inflammation. But don't eat potatoes when they sprout, because they are poisonous. )
Free beef-contains protein, fat, vitamin B 1, B2, calcium, iron, phosphorus and cholesterol. After decomposition, it is an essential amino acid for human body, so it has high nutritional value and has the effects of nourishing spleen and stomach, benefiting qi and blood, and strengthening bones and muscles.
Tomato-contains protein, fat, carbohydrate, calcium, phosphorus, iron, nicotinic acid, carotene, malic acid and vitamins B 1, B2, C and P, etc. , can produce fluid to quench thirst, strengthen stomach and digestion, cool blood and calm liver, nourish and encourage.
working methods
Peel the potatoes and wash them. Wash tomatoes and cut them into pieces for later use.
Mix the beef with the marinade and set aside.
Put an appropriate amount of water in the pot, add potatoes and cook for 10 minute, add tomatoes and cook for another 5 minutes, and finally add beef without treatment. When you reach the water, you can turn off the fire and add salt to taste.
Tip: The amount of ingredients can be increased or decreased as you like, but remember to eat soup and soup residue.
Braised pork with potatoes
Cuisine and efficacy: Sichuan home-cooked recipes private cuisine technology: stew
Production materials of braised pork with potatoes:
Ingredients: pork belly with skin (skin must be taken), potatoes or taro, quail eggs.
Seasoning: a little onion, ginger and garlic, aniseed, sugar and vinegar.
The practice of braised pork with potatoes:
Exercise:
1. Heat the oil, add two spoonfuls of sugar and ginger slices, and stir-fry for a while.
2. Add pork belly and cut into pieces and stir fry together until the color turns yellow and a lot of oil is stirred up.
3. Adding water will overflow the meat, add a little soy sauce, salt, two spoonfuls of aged vinegar (the meat is not greasy or tender after adding vinegar), and four or five aniseed.
4. Boil and simmer for about 50 minutes.
5. Add carrot pieces, potatoes, taro and quail eggs ten minutes before the pot is cooked.
6. Wait until the water is dry before cooking. Ginger, carrots, potatoes and other raw materials are better than meat.
Curry potato
Curry potato
All the cuisines they belong to
The characteristic color is golden red and spicy.
raw material
Potato 400g, clean onion 100g, peanut oil 500g (actual consumption 50g), butter 30g, curry powder 10g, pepper noodles 1g, refined salt 4g, spicy soy sauce 20g, garlic cloves 10g and shredded ginger/kloc-0g.
manufacturing process
1. Wash and peel potatoes, cut into pieces with the size of 1.5 cm, and dice onions with the size of 0.8 cm. 2. Put the pot on the fire, pour in peanut oil, heat it, add potato pieces and fry until yellow, and take out the clean oil. 3. Pour the butter into the pot and heat it. Add chopped green onion, garlic cloves and shredded ginger and fry until yellow. Add curry powder and stir-fry until fragrant (curry powder is easy to stir-fry, and stir-fry on low heat). Add a little boiled water, add salt, monosodium glutamate, spicy soy sauce and Chili noodles, then add fried potato pieces and cook for 10 minutes, adjust the taste and boil.
Pull potatoes
Ingredients: one catty of potatoes and two ounces of sugar.
Method: Peel potatoes and cut them into hob blocks; Stir-fry the spoon with cooked oil and heat it for five layers; Add potato pieces, fry with low fire until slightly Huang Shi, and take out. Pour off the remaining oil in the frying spoon, add half a spoonful of water and sugar, boil it into syrup, add the fried potatoes, turn it over and take out the spoon.
Potato pancake
【 Material 】 Potato 1000g, shredded spinach 600g, and chopped tomatoes 4 pieces.
Cheese 250 grams of oil and a little salt.
[practice]
1. Put the potatoes in the filter, rinse them with clear water first, and then squeeze out the water.
2. Heat 3 tablespoons salad oil, about 1 cup shredded potatoes in a non-stick pan, spread out into a circle, and fry over medium heat until golden brown.
3. Sprinkle 1/4 teaspoons of salt, spread 2-3 slices of tomatoes on half of the pancake, then spread spinach and cheese slices, then fold into a pie and heat it until it becomes hard and spinach becomes soft.
Potato cake
material
500g of potatoes, minced beef 100g, onion 150g, half a cup of flour, two eggs and half a cup of bread flour.
condiment
Seven tablespoons of salad oil; (a) Two spoonfuls of refined salt and a small amount of white pepper; (b) A spoonful of salt and a small amount of white pepper.
working methods
① Peel and slice potatoes, soak them in clear water for 65,438+00 minutes, take them out, drain them, put them in bags, heat them for 65,438+05 minutes, take them out, add seasoning (a), knead them directly into mud while they are hot, and take them out and put them in a big bowl.
2 Break the eggs and put them in a bowl. Chop onion, put it in a container, add minced beef and three tablespoons salad oil, stir well and stir-fry for 3 minutes. Take out, add seasoning (b) and mashed potatoes, mix well, and make into six equal portions, one by one to make round cakes.
(3) Dip the patties in flour, egg liquid and bread flour in turn, put them on a plate, add four tablespoons of salad oil to the baking tray, preheat them for 2 minutes with high fire, then put all the patties in, fry them for 2 minutes with high fire, and turn them over for another 2 minutes.
Cherry potato
Cherry potato
Its cuisine is Zhejiang cuisine.
Cherry and other characteristics, sweet and sour.
raw material
Potato 350g, egg 1 piece, dried starch 75g, sugar 35g, soy sauce 10g, vinegar 10g, and a little Jiang Mo (soaked with ginger juice and a little water).
manufacturing process
1. Wash potatoes, steam them in a cage, soak them in clear water for a while, then peel them, grind them into mud with a knife, add half of ginger juice and stir well. 2. 50 grams of dry starch is ground into fine powder, and 25 grams is made into water starch. Sprinkle the remaining starch powder into the mashed potatoes and stir well, then mix the beaten eggs into the stuffing. 3. Wipe the flat plate with a little oil and squeeze the fillings into mud balls one by one. 4. Put the oil in the wok, and the oil bubbles when it is hot. After the foam disappears, add one-third of the mud balls and fry until cooked. When the potato balls turn golden, take them out. So fry the remaining mud balls, pour out the oil and leave a little base oil. 5. Mix a little sugar, vinegar, soy sauce, ginger juice, water starch and clear water into thick juice, pour it into the pot, add the fried mashed potato balls after cooking, turn over and pour the sesame oil into the pot.