Hmm~ so many~

Fresh pepper, fungus and potato slices

Ingredients:

Potatoes, green peppers

Black fungus

Accessories:

Adequate amount of ginger, appropriate amount of pepper

Steps for making fresh pepper, fungus and potato slices:

1 Slice the potatoes Then soak them in water for about 10 minutes to remove a large amount of starch in the potatoes and prevent them from sticking to the pot;

2 After cleaning the fungus, scald it slightly with boiling water to remove the earthy smell of the fungus itself

3 Break the green pepper into small pieces, as small as possible;

4 Heat the oil, add the peppercorns and shredded ginger to the pot when it is 80% hot, then pour it into the pot and soak well. Stir-fry the soaked potato slices for about 3 minutes to prevent them from sticking to the pan;

5 Then add the fungus and green pepper in turn, stir-fry for about 2 minutes, add salt and chicken essence, and remove from the pan.

Tips:

The taste is light, but without losing the salty flavor.

Auricularia fungus can remove waste from the body. If female friends who love beauty cook this dish at night, since there is a lot of starch in potatoes, they can choose not to eat staple food, which can also achieve the effect of losing weight!

Note: Just blanch the fungus in boiling water. Do not cook it for a long time to avoid losing its taste after frying.

If you usually only fry green peppers and potato slices, you can also choose to add a little soy sauce to adjust the color before serving.

Potatoes with sauce

Main ingredients:

Potatoes

Accessory ingredients:

Fried sauce and cucumber

Steps for making potatoes mixed with sauce:

1 Peel the potatoes and cut them into hob pieces, and cut the steamed cucumber into cubes

2 Put the potatoes into a bowl and mix Serve with fried sauce

3 Sprinkle with diced raw cucumber.

Cream mashed potatoes

Ingredients:

Potatoes Salt

Milk

Accessories:

Chicken essence and a little butter

Steps for making creamy mashed potatoes:

1 Peel and wash the potatoes, boil them in water for about half an hour, and add a little salt. You can use chopsticks to test it, as long as it can be easily poked into the inside.

2 Take out the potatoes, drain the water, put them in a bowl, and mash the potatoes with a spoon or chopsticks.

3 Then add an appropriate amount of milk or cheese and continue to stir until it is evenly mixed and becomes a puree.

Chicken sauce and mashed potatoes

Ingredients:

Potatoes, milk

Chicken soup, ham

Accessories:

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Butter, 1-2 spoons of salt

Black pepper, water starch

Steps for making chicken gravy mashed potatoes:

1 Medium potatoes 2 pieces, peeled and washed, cut into several large pieces.

2 Put it into a pot of water and cook. Take it out, put it in a large bowl, use a spoon to mash the potatoes, add a spoonful of butter (the margarine used here is vegetable butter), a little salt, 1-2 spoons of milk, and mix well. Don't make it too watery.

3 Dig the mixed mashed potatoes into small balls, or roll them into small balls with your hands, place them on a plate and arrange them. If you are making small balls with your hands, wet your hands with clean water so they won't stick to your hands.

4 Pour half a bowl of chicken soup into a small pot, add black pepper, add shredded ham (or sausage), bring to a boil, and thicken with water starch. Pour the gravy onto the potato balls and the mashed potatoes with chicken sauce are ready. The chicken soup used here is already salty, so there is no added salt. If it is not salty, add a little salt as appropriate.

Tips:

1. Take a little starch and mix it with water. It is water starch. If you like thin gravy, add less starch. If you like thicker gravy, add more. Put some starch.

2. Regarding mashed potatoes, you can use ready-made mashed potato powder (it is said that KFC and other fast food restaurants use ready-made mashed potato powder), add milk, butter, etc. to mix directly, or you can use potatoes. Do it yourself. Personally, I think it’s more delicious and delicious if you make it with fresh potatoes, so I only use mashed potato powder when I want to be lazy.

3. As for the chicken soup, it is of course good to make it yourself. However, if it is too troublesome, just use the canned chicken soup you bought.

Features: Rich in nutrients. And eating mashed potatoes as a staple food can help you lose weight.

Pork floss and potatoes

Ingredients:

Pork floss (pork is best, beef is also acceptable) 20 grams, two potatoes

Accessory ingredients:

Appropriate amount of cooking oil

Steps for making flossy potatoes:

1 Peel the potatoes and cut them into long pieces. It doesn’t matter if they are a little thicker. Wash.

2 Boil the potatoes in boiling water for 3 minutes, remove and drain.

3 Unzip the pork floss and put it on a plate for later use.

4 Heat an appropriate amount of cooking oil in a wok, put the cooked potato strips into the pan and stir-fry.

5 Put the pork floss into the pot, stir-fry together with the potato strips, and stir evenly.

Tips:

1. The key word of this dish is "soft", so it is very important that the potato strips are cooked and soft.

2. Potatoes are relatively oil-absorbent, so it is recommended that all cooking friends should not put too little oil, and too little oil will easily stick to the pot.

3. If the meat floss is put into a wok with a temperature that is too high, it will easily burn. Therefore, it is recommended that you lower the heat appropriately after adding the meat floss, or stir-fry a little and then turn off the heat (but stir-fry a little). Fried, it is difficult to evenly wrap the floss on the potato strips~~~).

4. The meat floss itself is salty, so those who like it light can skip adding any seasoning.

Beef and potato soup

Main ingredients:

1000g beef (fat and lean), 500g potatoes

Accessory ingredients:

< p>5g MSG, 2g pepper

25g cooking wine, 15g shallots

15g garlic, 10g cinnamon

5g salt, 15g ginger

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Steps for making beef and potato soup:

1 Cut the beef into 4 cm long, 3 cm wide and 0.5 cm thick slices. Soak in cold water for about 2 hours, then pour the water into the pot. Bring to a boil and skim off the foam;

2 After the beef is cooked, pour it into a sand bowl, add chopped green onions, ginger, cinnamon, cooking wine, and salt, simmer over low heat, and then remove Onion, ginger, cinnamon;

3 Peel the potatoes, cut into hob pieces, put them in a bowl, add beef soup, steam them in a basket and take them out;

4 Garlic Cut into sections; when eating, pour the potatoes into the beef, bring to a boil, add MSG and garlic to adjust the flavor, then put it into a soup bowl, sprinkle with pepper and serve.

Curry beef and potato rice

Main ingredients:

300g beef, 500g potatoes

Accessories:

Five slices of ginger, two slices of green onion

One piece of curry cube One spoonful of cooking wine

One spoonful of salt

Steps to make curry beef and potato rice:

1 Cut the beef and potatoes into small pieces and set aside.

2 Boil water in a pot, add ginger slices, green onions, cooking wine and salt. Put the beef cubes in and cook briefly.

3 Heat the pot, add oil, use minced ginger and garlic to stir-fry until fragrant, add beef cubes and potato cubes and stir-fry.

4 Add water and simmer slightly. Don’t add too much water, just enough to slightly cover the beef and potato pieces.

5 Simmer for about ten minutes and add curry cubes. Let the curry cubes melt and simmer for about ten minutes. Add a little salt in the middle. Put it on a low fire, otherwise it will burn.

Tips:

1. The potato pieces should also be blanched first, so that you don’t need to add a lot of time to stew later.

2. When frying beef cubes, you can add a little soy sauce or dark soy sauce to make the color more beautiful.

3. Don’t put too much salt.

Potato stewed chicken

Ingredients:

400g Pipa chicken legs, 3 potatoes

2 onions, 6 garlic

1 piece of ginger, 1 carrot

4 pieces of perilla, 1 red pepper

Half green onion

Accessories:

3 tablespoons Korean chili sauce, 2 tablespoons chili powder

1 teaspoon salt, a little salad oil

2 tablespoons sesame oil, 2 tablespoons sugar

Cooking wine 1 tsp, a little pepper

Steps for making potato stewed chicken:

1 Cut the onion vertically into strips; chop the garlic (4 pieces); cut the carrot into cubes; slice the ginger; Shred the perilla, red and green peppers, and green onions.

2 Heat the pot, add a little salad oil, when the oil is hot, add the Pipa chicken legs and fry until the color of the leg skin turns white; add the onions and fry for 3 minutes; then, add the carrots and fry again 2. 3 minutes; after frying, add soup, wait until the soup boils, skim off the vegetable foam on top with a spoon.

3 Add sesame oil, chili powder, and chili sauce to the minced garlic, stir well, and slowly add it to the cooking pot. Mix the vegetable soup evenly, cover the pot and cook for 10 minutes.

4 Wash the potatoes with their skins on, wrap them in plastic wrap, put them in the microwave, and heat them at 600w for 5 minutes. After taking out and peeling, cut each piece into 4 pieces horizontally and vertically.

5 Add potato cubes to the dish that has been cooked for 10 minutes, then add sugar and salt, cover the pot and cook for another 10 minutes.

6 After the vegetables are cooked, turn off the heat, add shredded green onions, red and green peppers, and shredded perilla; cover the lid for a while, and you are done with this Korean potato stewed chicken.

Dry-fried potato slices

Main ingredients:

Three potatoes, half onion

Accessory ingredients:

Salt 3 grams

Steps for making dry stir-fried potato slices:

1. Peel and slice potatoes, wash off the starch on the surface with water and drain, preferably with a dry cloth Use kitchen paper or kitchen paper to dry the surface of the onion and slice the onion;

2. Add oil to the hot pan. When the oil is hot, add the potato slices and stir-fry over high heat for a few minutes;

3. Then adjust Slowly stir-fry the potato slices over medium-low heat, being careful to stir frequently so as not to burn them;

4. When the potato slices are golden brown, add salt to taste and stir-fry evenly;

5. Then stir-fry the onions. When the onions are soft and fragrant, remove from the pan and serve.

Cumin Potatoes

Ingredients:

Potatoes Coriander

Ginger slices

Accessories:

Adequate amount of cumin powder, a little dried thyme

A little black pepper powder, a small amount of dried red pepper

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A little oil and a little salt

A little mushroom essence

Steps for making cumin potatoes:

1 Wash the potatoes; cut the ginger slices into minced pieces ; Cut dry red pepper into pieces; wash and chop coriander;

2 Put the washed potatoes into a pot and cook with appropriate amount of water until soft, let cool, peel and cut into cubes; < /p>

3 Mix cumin powder, dried thyme, black pepper, dried red pepper powder, ginger powder and salt together, pour it into the 70% hot oil pan and stir-fry, then add the diced potatoes. Stir-fry until the flavor is absorbed;

4 Add some mushroom essence, finally add chopped coriander, stir-fry evenly and serve.

Bacon and potato rice

Ingredients:

300 grams of rice, 1 piece of bacon

100 grams of peas, 1 large potato

Accessories:

Adequate amount of oil

Steps for making bacon and potato rice:

1 Rinse the bacon, put it into a steamer, and steam over high heat Take it out after 20 minutes, cool slightly and cut into 1 cm long slices. Peel the potatoes and cut into 1 cm cubes. Wash and drain the peas (if they are frozen peas, they can be thawed in clean water in advance).

2 Pour oil into the pot, heat it up to 70% heat, add bacon, diced potatoes and peas, stir-fry for 2 minutes and then pour into the rice cooker.

3 Wash the rice and pour it into the rice cooker (the water level is about the position of the first joint of the middle finger), cover the lid, press the switch, wait for the prompt that the rice is cooked, open the lid and use a spoon to remove the rice from the pot. Stir in the bacon, potatoes and peas at the bottom, then cover and simmer for 10 minutes before eating.

Tips:

The bacon should be steamed before use. In this case, it will taste softer and more tender. Do not slice and then steam, otherwise the flavor will be lost. Bacon has a certain saltiness, because no salt should be added to the rice.

In addition, steaming bacon takes time each time. You can steam a few more pieces at a time. After cooling the unused bacon, wrap it in a fresh-keeping bag and store it in the refrigerator. The next time you use it, it will be much more convenient to defrost it directly at room temperature.

You can use frozen peas during the season when fresh peas are not available. You can buy more peas during the season when they are on the market, wrap the beans, put them in a fresh-keeping bag without washing them, and freeze them in the refrigerator. They can be stored for a long time and can be eaten as needed.

Egg Baked Rice with Chives and Potatoes

Ingredients:

One potato and a bowl of leftover rice

Accessories:

< p>A few chives, some diced vegetables

One egg, a small amount of black pepper

A small amount of salt and oil

The steps for making egg-baked chive and potato rice:

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1 Cook potatoes in boiling water until soft

2 Heat oil in a pot, add chopped chives and stir-fry until fragrant, add rice, potatoes and vegetables and stir-fry evenly, add a small amount of salt and black pepper

3 Put the fried rice in a bowl, sprinkle pepper on it, beat an egg, put it in the microwave, and cook on medium heat for five minutes

Above~