250g of cold potato, 20g of longan meat, 50g of lean meat150g, and 0g of ginger10g.
500g of clean water, 20g of salt, 0g of monosodium glutamate10g, and 0g of brown sugar10g.
make
1. Peel and slice the sweet potato, slice the lean meat and slice the ginger.
2. Pour clear water into the earthen pot, add lean meat and cook for 30 minutes on medium heat.
3. Add salt, monosodium glutamate, brown sugar and cold potato and cook for 20 minutes.
Cold potato
Canned cold potato
Cold potato porridge
Ingredients: japonica rice100g, cold potato 200g.
Seasoning: white sugar15g.
Practice:
1. Rinse the sweet potato, peel it off and cut it into dices.
2. Wash the japonica rice clean, soak it in cold water for half an hour, remove it and drain it.
3. Take the pot and add cold water, japonica rice and cold potato pieces. After boiling with high heat, cook with low heat until the porridge is finished, and add sugar to taste.
Saga iridescens
Cold potato millet porridge
Ingredients: 200g millet, cold potato100g.
Seasoning: white sugar15g.
Practice:
1. Peel the sweet potato, wash it, and cut it into cubes for later use;
2. Wash the millet and soak it in cold water for later use;
3. Add about 1200 ml of cold water to the pot, put the millet in, and boil it with high heat first;
4. Add the diced cold potatoes, and then simmer until the millet is cooked;
5. Add sugar to adjust the taste, and then simmer for a while, then serve.
Cold potato lion head
Ingredients: one cold potato (two for the small one), one catty of ground meat (2 packets of ground meat from cooperative), chopped green onion and a little Jiang Mo.
Seasoning: a little salt, sugar, 1 tablespoon sesame oil, 1 tablespoon powdered water, and 2 tablespoons soy sauce (salty and light taste will increase or decrease according to everyone's preference).
Practice: Dice the cold potato and mix with ground meat; Mix the minced onion and ginger with seasoning, and let it stand for 10 minute to make it tasty.
Take the oil pan, heat the oil to 8 minutes (cold oil will touch the pan), make the materials into meatballs, fry them in the pan for about 4 minutes to make the skin yellow, pick up the meatballs, drain the oil, and make cold potato lion heads (you can also press the meatballs into patties with a little oil and fry them).
The prepared lion's head can be used to marinate cabbage or braise in soy sauce. If the amount is too much at a time, it can be subcontracted and frozen, and can be taken out for cooking at any time. It is convenient and delicious, and it is a steamed and tasteless convenience dish.
Leek meat roll
Ingredients: 300g ground meat, leek100g, coriander100g, 30g cold potato, a little Jiang Mo, 8 pieces of spring rolls, and a little batter.
Preparation: Chop leek, coriander and sweet potato, and mix with ground meat and Jiang Mo to make stuffing.
Tip: the skin of spring rolls will shrink when heated. When filling the package, try to leave some space between the skin and the filling to prevent it from breaking. The finished spring rolls can be stored in a fresh-keeping box, but they must be stored in layers with fresh-keeping film so that the skin of the spring rolls will not stick together.
Practice:
1. wrap. Wrap the prepared stuffing in a spring roll and stick the end with batter.
2. Fried. Fry step 1 with low fire until the surface is golden yellow.
Sauce making: Mix mayonnaise sauce and green mustard at the ratio of 2:1and use it to dip the meat roll, so that you can taste the aroma of mustard without choking your throat. Another kind of orange mayonnaise sauce can be made by mixing orange juice and mayonnaise at a ratio of 3:1and boiling it in a pot. The sweet and sour taste makes the meat roll more refreshing.
Chicken liqing cold potato soup
Ingredients: half a cup of fresh chicken, half a cup of cold potato 1 cup, half a cup of onion, half a cup of green beans, high-calcium low-fat milk 1 liter, butter 1 spoon.
Marinade: a little salt and pepper, cornstarch 1 teaspoon?
Practice:
1. Add the diced chicken into the marinade and mix well.
2. Cook the butter over low heat, add the onion and stir-fry until fragrant, then add the diced potatoes and stir-fry, and cook for about 10 minutes until the potatoes are tender.
3. Stir the diced potatoes and fresh milk into a mashed potato soup in a blender, then pour it back into the pot to boil, then add the diced chicken and green beans, and cook for about 5 minutes with slow fire, seasoning with a little salt, and serve.
Cooking experience: You can also fry the potatoes first, press them into mashed potatoes, and then mix them with milk to make mashed potatoes soup. ?
Taste: The mouth is smooth, and it can be a rich meal with tuna toast.
Production time: 20 minutes.
Beef rice with mustard tuber
Ingredients: white rice 1 60g, pickled mustard tuber 30g, beef tenderloin180g, cold potato 60g, coriander1small handful, and appropriate amount of red pepper.
Seasoning: light soy sauce 1 spoon, sugar, white powder, olive oil 1 sugar spoon.
Practice:
1, peeled sweet potato, and pickled mustard tuber were washed and diced respectively, and cooked with white rice for later use.
2. Dice the beef tenderloin, marinate it with a little soy sauce and white powder, then stir-fry it with olive oil.
3. Mix the fried beef into the rice and serve it with sliced red pepper and coriander.
Note: It is recommended to use steak meat for beef, which tastes fresh and tender, while the beef with oil flowers in the rib eye can increase the aroma of rice.