Diet should be avoided.

1, avoid eating cooked cabbage and sauerkraut overnight.

People with diarrhea should try not to eat Chinese cabbage.

3, people with qi deficiency and stomach cold should avoid eating more.

4. When cutting cabbage, it is advisable to cut it along the silk, so that the cabbage is easy to cook.

Related population

Generally everyone can eat it.

1, especially suitable for patients with lung heat cough, constipation and kidney disease, and women should also eat more;

2, Chinese cabbage is cold, people with stomach cold and abdominal pain, diarrhea and cold diarrhea should not eat more.

working methods

Vinegar fermented cabbage

Ingredients: 300g tender cabbage.

Accessories: dried seaweed 2g, fresh green pepper 50g, wet starch 15g, lard 50g, pepper 5g, sesame oil 10g, vinegar, monosodium glutamate, garlic slices and soy sauce.

Exercise:

1. Cut the cabbage into strips 4 cm long and 2 cm wide, and cut the cabbage into smaller strips with green peppers.

2. Put oil in the pot, add pepper when it is heated to 50% heat, fry until it is purple (don't paste), take out pepper, stir-fry Chinese cabbage for a long time, then add shredded ginger, garlic slices and dried seaweed, stir-fry a few times, quickly add vinegar, sugar, monosodium glutamate, refined salt and fresh soup (50g), and cover with stew 65438.

The special taste is sour, sweet, salty and tender, full of clear fragrance.

Note: If the green pepper is changed into pointed green pepper and sesame oil is changed into red pepper oil, it is the practice of sweet and sour spicy cabbage.

Milk depends on cabbage.

Ingredients: 500g Chinese cabbage, fresh milk100g.

Ingredients: minced ham, dried seaweed, starch 16g, lard 125g, monosodium glutamate, salt and sesame oil ginger.

Exercise:

1. Remove the leaves from Chinese cabbage and cut it into pieces 1.5cm wide and 5cm long.

2. Heat the pot and put lard. When the oil temperature reaches 70% heat, put the Chinese cabbage into the pot and fry it for about 1 min. When the Chinese cabbage is beige, take it out and control the residual oil. Leave 25g of oil in the original pot, put it in a wok with ginger, pour in the fried Chinese cabbage, milk, dried seaweed, salt, monosodium glutamate and a little fresh soup, and lean over low fire until the juice is a little. Features: bright color and delicious smell.

Roasted cabbage with chestnuts

Ingredients: cabbage heart 300g, chestnut100g.

Ingredients: ham and bamboo shoots 10g, wet starch 15g, cooked lard 25g, peanut oil 125g, salt monosodium glutamate, sugar and sesame oil.

Exercise:

1. Cut the root of Chinese cabbage into a sharp shape with silver, cut it in half, cut it into 7 cm long and 0.6 cm wide Chinese cabbage strips (cut several knives vertically at the root of Chinese cabbage to connect the whole Chinese cabbage), cut ham and bamboo shoots into tendons, and cut a small cross on each chestnut (just cut the chestnut skin). Add water to the pot, add chestnuts, cook until the skin becomes soft, and peel off the chestnuts while they are hot.

2. Put peanut oil in the pot. When the fire is 60% hot, add chestnuts and cabbage, stir-fry a little, and take out clean oil.

3. Set the wok on fire, add 30g of lard, then add Chinese cabbage, chestnuts, ham slices, bamboo shoots, salt monosodium glutamate and white sugar, bring to a boil with high fire, simmer for 5 minutes with low fire, thicken with water and order sesame oil.

Features: The juice is delicious, crisp and delicious.

Juice cabbage

Ingredients: 2,000 grams of cabbage.

Ingredients: tender coriander stalk, red bell pepper100g, boiled orange juice, sugar, salt monosodium glutamate, banana essence.

Exercise:

1. Cut Chinese cabbage and red bell pepper into 4cm long filaments.

2. Marinate shredded Chinese cabbage, red bell pepper and coriander stalks with refined salt for 20 minutes, control off the salt water, add monosodium glutamate, boil concentrated orange juice, sugar and banana essence, and put them in the refrigerator for several hours before eating.

Features bright color, crisp and sweet, cool and refreshing.

Supplement: Edible method. There are many ways to eat Chinese cabbage. In terms of cooking methods, whether it is frying, frying, roasting, frying, stewing, roasting, rinsing, cold salad or pickling, delicious dishes can be made, especially fresh mushrooms, mushrooms, ham, shrimp, meat and chestnuts, and many dishes with unique flavors can be made.

Supplement: diet should be taboo. Chinese cabbage suits everyone. It is more suitable for people with chronic habitual constipation, cold, cough due to lung heat, throat inflammation, abdominal distension and fever. Sticking Chinese cabbage leaves on the face can reduce the growth of acne on the right side. Diarrhea patients try to avoid eating cabbage. Rotten Chinese cabbage can't be eaten, because the nitrate in Chinese cabbage is converted into toxic nitrite by bacteria. Nitrite can oxidize low red blood cells in blood, enrich methemoglobin and improve oxygen carrying capacity. The user is seriously deprived of oxygen, causing poisoning, dizziness, headache, nausea, rapid heartbeat, coma and even life-threatening.

Special reminder: Eating more cabbage can prevent breast cancer. According to the scientific findings of new york Hormone Research Institute, the incidence of breast cancer among women in China and Japan is much lower than that of western women, which is because they eat more cabbage. The survey shows that the annual incidence of breast cancer is 6 in China, 265.438+0 in Japan, 84 in Northern Europe and 965.438+0 in the United States. Scientists have found that there is a compound in Chinese cabbage that can help decompose estrogen related to breast cancer. This compound is called indole -3- methanol, which accounts for about 65,438+0% of the dry weight of Chinese cabbage. Women who eat 450 grams of Chinese cabbage every day can absorb 500 milligrams of this compound, thus increasing the amount of an important enzyme in the body, which can help break down estrogen.

Homemade cabbage heart

Ingredients: 500g of Chinese cabbage. Accessories: day lily15g of black fungus (water hair)15g of winter bamboo shoots15g.

Seasoning: monosodium glutamate 2g salt 3g soy sauce 4g bean paste 3g vegetable oil 20g.

Exercise:

1. Wash the vegetables and cut them into inches.

2. Heat the oil in a wok, bring the oil to a boil, add Chinese cabbage, day lily, fungus and bamboo shoots, stir-fry until half cooked, add monosodium glutamate, salt, soy sauce and bean paste, mix well and stir-fry.

Ruyi cabbage roll

Ingredients: 500g Chinese cabbage, pork 100g (fat and thin alternate).

Seasoning: monosodium glutamate 2g, onion 5g, ginger 5g, lard (refined) 10g, starch (pea) 10g, soy sauce 10g, and salt 5g.

Exercise:

1. Take 2 leaves of Chinese cabbage, blanch them with boiling water, and take them out to control the water; Wash pork, chop it into meat stuffing, put it in a pot, add about 20g of wet starch made of onion, Jiang Mo, soy sauce, refined salt and starch, and mix well to make stuffing.

2. Mix broth 150ml, soy sauce, lard, refined salt and monosodium glutamate into juice.

3. Spread the leaves on the chopping board, spread the meat stuffing, roll them into rolls, cut the rolls into pieces in a bowl, pour the juice on them, steam them in a cage for 20 minutes, and take them out.

Classic peasant-style fried cabbage

Ingredients: Chinese cabbage, dried laver, winter bamboo shoots and water-soaked mushrooms.

Accessories: onion ginger, refined salt, sugar, cooking wine, broth, sesame oil and monosodium glutamate.

Exercise:

1. Wash the cabbage. Cut into long strips, then change knives into sections, cut winter bamboo shoots into sections, and cut mushrooms in half.

2. Take a wok, heat the salad oil to 60%, add the cabbage, fry until cooked, pour out and control the oil.

3. Re-start the pot, simmer the fat pig oil to get oil, and remove the meat residue.

4. Open a big fire, put onions and ginger in the pot, add winter bamboo shoots and mushrooms, add broth, seasoning, dried laver and Chinese cabbage, add monosodium glutamate and pour sesame oil.

Efficacy: Xiaoshi Xia Qi has certain curative effect on impotence due to kidney deficiency.

Shredded cabbage with sesame sauce

Features: crisp and refreshing, fresh, salty and slightly sweet.

Ingredients: 500g of Chinese cabbage and 75g of fresh hawthorn. 4 teaspoons of refined salt, 75g of sesame paste, soft sugar 100g, 25g of cold chicken soup. Take the core of Chinese cabbage, wash it, spin it dry, cut it into filaments, knead it evenly with a little salt, marinate it, squeeze it dry and put it in a big bowl for later use.

2) Wash the hawthorn, first cut into pieces, peeled and pitted, then cut into thin slices in batches, put them on one side of the cabbage silk bowl, and sprinkle with about100g of soft sugar;

3) Put sesame paste into a small bowl, add 25g of cold chicken soup and melt it into sesame paste;

4) Put shredded Chinese cabbage into a leaf-shaped pot, add hawthorn slices and drizzle with sesame sauce.

sweet and sour cabbage

Technology: mixing

Cuisine taste: crisp, sweet and sour.

Material: Chinese cabbage (500g)

Seasoning: sugar (30g), vinegar (20g) and salt (5g).

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prepare

1. Peel the old terrier of Chinese cabbage, cut off the head and roots, clean the rest and cut it into 5 mm wide strips, and then cut it into 5 cm long strips horizontally. Put it in the pot, mix in the salt for about half an hour, and dry it by hand.

2. Add sugar, white vinegar and a little water to the spoon and boil it into sweet and sour juice. Take out the ladle, air-cool, pour it evenly on the cabbage strips, cover it tightly and stew for about 1 day. When eating, put it on a small plate and accompany it at will.

Phnom Penh cabbage

Belong to gourmet

Shaanxi cuisine

Formula efficacy

Hyperlipidemia conditioning arteriosclerosis conditioning slimming conditioning

manufacturing process

1. Wash the cabbage, remove the leaves, wash and drain the cabbage, pat it loose with a knife, and cut it into strips with a spatula width of 1 cm. Cut the dried red pepper into 3 cm long strips.

2. Heat the vegetable oil in the pot, add the dried Chili slices and stir-fry until the color changes, add the onion (crushed), ginger (crushed) and Chinese cabbage, stir-fry quickly, cook rice vinegar and stir-fry, then add soy sauce, white sugar, refined salt, cooking wine and monosodium glutamate, stir-fry until the color changes to yellow stone, and add wet starch 10 (5 grams of starch.

Process prompt

Jin Xuanmin, a senior chef in Xi 'an, said: "To make' Phnom Penh Cabbage', you must master the heat, and the effective way to master the heat is to turn the spoon. After adding a proper amount of vegetable oil to the frying spoon, sit on the fire and smooth it evenly; Put the seedless and cut peppers and Jiang Mo into the pot, and the fragrance will come out in generate. Immediately put in the' Domino Sliced' Chinese Cabbage. When the Chinese Cabbage turns dull and slightly soft, it is a big spoon, then put it on the tempering and heat it slightly, and then turn the spoon. So many times, when you see the edge of cabbage is yellowish, you add vinegar, turn the spoon, add a little soy sauce, salt and sugar, and then turn the spoon. After turning the spoon, put on the thin sauce, and finally turn the spoon with the method of' flowers hitting four doors', stir the spoon evenly and put it on the plate. It is best to see the Phnom Penh of the leek leaves around the dish. "

Taste: sour and spicy taste, beautiful color, sour and crisp.

Dutch cuisine

Technology: steaming

Taste of dishes: beautiful shape, crisp and rotten cabbage, delicious.

Ingredients: Chinese cabbage (500g) Accessories: tofu (200g) and leek (250g).

Seasoning: salt (3g), monosodium glutamate (1g), cooking wine (10g), onion (5g), ginger (5g), sesame oil (5g), starch (pea) (20g) and soybean oil (30g).

Category: private kitchens for clearing away heat and toxic materials, conditioning osteoporosis, conditioning anti-aging, and conditioning recipes for the elderly.

Health tips: health care recipes for middle-aged and elderly people

manufacturing process

1. Remove the old leaves of old terrier from Chinese cabbage, cut into oblique blades, and cut onion and ginger into powder. Chopped chives.

2. Stir the tofu into a paste, add chive powder, salt, monosodium glutamate, cooking wine and sesame oil to make stuffing, help to brew the stuffing one by one, code it into a lotus shape, steam it in a cage for 10 minute, and take it out and put it in another plate.

3. Put the pot on fire, add a little oil, add onion and Jiang Mo to stir fry until fragrant, add 100ml fresh soup, remove minced onion and ginger, add cooking wine, monosodium glutamate and salt, hook in tap water, pour in a little sesame oil and cooked soybean oil, and pour it on the coded cabbage.

Mushrooms and cabbage

Belong to gourmet

Private kitchens

Formula efficacy

Heat-clearing and detoxicating conditioning lose weight fitness conditioning beauty conditioning constipation conditioning

The taste of dishes

Smooth and light

Making material

Ingredients: Chinese cabbage (400g) and mushrooms (fresh) (100g).

Seasoning: ginger (3g), onion (5g), salt (3g), monosodium glutamate (2g), pepper (2g), starch (pea) (3g) and salad oil (30g).

manufacturing process

65438+ Wash the water-soaked mushrooms, remove their pedicels, and obliquely cut into pieces; Wash ginger and slice; Rooting, cleaning and cutting Welsh onion; Starch is added with water and stirred evenly to make water starch.

2. Put the pot on a big fire, add salad oil, heat it to 50%, add ginger and onion, stir-fry until fragrant, pour clear soup to boil, then take out ginger and onion, add processed cabbage heart and mushroom slices, add refined salt, monosodium glutamate and pepper, adjust the taste, and put it on a plate after taking out the pot, with cabbage heart all around, mushroom skewers in the center of the plate, and the remaining juice thinly mixed with wet starch.

Braised pork and cabbage

Making material

Ingredients: Chinese cabbage (small white mouth) 350g Accessories: pork (thin) 100g.

Seasoning: bean paste 20g soy sauce 5g white sugar 5g monosodium glutamate 2g cooking wine 5g starch (pea) 10g lard (refined) 40g onion 10g ginger 10g.

manufacturing process

1. Wash the cabbage, drain it and slice it with a spatula;

2. Wash the pork and cut it into pieces with a length of 2.5cm and a width of1.5cm;

3. Chop the bean paste;

4. Heat oil in the pot, add watercress and stir-fry until red, add cooking wine, soy sauce, chopped green onion, Jiang Mo, white sugar and Chinese cabbage slices and stir-fry; 5. Add meat slices and fresh soup to burn thoroughly, add monosodium glutamate, thicken with wet starch 15g (starch 10g with water), and pour in clear oil to serve.

kimchi

cook

Sichuan cuisine

type

be a vegetarian

General characteristics

Salty and delicious, spicy and delicious.

condiments

750 grams of Chinese cabbage kernel and leaves, dried pepper 10 grams.

condiment

100g vegetable oil, 5g salt and monosodium glutamate, 25g cooking wine, 30g soy sauce and 25g pepper.

manufacturing method

(1) Wash and chop the Chinese cabbage, and cut the dried pepper into sections for later use.

(2) After the frying spoon is heated with oil, add pepper and stir fry for a few times, then add dried pepper until it changes color, add cabbage and salt and stir fry for a few times, then add cooking wine, soy sauce and monosodium glutamate and stir fry evenly.

manufacture order

1, when cutting Chinese cabbage, it should be cut along the silk, so that Chinese cabbage is easy to cook.

2. Don't use boiling, scalding or squeezing juice when cooking, so as to avoid a large loss of nutrients in the signboard.

3. Rotting Chinese cabbage contains toxins such as nitrite, which can cause serious hypoxia and even life-threatening.

4. Chinese cabbage should not be blanched in boiling water for too long, preferably 20 ~ 30 seconds, otherwise it will be too soft and rotten to taste.

5. Chinese cabbage will produce toxins in the process of decay, and the nitrite produced will make hemoglobin in the blood lose its oxygen-carrying ability, resulting in severe hypoxia and even life-threatening, so rotten Chinese cabbage must not be eaten.

potato

Suitable food

Eat potatoes and celery together: lower blood pressure, relieve fatigue and prevent constipation.

Grams of food stage

Eat potatoes and bananas together: produce freckles. Eating potatoes and eggplant together: it will make joint diseases recur.

Roast beef with potatoes causes gastrointestinal discomfort.

Potatoes can't be eaten with persimmons, so it's difficult to digest and discharge.

Suitable people can generally eat it. People with diabetes are not allowed to overeat.

Potato recipe

Cold shredded potatoes

Ingredients: two fresh potatoes, three or four dried red peppers, salt, monosodium glutamate, vinegar and salad oil.

Production process:

Wash potatoes, peel them, cut them into filaments, wash them with clear water, and control the moisture. Add a small amount of salad oil to the pot, heat it, add red pepper, and fry it until it is fragrant (stay away from the pot, be careful not to splash Chili oil into your eyes).

Add water to the pot to boil, blanch the shredded potatoes in the pot, take them out immediately, cool them with cold water, control the moisture and serve. Sprinkle the fried Chili oil, a little vinegar, salt and monosodium glutamate on the shredded potatoes and mix well. Sweet and spicy shredded potatoes are ready.

Fried shredded potatoes with sesame oil

Ingredients: 400g potato, 20g fresh onion, 65438+ 0/2 teaspoon refined salt, monosodium glutamate and sesame oil.

Output: 1. Peel the potatoes and cut them into filaments. Shredded onion. Shred potatoes, rinse with clear water, remove and blanch in boiling water for a while (just boil), then rinse thoroughly with cold water, remove and control the water. 2. Put shredded potatoes, salt, monosodium glutamate and sesame oil into a bowl, mix well and serve with shredded onions.

Characteristics of dishes: bright color, crisp and tender taste, salty and palatable.

Fried potatoes with vinegar

Ingredients: potato seasoning: dried pepper, vinegar, salt, soy sauce and monosodium glutamate.

Practice: shred potatoes, soak them in water, and try to wash off the starch. Stir-fry dried chilies in the oil pan for a few times, then add shredded potatoes, add vinegar, salt, soy sauce and monosodium glutamate, and stir-fry for a few times.

Experience: If you want to eat crispy shredded potatoes, you must rinse them with cold water immediately after cutting them to remove the starch. If you don't want to eat too crisp, you'd better soak it in water, otherwise the shredded potatoes will change color.

Baked pork ribs with potatoes (Sichuan style): First, mix the pork ribs with starch, soy sauce (so soy sauce is used instead of salt for color) and egg white, add appropriate amount of pepper powder and pepper, and marinate for five minutes. Heat the oil in the pan, add the ginger slices and stir-fry until fragrant, then add the bean paste (the Chili paste recommended here in Pixian County, Sichuan Province), stir-fry until even, immediately add small pieces (the bean paste should not be fried in oil for too long, otherwise it will turn black), stir-fry the small pieces of ribs and add water to start cooking. Remember to put sugar. In the process of cooking, you can taste the soup and put the seasoning according to your own taste. When it's almost cooked, put in the chopped potatoes and wait until the potatoes are ready to eat. If the soup is not sticky enough, thicken it. Be careful not to use too much water when cooking. When cooking, you can basically drown the food, so as to avoid too much water, the potatoes will soften and a large pot of soup will come back. Put the lid on and leave a gap. The part above the water surface can also be steamed.

French fries: This is the simplest. Cut the potatoes into strips and fry them in oil. Pay attention to the small fire, so as not to be burnt outside and tender inside. You can put salt in the oil, but personally, I think it is best to fry it first and then sprinkle salt and pepper. If salt is heated in oil for a long time, iodine will be lost.

Shredded potatoes with green peppers: filter the cut potatoes in water to remove the starch on the surface. Boil the water, add some white vinegar (black vinegar can be used without white vinegar), and put the shredded potatoes in. Be careful not to cook for too long, just leave it for a while. Adding vinegar can make the shredded potatoes more crisp. Heat the pan, add oil to heat it, sprinkle with pepper, saute until fragrant, add shredded potatoes and stir fry, then add shredded green peppers, turn them over twice and take them out of the pan. For the same reason, salt is best put last. In addition, if you add black vinegar when frying and sugar before cooking, it will turn into sweet and sour potato shreds, but don't add pepper before ~ ~ Remember not to stay in the pot for too long, it will paste.

Potato cake: flour and eggs with pepper, pepper, sugar and paste, and chopped green onion and coriander if you like. Sliced potatoes are dipped in flour and then fried in a medium oil pan. According to personal preference, you can add different materials to the batter, such as chopped carrots (this is also very nice. )

Potato balls: Chop potatoes, paste them with flour, eggs, pepper and other seasonings, and then fry them in a frying pan with a spoon like a meatball. If it is round, it is a potato ball. If it is not round, it is flat, and it is potato cake.

Tomato and potato soup:

Stir-fry the tomatoes with a little oil first (my hobby is that the fried tomatoes are not so sour, and there will be a layer of red on the soup surface, which is beautiful and delicious). You don't need to cook, just add water and potato chips (remember to cut them thin). When the potatoes are ripe, you can beat an egg and pour it into the soup to make egg blossoms. Other seasonings, what to put. Finally, be sure to sprinkle some chopped green onion, which will look good.

Ingredients: 2 potatoes, 4 pieces of beef, 2-3 pieces of tomatoes, a little salt, marinade, soy sauce, sugar, corn flour and pepper. working methods

Peel the potatoes and wash them. Wash tomatoes and cut them into pieces for later use.

Mix the beef with the marinade and set aside.

Put a proper amount of water in the pot, add potatoes and cook for 10 minute, add tomatoes and cook for another 5 minutes, and finally add beef without treatment. When you reach the water, you can turn off the fire and add salt to taste.

Tip: The amount of ingredients can be increased or decreased as you like, but remember to eat soup and soup residue.

Be careful, the potatoes are not ripe. Don't eat them. They are poisonous.

Materials: raw materials: chicken wings 10, pumpkin 200g, potato 200g, ginger 1.

Seasoning: 2 tablespoons of sesame oil, 500ML of rice wine, 1 tablespoon of soy sauce, 1 tablespoon of soy sauce, and appropriate amount of salt.

Exercise:

Step 1: Peel and dice potatoes and pumpkins.

Step 2: Slice ginger.

Step 3: Wash and cut chicken wings.

Step 4: Heat oil in the pot, saute ginger slices, add chicken and stir-fry until raw.

Step 5: Add potatoes, soy sauce and soy sauce and stir fry for a while.

Step 6: Add rice wine and boil it, then stew for about 20 minutes.

Step 7: Add pumpkin and salt, stir well, and then simmer for about 10 minute.

Step 8: Stew the rice wine juice until it is dry and the pumpkin becomes soft.

Tips:

1. The special feature of this dish is that it is stewed with rice wine, and it tastes special!

Pumpkins are more ripe than potatoes, so put them later.

manufacture order

1. All rotten, moldy or germinated potatoes are easy to be poisoned by excessive solanine, so they cannot be eaten.

2. Potatoes are suitable for frying, stewing, burning and frying.

3. potatoes should be peeled and eaten, and the parts with bud eyes should be dug to avoid poisoning.

4. It is normal that potatoes are easy to oxidize and turn black after being cut, and it will not cause harm.

People often put chopped potato chips and shredded potatoes into water to remove excessive starch when cooking. But be careful not to soak for too long and cause the loss of nutrients such as water-soluble vitamins.

Garlic and potato soup

Ingredients: potato, garlic, butter, flour, chicken soup seasoning: salt, pepper.

Exercise:

(1) Peel and slice potatoes; Garlic takes the white part of garlic.

(2) Stir-fry garlic with butter, add potato chips, stir-fry and add chicken soup, then boil over high fire and simmer over low heat until the potato chips are crisp and rotten.

(3) Stir-fry flour into batter with butter, and slowly add (2) for dilution, while stirring constantly.

(4) Beat the soup with a pulverizer to pulverize the potatoes, then return to the pot to boil, and add salt and pepper to taste.

(5) Shred garlic, fry until golden brown, and sprinkle it on the noodle soup for decoration.

Note: the batter should be fried thoroughly and fragrant.

Cumin potatoes

material

3 pieces of medium potato (about 450g) ginger 1 piece (about 5g) coriander 2 pieces (about 10g) cumin 1/2 teaspoons (3g) Chili powder 1/2 teaspoons (3g) cumin powder/kloc.

Exercise 1

1. Wash potatoes. Cut ginger into Jiang Mo. Wash and chop coriander.

2. Put the washed potatoes into a boiling pot, add an appropriate amount of water (the amount of water should not exceed 1cm of potatoes), add 1 teaspoon (5g) of salt, and continue to cook for about 20 minutes after the fire until the potatoes are cooked and soft, take them out, drain them and let them cool.

3. Peel the cooled potatoes and cut them into 2cm-3cm square pieces.

4. Pour the oil into a wok, heat it to 70% heat over medium heat, add cumin grains and stir-fry for 10 second, then add the cut potato pieces, add Jiang Mo, cumin powder, Chili powder, black pepper and the remaining salt 1 teaspoon (5g), and stir-fry for 10 minute to make the potato pieces tasty.

5. Before leaving the fire, add chopped coriander, stir fry evenly and serve.

Exercise 2

Cumin potatoes's recipe selection and practice are very simple. The potatoes are cooked and diced, and then fried with cumin powder. Potato flour is smooth and slightly spicy, and cumin tastes delicious and fragrant. This vegetarian dish is suitable for autumn and winter and will have the effect of warming the stomach. In addition, Cumin also has the functions of dispelling cold, removing dampness, expelling wind and relieving pain, and has curative effects on dyspepsia, stomach cold pain and frequent defecation caused by kidney deficiency.

Ingredients: potato (2780g), dried pepper (10), coriander powder (1 tablespoon) and Jiang Mo (half a tablespoon).

Seasoning: oil (3 tbsp), cumin powder (2 tbsp), black pepper powder (1/3 tbsp), chicken powder (1/2 tbsp), salt (1/3 tbsp).

culinary skill

1. Peel potatoes and wash them. Boil the water in the pot, add the potatoes and cook for 20 minutes on medium heat. Take out the supercooled river for later use.

2. Dice cold potatoes and dry peppers.

3. Heat 3 tbsps of oil, stir-fry Jiang Mo and dried chillies on low heat, pour in diced potatoes and stir-fry evenly on high heat.

4. Add 2 tablespoons cumin powder, 1/3 tablespoons black pepper, 1/2 tablespoons chicken powder and 1/3 tablespoons salt to taste.

5, sprinkle with coriander powder and mix well, then serve.

Chef's tip

1, diced potatoes should be seasoned with cumin powder, not cumin granules, otherwise cumin granules will be eaten from time to time, and the taste is poor.

2. Don't cook potatoes in big fire, they are easy to be cooked and not shaped. When the medium fire is cooked until it can be directly tied with chopsticks, it is the standard for potatoes to be cooked thoroughly.

3, potato starch content is high, and it should be fried quickly after cooking, so as not to stick to the bottom and burn.

4, season with cumin, don't use too much, because cumin is hot, eat less in summer and eat more in autumn and winter. People with constipation or hemorrhoids should eat less or not.

Meat and potatoes

Zhejiang cuisine is characterized by red sauce, mellow taste and rich nutrition.

Basic materials

250g pork belly, 250g potato, 2 tablespoons soy sauce, 2 tablespoons sugar, appropriate amount of onion and ginger, Shaoxing wine 1 tablespoon.

manufacturing process

1. Wash pork belly and cut it into 2-3 cm square pieces; Peel and wash the potatoes and cut them into hob blocks.

2. Pour the right amount of oil into the wok, heat it to 70%, add the potato pieces and fry until golden brown, remove and drain the oil for later use.

3. Leave about 4 tablespoons of oil in the wok, heat it over medium heat, add sugar, and stir with a spatula to make the sugar heated evenly. When the sugar gradually melts to produce golden bubbles, stir-fry the meat pieces to make the upper layer even and oily. After pouring out some oil, stir-fry the soy sauce, Shaoxing wine, onion and ginger slices, add appropriate amount of water, boil over high fire, and then stew over low fire until cooked.

pay attention to

If potatoes are not used immediately after being cut, they can be soaked in water to prevent discoloration; In principle, this dish is salted with soy sauce, but the amount of soy sauce is too much and the color of the dish is not good. You can add some salt and chicken powder to stew it.

Exercise 2

Gourmet: Japanese food

Raw materials: 50g potato, 50g carrot, 30g onion, 30g konjac knot, 30g beef, 250ML wooden fish water, soy sauce 15ML, and Dutch beans 10g.

Making:

1. Cut the potatoes, carrots and onions into desired shapes and stir-fry in the oil pan for 3 minutes.

2. Add wooden fish water, smooth mouth, wooden fish essence, konjac cake, radish and potato and cook until crisp and rotten.

3. Add beef and cook.

4. After the peas are cooked, put on the decoration.

Experience: Stir-fry the onion thoroughly, and don't cook it. [ 1]

Potato box, similar to tomato box, is one of the best potato dishes.

Ingredients: 5-6 fresh potatoes, big enough to be cut into boxes; Half a catty of pork; An onion; Half a catty of flour; Two eggs.

Exercise:

1, cut the potatoes into boxes. The first knife does not remove the tail, leave some meat, and the second knife removes the tail, sprinkle some salt and soak it. Don't think that the potato box is delicious if the potato clip is thinner and the stuffing is more. The thickness of the potato clip should be moderate. When the meat is cooked, the potatoes have been soaked in oil and lost their fragrance.

2. While the potato is soaked, cut the meat into mud and add onions to the meat.

3. Break up the eggs and stir them evenly, so that they can always prepare flour.

4, stuffing into the potato clip, first dipping the flour, then dipping the egg, so that the egg sticks to the flour, and the flour sticks to the potato, which sticks to the imagination, so that when frying, the flour is not easy to fall into the oil and scorch, affecting the taste.

5, into the oil, the urgency of the fire depends on the thickness of potato chips, thick slow, thin fast.

6. How long does it take to fry the potato box? The answer to this question basically depends on chopsticks. Poke the potato box lightly with chopsticks, and the potato box will be cooked as soon as it is inserted.

Skinning skill

1. Skillfully peel potatoes: When the annual output of new potatoes is thin and soft, it takes a lot of time to cut or scrape with a knife, and the potatoes will be peeled off together. The simpler method is to put the potatoes in a cotton bag and tie them tightly, rub them with your hands like washing clothes, then simply remove the skin of the potatoes, and finally remove the sprouted parts with a knife.

Don't peel potatoes too thick, the thinner the better, because potato skins are rich in nutrients. After peeling potatoes, if you don't use them for a while, you can put them in cold water, and then drop a few drops of vinegar in the water to make them white.