NO. 1 hot and sour potato shreds

Raw material preparation:

2 potatoes, 5 millet peppers, 2-3 cloves of garlic and 2 onions, which need to be prepared: oil, vinegar, salt, beer, sugar, white pepper, soy sauce, sesame oil (sesame oil), chicken essence, and appropriate amount. (Other seasonings should be added according to personal taste. )

Practice steps:

1. Peel potatoes, garlic, millet peppers and onions; Chop the millet pepper, garlic and onion; Wash the potatoes twice with clean water after cutting them into strips, and don't cut them too finely (see the finished product diagram below for the size of potato chips);

2. Put oil in the pot, add garlic and millet pepper and saute; Add potatoes and stir well;

3. Add sugar 1 teaspoon, white pepper 1 teaspoon and half a teaspoon of soy sauce. Stir-fry and add vinegar. The amount of vinegar is subject to personal preference. If you like acid, put more, and if you don't like too acid, put less.

4. Add 2 tablespoons of beer or cooking wine, which is really lacking. Just put a little boiling water and stir-fry until the potatoes are cooked;

5. Finally, add salt, chopped green onion and sesame oil. After turning off the fire, add the chicken essence (chicken essence is not allowed), then stir fry evenly and start the pot again;

No.2 shredded potato

Raw material preparation:

Two potatoes, 5 spoonfuls of sugar; (You are not mistaken, it is as simple as that)

Practice steps:

1. Wash potatoes, peel them and cut them into small pieces. Please refer to the finished product drawing below for the size.

2. Pour the oil into the pot. When the oil is hot, put the potato pieces into the pot and fry them on low heat. When the potatoes turn golden brown, fry them with high fire. Fire is mainly for coloring and making the surface brittle. Don't be too long; Fry the potatoes until they are cooked (hold them with chopsticks, and they will be cooked if you can easily put them in)

3. After the potatoes are cooked, take out the pot, pour the oil into the bowl for later use, and pour the oil out of the pot.

After the last step is completed, there is no need to wash the pot, just use a little residual oil on the wall of the pot to melt sugar. Put the sugar directly into the pot, simmer, and stir the sugar with a shovel until the sugar becomes liquid. The amount of sugar mainly depends on how much potatoes you use. Half of the people think that the syrup can wrap all the potato pieces after melting, and you can't see the pulling effect without sugar. )

5. Turn off the torch, quickly pour the potatoes into the pot and stir until the potato surface is covered with syrup. (Generally, after frying, there will be residual temperature in the potato pot, and the oil is hot. Try to minimize the fire, and then constantly stir the sugar to fully melt it. When you see that there are no granules in the sugar, immediately put the potatoes in and stir them, otherwise the sugar will be easily burned and the taste will be bitter. )

No.3 sweet and sour potato

Raw material preparation:

Potatoes, one tablespoon of soy sauce, two tablespoons of sugar, three tablespoons of vinegar, four tablespoons of water, five tablespoons of white sesame seeds, cooking wine, oil, and the right amount; (Other seasonings should be added according to personal taste. )

Practice steps:

1. Peel and cut potatoes and wash them; It takes more than two times to wash off the starch on the surface;

2. Put oil in the pot and fry the potato pieces until golden brown;

3. Find a seasoning bowl and pour in a spoonful of cooking wine, a spoonful of soy sauce, two spoonfuls of sugar, three spoonfuls of vinegar and four spoonfuls of water to make a sauce;

4. After the potatoes are fried to golden brown, pour in the prepared juice, cook with low fire, and collect the juice with high fire;

5. Sprinkle five tablespoons of white sesame seeds and mix well to serve;

No.4 onion fried potatoes

Raw material preparation:

2 potatoes, half onion, 2 peppers, 1 spoon cooking wine; Pork belly, salt, chicken essence, soy sauce, soy sauce, oil, all in moderation. (Other seasonings should be added according to personal taste. )

Practice steps:

1. Peel potatoes, slice them, wash them, wash and peel onions, slice them for later use, slice pork belly for later use, wash and shred peppers for later use;

2. Heat the wok and pour the oil. After the oil is hot, stir-fry the pork belly, fry the potatoes after the oil is fried, and put the onions after the potatoes turn golden.

3. Continue to stir fry until fragrant, and then add the pepper. Add a teaspoon of soy sauce and cooking wine. After the potatoes are colored, add a teaspoon of soy sauce. Add water to the potatoes. Cover the pot and cook. When the water is almost dry, poke the potato with chopsticks. After cooking, add salt and chicken essence. Stir well and take out.

No.5 potato braised rice

Raw material preparation:

Two servings of rice (two cups), 1-2 potatoes (medium), half a garlic (medium), half a spoonful of cooking wine, 2 spoons of bean paste, 1 spoon of soy sauce, 1 spoon of soy sauce, 1 spoon of sugar, a little onion and 65438 sesame oil. (Other seasonings should be added according to personal taste. )

Practice steps:

1. Soak rice for 15-30 minutes, and then put it into a rice cooker to start cooking; The rice cooked after soaking will be wet and soft. If you don't like the taste, you don't need to soak it. According to the usual cooking method, add rice and water to the rice cooker, and the cooked rice is wet and soft. If you want to dry the rice, you should put less water than usual. )

2. Slice garlic for later use; Peel and cut potatoes into small pieces, soak them in clear water to prevent oxidation, and drain the water before cooking;

3. Add oil to the wok. When the oil is hot, pour in garlic slices and stir-fry until fragrant. Stir-fry until the potatoes are slightly burnt, then add bean paste to stir-fry until fragrant.

4. Add half a spoonful of cooking wine, 65,438+0 tablespoons of soy sauce, 65,438+0 tablespoons of soy sauce, 65,438+0 tablespoons of sugar, stir-fry and color evenly, and turn off the fire (at this time, the potatoes are still raw, so stir-fry is not needed);

5. Pour the fried potatoes and garlic slices into the uncooked rice, cover the rice cooker and cook in cooking mode; Stir-fried potatoes are put into rice, and the rice is raw. Don't worry that the seasoning on the potatoes with raw rice will be scattered into the rice. The seasoning should be mixed with the rice, so that the rice has a taste.

6. After the rice is cooked, open the lid and gently stir the potatoes and rice, sprinkle with chopped green onion, and simmer for 10 minute. When you are ready to serve, put some chicken essence and sesame oil and mix well.

Cooking skills:

1. When peeling potatoes, just peel off a thin layer, because the juice under the skin of potatoes is rich in protein;

2. Skinning tip: Prepare a piece of tin foil for baking. (You can also clean the ball with steel wire, but pay attention to hygiene. ) Turn the bright side of the tin foil outward and knead it into a ball. Rub the potato skin with a tin foil ball. Put the kneaded small potatoes into a clear water basin, and all the potato skins will float out;

3. Remove the spots on the surface of potatoes: potatoes stored for a long time often have blue spots on the surface, which is not beautiful with dishes. If you put some vinegar in the water where potatoes are cooked (one tablespoon per kilogram of potatoes), the spots will disappear;

4. How to avoid cooking potatoes: Powdered potatoes rot when cooked, and it is difficult to keep them intact even when cooked with skin. If it is used for cold mixing or dicing, you can add some pickled salt water or vinegar to the cooked potatoes, and the potatoes will remain intact after cooking;