[Edit this paragraph] Practice 1:

Ingredients: potato, green and red pepper (color matching), onion, ginger and garlic.

Seasoning: sugar, salt, soy sauce, vinegar, bean paste, chicken essence.

1. Shred potatoes, green peppers and red peppers (shredded potatoes should be refrigerated to make them crisp). Chop onion, ginger and garlic.

2. Make sauce with sugar, salt, soy sauce, vinegar, chicken essence and half chopped onion, ginger and garlic.

3. Take the oil pan and fry the potatoes, green peppers and shredded red peppers until they are cooked in August and September.

4. Heat the oil, stir-fry the other half of the onion, ginger and garlic, add the bean paste, add the fried shredded potatoes and green peppers, stir-fry evenly, add the sauce and stir-fry, and finally add the sesame oil.

[Edit this paragraph] Exercise 2:

Ingredients: potato 1 piece, green pepper 1 piece, one carrot, a small piece of lean meat all shredded, and half a tomato (peeled and chopped).

Seasoning: Pixian bean paste, Chili noodles, chopped green onion, Jiang Mo, minced garlic, salt, sugar, chicken essence and a teaspoon of soy sauce.

1. Fish-flavored shredded potatoes The most important thing is fish flavor.

Stir-fried fish sauce first.

Cool the oil in a hot pot until the oil temperature reaches 70%. Add star anise, stir-fry and take it out of the oil.

Add onion, ginger and garlic until fragrant, then add bean paste and tomato in turn.

White sugar, Chili noodles, half a bowl of water.

Cook for about 2-3 minutes. When there is little water, the red oil is boiled, so you can turn down the fire and let it out for later use.

2. Put oil in the pot, saute shallot and ginger, stir-fry shredded pork to change color, and add a little soy sauce to improve color.

Add shredded potatoes, shredded green peppers and shredded carrots and stir fry.

Add pre-fried fish sauce, stir fry, add salt and chicken essence,

[Edit this paragraph] Exercise 3:

Ingredients: potato, shredded pork, onion, ginger, garlic and dried pepper.

Seasoning: bean paste, cooking wine, sugar, salt, chicken essence and mature vinegar (these are all available in China. So rest assured)

Exercise:

1 shredded potatoes, minced onion, ginger and garlic;

2 from the oil pan, first saute shallots, ginger, minced garlic, dried Chili slices, and stir-fry shredded pork;

3 Add bean paste, stir-fry for fragrance, and stir-fry for red oil;

4 cooking wine and soy sauce, with sugar;

5 add shredded potatoes and stir fry; (you can control the length of time. If you like crispy fried dishes, if you like shredded potatoes, you can add some water to fry them together. Water should be added slowly, one at a time, and the income will be almost a little more. In short, don't add all the water at once. I like pink dots anyway.

6 Add onion segments later, and then season with chicken essence and salt; Add some mature vinegar and stir fry before cooking.

[Edit this paragraph] Supplement

PS: Remember to put less salt, because the bean paste is salty.

Seeing that the green pepper is no longer stiff when put into the pot, put some water starch, collect the juice and put it on the plate.

Method for making shredded potato with sauerkraut

Sauerkraut and shredded potatoes are home-cooked dishes in Northeast China. Northeasters have the habit of eating sauerkraut. Because the winter in Northeast China is cold and the frost-free period is short, local people use pickled sauerkraut to preserve vegetables. In addition to stew, sauerkraut can also be used to fry shredded potatoes, which can reduce the sour taste of sauerkraut and make shredded potatoes more crisp.

Cooking materials (three people)

Ingredients: potato (1), sauerkraut (100g), dried pepper (5), pepper (1 spoon), onion (1) and ginger (2 pieces).

Seasoning: oil (5 tbsp), salt (1/4 tbsp), chicken powder (1/3 tbsp), sugar (1/2 tbsp).

1 Peel potatoes, cut them into filaments, and soak them in clear water for later use; Cut the onion into sections, and cut the onion into chopped green onion.

2. Wash sauerkraut, squeeze out water and shred; Cut dried peppers into rings and ginger into filaments.

Heat 3 tbsps of oil, stir-fry Chili, onion and shredded ginger with low heat, and stir-fry with sauerkraut for 1 min. Set aside.

4 Add 2 tbsp oil and heat. Stir-fry Zanthoxylum bungeanum with low heat, remove the waste oil, pour in shredded potatoes and stir-fry for 30 seconds.

5 pour in shredded sauerkraut and stir-fry with shredded potatoes evenly.

6 Add 1/3 tablespoons of chicken powder, 1/4 tablespoons of salt, 1/2 tablespoons of white sugar to taste, and sprinkle with chopped green onion.

Food review

1, the shredded potatoes should be soaked in water, washed before cooking, and the excess starch on the shredded potatoes should be washed off, which will be refreshing and crisp when fried.

2, shredded potatoes can not be fried for a long time, it will lose its crispy taste, and the shredded potatoes that have been fried for a long time will become soft and broken.

3. Because sauerkraut absorbs oil, it should be oiled first, and then fried with shredded potatoes, so the taste of sauerkraut will be better.

4. Sauerkraut is more sour. Adding sugar in seasoning can neutralize the sour taste.

The practice of cold potato shreds

Ingredients: potato, ginger, green onion, garlic sprout, dried pepper and pepper.

Exercise:

1 Wash potatoes, peel them and cut them into filaments (I was killed for being lazy). Cut it as thin as possible and wash it with water to remove starch.

2. Boil the water, blanch the potatoes, remove the cold water, then dry it and put it on a plate.

3. Put pepper, onion and ginger slices into the oil and fry them with low fire. Take them out.

4. Pour the hot oil on the shredded potatoes with chopped peppers and garlic, and add appropriate amount of salt, vinegar, sugar and chicken essence and mix well.