(a) taro rub - northern Shaanxi snack
preparation of materials: potatoes, flour, onions and ginger, dry red pepper
1, potato wash
2, Potatoes with a good rub standby. Into a fine shredded
3, wrapped in flour (add flour must pay attention to the amount of flour, flour can not be too little, easy to stick. Let each potato are coated with flour)
4, put on the grates (preferably to the sorghum stalks made of, the effect will be better), start steaming ~ ~ ~
5, the onion, garlic, and dried red chili pepper finely chopped into a bowl for spare;
6, sit down in the pot and pour the oil
7, oil boiling splash up
8, the smell of the burst out, add salt, soy sauce, vinegar, sesame oil (the original recipe is five spice powder ~ ~ friends can also add monosodium glutamate)
---- material sauce is ready, the taro is also steamed ---
Mix the juice with the taro and you're good to go!
(2) old milk taro
Ingredients:
The taro (potato) 2, black pepper 4g, salt 5g, 2 shallots, 30ml, 3 pieces of green onion.
How to do:
1, clean shallots, cut into shallots.
2, the taro was cleaned and put into the water with the skin to cook, to determine whether the taro is cooked, you can use a chopstick to tie a taro, if it is very easy to tie through the taro, it means that the taro has been cooked.
3, cooked potatoes in cold water for a few minutes, when the potatoes are not hot, tear off the skin of the potatoes, and then cut into pieces.
4, put the cut taro pieces into a larger pot, and then mashed, then add black pepper and salt and mix well.
5, frying pan on the oil, when the oil is hot, put the shallots burst incense, and then remove the shallots, put into the mashed potatoes, stir fry.
6, the fried taro puree with a spoon into a small plate, sprinkled with chopped green onions on it.
(C) cold taro chips
Raw materials:
Potato 250 grams.
Seasoning:
25 grams of soy sauce, 50 grams of chili oil, 5 grams of sesame oil, 5 grams of sugar, 5 grams of pepper oil, a small amount of chicken essence, 5 grams of vinegar, 5 grams of garlic, a small amount of salt, green onions, fried white sesame seeds.
Practice:
1, remove the skin of the potato, wash, cut into thin slices of the right size, as thin as possible, or use a tool to rub into thin slices.
2. Rinse the potato slices with water to remove the surface starch and immerse them in water to prevent discoloration.
3. In a pot of boiling water, add the potato slices and cook them, taking care not to overcook them.
4, pull out the boiled potato slices, immediately put into the ice water to soak and cool, then pull out and drain, mix well with seasonings, plate, sprinkle with chopped green onion and white sesame seeds can be.
(D) taro soup
Materials:
Potato medium-sized 1, a piece of bacon enough, a small piece of onion, milk or cream moderate amount, butter moderate amount, a little French incense (do not have it do not put, play a role is to enhance the flavor and garnish)
Seasoning:
Salt, black pepper
Practice:
1, First deal with the material it, potatoes washed, peeled, cut into small pieces, casually cut on the line, anyway, later to beat into the mashed potatoes; onion shredded, also casually cut; bacon chopped, cut into small pieces or shredded can be; you want to have the French incense, and then cut some French incense crumbled.
Another tip for peeling new potatoes:
Soak new potatoes in hot water for a while, then put them in cold water, and they'll be easy to peel.
2, put a small piece of butter in the pot, this time to low heat, you use a pan, or a small saucepan can be.
3, the butter melted, put the onion, keep stirring, the onion fried soft on it.
4. Then add the potatoes and sauté for a while.
5, then add water, water do not have to add too much, can be basically did not over the potato on the line, add water just in order to boil potatoes soft boiled, boiled potatoes in the soup available can not be used, so do not have to add too much water.
6, cooking potatoes when we fry the bacon, do not have to put salad oil, it will come out a lot of oil, frying with a wooden spatula constantly stirring, until its color becomes darker, the meat becomes crispy.
7, look at the side of the potatoes is not already boiled almost, the soft boiled potato pieces and shredded onions to the blender, plus a little bit of the remaining soup, together with the puree, if you like to eat a grain of potato, do not break too much, their own according to the need to deal with on the line.
8, just beat the mashed potato soup and then poured back into the soup pot (this time the soup pot is best empty, do not have just boiled potatoes left in the soup), you will find that the mashed potatoes are very thick, then add milk, according to your own needs, want to thicken the soup a little less, want to dilute a little more put a little more, it is best to do not too dilute, it will affect the flavor of the texture of the thick. You can also add cream, home made with milk is very convenient, the price is also very cheap. Finally, add salt, black pepper seasoning, a pot even if good, you better not be lazy in the middle, it is best to keep stirring, so as not to paste the bottom of it.
Finally sprinkled with French spices and bacon you can drink, in step 9 to add some chicken broth flavor is also good
(E) taro burn ribs
Raw materials:
Ribs, potatoes, carrots, Pixian soybean paste, dried chili peppers, peppercorns, seasoning, salt, rock sugar, soy sauce, vinegar.
Practice:
1. Spare ribs over boiling water, and then fished out to filter the water.
2. frying pan put oil, not too little, more it does not matter, after the heat into the Pixian bean paste, cut dry chili peppers, the right amount of peppercorns, one to two seasonings, the right amount of rock sugar, the right amount of soy sauce and vinegar stir-fry, the fire is small, do not fry the paste.
3. Seasonings stir-fried, turn on the fire into the ribs fully stir-fried to the point that the ribs of the oil forced out.
4. Put the water flooded ribs, cover the pot stew.
5. Stew until there is little soup left.
6. Pour some sesame oil into it, and then put the carrots and potatoes to stir-fry fully.
7. Add water again to cover the ingredients, cover the pot and simmer.
8. If the bean paste put more, it is recommended not to put salt, heavy mouth, if you have the discretion again. If you like to eat very spicy, put more dried chili, because the bean paste is not very spicy. Like to eat spicy flavor on more pepper. In short, according to their own favorite tastes enjoy seasoning play it!
(F) taro chicken legs
Raw materials:
Six chicken legs, small potatoes 4.
How to do:
Step 1: Peel the potatoes and cut into cubes, wash the chicken thighs and cut them in half.
Step 2: pot in the bottom oil, put ginger, star anise burst a little, pour into the cut chicken thighs stir fry white.
Step 3: Pour in soy sauce, cooking wine and stir fry a few times.
Step 4: add water not more than chicken thighs, water boiling pour into the potato pieces, add salt boil to medium heat for 20 minutes so.
Step 5: High heat to collect a juice, you can also leave a little more soup, accompanied by rice is also good.
(7) taro beef stew
Raw materials:
beef, potatoes, tomatoes, onions, carrots, red wine, tomato sauce, salt, sugar, pepper.
Practice:
1, the tomatoes cut cross with boiling water soak a little peeled and cut into pieces; onions cut into pieces;
2, potatoes and carrots also peeled and cut into pieces;
3, beef cut into pieces and blanched into boiling water for 10 minutes to wash;
4, frying pan heated and poured into the vegetable oil to heat up, under the potatoes sautéed until the surface of the yellowish sheng out;
5, another frying pan under the tomato chunks sautéed until soft, under the onion chunks, beef chunks sautéed together;
6, cooking red wine (no can be used with cooking wine), add tomato sauce stir fry;
7, add enough water, boil and then turn to a low heat and slowly simmering for 2-2.5 hours until the beef is crisp and soft;
8, add the potato chunks and carrots chunks, seasoned salt, sugar and pepper, and continue to small
8: Add potatoes and carrots, season with salt, sugar and pepper, and continue to simmer for 15-30 minutes until the potatoes are cooked through.
(H) a pinch of mashed potatoes
Materials:
200 grams of potatoes, 20 grams of diced lean meat, 15 grams of diced cucumber, 15 grams of diced carrots, 15 grams of corn kernels.
Seasoning:
5g of salt, 200g of broth, 10g of water starch, monosodium glutamate (MSG), a little soy sauce
Methods:
1. Wash and peel the potatoes, cut into large chunks, put them into the steamer for about 15 minutes and then take them out, mash them into mashed potatoes, add salt and MSG, and mix them well. When steaming potatoes, it's best to place them directly on the steam drawer or use a perforated steamer tray to avoid moisture from affecting the taste.
2. Use a mold and plastic wrap to press the mashed potatoes into the shape you want; if you don't have a mold, use a small bowl instead.
3, the pot of oil heating, into the diced meat fried incense, and then into a variety of diced material fried, add broth boiled with salt, monosodium glutamate, soy sauce seasoning, and finally water starch thickening poured on the mashed potatoes can be.
(IX) creamy mashed potatoes
Raw materials:
Potatoes, cheese (I used Havarti), butter, milk, carrots (can be omitted), salt, chopped green onions.
Methods:
1, diced cheese to be used;
2, potatoes boiled and peeled; (I like to cook potatoes with the skin on, I think it's more fragrant)
3, potatoes crushed with a fork;
4, add the butter and chopped carrots;
5, add the milk and salt, mix well;
6, and finally add the Diced cheese and mix well.
Mix the mashed potatoes into small portions and pack them separately into a bake-resistant vessel, shaping the surface with a fork.
Bake at 250 ℃ for 5-8 minutes, until golden brown and lightly charred.
(J) borscht
Raw materials:
800g of beef, a large onion, three carrots, cabbage 7, 8 slices, two potatoes, four tomatoes, tomato paste 100g, 10g of salt, 3g of sugar, 4g of pepper, 20g of flour, moderate amount of water, 20ml of cooking oil, 200ml of red wine.
Method:
Practice:
This is the best way to prepare borscht. /p>
1, wash the beef and cut large pieces, soak in water for an hour, then clean;
2, pot of water (enough amount, a pot full of good) into the beef block boiled on high heat, skimming off the froth as it cooks;
3, frying pan oil;
4, put the tomato blocks and tomato sauce stir fry;
5, stir fry until the tomato blocks become soft and rotten, tomato sauce color deep red;
6, the beef and soup together into the tomato pot, high heat to boil, pour the red wine cover the pot, turn to low heat stew;
7, half an hour later to add carrots and potatoes, continue to cover the lid of the stew on low heat;
8, cover the lid of the pot to continue to simmer for half an hour;
9, the beef is crispy, add onion blocks, cabbage torn into pieces together into the pot;
10, another pot, put a little cooking oil, pour the flour frying into a greasy batter, with salt, pepper, sugar together into the pot, cook until the vegetables are cooked through.
For more recipes on yams, please refer to the Gourmet World website! ~
Personally, I recommend creamy taro puree, beef stew with taro, borscht, old milk taro and taro chicken thighs oh!
You can pick and choose according to your own preferences.