(A) Potato Wipe-a special snack in northern Shaanxi
Preparation materials: potato, flour, onion and ginger, dried red pepper.
1, wash potatoes
2. Wipe potatoes with a rubber roller. Silk-like
3, wrapped in flour (when adding flour, be sure to pay attention to the amount, flour can not be too little, easy to stick. Let each potato be covered with flour)
4. Put it on the grate (preferably made of sorghum stalks, the effect will be better) and start steaming ~ ~
5. Cut the onion, garlic and dried red pepper into pieces and put them in a bowl for later use;
6. Pour the oil into the pot
7. Boil and pour in the oil.
8. Add salt, soy sauce, vinegar and sesame oil after sauté ing (the original formula is spiced powder ~ ~ friends can also add monosodium glutamate).
After the juice is mixed, the potatoes are steamed.
Just mix the juice into the potatoes! ~
② Old milk potatoes
Materials:
2 yams (potatoes), 4g black pepper, 5g salt, 2 shallots, 30ml clear water and 3 green onions.
Exercise:
1. Wash shallots and cut them into chopped green onion.
2. Wash the potatoes and cook them in water. To judge whether potatoes are ripe, you can stick them with chopsticks. If it is easily pierced, it means that the potato is ripe.
3. Soak the cooked potatoes in cold water for a few minutes, tear off the skin of the potatoes after they are not hot, and then slice them.
4. Put the cut potato pieces into a large pot, then mash them into mud, then add black pepper and salt and mix well.
5. Add oil to the pot. When the oil is hot, add onion and saute until fragrant. Then take out the onion, add mashed potatoes and stir fry.
6. Put the fried mashed potatoes into a small dish with a spoon and sprinkle with chopped green onion.
③ Cold potato chips
Raw materials:
250 grams of potatoes.
Seasoning:
25g of soy sauce, 50g of chili oil, 5g of sesame oil, 5g of sugar, 5g of pepper oil, 5g of chicken essence, 5g of vinegar, 5g of garlic paste, a little salt, a proper amount of chopped green onion and a proper amount of fried white sesame seeds.
Exercise:
1. Peel potatoes, wash them, cut them into thin slices of appropriate size, or rub them into thin slices with tools.
2. Rinse potato chips with clear water and immerse them in clear water to prevent discoloration.
3. Heat a proper amount of water in the pot, and add potato chips to boil. Be careful not to cook it too soft.
4. Take out the cooked potato chips, immediately soak them in ice water and cool them, then take them out and drain them, mix them well with seasoning and put them on a plate, sprinkle with chopped green onion and white sesame seeds.
④ Potato thick soup
Materials:
There are 1 medium-sized potatoes, one slice of bacon is enough, one slice of onion is enough, the right amount of milk or cream, the right amount of butter, and a little French flavor (if not, it will play a role in enhancing fragrance and embellishment).
Seasoning:
Salt and black pepper
Exercise:
1, processing materials first. Wash the potatoes, peel them, cut them into small pieces and cut them casually. Anyway, they should be mashed into potatoes later. Shred onions and cut them casually; Bacon can be chopped, cut into small pieces or shredded; If you want French incense, cut some French incense into pieces. The classic American bacon I bought for making sandwiches last time is the best bacon I think, which is even more delicious than Homer bacon I often buy ~
In addition, share a tip for peeling new potatoes:
Soak the new potatoes in hot water for a while, take them out and put them in cold water, so that they can be peeled easily.
2. Put a small piece of butter in the pot. At this time, it is necessary to have a small fire. You can use a pan or a small soup pot.
3. After the butter melts, add shredded onion, stir-fry constantly, and stir-fry the onion until soft.
4. Then add the potato pieces and fry for a while.
5. At this time, replenish water. You don't need to add too much water. You can basically cook potatoes. Water is added only to cook potatoes until they are soft and rotten. The soup for boiling potatoes can be used or not, so there is no need to add too much water.
6. When cooking potatoes, we fry bacon. Without salad oil, a lot of oil will be produced. When frying, we should stir fry with a wooden shovel until its color becomes darker and the meat becomes crisp.
7. See if the potato next to you is almost ripe. Put the soft boiled potato pieces and shredded onion into a blender, add a little leftover soup and mash them together. If you like potatoes, don't break them too much. Just deal with them as needed.
8. Pour the mashed potato soup back into the soup pot (the soup pot should be empty at this time, and there should be no soup left when cooking potatoes). You will find that mashed potatoes are very sticky, so add milk at this time. According to your own needs, if you want the soup to be thicker, put less, and if you want the soup to be thinner, put more. It's best not to be too thin, which will affect its fragrance. You can also add cream. It is convenient and cheap to make milk at home. Finally, add salt and black pepper to taste, and the pot will be ready as soon as it is boiled. It is best not to be lazy in the middle, and it is best to keep stirring to avoid the bottom.
Finally, sprinkle with French incense and bacon, and you can drink. Step 9: adding chicken soup is also delicious ~
(5) Braised ribs with potatoes.
Raw materials:
Pork ribs, potatoes, carrots, Pixian bean paste, dried peppers, prickly ash, aniseed, salt, rock sugar, soy sauce and vinegar.
Exercise:
1. Cook the ribs, then take them out and drain them.
2. put oil in the wok, not too little, it doesn't matter if it is more. After heating, add Pixian bean paste, cut dried pepper, appropriate amount of pepper, one or two star materials, appropriate amount of rock sugar, appropriate amount of soy sauce and vinegar and stir fry. Turn down the heat and don't stir fry.
3. After the seasoning is sauté ed, stir-fry the ribs in the fire until the oil of the ribs is squeezed out.
4. Add the flooded ribs and cover the pot to stew.
5. stew until there is little soup left.
6. Pour in some sesame oil, then stir-fry carrots and potatoes.
7. Add water again, cover the pot and stew.
8. If you put a lot of bean paste, it is recommended not to put salt. If your mouth is heavy, you should do it yourself. If you like spicy food, put more dried peppers, because bean paste is not spicy. If you like spicy taste, put more pepper. In short, enjoy seasoning according to your favorite taste!
Potato drumstick
Raw materials:
Six chicken legs and four small potatoes.
Exercise:
Step 1: Peel the potatoes and cut them into pieces. Wash the chicken legs and cut them in half.
Step 2: Leave the bottom oil in the pot, add ginger slices, saute the star anise, and pour the cut chicken legs and stir-fry until white.
Step 3: Pour in soy sauce and cooking wine and stir fry a few times.
Step 4: add water to the chicken legs, pour the potato pieces into the water, add salt to boil and turn to medium heat for 20 minutes.
Step 5: Collect a portion of juice from the fire, or you can leave more soup, which is also good to eat with rice.
Stewed beef with potatoes
Raw materials:
Beef, potatoes, tomatoes, onions, carrots, red wine, ketchup, salt, sugar and pepper.
Exercise:
1, tomatoes are crossed, soaked in boiling water, peeled and cut into pieces; Slice onions;
2. Potatoes and carrots are also peeled and cut into pieces;
3. Cut the beef into pieces, blanch it in boiling water 10 minute, take it out and wash it;
4. After the wok is heated, pour in vegetable oil to heat it, and stir-fry the potato pieces until the surface is slightly yellow;
5. Stir-fry the tomato pieces in another oil pan until they are soft, and stir-fry the onion pieces and beef pieces together;
6. Cook red wine (no cooking wine is available), add tomato sauce and stir well;
7. Add enough water, boil and simmer for 2-2.5 hours until the beef is soft;
8. Add potato pieces and carrot pieces, add salt, sugar and pepper, and continue to stew for 15-30 minutes until the potatoes are cooked.
mashed potatoes
Materials:
200g of potatoes, 20g of diced lean meat, 5g of diced cucumber15g, diced carrot15g, and 5g of corn kernels15g.
Seasoning:
5g of salt, 200g of stock, 0/0g of starch/kloc-,a little monosodium glutamate and a little soy sauce.
Exercise:
1. Wash and peel potatoes, cut into large pieces, steam in a steamer for about 15 minutes, then take them out, mash them into mashed potatoes, add salt and monosodium glutamate and mix well. When steaming potatoes, it is best to put the potatoes directly on the steamer or use a steamer with holes to avoid moisture affecting the taste.
2. Press mashed potatoes into the desired shape with a mold and plastic wrap. If there is no mold, you can use a small bowl instead.
3. Heat the oil in the pot, add diced meat and stir-fry until fragrant, then add diced materials and stir-fry, add broth to boil, add salt, monosodium glutamate and soy sauce to taste, and finally thicken the mashed potatoes with water starch.
Milk-flavored mashed potatoes
Raw materials:
Potatoes, cheese (I used hawati), butter, milk, carrots (omitted), salt and chopped green onion.
Exercise:
1, diced cheese for use;
2. Peel the potatoes after cooking; I like boiled potatoes with skins, which are more fragrant.
3, potatoes are crushed with a fork;
4. Add butter and chopped carrots;
5. Add milk and salt and mix well;
6. Finally, add diced cheese and mix well.
Divide mashed potatoes into small portions, put them into baking-resistant containers respectively, and shape the surface with a fork.
The oven is lit and baked at 250℃ for 5-8 minutes. The surface is golden and slightly burnt.
X. Luo Songtang
Raw materials:
800g of beef, one onion, three carrots, seven or eight slices of Chinese cabbage, two potatoes, four tomatoes, tomato sauce100g, salt10g, 3g of sugar, 4g of pepper, 20g of flour, proper amount of clean water, 20ml of edible oil and 200ml of red wine.
Exercise:
1. Wash beef, cut into large pieces, soak in clear water for one hour, and then wash;
2. Put water in the pot (enough, full pot is better), put the beef pieces into the fire to boil, and skim off the floating foam while cooking;
3. Put oil in the wok;
4. Add tomato pieces and tomato sauce and stir fry;
5. Stir-fry until the tomato pieces become soft and rotten, and the color of tomato sauce is deep red;
6. Pour the beef and soup into the tomato pot together, pour the red wine after the fire is boiled, cover the lid, and turn to low heat for stewing;
7. Add carrot pieces and potato pieces after half an hour, and continue to cover and stew;
8. Cover the pot and continue stewing for half an hour;
9. When the beef is crisp and rotten, add onion and cabbage and tear it into pieces and put it in the pot;
10, take another pot, add a little cooking oil, add flour and stir-fry into paste, add salt, pepper and sugar, and cook until the vegetables are cooked.
For more recipes about potatoes, please refer to the Food World website! ~
Personally recommend mashed potatoes with cream, stewed beef with potatoes, Luo Songtang, old milk potatoes and potato drumsticks! ~
You can choose according to your own preferences ~ ~