Ingredients for pan-fried potatoes: 3 medium-sized potatoes (about 500 grams) black peppercorns, a pinch of butter, 20 grams of salt, a pinch of pan-fried potatoes. Step 1: Prepare all the ingredients.

2 Wash the potatoes.

3Put it into the pot, add an appropriate amount of water, cover the pot, and cook the potatoes over medium-high heat.

4. To judge whether the potatoes are cooked, you can use a chopstick to insert them. If they are easily inserted, it means they are cooked.

5 Take out the cooked potatoes and peel off the skin.

6Cut into small pieces.

7. Wash the pot, dry it, and add butter.

8 When the butter is almost melted, add the potato cubes.

9 Fry over medium-low heat until both sides are golden brown.

10 Take out, put on a plate, sprinkle with coarse salt and black peppercorns while hot.

11 Golden potatoes, add black peppercorns to make them more delicious.

Ingredients for milky popcorn: 60g dry corn, 60g powdered sugar, appropriate amount of butter, 15g milky popcorn. Step 1: Prepare the required materials.

2Put the butter into the pot and melt.

3. After separation, pour in the dried corn and shake the pot to coat all the corn with butter.

4. Cover the pot lid tightly, press the air vent on the pot lid with a rag, and shake the corn in the pot.

5. The dried corn will continue to pop as the pot heats up. During the popping process, shake the pot body to make the corn inside move, otherwise the corn at the bottom will easily burn.

6. When you can no longer hear the popping sound of corn in the pot, turn off the heat, open the lid of the pot, and quickly sift in the powdered sugar.

Tips 1. A small handful of dried corn can be used to pop a small soup pot. If you want to cook a lot, you must use a larger pot.

2. When heating dry corn, be sure to shake the pot to make the corn inside move, otherwise the corn at the bottom will easily burn.

3. If there is a small vent hole on the pot lid, cover it with a wet rag. You can leave it uncovered. Covering the small vent hole will make the corn pop faster.

4. Butter can give the popcorn a little more milky flavor. If there is no butter, use normal cooking oil. You don’t need too much as long as the dry corn is covered with oil.

5. It is best to use powdered sugar. The finer powdered sugar can adhere to the popcorn more evenly and taste more evenly sweet.

If you don’t have powdered sugar, you can also use fine sugar, and try to sprinkle it evenly.