Potato eating methods and practices include hot and sour shredded potatoes, stewed beef with potatoes, stewed ribs with potatoes and so on.

1. Hot and sour potato shreds

Material preparation: potato, onion, ginger and garlic, pepper, dried red pepper, salt, sugar, vinegar, etc.

(1) shred potatoes and soak them in cold water. Add half white vinegar to half a pot of clean water, boil it, add shredded potatoes, take it out after 15 seconds and immerse it in cold water. Heat the oil in a pan, add pepper, pepper, onion, ginger and garlic slices and stir-fry until fragrant.

(2) add salt, pour in the remaining white vinegar, and stir fry quickly and evenly. Done.

2. Stewed beef with potatoes

Material preparation: 2 kg of beef, 2 potatoes, 2 onions, 1 carrot, appropriate amount of salt, green onion, appropriate amount of ginger, 5g of soy sauce, 1g of cooking wine, 1g of white vinegar, white sugar, etc.

(1) Take the oil pan, heat the oil, add the beef and stir-fry evenly. Add soy sauce, cooking wine and white vinegar, add onion, sprinkle sugar and stir fry, then add onion and ginger and stir fry evenly.

(2) put it in a pressure cooker, pour in 1.5 liters of hot water, and press it on low heat for 2 minutes. Add potatoes, carrots and salt, stir well and press for another 1 minutes.

3. Stewed ribs with potatoes

Material preparation: appropriate amount of potatoes, ribs, onions, peppers, cinnamon, cooking wine, rock sugar, etc.

(1) Heat the pan, and pour in the blanched ribs. This step is to control the water on the ribs and fry them until they are fragrant. Note: there is no need to put oil in the pot, just dry fry it.

(2) Add the ribs and stir-fry them quickly until they change color. Add a little cooking wine and stir fry. Pour in about two spoonfuls of soy sauce and stir-fry until the ribs are evenly colored. Finally, pour your own seasoning into the pot and mix well. Add the right amount of water. If the water does not exceed the ribs, you can add more appropriately. Bring the fire to a boil and simmer slowly. Pour in the potato pieces for about 4 minutes and continue to stew until the potatoes are crispy and seasoned.

Morphological characteristics of potato:

The primary leaves of potato are simple and entire. With the growth of the plant, odd and unequal pinnate compound leaves are gradually formed. Leaflets are often alternating in size and 1 ~ 2 cm long; The petiole is about 2.5 ~ 5 cm long; Leaflets, 6-8 pairs, oval to oblong, the largest can reach 6cm in length and 3.2cm in width, the smallest is less than 1cm in length and width, the apex is pointed, the base is slightly unequal, the whole edge, both sides are white and fluffy, there are 6-7 lateral veins on each side, the apex is slightly curved, and the petiole is about 1-8 mm long.

The potato is a terminal corymb with white or blue-purple flowers. Calyx bell-shaped, about 1cm in diameter, sparsely outside, 5-lobed, lobes lanceolate, apex long acuminate; Corolla radial, about 2.5 ~ 3 cm in diameter.