1. Wash and peel potatoes; Peel and wash onions.

2. Slice potatoes and onions separately.

3. Take the pot, put the right amount of oil, fry the potatoes first, and wait until the potatoes are cooked.

4. Add onions and fry together.

5. It is best to add some salt and a little soy sauce to stir fry, add water to boil for a while, and take out the pot.

Foods that can't be eaten with potatoes are:

Potatoes+persimmons: After eating potatoes, a large amount of hydrochloric acid will be produced in the stomach. If they eat persimmons again, persimmons will precipitate under the action of gastric acid, making it difficult to digest and excrete.

Potatoes+tomatoes: potatoes will produce a lot of hydrochloric acid in the gastrointestinal tract of human body; Tomato will produce insoluble precipitate in water in strong acid environment, which will lead to poor appetite and indigestion.

Potato+banana: eating together will cause long spots on your face.

Potatoes+fragrant finches: eating together is easy to get freckles.

Potatoes+Pomegranate: Eating together will be toxic, and you can detoxify with leek water.

Potatoes+cherry tomatoes: lead to poor appetite and indigestion.

Onion (scientific name: onion), alias garlic, onion, onion, onion, onion and so on. It is a biennial herb of Liliaceae and Allium. Onion contains prostaglandin A, which can reduce peripheral vascular resistance and blood viscosity, and can be used for lowering blood pressure, refreshing, relieving stress and preventing colds. In addition, onion can also scavenge oxygen free radicals in the body, enhance metabolism, resist aging and prevent osteoporosis. It is a health food suitable for middle-aged and elderly people.

Onion is a very common and cheap home-cooked dish. Its meat is tender, its juice is spicy and light, its quality is good, and it is suitable for raw food. Originated in West Asia, it is cultivated in all parts of China and supplied all the year round. The edible part of onion is the underground hypertrophy bulb (onion head). Abroad, it is known as the "queen of vegetables" and has high nutritional value.

Potato (Solanum tuberosum), a perennial herb of Solanaceae, is the fourth largest food crop in the world, second only to wheat, rice and corn. Potatoes, also known as eggs, potatoes, potatoes and so on. , is a tuber of Solanaceae. Together with wheat, rice, corn and sorghum, it has become the five major crops in the world.

The ingredients in fresh potatoes are: starch 9-20%, protein 1.5-2.3%, fat 0.1-1%,and crude fiber 0.6-0.8%. The nutritional components in 100g potato are: energy 3 18kJ, calcium 5-8mg, phosphorus 0/5-40mg, iron 0.4mg~0.8mg, potassium 200~340mg and iodine 0.8-/kloc-0.2.

Potato tuber contains a lot of starch. Starch is the main energy source of edible potato. -Generally, early-maturing potatoes contain starch 1 1% ~ 14%, middle and late-maturing potatoes contain starch 14% ~ 20%, and the tuber of high-starch varieties can reach more than 25%. Tubers also contain glucose, fructose and sucrose.

Potato protein has high nutritional value. Protein content in potato tuber is about 2%, and protein content in dried potato is 8% ~ 9%. According to the research, the protein nutritional value of potato is very high, its quality is equivalent to the protein of eggs, and it is easy to digest and absorb, which is superior to protein of other crops. Moreover, the protein of potato contains 18 kinds of amino acids, including various essential amino acids that cannot be synthesized by human body. A high evaluation of the nutritional value of potatoes is inseparable from the existence of high-quality protein and essential amino acids such as lysine, tryptophan, histidine, arginine, phenylalanine, valine, leucine, isoleucine and methionine.