1, peel the potatoes with a plane, and then wipe the silk;

2. Cut the shredded potatoes, remove the starch with cold water, change the water several times, and prevent the potatoes from turning black;

3. Boil the pot to dry gouache and add oil (more than cooking);

4, hot oil time, slightly control the water of the soaked potato shreds;

5, the oil is hot, put the shredded potatoes in, stir fry (stir fry every one shiny, stained with oil);

6. After each piece is oiled, put the shredded potatoes together (the size of the pan) and switch to medium heat;

7, until the oil has been bubbling on the potato shreds (if not, add a little more oil);

8. After they are gathered together, they should be pressed slightly with a pot, so that they can be compacted a little, smell the fragrance, and the bottom is slightly brown, so they can be reversed.

The method of burning potatoes with beef brisket;

1, cut the meat into 3 cm cubes.

2. Press the beef in a pressure cooker for 20 minutes.

3. Cut potatoes into hob blocks.

4, onion, parsley cut into sections.

5, into the oil.

6. Stir-fry the potatoes into golden brown (this is easy to taste).

7. Add soy sauce (I use soy sauce).

8. Add beef (potatoes with more soup are easy to rot).

9, burn 15 minutes or so.

10, add a little salt, sugar and chopped green onion when the soup is almost dry (try not to put monosodium glutamate in cooking).

1 1, dried, and finally sprinkled with coriander and put on a plate.

The practice of roasting potato chips:

1, peeled potatoes and washed for later use;

2. Cut into potato chips for later use;

3. Wash the shallots for later use;

4. Chop the shallots for later use;

5. Put the oil in the frying pan and fry the potato chips one by one. When the bottom of the potato is gradually cooked, a little salt is evenly sprinkled on the potato side;

6. Fry potato chips until golden on both sides;

7. Sprinkle white sesame seeds, barbecue materials and shallots;

8. Pick up the handle of the pot and shake it constantly, so that the seasoning is evenly wrapped on the potato chips, and it can be eaten after serving.

The method of frying potatoes with bitter gourd;

1, peeled bitter gourd, washed potatoes, sliced and shredded respectively, and shredded potatoes were soaked in water.

2, the wok is hot, and the oil is burned until there is no bubble.

3. Drain the potatoes.

4. Stir-fry the shredded potatoes until transparent.

5, the bitter gourd slices.

6, stir-fry until the bitter gourd is broken, and stir well with salt.