Stir-fried shredded potatoes. Stir-fried shredded potatoes are simple to make. It is a common dish in the Jiere cuisine recipes. The taste of stir-fried potato shreds is home-style, and the method is dry stir-fried. But how to make the best way to make stir-fried potato shreds is the most delicious.

Adjust the details according to your own taste habits, and let yourself make this stir-fried shredded potatoes according to your feelings~~ Ingredients: half a catty of potatoes, two dried chili peppers, cut into sections.

Two green onions.

Appropriate amount of salt and MSG.

Try it now and make your own stir-fried potato shreds.

Supplement from the respondent 2009-09-24 16:45 Mapo Tofu is one of the most famous Sichuan dishes. It is made of soft tofu, minced beef, dried chili peppers, Sichuan peppercorns, Pixian bean paste, etc. The finished dish is spicy and fresh.

Fragrant, tender and delicious.

Helen likes to eat Mapo tofu because the surface of the tofu is covered with a layer of red spicy oil. Not only does it look great, but it also has a fragrant peppercorn flavor. Eating it while it's hot is not only spicy and makes you sweat profusely, but also whets your appetite.

, increase appetite.

Cooking ingredients (for three people) Ingredients: soft tofu (1 box, 500g), minced beef (150g), dried chili peppers (15), minced ginger (half a tablespoon) Spicy sauce: Pixian Doubanjiang (2 tablespoons)

), Haitian Premium Gold Label Light Soy Sauce (1 tbsp), sugar (1/2 tbsp), cooking wine (1/2 tbsp), pepper powder (1 tbsp), chicken powder (1/3 tbsp), salt (1/5 tbsp

), water (1/2 cup) Seasoning: oil (3 tbsp), salt (1 tbsp), pepper powder (1/2 tbsp), cornstarch (1/2 tbsp) 1. Cut soft tofu into cubes and dry chili peppers

Cut into cubes; mix 1/2 tablespoon cornstarch and 3 tablespoons water to make cornstarch water.

2. Boil half a pot of water, add 1 tablespoon of salt, blanch the diced tofu in the boiling water for 30 seconds, drain and set aside.

3 Take an empty bowl, add all the seasonings of the spicy sauce and mix well to make the spicy sauce and set aside.

4 Heat 3 tablespoons of oil, sauté the minced ginger and dried chili over low heat until fragrant, add the minced beef and stir-fry until the meat changes color. 5 Pour in the spicy sauce, stir-fry evenly with the minced beef, and bring to a boil.

6 Pour in diced soft tofu and mix gently, add cornstarch water to thicken, sprinkle with 1/2 tablespoon of Sichuan peppercorns, and serve.

Tips from the God of Cooking: 1. After dicing the tofu, blanch it in salted boiling water. This can remove the beany smell and prevent the tofu from breaking easily when cooking.

2. When dicing, boiling and cooking the tofu, try to use a steady knife and a light hand to prevent the diced tofu from being broken into pieces.

3. Before cooking Mapo Tofu, thicken it with cornstarch water to make the soup thicker and the spicy flavor stronger.

4. Use Sichuan pepper powder to add numbing flavor, do not use Sichuan peppercorns, otherwise you will bite the Sichuan peppercorns when eating tofu, which will be spicy and unpalatable. Reply to the supplement of people 2009-09-24 16:47 Ingredients for boiled meat slices: pork (or

Beef) 250 grams of lean meat, 200 grams of cabbage (or other seasonal vegetables, such as lettuce), 50 grams of Pixian watercress (3 tablespoons), 25 grams of cooking wine (1.5 tablespoons), 25 grams of starch (1.5 tablespoons), 2 grams of salt (

About 1/2 teaspoon), a small amount of chicken essence, 10 grams of dried chili, 20 Sichuan peppercorns, appropriate amount of green onion, 400 grams of broth, 100 grams of oil, 3 grams of soy sauce (1 teaspoon), 5 grams of sugar (1 teaspoon), 4 cloves of garlic

(Peel and mince), 5 grams of ginger (mince) How to make boiled meat: 1. Cut the lean meat into large slices about 5 cm long, 2.5 cm wide, and 0.3 cm thick (just approximate, not strict

Measure, in short, thinner is better), if you feel it is difficult to cut, you can put the meat in the freezer and freeze it for a while. When the meat is a little hard, slice it. Use starch, cooking wine, salt and a small amount of water to marinate the meat evenly and set aside.

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2. Wash the cabbage, tear the leaves into large pieces by hand, and cut the cabbage into thin slices diagonally with a knife; wash the green onions and cut them into segments; cut the dried peppers into sections with scissors and set aside; chop the Pixian bean paste and set aside.

3. Pour 40 grams of oil into the wok, add dried chili segments and Sichuan peppercorns and fry over medium heat until they turn brown, remove and set aside.

4. Turn up the heat, add the scallions to the wok and stir-fry until fragrant, then add the cabbage and stir-fry until raw. Place in a large bowl and set aside.

5. Heat the pot, pour 40 grams of oil, add Pixian watercress and minced ginger and stir-fry until red oil emerges.

6. Add broth and bring to a boil.

7. Put the marinated meat slices into the pot and spread them with chopsticks. When the meat slices are cooked until they spread out and change color, add soy sauce, chicken essence and sugar to taste.

8. Pour the meat slices and soup into a large bowl lined with cabbage.

9. Chop the pre-fried dried chili peppers and Sichuan peppercorns and sprinkle them on the meat slices. Sprinkle minced garlic evenly on the meat slices.

10. Clean and dry the pot, add 20 grams of oil, heat until 90% hot (smoking), then pour the hot oil evenly over the meat slices.

Tips for making boiled meat: 1. Dried chili segments and Sichuan peppercorns must be fried until they are brown, red, crispy and fragrant. The oil in which the chili peppers and Sichuan peppercorns have been fried is used to fry the vegetables.

Chop the fried chili pepper and sprinkle it on the meat slices. It tastes charred and full of flavor.

2. Pixian Douban must be fried until fragrant and the red oil comes out.

3. The hot oil you pour in at the end must be very hot, so that the aroma of the minced garlic can be brought out.