1. Potato minced meat fried cake: Materials: (4 persons) 4 potatoes, beef tenderloin 100g, half onion, salt, pepper, cardamom powder, flour, eggs, bread crumbs and salad oil; Seasoning: 3 tablespoons tomato sauce, 3 tablespoons western-style sauce, red wine 1 tablespoon; Side dishes: cauliflower, cabbage and tomato. Appropriate method: 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 the 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 Stir the minced meat into hot mashed potatoes, stir them evenly, put them on a flat plate, and divide them into several equal parts. Grease your hands, pat the potato cake into an oval shape, dip it in flour, dip it in egg liquid, cover it with bread crumbs, put it in a frying pan and fry it over medium heat until golden brown. 5 Shred cabbage, add small tomatoes and cauliflower, and pour ketchup or favorite sauce on the potato cake. Two: roast beef with potatoes: raw materials: potato 500g sauce beef: 300g tomato: 100g onion, a little diced ingredients: one star anise, 3-4 dried peppers (optional depending on taste), and seasonings: oil, salt, monosodium glutamate, sugar and soy sauce. Practice: 1. Peel the potatoes and cut them into 3 pieces. Babies ... yes. Put more oil in the hot pot, and the fire should not be too big. First, fry the potatoes thoroughly to make them golden yellow. The darker the color, the better, but don't burn them. 3. After the potatoes are cooked, leave a little oil in the pot, add star anise and dried peppers, then fry the onions until fragrant, and then add tomatoes. Stir-fry potatoes and beef for a while, and add 2 teaspoons of soy sauce, 2 teaspoons of sugar and 2 teaspoons of salt. It's best to cover half the food in the pot with cold water. After the fire boils, turn to medium heat, and when the soup is almost ready, monosodium glutamate will be cooked. It should be noted that you must be patient when frying potatoes, and wait until they are discolored and cooked, so you don't need to add water later, and you can eat them when they are boiled. Third, garlic-flavored potato chips raw materials: 350g potato, 100g garlic, 3g salt. Methods: 1. Peel potatoes, cut them into strips with a thickness of 1cm, and feed them with salt and 50g garlic paste. 2. Put the oil in a spoon, pat the potato chips to dry the starch evenly, mix them in 40% to 50% hot oil, and take them out after deep frying. When the oil temperature rises to 60% to 70%, pour in shredded potatoes, fry until golden and crisp, and take out. 3. Scoop up the base oil, fry the garlic until it is light yellow in a wok, add red and green pepper rice, pour in potato chips, sprinkle with sesame seeds and monosodium glutamate, stir well, take out the spoon and put it on the plate, and decorate the edge of the plate slightly. Features: golden color, rich garlic, dry and crisp. Four: raw materials of tomato and shrimp: potato 600g, tomato sauce 10g, sugar 50g, salt 3g, dried starch 50g, broth 50g, onion, ginger and minced garlic 5g each, water starch 10g, oil 100g (about 100g). Methods: 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 0.3cm, feed them with salt, and mix well with dry starch. 2. Put the oil in the spoon. When it is 30% to 40% hot, fry the shrimp in a spoon. At the same time, the broth, salt, tomato sauce, sugar and water starch are mixed into juice for later use. When the shrimp is light yellow, pour it into the spoon. 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. Features: bright red color, sweet and salty as shrimp. Five: Multiflavor shredded potato raw materials: potato 500g, sugar 100g, white vinegar 50g, salt 3g, dried shredded pepper 10g, pepper noodles 5g, cumin 10g, dried starch 50g, clear oil 100g (about/kloc-0. Peel potatoes, cut them into 0.3cm square thick shreds, feed them with salt, pat dry starch and wrap them evenly. Stir-fry in 40% to 50% hot oil until light yellow and crisp, and pour out. 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 stir well to serve as a spoon. Www.yuyinghui.com features: One dish is multi-flavored, crispy and delicious, hot or cold. Six: jiaozi ingredients for fried potatoes: 500g of potatoes, 400g of pork stuffing, 3g of salt, 5g of monosodium glutamate, 5g of sesame oil, 5g of onion, 5g of Jiang Mo, 5g of spiced powder, 0/00g of oil 100g of flour, and 0/00g of salad oil 1000g (about 50g). Methods: 1. Peel potatoes, wash them, steam them in a pot, and take them out and process them into mud. Stir in flour and big oil and knead into a ball. 2. Put the oil in a spoon, stir-fry the meat stuffing until it is cooked in June and July, add onion, ginger, cooking wine and salt, and pour it out when it is cooked; Then add monosodium glutamate, allspice powder and sesame oil and stir well. 3. Divide the potato balls into several portions, wrap them with stuffing, knead them into jiaozi shape, fry them in 40% to 50% hot oil until golden brown, take them out and serve them on a plate. Features: golden color, salty and palatable. Seven: raw materials for wrapping fried potato shreds: 250g potatoes, 2 eggs, dry starch 100g, 5g salt, 5g monosodium glutamate, 5g salt and pepper, and net oil 100g (the consumption is about100g). Methods: 1. Peel potatoes, wash and shred them for later use. 2. Mix eggs, starch, salt and monosodium glutamate into paste for later use. 3. Put the oil into the spoon, and at the same time put the shredded potatoes into the paste and mix well. Pour the paste when the oil is 40% to 50% hot, pour it out when it is fried to golden brown crisp, change knives and plates, and sprinkle salt and pepper on the table. Features: crisp and golden in color. Eight. Braised potatoes material: how to count potatoes: (similar to braised pork) 1) Boil a few potatoes for later use 2) Peel the cooked potatoes and cut them into small cubes 3) Put the cut potatoes into an oil pan, add salt and soy sauce, stir fry for a while, and add a little chicken essence to take out the pan&; Baby ... 750g lean pork, peeled potatoes1.25kg. Methods: ① Cut the meat into 1.5 cm square pieces; Cut onion into sections; Sliced ginger; Potatoes are cut into small pieces. (2) Heat the oil in the pot, fry the potatoes and take them out; Mix the meat with a little soy sauce, marinate it slightly, fry it in oil, and take it out for later use. (3) Put the fried meat into a pot, add water (to the extent that it is not cooked), soy sauce, refined salt, cooking wine, white sugar, aniseed, onion and ginger slices, bring to a boil with strong fire, turn to low heat and bake until it is nearly rotten, add potatoes, stir well, and thicken the potatoes until they are tasty. Features: crisp meat, delicious potatoes, golden color and rich nutrition. Production key: when frying potatoes, the oil should not be too hot, otherwise the potatoes will be easily fried into external paste and endogenous. Add potatoes when the meat is rotten. If there is less soup, add some boiled water. In short, this dish should have a certain amount of juice after cooking, not too dry. Ten, the characteristics of stewed beef with potatoes This dish is yellow and red, the beef is crisp and rotten, the potatoes are fragrant, and the curry is strong. The main raw materials are 250 grams of potatoes, 300 grams of beef, 5 grams of onions, 5 grams of ginger and 25 grams of coffee powder. 5 grams of seasoning salt, 2 grams of monosodium glutamate, 25 grams of soy sauce and 5 grams of cooking wine. The production process is 1. Wash and peel potatoes and cut into triangles. Cut the beef into pieces, blanch it in boiling water and take it out. 2. Add water to the pot, add beef, cooking wine and onion ginger to boil, simmer for half-cooked, remove the floating powder, and add potato pieces to stew together. When it is almost cooked, add salt, soy sauce, curry powder and monosodium glutamate to serve. Eleven. Eggplant stewed potatoes main ingredients: 3 eggplants (200g), 2 potatoes (400g) auxiliary materials: pork belly 100g seasoning: salt 10g monosodium glutamate 5g, chicken powder 5g, soy sauce 15g, cooking wine 5g, onion ginger 10g, chicken powder 5g. Manufactured at www.yuyinghui.com: 1. Wash eggplant, drain water, peel and wash potatoes, and cut them into irregular small pieces with a knife. It's not the kind of block with smooth surface, so the stew is not effective. ) Pork belly is cut into diced meat one centimeter in size. 2. When the pot is hot, put a spoonful of oil in it and slowly fry the whole eggplant until soft. Eggplant doesn't need peeling or knife treatment. After peeling or changing knives, it is easy to absorb too much oil when frying, and it is not easy to taste when cooking. ) take out the eggplant, add the diced pork belly, stir-fry until it turns white, add the pepper and star anise, and cook the cooking wine. Add onion and ginger and stir-fry until fragrant. Stir-fry the potato pieces and add the soy sauce. It's best not to use soy sauce. Although the color of soy sauce is better, it is not as delicious as authentic soy sauce. ) Turn to low heat and stir-fry until the potatoes are half cooked. A fire is easy to scorch the outside, but it is stiff inside. ) add the fried eggplant, add the fresh soup to boil, and then turn to low heat and simmer. (Don't stew over high fire, because it is easy to make the raw materials cooked externally and internalized, and it is not easy to be cooked soft or tasty.) Eggplant and potato can be pressed with a spoon. This makes them soft and rotten. 3, after turning to a small fire, you can season. Add salt first, and the taste can be determined according to your own habits. When the raw materials are cooked and the soup is thick, add monosodium glutamate and chicken powder and mix well. 4. When this dish is cooked, you can also sprinkle with chopped coriander and chopped green onion. You can also add minced garlic and order a little sesame oil when it is cooked, which can increase the flavor of this dish. You can choose according to your hobbies. Features: This is a favorite home-cooked dish in Northeast China. It is characterized by soft eggplant, soft potatoes, salty taste, rosy color and thick soup. The bean paste is very simple to serve, and you can choose different methods according to your personal taste. Practice 1: (milk type) 1. Choose 6 to 8 cute little potatoes, peel and wash them, put them in water for about half an hour, and put a little salt in the water. Test with chopsticks almost at the same time, and you can easily poke into it. 2. Take out the potatoes, drain the water, put them in a large bowl, stir them with a suitable tool (even a fork, which is not suitable, barely used), and mash them. 3. Then add the right amount of milk and butter or cheese (be careful not to put the milk too impulsively, which will easily dilute the mashed potatoes), and then continue stirring until the mixture is even and muddy. Hey, hey, then you can eat. Practice 2: (Traditional) 1. Same exercise 1 Step 1. 2. ditto. 3. Prepare diced meat, diced mushrooms, diced cucumbers and diced tomatoes. 4. Pour the oil into the pot. When the oil is hot, pour in diced meat and mushrooms, stir fry, then pour the stirred mashed potatoes into the pot, add a little soy sauce when frying, pour in diced cucumber and diced tomato after 5 minutes, and continue to stir fry until the seasonings are evenly mixed, and it will be ok. Think about it or do something ... peel it, cut it into small pieces of about 2cm, put it in water for ten minutes, then cook it with high fire and stew it with medium fire. After about half an hour, the potatoes are almost crisp, drained, added with salt and sesame oil, and stirred with a spoon, which becomes mud ...:) If you like, add mayonnaise, which tastes good ... so it becomes a potato salad ... buy it, wash it, and cook it with the skin. When the skin is raw, take it out when the fork or chopsticks can be inserted easily. Rinse with cold water, peel, put the peeled potatoes in a big bowl, mash them, add an egg, a little butter, cream or milk, and finally add a little banana noodles, then mash them. Tamp it for use, put it in an oil pan (with little oil), add a little salt, add chopped green onion when the oil is 60% to 70% hot, stir-fry it with mashed potatoes, and generally simmer for 5-7 minutes. Add chopped green onion when taking out of the pan, and serve. ! Peel and slice potatoes. Add some salt to the water and cook them over medium heat until they are soft. Drain and put in a large bowl or soup pot. Add a little black pepper. Add milk (you can add a little first, and then add more if it feels too dry when stirring). Add melted butter (if you are afraid of high cholesterol, you can use margarine instead. How much to add depends on personal preference. A little more fragrant. I usually have 4 or 5 medium-sized potatoes with 1/2 cups of butter. Commercially available butter is usually four pieces per box, each piece is 1/2 cups). Then stir. It is best to use a food blender. The simplest portable electric iron will do. Cheap 10 yuan can be bought. No, manual stirring is ok, but it is hard and not necessarily delicate. Stir the potatoes until they are completely muddy. To eat mashed potatoes, be sure to pour gravy on them. Gravy mixture is sold in the supermarket. Americans eat mashed potatoes and meat. At home, whether it is roast turkey, beef or chicken wings, there will be soup. Add salt to the soup to thicken it. This is delicious homemade gravy. If you like to eat green vegetables, you can boil frozen peas with a little sugar, add them to mashed potatoes and pour gravy on them. The method of mashed potatoes is 1. First, wash the potatoes, cook them, peel them (microwave high fire can be used), and put them into a container and grind them into mud (steak can be crushed). 2. Prepare a number of minced meat (five egg-sized potatoes need 1-2 minced meat), carrots and cucumbers, and cut into minced meat. 3. Burn a small amount of oil, stir-fry minced meat first, then add carrots and cucumbers in turn, stir-fry for one minute, then add mashed potatoes and mix well, and add a proper amount of salt (less). 4. Eat while it's hot. If you can't finish it, you can put it in the microwave after refrigeration and eat it next time. Ps: Children should like it. I feel that the mashed potatoes in KFC are made of flour, not freshly squeezed. Make two potatoes (smaller and rounder) on the rest day; An egg; A little carrot, celery and onion; Milk; In order to save fire, potatoes and eggs can be cooked together. When the eggs are ripe, take them out first. When the potatoes are boiled, take them out, peel them and make them into mud. Chop carrots, celery, onions and eggs and put them in mashed potatoes. Because the mashed potatoes are dry, pour some milk to moisten them, then mix in the salad dressing (not sweet) and sprinkle with black pepper. You can put more things by yourself if you like. As long as you like.