Ingredients: 300g of potato, 300g of water, 200g of flour and 3g of salt. Practice:
1 Peel the potatoes and directly shred them into water, so as to prevent the potatoes from discoloring, and there is no need to add water when the batter is alive.
2. Add 1 teaspoon cumin, 1 teaspoon curry powder, and 3g salt to the shredded potatoes to taste.
3, add flour, mix into a uniform paste, add some shallots and mix well.
4. Add a spoonful of oil to the hot pot, spread a proper amount of batter and shake well, and heat for 3 minutes on medium heat.
5. Turn one side over and continue heating for 3 minutes. Potatoes are golden and well-done.
Fried potato cake
Material: potatoes (1 piece, 300g)
Batter: egg (1 egg), clear water (1 cup) and flour (1.5 cup).
Seasoning: oil (5 tbsp), salt (1/3 tbsp) and chicken powder (1/2 tbsp).
Practice:
1 Peel potatoes, cut them into filaments and soak them in clean water for later use.
Take a large bowl, add eggs, water and flour, and mix them well to make a thick batter.
3 Drain the shredded potatoes, add them into the batter, and stir well together.
4 Add 1/3 tbsp salt and 1/2 tbsp chicken powder, and mix well with potato batter to taste.
5 Heat the pan, add 5 tablespoons of oil to heat it, scoop in half of the potato batter, spread it flat into a cake with a spoon, and fry until the bottom is solidified.
6 Turn over and continue to fry over low heat until both sides are golden yellow. Remove the remaining oil with kitchen paper and fry the remaining potato batter until it is cooked.
7 Put two potato cakes on the chopping block and cut them into eight equal parts.
8 Put the cut potato cakes on a plate and serve.
Pickled potato cake
Ingredients: 2 large potatoes, eggs 1 piece, 4 slices of bacon, pickles 1 small bowl.
Ingredients: sesame oil, salt
Practice:
1, potatoes are washed and peeled. I usually like to use that kind of high-quality steel ball to wipe off the skin directly, which is very convenient.
2. Wipe the peeled potatoes into silk.
3. Chop bacon and pickle, add an egg and a little sesame oil and mix well with salt.
4. Mix the shredded potatoes into it.
5. Heat the pan and pour the right amount of oil. Knead the mixed shredded potato paste into a small round cake, fry one side until brown, and then carefully turn it over and fry the other side.
6. Of course, if you are lazy, you can also directly pour the shredded potato paste into the pot and spread it directly into a big round potato pickle cake.
7. The fried cakes are fragrant, crisp and tasty.
Pastoral assorted potato cake
Materials:
Potatoes (2, 500g), red pepper (1/2), ham (80g), green beans (50g), corn kernels (25g), flour (2 cups) and chopped green onion (1 tablespoon).
Seasoning:
Oil (5 tablespoons), Thousand Island Sauce (3 tablespoons), Salt (2 tablespoons)
1 Peel the potatoes, cut them into thin slices, steam them in a pot 15 minutes until they become soft, take them out, press them into mashed potatoes, and let them cool for later use.
2 red peppers are pedicled and seeded, and cut into fine dices; Ham is also diced; Wash green beans and corn kernels and drain.
3 Boil the water in the pot, add 1 tbsp salt, pour in green beans and corn kernels, blanch for 30 seconds, and drain.
4 Pour diced red pepper, diced ham, chopped green onion, green beans and corn kernels into the mashed potatoes, and mix well with the mashed potatoes.
5 Add 3 tablespoons of Thousand Island Sauce, 1 tablespoon of salt and 2 cups of flour, mix well to make potato batter, and let stand for 30 minutes.
6 Dip your hands in flour, take the egg-sized dough in turn, knead it into pills, then press it into cakes, and sprinkle with a layer of flour.
7 Take a pan, add 5 tablespoons of oil and heat it, then add potato noodle cakes in turn, fry them on medium and low heat until both sides are golden yellow, drain the oil and serve.
Potato cake
material
Potatoes, pigs, carrots, fresh coriander leaves, eggs, cardamom, white pepper, salt, butter and oil.
Practice:
1, wash potatoes and carrots, and cook them thoroughly by boiling or steaming (it takes about 15 minutes on medium heat). Peel it while it is hot, cut it into small pieces, put it in a deep pot and roll it with a strong spoon into a mud paste of potatoes and carrots.
2. Break the cardamom, peel off the thin shell and grind it into cardamom powder with a grinder or food mortar.
3. Carry out secondary processing on the meat stuffing, and the finer the chop, the better.
4. Grind the butter with the back of a knife and soften it, and slightly cut the coriander leaves.
5. Take a slightly larger soup basin, and mix the mashed potatoes and carrots, fine meat stuffing, butter, coriander leaves, cardamom powder, white pepper and salt together, and mix well (you can also grasp them by hand).
6. Break the eggs for later use.
7. Heat the oil pan with high fire, and divide the prepared stuffing into several small portions with a spoon during the waiting process, and knead it into a regular shape.
8. Wrap a layer of egg liquid on the surface of the potato cake before putting it in the oil pan, and put it into the oil pan one by one, and turn it over from time to time until it floats slightly and the surface is golden yellow. Pick up and drain the oil.
9. Serve while it is hot.
Cola potato cake
ingredients
2 potatoes, half a piece of chicken breast, 4 onions 1/,shredded cheese 1 cup, starch 1/2 cups, eggs1each, 2 cups of bread flour, 0//2 teaspoons of salt/kloc-0, a little pepper and wine/kloc.
step
1. Peel potatoes, slice them, steam them and grind them into mud while they are hot; Dice chicken breast and mix in seasoning; Chop the onion.
2. Stir-fry the onion with 2 tablespoons oil, then add the chicken breast and stir well. Let it cool.
3. Divide the mashed potatoes into 5 equal parts, press each equal part flat, wrap a little chicken breast and shredded cheese, pinch them together and press them flat into cakes.
4. Each potato cake is dipped with a layer of starch, then with a layer of broken egg juice, wrapped with a layer of bread flour, and fried in warm oil until crisp and yellow.
5. Open a big fire to force the oil out before taking out the pot, and then take it out and eat it.
Salt and pepper potato cake
Ingredients: 300g of potato, 200g of stem rice flour, 300g of pork belly stuffing, 50g of egg yolk, and 0/00g of bread crumbs/kloc.
Seasoning: 8 grams of pepper salt, 2 grams of monosodium glutamate and 500 grams of salad oil (consumption is about 100 grams).
Salt and pepper potato cake practice:
1, Wash potatoes, put them in a cage, steam them on fire, take them out, peel them, press them into mud, add rice flour, knead them into dough, knead them into strips, pick them into 25g flour dough, press them into round dough, pack them with pork stuffing, and pat them into round flour cakes.
2. Dip the dough cake blank in egg yolk and roll the bread crumbs for later use. For more practical encyclopedia knowledge, please pay attention to the micro signal: bk0 102.
3. Put the wok on a strong fire, add salad oil and heat it to 50%. Add potato cake and fry it until it is soft and light yellow, then take it out. When the oil temperature is 70% hot, add potato cake and fry it until golden brown. Take it out and drain it. Put it in a plate and sprinkle with pepper and salt.
Original er potato pancake
Ingredients: small potatoes 15, a little chopped green onion, pepper, salt and vegetable oil.
Practice:
1. potatoes should be small, the size of quail eggs is the best, washed and cooked with water.
2. Peel the cooked potatoes after cooling, and pat them flat on the chopping board with a kitchen knife, just like patting garlic cloves.
3. fry the potatoes in an oil pan over medium heat until golden.
4. After the potatoes are fried, stir them with salt, pepper and chopped green onion for several times.
Features: the color is golden and bright, and it is very appetizing to watch. It tastes soft and fragrant, and has a unique flavor.
German potato cake
Ingredients: 250g potato cake, egg 1 piece, 50g flour, chopped green onion15g, vegetable oil100g, salt, pepper noodles and a little butter.
Features: yellow, tender and soft, fresh and pleasant.
Making:
1) Wash and peel potatoes, put them in a pot, add appropriate amount of water, cook for about 40 minutes on fire, cook until soft and rotten, pour out water, and mash the potatoes into mud. Add eggs, salt, pepper noodles and 25 grams of flour, and mix well;
2) Cut the onion into powder, fry it in butter, pour it into mashed potatoes, and mix well;
3) Sprinkle flour on a panel, divide the mashed potatoes into three parts, roll all the flour, press it into an oval cake with two tips and a wide middle with a knife, press a treaty in the middle with a knife, and alternately install several short lines on the sides to form a leaf shape;
4) Set the frying pan on fire, add a little vegetable oil to heat it, add the potato cake and fry it until golden brown.
5) Then put it in a frying pan, bake it in the oven for a few minutes, stir-fry the potato cakes and shovel them into the pan, and serve. When eating, you can pour sour cream or a little butter.
Glutinous rice potato cake
Ingredients: potato, glutinous rice flour and white sesame.
Practice:
1, potatoes peeled and steamed and pressed into mud with a spoon. Mix in glutinous rice flour ~ (I add it at will ~) and mix it well ~ (Oh, my God ~ I'll never do it again, I'm too tired for half a second, and my hands are sore ~ I don't know how those people who often make noodles are so powerful ...)
2, pinch into a small ball and press it into a cake in your hand, stick white sesame seeds (or not ~) into a pan and fry it slowly with a little oil and a small fire, and it will be OK.
Korean potato cake
Ingredients: potato 1 piece (about 200g), egg 1 piece, flour100g.
Ingredients: 50 grams of chopped green onion, pepper noodles, salt and oil.
Production method:
1. The potato is chopped with a flower-shaped plug board (or broken with a coarse-hole grinder), added with flour, laid eggs, added with seasonings (other seasonings can be added according to different tastes), and mixed with appropriate amount of water to form a paste;
2. Put the oil in a flat pan. When it is heated to 70%, put a spoonful of potato paste into the pan with a spoon (preferably a long-handled iron spoon) and press it into a single cake.
3. Pay attention to control the heat, and the cake can be cooked when both sides change color.
Egg yolk potato cake
Ingredients: 2 potatoes, 3 salted egg yolks, 2 eggs, milk100g, 50g glutinous rice flour, and bread crumbs.
Practice:
1, teach you how to make egg yolk potato cake, and how to make egg yolk potato cake is delicious.
2. Steamed potatoes and salted egg yolks, peeled potatoes and mashed them while they are hot. Add chicken, egg milk and glutinous rice flour, mix well, divide them into 40 grams of preparations, wrap them in egg yolks, pat them into cakes, and dip them in bread crumbs on both sides. Deep-fry until golden brown, and serve immediately.
Tomato potato cake
Ingredients: 200g of potato (yellow skin).
Accessories: 50 grams of starch (corn), 0/00 grams of bread crumbs/kloc, 25 grams of eggs, and 0/0 grams of cucumber/kloc.
Seasoning: salad oil120g, sugar 25g, tomato sauce 40g, vinegar 2g, monosodium glutamate 2g, salt 4g, sesame oil 2g, green onion 5g, ginger 5g and garlic (white skin) 5g.
Features:
Golden red color, neat shape, sweet and sour taste, crisp outside and tender inside.
Practice:
1. Mix mashed potatoes with 40g of refined salt, monosodium glutamate, minced onion and ginger, eggs and starch and appropriate amount of water;
2. Squeeze into balls with a diameter of 3 cm and dip them in bread crumbs;
3, pressing into a chessboard-shaped cake to obtain a tomato and potato cake green body;
4. Put the oil in the pot, heat it to 60% heat, and add the tomato and potato cake to fry;
5. Fry and remove, and code it in the plate;
6. Heat and put 25 grams of oil in another pot, and put tomato sauce in the oil and fry until cooked;
7. Add diced onion, garlic slices, Jiang Mo, water150g, sugar, vinegar and diced cucumber to adjust the taste;
8. When the soup is boiling, use10g starch to thicken and cook;
9. Add Ming oil, pour sesame oil and pour it on the fried potato cake.
French fries
Ingredients: 2 potatoes/salt, appropriate amount of pepper/appropriate amount of tomato sauce.
Operation:
0 1. Prepare raw materials _ Peel potatoes and cut them into square strips with a width of 1 cm. Soak in water for about a quarter of an hour, then drain, preferably carefully with absorbent paper.
02. Fry in the pan _ Heat the oil in the pan, then put the French fries in the pan and fry until golden brown.
03. Dish _ Drain the oil after frying, and sprinkle with salt and pepper while it is hot.
Tip: You'd better not be lazy to use the ready-made frozen French fries sold in the supermarket, because only fresh French fries cut from potatoes will be soft and delicious. You can add ketchup according to your personal preference.
Hot and sour shredded potatoes
Ingredients: 1 potato, pepper, pepper, garlic cloves.
Operation:
1, peel the potatoes and shred them. The finer the better, the better. Then shred the green and red peppers and dice the garlic cloves.
2. Cut the shredded potatoes and remove the starch with cold water, so that the fried dishes taste crisp.
3, prepare salt and white vinegar, with white vinegar will make the dishes look clean.
4. Fire, sit in a wok and add oil.
5. When the oil is warm, put the pepper granules in and fry the fragrance. The pepper must be fished out. When the oil is hot, put the shredded pepper and garlic into the fragrance.
6, pour in shredded potatoes, stir fry a few times.
7, pour white vinegar, put salt, move quickly, and stir fry a few times to make the salt taste more even.
8, cooked dishes, shaping, a plate of sour and spicy crispy potato chips can be served.
Braised small potatoes in sauce
Ingredients: small potatoes
Ingredients: bean paste, soy sauce, sugar, salt, green onion, ginger and monosodium glutamate.
Making:
1 Wash, peel and cut small potatoes.
2, green onions, ginger slices.
3. Stir-fry chives and ginger in the oil pan, add bean paste and stir-fry, then add potato pieces, soy sauce, sugar and salt and stir-fry for 2 minutes, add appropriate amount of water and bring to a boil, cover with a small fire and stew until the soup in the pan is thick, and add monosodium glutamate and mix well.
Stir-fried golden shredded potatoes
Ingredients: 400g shredded potatoes.
Accessories: Zanthoxylum bungeanum, iodized salt, dried pepper, balsamic vinegar, garlic, ginger and sesame oil.
Practice: 1, cut the potatoes into filaments, wash them with water [blocked advertisements], and remove the exposed starch from the potato shreds.
2, put 300 grams of cooking oil in the pot, cook until 5 mature, add shredded potatoes, fry until golden, and remove for use.
3, put the right amount of cooking oil in the pot, burn until 7 mature, add pepper, cut ginger, garlic and dried Chili shreds, stir fry for a while, add fried potato shreds, add the right amount of salt and balsamic vinegar, and then take out the pot and put it on a plate, and pour sesame oil.
Note: The shredded potatoes must be finely cut.
Drawn potato
Ingredients: potatoes
Ingredients: cooking oil, sugar
Practice:
1, peeled potatoes, cut into large pieces, fried in oil pan until the outside becomes golden hard skin, and taken out of the pan for later use. 2. Put a little oil in the pot, heat it, add sugar, and keep stirring. After the sugar is boiled into syrup, pour in the fried potatoes and keep stirring until all the potatoes are stained with syrup, and immediately take out the pot.
This product is crispy outside and soft inside, sweet and delicious, but it needs to be eaten hot, otherwise it will harden.
Russian potato salad
Ingredients: potatoes
Ingredients: onion, purple plum, salad dressing, salt and pepper.
Practice:
1) The potatoes are cooked completely, peeled and cut into small pieces and cooled for later use.
2) Dice the onion, fry it in a super oil pan, add the chopped bacon, diced onion and purple Shu (a spice, it doesn't matter if you don't put it at home), stir-fry and cool for later use.
3) Add salad dressing, salt and pepper into the mixture of 1) and 2) and mix well.
Old milk potato
Explain: old milk, old lady is also; Potato, that is, potato
Ingredients: potatoes
Ingredients: Onion, Chili noodles (it is better to have the seasoning of single mountain dipped in water fish produced in Kunming, Yunnan), salt, mushroom essence and onion.
Practice:
1, regardless of the size of potatoes, put them in the pot and cook them (according to my personal preference, I like them that are almost muddy and can be cooked until they are rotten, so chopsticks can penetrate the whole potato as well)
2. Pick up the small potatoes after cooking and put them in cold water or cool them and peel them (if you are not afraid of scalding, you can peel them directly). Use a knife to break the potatoes into cubes for later use.
3. When the oil is heated to 60% in a frying pan, add Chili noodles or dip in water fish seasoning, stir-fry the diced soil beans after a slight aroma explosion (don't fry the Chili noodles, the dexterity of your hands and feet is as important as the heat, and wrap the Chili noodles evenly on the diced potatoes when you stir-fry), add salt and chopped green onion, and add mushroom essence when you get out of the pan and mix well.
Features: It is fragrant, tender and smooth, and melts in the mouth. It is a common local home-cooked dish in Yunnan. Because it can be safely eaten by toothless old ladies, it is named Laonai Potato.
Potato pumpkin soup
Ingredients: potatoes, pumpkins
Ingredients: preserved apricots, red dates, medlar, salt and mushroom essence.
Practice:
1, cut potatoes and pumpkins into small pieces, cut preserved apricots and red dates into small pieces, and soak Chinese wolfberry in water.
2, put a little oil in the pot, pour the chopped potatoes and pumpkins into stir-fry a few times, add water, add a little salt and mushroom essence.
3. Pour 2 into the pressure cooker, add the cut preserved apricots, red dates and soaked medlar, and stew for 5-8 minutes (or simmer slowly in the saucepan until the potatoes and pumpkins are cooked).
This soup is sour and delicious, and it is a good soup for mm's maintenance and beauty ~ ~
Curry potato
Ingredients: three or four potatoes, one onion and one carrot.
Seasoning: sugar, salt, curry powder or block, and oil.
Practice:
1, cut potatoes, wash off starch, dice carrots and chicken, and shred onions.
2. Wash the pan and put oil in it. After heating, add the chopped potatoes, carrots and onions and stir fry. Add water and cook for ten minutes.
Later, add more water (it takes more water to cook on high fire, and it is easy to dry the pot). When the onion melts, add curry (curry should be boiled with cold water in advance), add salt and sugar, and turn to low heat for five minutes.
Tomato and potato chips
Ingredients: potatoes
Ingredients: tomato sauce, salt, soy sauce, citric acid (acid is also acceptable), sugar.
Practice:
1, potatoes washed and cut into strips (so-called strips, because the next cooking process is longer, filaments are easy to rot), potatoes with winter potatoes is appropriate, because it is relatively noodles, washed to remove starch.
2. Put oil in the pan. Stir-fry the potato chips in the pan and fry them (that is, fry them). Add one to two drops of tomato sauce, salt and soy sauce until the potatoes are ripe, and add a little citric acid (vinegar will do) when the potatoes are fully cooked.
3. Add water to Step 2, subject to 1/2 without potato chips, cover the pot and stew. After about 5 minutes, open the lid to collect the soup with strong fire, and then take it out of the pot.
Features: bright red color, soft taste, super meal.
Note: Remember to put some sugar, but not too much. The taste is sweet and sour, supplemented by salty taste, because it was originally a Northeast dish, but the taste was too single, so adjust it.
Delicious mashed potatoes
Materials:
Potatoes, milk, salad dressing, salt, butter
Practice:
1. Peel and cut potatoes and cook. Generally speaking, old potatoes are used.
2. Cook with a colander and soak in water. It is said that you should soak in ice water, or at least cold water, because it can force the air out and taste good.
Step 3 stir the mud. This is a hard work, and it needs to be stirred well.
4. Melt butter in a hot pan. It's best to use butter, because it smells like milk and tastes authentic.
5. Salt, chicken essence, bean powder, black pepper and water are mixed into a flavor juice.
6. Heat the oil and pour the sauce, stir-fry until it is thick, and pour it on the mashed potatoes.
Tips：
Generally speaking, old potatoes are used, because they are easy to rot and powdery, so they don't need to be cooked for too long.
Swedish baked potato
Materials:
Potato, lemon, olive oil, garlic, salt, black pepper, bacon and cheese.
Practice:
1. Cut potatoes. If you put chopsticks under it, you won't be afraid to cut the potatoes through with your hands shaking.
2. Try to cut it thinner and more evenly. You can add some lemon juice after cutting.
3. Prepare olive oil and vanilla juice. Add garlic, salt and black pepper and stir well.
Brush the oil evenly on the potatoes, and you can start baking! (about 30 minutes)
5. Out of the oven, it is super fragrant. At this time, you can insert the cheese into the potato.
6. Stir-fry some minced meat slices while baking, preferably bacon.
7. When the cheese melts, sprinkle the chopped bacon on the potatoes, and you're done!
Tips：
If you want the ultimate taste and visual effect, you can also add cream and chopped green onion.
Cumin salt and pepper potato
Materials:
Potatoes, chopped green onion, cumin powder, salt and pepper powder, sugar
Practice:
1. Clean the small potatoes, put them in the pot, add water to the potatoes, turn to low heat after boiling, and cook for about ten minutes (you can easily penetrate the potatoes with chopsticks).
2. Wash the cooked potatoes with cold water, and peel off the skin after cooling. Crush the small potatoes one by one with the back of a knife.
3. Heat the oil in the pot and pour in the squashed potatoes. Stir-fry until the potatoes are brown on both sides. Add a little sugar.
4. Add a spoonful of salt and pepper powder. Add a little cumin powder (less than salt and pepper powder).
5. Pour in chopped green onion. Stir-fry until the seasoning is evenly wrapped on the surface of the small potato.
Tips：
Don't overcook the potatoes, or they will be too rotten and will turn into mashed potatoes when fried. When pressing potatoes with the back of a knife, don't use too much force, otherwise it will also turn into mashed potatoes.
When cooking salt and pepper potatoes in restaurants, the potatoes are fried in a large oil pan until the skin is browned. There is no need to use a large oil pan for cooking at home. Just stir-fry the small potatoes with ordinary cooking oil until the surface is browned, which is healthier than frying.
Egg and potato silk cake
Materials:
Potatoes 1 piece (medium size), 3 eggs, flour120g, black pepper and salt.
Practice:
1. Wash potatoes, peel and rub them into filaments, rinse off starch with clear water and drain. Then beat in the eggs, add in the white pepper and salt and mix well.
2. Pour in flour and mix.
3. Mix well and then pour in a little water to make a flowing batter.
4. Put a layer of oil in the pan, simmer and pour in the batter. Turn the pot cake and spread the batter evenly in the pot with the help of a shovel.
5. Cover the lid, turn over when the surface solidifies, and fry until golden.
Potato and ham breakfast cake
Ingredients: a potato, a sausage, half a carrot, a handful of celery, flour and salt.
Practice:
1. Dice carrots, parsley and sausages;
2. Wash and slice the potatoes and steam them in the pot;
3. Press into mashed potatoes;
4. Add carrots, parsley and sausage into potato and mix well;
5. Add proper amount of flour and salt to make soft potato dough;
6. Put some oil on your hands, take the egg-sized potato dough and knead it round, then press it flat;
7. Wipe a little oil in the pot, add potato cakes after the pot is hot, and fry slowly on low heat.
8. Turn over and fry until golden.
French fries
Materials:
Potatoes, custard powder, eggs, salt, white sugar, starch, tomato sauce.
Practice:
1. Peel potatoes, wash and cut into strips, put them in a bowl, add salt, egg white and custard powder and mix well for later use.
2. Heat the oil in the pot to 50% heat, add the French fries, fry them slowly with low fire, and take them out and plate them until they are golden brown.
3. Leave a little oil in the pot, add tomato sauce and sugar, stir fry a few times, thicken with water starch, put it on a plate and eat it with French fries.
Beef stew with curry and potatoes
Materials:
Beef, potatoes, curry, tomatoes, ginger, refined salt, cooking oil.
Practice:
1. Wash beef and cut into large pieces, peel potatoes and cut into hob pieces.
2. Put water in the pot, add the beef pieces, simmer for 10 minutes, then take them out and remove the blood foam.
3. Take another oil pan, add ginger slices after the oil is hot, and saute.
4. Add the beef pieces and stir well.
5. Put in enough boiling water, and turn it down after the fire boils.
6. Cook until 15 minutes, then add the chopped potato pieces and stew over low heat.
7. After stewing 10 minutes, add gold curry pieces, two pieces are enough.
8. Add tomato pieces, simmer for 5 minutes, sprinkle with refined salt according to personal taste and boil over high fire.
Gongbao potato
Ingredients: potato, pork, green pepper, peanut, cucumber, onion ginger, salt, pepper, dried pepper, garlic cloves, soy sauce, balsamic vinegar, sugar, cooking wine, chicken essence and sesame oil.
Practice:
1. Dice pork, add soy sauce, cooking wine, sugar and starch and mix well for later use.
2. Boil water in the pot, add diced earth beans, cook for 5 minutes, remove and cool.
3. Pour a little less oil into the wok to fry the peanuts, and drain the oil for later use.
4. Chop onions, ginger and garlic, chop peppers and dice cucumbers. Add soy sauce, soy sauce, balsamic vinegar, sugar, cooking wine and water into a small bowl and mix well.
5. fry the fragrant pepper in the wok and remove it, then fry the shallots, ginger, garlic and peppers. Add diced meat and stir-fry until it changes color.
6. Pour in diced potatoes and stir fry, and add the prepared juice. Cook over high heat for 3 minutes.
7. Then add diced cucumber and diced green pepper and stir fry, then pour diced meat and continue to stir fry.
8. Add peanuts, pour in water starch and stir-fry evenly, pour in sesame oil, stir-fry evenly and turn off the heat.
Tips：
Peanuts should be fried in hot pot and cold oil, which is more crisp. Boiling potatoes for a few minutes in advance can remove the starch on them and shorten the frying time. Because the potatoes should be cooked until they can be eaten, do not add water and starch to the seasoning juice, and finally pour in starch to thicken them.
Put the fried peanuts last, stir them quickly and evenly, and then serve them out, so as to ensure the crispy taste of peanuts.
Microwave potato chips
Materials:
Potatoes, salt (or Chili powder, pepper and other favorite condiments)
Practice:
1. Peel the potatoes, cut them into thin slices, coat them with a little salt or other seasonings, and put them in a plate that can be heated in a microwave oven in order.
2. Heat the fire for four minutes.
Tips：
The power of various microwave ovens is different, so be careful not to burn the paste, which contains carcinogens and is inedible. Pay attention to the observation when baking in the microwave oven, and turn off the switch immediately when it is slightly burnt. Grasp the time and make corresponding adjustments when baking next time.
Baked potato horn
Ingredients: (1 tablespoon ≈ 1 5ml/teaspoon ≈5ml) 3 potatoes, about 400g, cooking oil1tablespoon, red pepper powder 1/2 teaspoons (Paprika) and salt/kloc-.
Practice:
1. Brush potatoes and cut them into boat-shaped pieces. Wipe off the water with kitchen paper or cloth;
2. put it in a food bag. Then pour in a tablespoon of cooking oil;
3. Pour in red pepper powder;
4. Continue to put other seasonings;
5. Hold on to the mouth of the bag, shake shake it ~ ~ but the watch broke the bag shake and scattered it all over the floor. This step is to evenly roll the potato pieces with seasoning;
6. Pour into the baking tray. Put it evenly, don't put a lot greedily, leave some gaps. The oven needs to be preheated to 220 degrees in advance, in the middle and upper floors. Bake for about 35 minutes.
Potato thick soup
Materials:
Potato, onion, garlic, chicken soup, bacon, whipped cream, chopped black pepper, cheese powder and parsley.
Practice:
1. Peel the potatoes and cut them into small pieces.
2. Shred onion, chopped bacon and sliced garlic.
3. Fry the bacon in a dry pan to get the oil, and put it out after the surface is golden.
4. Add a little oil to the pot, saute garlic slices and onions.
5. Add potato chips and stir fry.
6. Add appropriate amount of water and chicken soup pieces and cook for 10 minute.
7. Leave the fire temporarily, insert the stirring rod into the pot and start it. After dozens of seconds, it becomes a uniform and smooth thick soup.
8. Turn on the small fire again and add the right amount of whipped cream.
9. After boiling again, sprinkle with chopped black pepper, cheese powder and chopped parsley and turn off the heat.
10. After filling the bowl, sprinkle the fried bacon on the surface and garnish with a little whipped cream.
Tips：
The chicken soup itself is salty, so there is no need to add salt.
If you like a stronger flavor, you can stir-fry onions with appropriate amount of butter.