Ingredients: (4 persons)

4 potatoes, 1g beef tenderloin, half onion, salt, pepper, nutmeg, flour, eggs, bread crumbs and salad oil;

seasoning: 3 tablespoons of tomato sauce, 3 tablespoons of western-style sauce and 1 tablespoon of red wine;

Side dishes: cauliflower, cabbage, and tomato in moderation

Practice:

1. Boil potatoes with skins in a pot, peel them while they are hot and mash them. Add some salt and pepper to the mashed potatoes to taste.

2 Chop onion and beef tenderloin. First, put the onion in a wok and fry until it is transparent. Add beef stuffing and stir fry. Add salt, pepper, nutmeg and red wine to taste.

3 put the fried minced meat into the hot mashed potatoes, stir well, put it in a flat tray and smooth it, and divide it into several equal parts.

4 Grease your hands, pat the potato cake into an oval shape, dip it in flour, dip it in egg liquid, and cover it with bread crumbs. Put it in a frying pan and fry it until golden brown.

5 Shred cabbage, add small tomatoes and cauliflower, and pour tomato sauce or favorite sauce on potato cake.

second, roast beef with potatoes:

raw materials: 5g of beef with sauce: 3g of tomato: 1g of onion, and a little diced

ingredients: one star anise, and 3-4 dried peppers (depending on the taste)

seasonings: oil, salt, monosodium glutamate and sugar. Soy sauce

Practice: 1. Peel the potatoes and cut them into 3-4 mm thick slices. Cut the beef into 2 cm square slices. Slice the tomatoes

2. Put more oil in the hot pot, and the fire should not be too big. First, fry the potatoes thoroughly, and the darker the color, the better, but don't burn them.

3. Leave a little oil in the pot after the potatoes are cooked. Then put the tomatoes in. Stir-fry the potatoes and beef for a while. Put 2 teaspoons of soy sauce, 2 teaspoons of sugar and 2 teaspoons of salt (according to personal taste) in the water, preferably cold water, and cover half of the food in the pot. After the fire is boiled, turn to medium heat, and wait until the soup is almost gone.

It should be noted that the potatoes must be patient when frying, and wait until it changes color and is cooked, so there is no need to add more water later.

three: garlic-flavored potato chips

raw materials: 35g potato, 1g mashed garlic, 3g salt, 5g monosodium glutamate, 5g red and green pepper rice, 1g cooked sesame seeds, 5g dry starch and 1,g net oil (about 1g consumption).

Method: 1. Peel potatoes, cut them into 1cm thick strips, and feed them with salt and 5g garlic paste. 2. Put the oil in a spoon, pat the potato chips dry and starch them evenly, mix them into 4% to 5% hot oil, fry them thoroughly and take them out. When the oil temperature rises to 6% to 7%, pour in the potato shreds and fry them until they are golden brown and crisp, then take them out. 3. Spoon the base oil, stir-fry the garlic in a wok until it is light yellow, add red and green pepper rice, pour in potato chips, sprinkle sesame seeds and monosodium glutamate, stir well, take out the spoon and put it on a plate, and decorate the edge of the plate slightly.

characteristics: golden color, rich garlic flavor, dry and crisp.

iv: tomato shrimp

raw materials: potato 6g, tomato sauce 1g, sugar 5g, salt 3g, dried starch 5g, broth 5g, onion, ginger and garlic 5g each, water starch 1g, oil 1g (about 1g).

Method of making: 1. Peel potatoes, trim them into a cylindrical shape with a diameter of 3cm, cut them from the middle along the length, trim them into a shrimp waist shape, cut them into pieces with a thickness of .3cm, feed them with salt, and mix well with dry starch. 2. Put the oil in a spoon. When it is 3% to 4% hot, fry the shrimps in the spoon. At the same time, mix the broth, salt, tomato sauce, sugar and water starch into juice for later use. Pour out the shrimp in the spoon when it is light yellow. 3. Spoon the base oil, onion, ginger and garlic in the wok, pour in the prepared juice and stir well, beat the oil, then pour in the shrimps, and stir well to get the spoon.

characteristics: bright red color, sweet and salty, resembling shrimp.

five: flavored shredded potatoes

raw materials: 5g of potatoes, 1g of sugar, 5g of white vinegar, 3g of salt, 1g of dried shredded peppers, 5g of pepper noodles, 1g of cumin, 5g of dried starch and 1,g of clean oil (about 1g).

Method: 1. Peel the potatoes, cut them into .3cm square thick shreds, feed them with salt, pat dry the starch and wrap them evenly. Stir-fry in 4% to 5% hot oil until it is light yellow and crisp, and pour out. 2. Brush the spoon and put white vinegar and sugar on the fire. When the sugar is fried to light yellow, pour in shredded potatoes, shredded peppers, pepper noodles and cumin, and turn it evenly to get the spoon.

features: one dish is multi-flavored, crispy and delicious, and can be hot or cold.

second, roast beef with potatoes:

raw materials: 5g of beef with sauce: 3g of tomato: 1g of onion, and a little diced

ingredients: one star anise, and 3-4 dried peppers (depending on the taste)

seasonings: oil, salt, monosodium glutamate and sugar. Soy sauce

Practice: 1. Peel the potatoes and cut them into 3-4 mm thick slices. Cut the beef into 2 cm square slices. Slice the tomatoes

2. Put more oil in the hot pot, and the fire should not be too big. First, fry the potatoes thoroughly, and the darker the color, the better, but don't burn them.

3. Leave a little oil in the pot after the potatoes are cooked. Then put the tomatoes in. Stir-fry the potatoes and beef for a while. Put 2 teaspoons of soy sauce, 2 teaspoons of sugar and 2 teaspoons of salt (according to personal taste) in the water, preferably cold water, and cover half of the food in the pot. After the fire is boiled, turn to medium heat, and wait until the soup is almost gone.

It should be noted that the potatoes must be patient when frying, and wait until it changes color and is cooked, so there is no need to add more water later.

three: garlic-flavored potato chips

raw materials: 35g potato, 1g mashed garlic, 3g salt, 5g monosodium glutamate, 5g red and green pepper rice, 1g cooked sesame seeds, 5g dry starch and 1,g net oil (about 1g consumption).

Method: 1. Peel potatoes, cut them into 1cm thick strips, and feed them with salt and 5g garlic paste. 2. Put the oil in a spoon, pat the potato chips dry and starch them evenly, mix them into 4% to 5% hot oil, fry them thoroughly and take them out. When the oil temperature rises to 6% to 7%, pour in the potato shreds and fry them until they are golden brown and crisp, then take them out. 3. Spoon the base oil, stir-fry the garlic in a wok until it is light yellow, add red and green pepper rice, pour in potato chips, sprinkle sesame seeds and monosodium glutamate, stir well, take out the spoon and put it on a plate, and decorate the edge of the plate slightly.

characteristics: golden color, rich garlic flavor, dry and crisp.

iv: tomato shrimp

raw materials: potato 6g, tomato sauce 1g, sugar 5g, salt 3g, dried starch 5g, broth 5g, onion, ginger and garlic 5g each, water starch 1g, oil 1g (about 1g).

Method of making: 1. Peel potatoes, trim them into a cylindrical shape with a diameter of 3cm, cut them from the middle along the length, trim them into a shrimp waist shape, cut them into pieces with a thickness of .3cm, feed them with salt, and mix well with dry starch. 2. Put the oil in a spoon. When it is 3% to 4% hot, fry the shrimps in the spoon. At the same time, mix the broth, salt, tomato sauce, sugar and water starch into juice for later use. Pour out the shrimp in the spoon when it is light yellow. 3. Spoon the base oil, onion, ginger and garlic in the wok, pour in the prepared juice and stir well, beat the oil, then pour in the shrimps, and stir well to get the spoon.

characteristics: bright red color, sweet and salty, resembling shrimp.

five: flavored shredded potatoes

raw materials: 5g of potatoes, 1g of sugar, 5g of white vinegar, 3g of salt, 1g of dried shredded peppers, 5g of pepper noodles, 1g of cumin, 5g of dried starch and 1,g of clean oil (about 1g).

Method: 1. Peel the potatoes, cut them into .3cm square thick shreds, feed them with salt, pat dry the starch and wrap them evenly. Stir-fry in 4% to 5% hot oil until it is light yellow and crisp, and pour out. 2. Brush the spoon and put white vinegar and sugar on the fire. When the sugar is fried to light yellow, pour in shredded potatoes, shredded peppers, pepper noodles and cumin, and turn it evenly to get the spoon.

features: one dish is multi-flavored, crispy and delicious, and can be hot or cold.

mashed potatoes in chicken sauce

Slice the peeled and washed potatoes first, then cook them in a pot with slow fire for 15 minutes. When the potatoes are ripe and crisp, crush them into mud with the back of a spoon, pour chicken soup on them, and add a little cooking oil and refined salt to make a pot of mashed potatoes in chicken sauce with unique flavor.

Curry potatoes

Take peeled and washed potatoes, slice them first, and then cook them in a pot with slow fire for 15 minutes. At this time, when the potatoes are cooked, add salt and curry powder, and cook them for several minutes. The curry potatoes in Huang Cancan suddenly give off an attractive fragrance.

shredded potatoes with green peppers

cut the washed potatoes into thin shreds, put them in a 9% hot oil pan, stir-fry for 3-4 minutes, then add the finely chopped green peppers, stir-fry a few times, add salt and monosodium glutamate, and then take out. Green and yellow shredded potatoes with green peppers have become seasonal appetizers in summer.

potato soup with bean tips

Put the sliced potatoes in a pot with boiling water, cook for five or six minutes, then add the bean tips, cook for three or four minutes, and add seasonings. The simple but unique potato soup with bean tips is ready.

In addition, small potatoes can also be braised potatoes, roasted beef with potatoes, tomato soup with potatoes, pork ribs soup with potatoes, fried shredded pork with potatoes and so on. In short, potatoes with rich nutrition can make the whole family taste delicious as long as you make them with your heart.