If you do this with potatoes, all the rice will be wiped out, and you will no longer have to worry about how to cook potatoes!
There are endless ways to cook potatoes
Whether they are fried, stir-fried or cold, they are all delicious
The editor knows that everyone has already stocked up on a lot of love potatoes
So here’s a new way to make potatoes!
Potatoes in a special dry pot
Potatoes are tender on the outside, spicy and spicy, and all the rice is eaten before you know it
Ingredients: potatoes/dried Tempeh/bay leaves/parsley/onion, ginger, garlic/beautiful pepper/sea rice
Seasoning: cooking wine/chicken essence/sugar/chili sauce/light soy sauce
Steps: Prepare ingredients:
Ingredients processing: Peel the potatoes and cut them into 3 cm thick potato slices with a straight knife. Cut the parsley, onion, ginger, etc. into knives and set aside: Processing of tempeh: put a little oil in the pot and add garlic. Stir-fry until fragrant, then add tempeh and bay leaves, stir-fry, add cooking wine, sugar, and chicken essence to adjust the flavor, stir-fry until the flavors are infused, and remove from the pan. To deal with fishy dried shrimps: Soak the dried shrimps to remove the water, add an appropriate amount of water to the pot, pour in dried dried shrimps, green onion and ginger and cook. Pour cooking wine, chicken essence and sugar into the pot and cook for 3-5 minutes. That’s it. Be sure to boil the pot and never cover it. Stir-fry the base ingredients: Heat the pot, add the base oil, add the ginger, garlic slices and chili sauce and stir-fry, then add the parsley and stir-fry until the water vapor is removed, then take it out of the pot. Fry potato slices: Add an appropriate amount of oil, add onion, ginger, garlic, bell pepper, and dried shrimps in the pot. Stir-fry until fragrant. Add tempeh and potato slices and stir-fry until the potatoes turn golden brown, then flip in Stir-fry the chili sauce and sea rice water for a while, then add the light soy sauce and take it out of the pot ~ add the chili sauce afterwards to avoid burning and the aroma will evaporate
Chicken legs and roasted potatoes
Ingredients; 3 chicken legs, 2 potatoes, 1 green pepper, sugar, garlic, ginger, onion, salt, monosodium glutamate, pepper
Steps: 1. Soak the chicken legs in pure water to remove blood. For about 15 to 20 minutes, I just soaked in it and then went to do other things. 2. Slice the onion, ginger, and garlic into sections. The effect of taking photos at night is not good. 3. Cut the chicken legs that are soaked in blood into pieces. I usually cut the larger chicken legs twice, then break the drumsticks with the back of the knife and then cut them. 4. Peel and cut potatoes into cubes. 5. After the oil pan is hot, add the chicken legs and stir-fry until they turn white. 6. Add pepper, onion, ginger, garlic, white sugar (use less sugar), dark soy sauce and stir-fry. 7. Add potato cubes and stir-fry a few times. 8. Add purified water below the height of the dish, do not add too much. Bring to a simmer, then turn to medium heat and continue simmering, add salt. 9. Wash the green pepper and break it into small pieces. It is said that vegetables broken by hand are more nutritious than chopped vegetables. 10. If the vegetable soup is a little dry, add green pepper and stir-fry until the vegetable soup is dry and squeaks. 11. Turn off the heat, add MSG, stir-fry and serve~!
Potato-roasted pork ribs
Ingredients: spareribs, potatoes, carrots, Pixian bean paste, dried chili peppers, peppercorns, aniseed, salt, rock sugar, soy sauce, vinegar, monosodium glutamate, chicken essence, pepper.
Method: 1. Pour the ribs into boiling water, then remove and filter the water; 2. Add oil to the wok, not too little, more is okay. After heating, add Pixian bean paste and cut stems Chili, an appropriate amount of Sichuan peppercorns, one or two aniseed, an appropriate amount of rock sugar, an appropriate amount of soy sauce and vinegar, stir-fry over low heat to avoid burning; 3. After the seasonings are stir-fried, turn up the heat and add the ribs and stir-fry thoroughly until the ribs are cooked. When the oil comes out; 4. Add water to cover the ribs, and continue to cover the pot and stew; 5. Stew until there is not much soup left, pour some sesame oil in, then add carrots and potatoes and stir-fry thoroughly; 6. Add water again to cover the ingredients , cover the pot and stew.
Suggestion: If there is too much bean paste, it is recommended not to add salt. If it is heavy, add more at your own discretion. If you like your food very spicy, add more dried chili peppers because the bean paste is not very spicy. If you like spicy food, add more Sichuan peppercorns. Anyway, feel free to season it to your liking!
Potato and Tomato Roast Beef
Ingredients: Ingredients: 1000 grams of beef ribs, two potatoes and two tomatoes. Seasoning: One section of green onion, two slices of ginger, one star anise, one piece of cinnamon, 20 grams of rock sugar, 3 spoons of light soy sauce, 1 spoon of dark soy sauce, a little cooking wine, a little apple cider vinegar.
Method: 1. Wash the beef and cut it into small pieces, boil water, add the beef pieces and blanch for 2-3 minutes until it changes color, take it out, wash off the foam and set aside. 2. Prepare the seasonings, cut the potatoes into hob pieces, and cut the tomatoes into large chunks and set aside. 3. Heat oil in a wok, add potato cubes and fry until the skin becomes hard, remove and set aside. 4. Add onion, ginger, star anise and cinnamon to the remaining oil in the pot and saute until fragrant. 5. Pour in the beef and stir-fry for one minute, add a little cooking wine and stir-fry, then add light soy sauce, dark soy sauce, and rock sugar and stir-fry until the color is even, pour in a spoonful of apple cider vinegar. 6. Add boiling water to cover the beef by 2cm, pour it into the pressure cooker and bring to a boil over high heat. Turn to medium heat and pressure for 40 minutes, then turn off the heat until the steam is naturally exhausted. 7. Pour the beef soup into the wok, add potato cubes and tomato cubes, add an appropriate amount of salt, simmer for 20 minutes until the potatoes are cooked, and the soup thickens over high heat before serving.
Potato-roasted fat sausage
Ingredients: fat sausage, potatoes: Seasoning: hot pot base, onion and ginger, dried Sichuan peppercorns, star anise, brine, cooking wine, braised sauce
Steps: 1. The sausage I bought has been processed, but I turned it over again and washed one side with hot water, then cut it into sections and marinated it in brine, then picked it up. 2. Put oil in the pot, add onions, ginger, peppercorns, star anise, and then add the hot pot base ingredients (this is a third of the piece that was not used before. In fact, it will be more delicious if you stir-fry it with your own chili sauce), pour Fatty intestines go down. 3. Add the potato cubes, stir-fry, add a tablespoon of braised sauce, a spoonful of cooking wine, add boiling water and bring to a simmer. Add some coriander and sesame oil to the pot and you’re ready to eat~
Green pepper potatoes Eggplant cubes
Ingredients: Potatoes and eggplants, seasonings: garlic green pepper or chopped green pickled pepper, two tablespoons of oyster sauce, one tablespoon of sugar, a little salt, onion, garlic, red pepper (for color), peppercorns A pinch of water starch
Method: 1. Peel and wash the potatoes, slice them, and soak them in water to remove the starch and prevent rust; 2. Wash the eggplants, cut them into hob pieces, and marinate them with a little salt Once; 3. Mince the onion and garlic; 4. Pour oil into a clean pan. When it is 70% hot, squeeze out some water from the eggplant pieces, fry them in the pan (preferably with some color), remove from the pan and set aside; 5. Control the potatoes. Add water to the pot and fry until cooked, take it out of the pot and set aside; 6. Leave the bottom oil in the pot. When it is 30% hot, add peppercorns and fry until fragrant. Remove and discard. Add in red and green peppercorns and stir-fry over low heat, then add onions and garlic and stir-fry until fragrant. , pour in the eggplant and potatoes and stir-fry; 7. Add oyster sauce, sugar and salt, stir-fry evenly, then pour in water and starch to thicken the sauce and serve (you don’t need to thicken the sauce).
Tip: After the eggplant is marinated in salt, you don’t need to “eat” the oil, which is healthier.
Potato-roasted tofu
Ingredients: 1 potato, 1 box of northern tofu, 1 green pepper, scallions, 3 slices of ginger, 1 star anise, 1 piece of cinnamon, old 1 tablespoon of soy sauce, 2 tablespoons of light soy sauce, 1/2 teaspoon of sugar, appropriate amount of salt, 1 tablespoon of water starch
Steps: 1. Put an appropriate amount of oil in the pot and add the cut potatoes Stir-fry (half-fried and half-fried method) 2. Fry the potatoes until there is a light golden crust on the outside, and that's it. Dish it out and set aside. 3. Cut the tofu into small pieces the same size as the potatoes and put them in the pot. , half fried and half fried. 4. When the tofu skin is golden brown and has a hard shell, it can be scooped out and set aside. 5. Leave some base oil in the pot, add star anise and cinnamon and stir-fry until fragrant. Add onions and ginger and continue to stir-fry until fragrant. 6. Add the processed potatoes and stir-fry evenly. 7. Add the prepared tofu and stir-fry evenly. 8. Add dark soy sauce and light soy sauce and stir-fry evenly. 9. Add an appropriate amount of water, not too much. Do not overcook the potatoes and tofu. Bring to a boil over high heat. When the potatoes are soft and cooked, add an appropriate amount of salt and sugar and stir-fry evenly. Finally, add the water starch and stir-fry quickly evenly. 10. Finally add green pepper slices, stir-fry and remove from the pan.
Potato-roasted mutton
Main ingredients: lamb leg meat, potatoes Accessories: vegetable oil, salt, ginger, tomatoes, light soy sauce, Sichuan pepper powder, pepper, spicy skin
Method: 1. Cut the mutton into pieces, peel and wash the potatoes, soak the spicy skin, wash and cut into sections, wash and cut the tomatoes into small pieces, wash and slice the ginger. 2. Heat 80% of the oil in a pan with cold oil. Add the mutton and stir-fry to release the water and fragrance. Add pepper powder and stir-fry evenly. Add ginger, spicy skin and light soy sauce and stir-fry evenly. 3. Add tomatoes and stir-fry to release the water, add salt and stir-fry evenly. Add water and potato pieces and bring to a boil. Turn to low heat and cook until the potatoes are cooked. Use high heat to reduce the juice. Add pepper and stir-fry evenly.
For mutton, it is best to use mutton leg meat or mutton meat and tomatoes cut into small cubes. It is mainly used to enhance the flavor and color. When the tomatoes are cooked, no tomatoes can be seen.
Braised Pork and Potatoes
Ingredients: 1kg pork belly, 1kg potatoes, 2 bowls of old marinade, a bag of marinated ingredients, 1 spoon of dark soy sauce, 1 spoon of cooking wine, salt.
Steps: 1. Heat the pot, add a little oil and add pork belly. 2. Fry the meat over medium heat until golden brown, drain out the fat in the meat. 3. Transfer the meat to the stew pot, add the marinade, marinated ingredients packet, dark soy sauce, and cooking wine, bring to a boil, then reduce to simmer and simmer for 10 minutes. 4. Add the potato cubes, bring to a boil over high heat, then simmer until the potatoes are tender, and add a little salt to taste. 5. Pour the Braised Pork and Potatoes into the Tupperware Warm Heart Vacuum Stewing Jar, put it into an insulated bag and stew it. 6. After about 2 hours, the braised pork and potatoes will be ready.
Tips: 1. The pork belly is tender and the marinade is rich, and the potatoes have become fragrant and delicious. 2. Office workers’ lunches are often hasty. Either it’s the same recurring recipe from the company cafeteria, or it’s the takeaway with the signature smell of a fast food restaurant. DIY a fresh and healthy dinner lunch box, put fresh, seasonal and delicious food into a box that suits your appetite, let your body and mind adapt to the fast-paced work, and also give yourself a chance to buffer
Potato Grilled Hairtail
Ingredients: Ingredients: One hairtail, one potato: Ingredients: One red pepper. Seasoning: one piece of ginger, two cloves of garlic, one section of green onion, appropriate amount of cooking wine, appropriate amount of light soy sauce, a little dark soy sauce, appropriate amount of bean paste, a little salt, appropriate amount of corn starch, appropriate amount of water starch, appropriate amount of oil
Steps : 1. The pork belly has become tender and the marinade is rich, and the potatoes have become fragrant and delicious. 2. Office workers’ lunches are often hasty. Either it’s the same recurring recipe from the company cafeteria, or it’s the takeaway with the signature smell of a fast food restaurant. DIY a fresh and healthy dinner lunch box, put fresh, seasonal and delicious food into a box that suits your appetite, let your body and mind adapt to the fast-paced work, and also give yourself a chance to buffer
小Tips: Clean the hairtail, cut it into pieces, and make two cuts on both sides of each piece. Add a little salt, an appropriate amount of light soy sauce, and cooking wine to the hairtail, marinate for ten minutes. Cut the potatoes into thick slices first, and then cut them into pieces with a vegetable cutter. Cut the red pepper into small pieces, cut the ginger and garlic cloves into slices, and cut the green onions into small pieces. Spread the marinated hairtail evenly with corn starch. Add oil to the pan and heat until 60% hot. Add the hairtail and fry until golden. Remove from the pan. Leave the base oil, add onion, ginger and garlic, stir-fry until fragrant, add red pepper and potatoes, add appropriate amount of bean paste and light soy sauce, stir-fry evenly, add appropriate amount of boiling water, add fried hairtail, drop in a little dark soy sauce, cook over medium heat until potatoes When cooked, pour in water and starch and stir well. Have you all learned how to do this? It’s no longer monotonous~