(1) green peas mixed with mashed potatoes: put a wok on fire, add peanut oil15g, heat it, add pepper, shovel out the pepper after frying, and burn the oil on the mashed potatoes. Peeling peas, washing, frying in a hot oil pan, adding a small amount of refined salt and mixing well, putting them on mashed potatoes, adding sugar and monosodium glutamate and mixing well.

(2) Beef mashed potatoes: After the beef slices are fried, wrap them in tin foil paper, add a proper amount of frying juice, add cooked pear slices and cheese slices, cover them and melt them by heating. Heat the butter, mix in the mashed potatoes, and season with salt and pepper. Put the tenderloin beef on it and add some perilla leaves.

(3) Yogurt mashed potatoes: add yogurt and enough milk to the mashed potatoes to make them fluid, and add salt and pepper. Pour the mashed potatoes into a dish and heat until dry.

(4) Western mashed potatoes-baby food

Appropriate amount of potatoes, butter, sugar and condensed milk. After potatoes are cooked, mash them, mix them with butter, sugar and condensed milk, and dig two balls with a round spoon, the big one is placed below and the small one is placed above, to make a bird shape. Then make a nose with almonds, and make eyes with chocolate chips or mung beans. The bird is ready.

[2] curry potato soup

Stir-fry minced onion in oil, then stir-fry beef stuffing, add diced potatoes, continue to stir-fry, add diced mushrooms, add diced tomatoes, (if you have any dishes on hand, cut them into diced tomatoes and add them inside), add some water and stew them on low heat, add salt, curry, monosodium glutamate and Chili noodles. If the soup is not strong enough, you can add some thickening, and the dishes will be unexpectedly beautiful. Every time you treat people, the soup will be dried.

[3] shredded potato with green pepper

Filter the shredded potatoes in water to remove the starch on the surface. Boil the water, add some white vinegar (black vinegar is ok without white vinegar), and put the shredded potatoes in. Be careful not to cook for too long, just leave it for a while, and vinegar is added to make the shredded potatoes more crisp. Heat the pot, add oil and heat it, sprinkle with pepper particles, pour in shredded potatoes and stir fry after the fragrance bursts, then add shredded green peppers, and turn it over twice to get out of the pot. Salt is also best put last, for the same reason. In addition, if you add black vinegar when frying and sugar before cooking, it will become sweet and sour potato shreds, but don't add pepper before. Remember not to leave the sugar in the pot for too long, it will burn.

[4] Tomato and potato soup

Stir-fry the tomatoes in a small amount of oil first. You don't need to take out the pot, just add water and add 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. Put the seasoning according to your favorite taste, and sprinkle some chopped green onion at last.

[5] Eggplant stewed potatoes

Raw materials:

1, three or four long eggplant, don't cut with a knife, but tear and break them into moderate pieces by hand;

2, a number of potatoes, do not use a knife to change into a regular shape, as long as each potato piece is about the same thickness.

3. Peel the garlic with a knife.

4. Slice pork belly

5. Cut the shallots into chopped green onions.

Practice:

Add oil to the wok, heat it, add chopped green onion to the wok, then stir-fry the meat for a few times, and add some salt and soy sauce; Put potatoes and eggplant in the pot at the same time and stir fry; Add salt, chicken essence, monosodium glutamate and a little vinegar in the process of frying; Stir-fry until the eggplant is basically oiled and the color of the potatoes is deepened, add water to the pot, and control the amount of water to three quarters of the vegetable; Cover the pot and stew for a while. Add the prepared garlic, coriander or sesame oil about 20 seconds before cooking.

[6] Fried shredded potatoes

Ingredients: potatoes

Ingredients: shredded red pepper

Seasoning: salt, cooking oil, sugar, monosodium glutamate and white vinegar.

Operation:

Shred potatoes, remove starch with water, take the oil pan, not too much oil, add salt, heat the oil to seven minutes, add shredded potatoes, turn them over until they turn yellow and soft, add appropriate amount of sugar and monosodium glutamate to taste, add shredded red pepper, pour a little white vinegar, and turn them over.

[7] stewed tofu with potatoes

Materials:

2 potatoes, tofu 1 block, northeast miso 1 bag, onion 1 root, ginger, garlic, coriander 1 root, soy sauce and sugar.

Practice:

1, potatoes peeled, washed, diced or sliced.

2. Slice tofu

3, onion, ginger and garlic cut into foam

4. When the tofu is released from the water pot, it is boiled with boiling water to solidify the tofu skin to prevent it from being cooked when stewing.

5, put the oil, saute the onion and ginger, add a little soy sauce to taste, put the potato chips in the pot and stir fry for about 5 minutes.

6, add water, water is higher than potatoes,

7. Stew on fire; Add tofu when the potatoes are 6-7 minutes cooked.

8, simmer, and put two spoonfuls of northeast sauce at the same time.

9. Put a little sugar when boiling quickly and adjust the freshness.

10. Cease fire after boiling. Don't take the pot out immediately, and let it sit for 3-5 minutes to make the sauce and tofu fragrant.

1 1, pan, don't forget to put monosodium glutamate or mushroom essence, add coriander powder.

[8] Xiangshan baked potato

Ingredients: medium potatoes 1 kg

Accessories: onion (pickled with vinegar and sugar, commonly known as buckwheat, if not, garlic can be used instead, the taste is far from good) and juice.

Seasoning: edible oil (optional), salt and monosodium glutamate.

Operation: Boil potatoes with skin, auxiliary materials, seasoning and water in a pressure cooker, cool when cooked, open the lid and continue to cook until the skin becomes wrinkled.

Note: Be willing to put salt, otherwise the skin will be hard to wrinkle.

[9] stir-fried golden potato shreds

Ingredients: 400g shredded potatoes.

Accessories: Zanthoxylum bungeanum, iodized salt, dried pepper, balsamic vinegar, garlic, ginger and sesame oil.

Practice:

1, potato shredding, washing with water [blocked advertisement], removing the exposed starch of potato shreds.

2, put 300 grams of cooking oil in the pot, cook until 5 mature, add shredded potatoes, fry until golden, and remove for later use.

3, put the right amount of cooking oil in the pot, burn until 7 mature, add pepper, cut ginger, garlic and dried Chili shreds, stir fry for a while, add fried potato shreds, add the right amount of salt and balsamic vinegar, and then take out the pot and put it on a plate, and pour sesame oil.

Note: The shredded potatoes must be finely cut.

[10] Pickled potato soup

Ingredients: potatoes, pickles and watercress.

Accessories: salt, sugar, mushroom essence, broth.

Practice:

1, chop pickles, wash them, and cut potatoes into strips for later use;

2. Take the oil pan, add a little oil, add salt, stir-fry pickles, stir-fry watercress, and add broth when it is 70% or 80% mature (you can add water if you don't have it, but the taste will be much worse).

3, add potatoes after boiling, stew until the potatoes are tender, add salt (pickles are salty, if you don't like to eat too salty things, don't add them), sugar, mushroom essence to taste, and then take the pot, which tastes delicious.

[1 1] potato wipe

Ingredients: potatoes

Ingredients: flour, hot sauce (Laoganma or Agapo), onion, Chili oil, salt.

Practice:

1, wash and peel the potatoes, and cut them into small dices, which is the best to the size of soybean grains. I tried to wipe the seeds with a silk brush, but the taste was not good.

2. Roll the diced potatoes into flour, not too much flour, as long as they are covered with potatoes.

3. Put the diced potatoes with good flour on the steamer and steam them with water. After steaming, take them out and cool them, and break them up by hand.

4. Put the spicy sauce and chopped green onion in the oil pan, stir-fry the broken diced potato mixture, add more Chili oil if you like spicy food, and add salt when you are out of the pan.

[12] shredded potatoes

Ingredients: potatoes

Ingredients: cooking oil, sugar

Practice:

1, peeled potatoes, cut into large pieces, fried in oil pan until the outside becomes golden hard skin, and taken out of the pan for later use.

2. Put a little oil in the pot, heat it, add sugar, and keep stirring. After the sugar is boiled into syrup, pour in the fried potatoes and keep stirring until all the potatoes are stained with syrup, and immediately take out the pot.

This product is crispy outside and soft inside, sweet and delicious, but it needs to be eaten hot, otherwise it will harden.

[13] salt and pepper potato

Ingredients: small potatoes

Ingredients: cooking oil, salt, sugar, chives, salt and pepper.

Practice:

1, wash the small potatoes, cook them with water, cool them and squash them with a knife for later use.

2, put a little oil in the pot, heat, pour the squashed potatoes into the pot, add a little salt, sugar and chopped green onion and stir fry.

3. Sprinkle a little salt and pepper according to your personal taste.

[14] Old Milk Potato

Explain: old milk, old lady is also; Potato, that is, potato

Ingredients: potatoes

Ingredients: Onion, Chili noodles (it is better to have the seasoning of single mountain dipped in water fish produced in Kunming, Yunnan), salt, mushroom essence and onion.

Practice:

1, regardless of the size of potatoes, put them in the pot and cook them (according to my personal preference, I like them that are almost muddy and can be cooked until they are rotten, so chopsticks can penetrate the whole potato as well)

2. Pick up the small potatoes after cooking and put them in cold water or cool them and peel them (if you are not afraid of scalding, you can peel them directly). Use a knife to break the potatoes into cubes for later use.

3. When the oil is heated to 60% in a frying pan, add Chili noodles or dip in water fish seasoning, stir-fry the diced soil beans after a slight aroma explosion (don't fry the Chili noodles, the dexterity of your hands and feet is as important as the heat, and wrap the Chili noodles evenly on the diced potatoes when you stir-fry), add salt and chopped green onion, and add mushroom essence when you get out of the pan and mix well.

Features: It is fragrant, tender and smooth, and melts in the mouth. It is a common local home-cooked dish in Yunnan. Because it can be safely eaten by toothless old ladies, it is named Laonai Potato.

[15] Russian potato salad

Ingredients: potatoes

Ingredients: onion, purple plum, salad dressing, salt and pepper.

Practice:

1) The potatoes are cooked completely, peeled and cut into small pieces and cooled for later use.

2) Dice the onion, fry it in a super oil pan, add the chopped bacon, diced onion and purple Shu (a spice, it doesn't matter if you don't put it at home), stir-fry and cool for later use.

3) Add salad dressing, salt and pepper into the mixture of 1) and 2) and mix well.

[16] Potato and pumpkin soup

Ingredients: potatoes, pumpkins

Ingredients: preserved apricots, red dates, medlar, salt and mushroom essence.

Practice:

1, cut potatoes and pumpkins into small pieces, cut preserved apricots and red dates into small pieces, and soak Chinese wolfberry in water.

2, put a little oil in the pot, pour the chopped potatoes and pumpkins into stir-fry a few times, add water, add a little salt and mushroom essence.

3. Pour 2 into the pressure cooker, add the cut preserved apricots, red dates and soaked medlar, and stew for 5-8 minutes (or simmer slowly in the saucepan until the potatoes and pumpkins are cooked).

This soup is sour and delicious, and it is a good soup for mm's maintenance and beauty ~ ~

[17] coriander mashed potatoes (Chongqing flavor)

Ingredients: some yellow potatoes (white potatoes taste a little bad)

Accessories: coriander

Seasoning: red chili pepper, pepper, salt, cooking oil, monosodium glutamate and coriander.

Operation:

1) Cook the potatoes in boiling water, then pick them up and mash them for later use.

2) Add an appropriate amount of cooking oil into an iron pan or pan to make it 80% cooked, pour the mashed potatoes into the pan, add red chili pepper, pepper, salt and monosodium glutamate, and stir fry over medium heat until the crispy rice is brown.

3) Take out the dish and sprinkle with chopped coriander.

[18] curry potato

Ingredients: three or four potatoes, one onion and one carrot.

Seasoning: sugar, salt, curry powder or block, and oil.

Practice:

1, cut potatoes, wash off starch, dice carrots and chicken, and shred onions.

2. Wash the pan and put oil in it. After heating, add the chopped potatoes, carrots and onions, stir fry, add water, cook over high fire for 10 minutes, then take out the pan (add more water, cooking over high fire costs more water, and it is easy to dry the pan). When the onions melt, add curry (curry should be mixed with cold water in advance), add salt and sugar, and turn to low fire for 5 minutes.

[19] tomato and potato chips

Ingredients: potatoes

Ingredients: tomato sauce, salt, soy sauce, citric acid (acid is also acceptable), sugar.

Practice:

1, potatoes washed and cut into strips (so-called strips, because the next cooking process is longer, filaments are easy to rot), potatoes with winter potatoes is appropriate, because it is relatively noodles, washed to remove starch.

2. Put oil in the pan. Stir-fry the potato chips in the pan and fry them (that is, fry them). Add one to two drops of tomato sauce, salt and soy sauce until the potatoes are ripe, and add a little citric acid (vinegar will do) when the potatoes are fully cooked.

3. Add water to Step 2, subject to 1/2 without potato chips, cover the pot and stew. After about 5 minutes, open the lid to collect the soup with strong fire, and then take it out of the pot.

Features: bright red color, soft taste, super meal.

Note: Remember to put some sugar, but not too much. The taste is sweet and sour, supplemented by salty taste, because it was originally a Northeast dish, but the taste was too single, so adjust it.

[20] Braised potatoes

Ingredients: 500 grams of potatoes.

Accessories: vegetable oil 40g, onion, ginger * * * 1 0g, soy sauce 8g, clear soup150g, water starch 6g, refined salt 2g, monosodium glutamate1g.

Method: Peel and wash potatoes and cut them into small pieces obliquely; Cut the onion into sections; Slice ginger.

Heat the oil in the pot, add the onion and ginger slices, cook the soy sauce, add the clear soup, and add the potato pieces after boiling. When the potato pieces are soft and ripe, add salt and monosodium glutamate, thicken them with water starch, and take them out of the pot.

[2 1] Spicy cabbage and pork belly potato chips

Practice:

1 Prepare raw materials, cut spicy cabbage into small pieces, slice meat and slice potatoes (not too thin).

Heat the oil in the pan, fry the potato chips first, but don't fry them thoroughly. Just pass.

Leave the bottom oil in 3 pots, add chopped green onion and saute the meat slices, add a little soy sauce, cooking wine and sugar until the meat changes color.

4 Add potato chips and spicy cabbage, add a small amount of chicken essence and pepper, stir-fry until the meat and potato chips are stained with spicy cabbage.

5 put a small amount of water on the lid and simmer for a while.

6 collect the soup from the fire, and take it out of the pot.

[22] Potato salad

Ingredients: bacon 100g potatoes, 6 onions, half parsley leaves and a small amount.

Seasoning: olive oil, 3 tbsp butter 1 tbsp salt, a little pepper.

Practice:

1) Wash the potato skin, add water and potatoes (water covers potatoes) to the pot, and add a little salt to cook for 20 minutes.

2) Cut the potatoes into thick slices after they are slightly cold.

3) Add olive oil to the pot, stir-fry the bacon over medium heat, and take it out.

4) Add onion and potato to the pan and fry, season with salt and pepper, add bacon and butter after the potatoes turn golden brown, and stir well.

5) Put 4) on the plate and sprinkle some celery leaves.

[23] Korean potato soup

1, wash the bought bones, preferably the spine, boil the water and put the spine in it.

2. Peel the potatoes, and put them in when the water is boiled after the ribs are put in (don't put too much, three is almost enough). Koreans like to eat large pieces of potatoes, and many people don't cut one in, so big potatoes are not easy to lose their flavor.

3. Keep stewing like this until you think you can eat it. Add the perilla leaves and Chili sauce.

4. The last step is to add chrysanthemum morifolium, lily mill and salt.

[24] Potato Chicken

Boned 2-3 chicken legs, cut into small pieces, salted with salt, light soy sauce, sugar, oil, and a little Shaoxing wine, cornmeal and shredded ginger for at least 30 minutes (put in the refrigerator), peeled two potatoes and cut into small pieces, half shredded red pepper, chopped onion leaves 1-2, and mushrooms1-.

Stir-fry a little garlic in an oil pan, pour the marinated chicken and shredded mushrooms together, stir-fry for a few minutes until the chicken is half-cooked, then add potatoes, stir well, add a bowl of water, cover the pot and cook. Remember to turn off the heat after the water boils. Put a little soy sauce in about 5 minutes, stir well, add shredded red pepper and onion, turn it over twice and serve.

[25] Coconut potato beef soup

raw material

One coconut, two potatoes, one onion, one carrot, twelve ounces of beef, two slices of ginger and a proper amount of salt.

method of work

1, cut the coconut meat into pieces.

2. Peel and cut potatoes, onions and carrots.

3. Wash the beef, put it in boiling water, rinse it, and then cut it into thick pieces.

4. Boil a proper amount of water, add coconut, potato, onion, carrot, beef and ginger, simmer for about two hours, and season with salt.

[26] Tomato and potato beef soup

Ingredients: 50g of tomato, 50g of potato150g, 50g of cabbage, 750g of boiled beef stock, minced onion and ginger, salt and sesame oil.

Features: This soup is soft, delicious, slightly acidic and rich in vitamin C, nourishing and nourishing people.

Operation:

1, peeled potatoes, washed and diced.

2. Wash the cabbage and cut it into small pieces. Wash the tomatoes, blanch them with boiling water, peel them and cut them into small pieces.

3. Set the soup on fire, pour in beef soup, add minced onion and ginger, add potatoes and cabbage, boil, skim off the floating foam, pour in tomato pieces, burn for another 8 minutes, add salt to taste, until the potatoes are crisp and rotten, and sprinkle with sesame oil.

[27] Roasted beef with potatoes

Ingredients: marinated beef and potato pieces.

Practice:

1, cut the beef into 2 cm square pieces, and cut the potatoes slightly smaller.

2, put oil in the pot, when the oil is 40% hot (ordinary gas at home, it takes about 2 minutes to heat, depending on the amount of oil), put potatoes and beef, and then turn down the fire and fry them for two minutes. When the potato surface is golden yellow, change the fire and poke the potato with a spoon. When the potato is a little hard in the middle, you can fish out the beef and potatoes.

3, put less oil in the pot, add chopped green onion, ginger and minced garlic to stir-fry for fragrance, add soup or water, add soy sauce, cooking wine, salt, monosodium glutamate, sugar and pepper, pour in fried potatoes and beef, change to a big fire, and when the soup is almost dry, pour a little less water starch, and you can go out of the pot.

[28] Potato and duck soup

Ingredient: 300g of light duck Ingredients: potato150g.

Seasoning: shaojiu 1 5g onion15g pepper 0.5g ginger10g salt 3g monosodium glutamate1g.

Method:

1. Cut the duck into 4 cubes 3 cm long with a knife and wash away the blood. Peel potatoes, cut them into hob pieces, and soak them in clean water. Onions are tied into knots, and ginger is beaten loose.

2. Add water1000g to the wok, bring to a boil, pour the duck pieces into the boiling water until the duck pieces are bleeding, pour them into the colander, and wash off the blood foam of the duck pieces for later use.

3. Take a steel cooking pot, add water1000g, add duck pieces, onion, ginger and Shaoxing wine, cover it, bring it to a boil, then simmer it with low fire until the duck pieces are ripe, then add potato pieces and continue to simmer it with low fire until the duck pieces and potatoes are crisp and rotten, skim off duck oil and blood foam with a spoon, then add refined salt and monosodium glutamate, and pick off onion.

Features: the soup is clear and delicious, and the duck meat is crisp and rotten.

Key operation points:

1. After blanching, the blood foam should be removed, and potatoes should not be put in early.

2. It is not advisable to use fire when heating, otherwise the soup will be unclear.

[29] curry potato beef

Peel potatoes and cut them into hob blocks, slice beef, and add a little water to knead them by hand, so that the beef gravy will not run away and will not be boiled easily.

Add salad oil (olive oil is more suitable for beef dishes) when the pot is hot, pour in beef while the oil is still cold, stir-fry until the color changes, add potatoes, add appropriate amount of water and turn to a low heat, so as to boil the potatoes until they are rotten. After about ten minutes, turn off the heat, add curry, stir and melt half of the pieces in the pot, and then fire to drain the water slightly, and a steaming pot of curry beef is finished.

[30] Roasted rabbit meat with potatoes

Practice:

1, rabbit leg cut into small pieces, washed and blanched for later use; Peel potatoes and cut into pieces.

2. Heat the pan and put the oil, add the onion, ginger and garlic to stir fry, and then stir fry the rabbit's legs in the pan.

3, put soy sauce, salt, a little sugar, star anise, etc. (if you like spicy, you can also put a proper amount of dried red pepper), stir fry for a while, add water to soak the rabbit legs, and simmer slowly with low fire.

4. When the rabbit leg is seven ripe, add potatoes and continue to stew on low heat until it is cooked.

5. Finally, the juice can be collected by fire, and some parsley or chopped green onion can be sprinkled when serving.

[3 1] stewed mutton with potatoes

Raw materials: 250g of potatoes and 250g of mutton.

20g of seasoning soy sauce, 5g of chopped green onion, 5g of shredded ginger and garlic, 5g of star anise, proper amount of vegetable oil, cooking wine, salt and noodle sauce.

manufacturing process

1, wash the mutton, cut it into 2 cm square pieces, blanch it in a boiling water pot, take it out and drain it;

2. Peel potatoes, wash them and cut them into hob blocks; Put the town on the fire, add vegetable oil to heat it, add potato pieces and fry them thoroughly, take them out when they are golden yellow and drain the oil;

3. Put the clean pot on the fire, add the mutton pieces and all seasonings, simmer with low fire until it is ripe in 1989, then add the potato pieces to boil, then pour them into the casserole and stew them with low fire until they are cooked.

4. Preparation: 8 minutes, cooking: 40 minutes.

This dish is rich in nutrition, especially suitable for winter.

[32] Goose and potato soup

Raw materials: 500g of goose, 200g of potatoes, 50g of red dates, 50g of medlar, ginger 1 piece and 2 onions.

Seasoning sesame oil10g, salt 5g, pepper 5g, monosodium glutamate 3g and cooking wine 5g.

manufacturing process

1, wash the goose and chop it into rectangular strips, peel the potatoes and cut them into blocks, slice the ginger and cut the onions into sections for later use;

2. After the water in the pot is boiled, put in the goose pieces and blanch them, pick them up and drain them;

3. Boil clear water in the pot, add ginger slices, medlar, red dates and goose pieces, add salt, pepper, monosodium glutamate and cooking wine, stew potatoes for half an hour, and sprinkle with sesame oil and onion.

4. Preparation: 10 minutes, cooking: 40 minutes.

It is especially suggested that goose meat should be stewed with slow fire and for a long time.

[33] Fish potatoes

Its cuisine is Zhejiang cuisine.

It has the characteristics of fresh taste and beautiful color, and has the characteristics of eating in western food.

Raw potato 500g, pomfret (about 500g), carrot powder 25g, raw celery powder 25g, onion powder15g. 50g of peanut oil, 5g of cooking wine, 5g of refined salt, 3g of Jiang Mo and a little pepper.

manufacturing process

1. Cook pomfret whole, remove bones and spines, crush the fish with a spoon, add cooking wine, Jiang Mo, pepper, carrot powder (blanched), raw celery powder and onion powder and mix well.

2. Wash the potatoes, cook them in a pot, remove them, peel them and grind them into fine mud.

3. Heat the oil pan, first stir-fry the fish, then add the mashed potatoes, add salt and water and stir-fry evenly.

Supplement to the Respondent of the Report 2009-07-2 1 04:26 How to Eat Potatoes The first thing to eat is chicken sauce and mashed potatoes.

Ingredients: potato, butter, salt, milk, chicken soup, black pepper, ham and water starch.

Exercise:

Step 1: 2 medium-sized potatoes, peeled, washed and cut into pieces.

Step 2: put it in a clear water pot and cook it. Take it out, put it in a big bowl, press the potatoes into mud with a spoon, add a spoonful of butter, salt,1-2 spoons of milk and mix well.

Step 3: Dig the mashed potatoes into small balls, or knead them into small balls by hand, put them on a plate and set them up. If you make balls by hand, you should wet your hands with clear water.

Step 4: Pour half a bowl of chicken soup into a small pot, add black pepper, add shredded ham, boil, and thicken with water starch. Pour the sauce on the potato balls.