In the golden autumn, potatoes begin to be harvested, especially in the northern regions. It’s almost time to enter the autumn vegetable storage season again. As an important ingredient for autumn storage vegetables, potatoes have solved the problem of daily vegetable shortage in winter in rural areas of Northeast China. Although living standards have improved a lot now, potatoes are also the most important vegetable in rural areas.
When I was a child, the consumption of potatoes in the Northeast winter could account for at least 40% of daily meals. In other words, potatoes were eaten as the main vegetable for about 70 days in about 6 months. When I was a kid, I would vomit after eating potatoes, but now I feel like dying if I don’t eat potatoes for a long time.
====Stewed Pork with Small Potatoes====
Prepare ingredients: potatoes, pork belly, screw pepper, chopped green onion, ginger slices, dried chili, light soy sauce, sugar, star anise , dried chili pepper, glutinous rice wine, salt, monosodium glutamate, salad oil.
Production method: 1. Wash the pork belly and cut into thin slices, with a thickness of about 0.5 cm. Wash, peel and clean the potatoes again. Cut the potatoes into small pieces. Wash the peppers and remove the roots and core.
2. Heat oil in a pot, add pork belly and stir-fry until fragrant, add chopped green onion, ginger slices, dried chili peppers and star anise, stir-fry until fragrant, add light soy sauce pot, then add glutinous rice, sugar, salt and MSG , appropriate amount of water.
3. Cover the pot and cook for about 40 minutes. Drain the soup in the pot, add the screw pepper cubes and stir-fry evenly. Take it out of the pot and put it on a plate. The delicious braised pork with small potatoes is ready. .
Tips: The dishes are salty, slightly spicy, and the pork belly is fat but not greasy. Don't cut the pork belly too thin as it will dry out easily when fried. When frying pork belly, fry the surface to make it slightly brown, and stir out the oil inside so that it will be fat but not greasy.
====Red oil potato shreds====
Prepare ingredients: potatoes, carrots, lettuce, eggs, dried chilies, white sesame seeds, Salt, MSG, sugar, salad oil.
Preparation method: 1. Wash and peel potatoes and grate into shredded potatoes. Wash, peel and grate the carrots into shreds, peel and grate the lettuce into shreds. Beat the eggs and set aside.
2. Add water to the pot and bring to a boil. Add shredded lettuce and blanch it. When the water boils, take it out. Blanch the potato shreds and carrot shreds together in boiling water for 2 minutes. After blanching the three shreds, blanch them in cold water. Drain the water after cooling it. Heat oil in a pan, add eggs, spread into thin egg pancakes, take out and let cool, then cut into thin strips and set aside.
3. Add salad oil to the pot. When the oil is hot, add chopped green onion and stir-fry until fragrant. Add dried chili segments and white sesame seeds, stir-fry until fragrant and turn off the heat. Put shredded potatoes, shredded carrots, shredded eggs, and shredded lettuce into the pot, add sugar, salt, and MSG and mix well.
Tips: The characteristics of the dishes are salty, spicy, crispy and delicious. Don't blanch shredded lettuce for too long, otherwise it will lose its crispy texture. Same goes for shredded potatoes.
==== Stir-fried shredded potatoes with parsley and pepper====
Ingredients to prepare: potatoes, green pepper, parsley, chopped green onion, garlic powder, sesame oil, mustard oil, salt, sugar, MSG, salad oil.
Preparation method: 1. Wash and peel potatoes, and grate into shredded potatoes. Wash the green peppers, remove the core and cut into shreds. Remove the roots and leaves of the parsley, wash and cut into segments.
2. Add water to the pot and bring to a boil. Add shredded potatoes and celery and blanch them. After blanching, pour them into cold water and drain the water and set aside.
3. Heat oil in a pot, add chopped green onion and garlic and stir-fry until fragrant. Add shredded potatoes and celery and stir-fry evenly. Add shredded chili pepper, sesame oil, mustard oil, salt, sugar and MSG and stir-fry evenly. Just use the pot.
Tips: The characteristics of the dish are salty and slightly spicy, and the celery has a light taste. Do not blanch the chili shreds. Add them last when frying to avoid frying the chili shreds until they become soft. Blanch the shredded potatoes and then fry them so that the dishes will not stick together. Rinse all the starch in the shredded potatoes before simmering.
====Potato, Chicken Legs and Corn Soup====
Prepare ingredients: potatoes, chicken legs, corn kernels, carrots, green onions, ginger slices, cooking wine, salt, curry powder, lemon, salt and MSG, salad oil.
Preparation method: 1. Wash and peel potatoes and cut into small pieces.
Wash, peel and cut the carrots into pieces, wash and chop the chicken legs into pieces.
2. Add water to the pot, add chicken pieces, then add green onions, ginger slices, cooking wine, and blanch the chicken legs. After the water boils, skim off the foam and cook for about 15 minutes.
3. Heat oil in a pot, add chicken pieces and fry until fragrant. Do not add too much oil. Add the curry and stir-fry until fragrant. Add potato cubes and carrot cubes and stir-fry evenly. Add water and simmer for about 50 minutes. Add salt, MSG and lemon to taste and serve.
Tips: The characteristics of the dish are salty, slightly spicy, rich curry flavor, and a light lemon aroma. The thick soup contains a certain amount of fat, unlike the clear soup which has no oil.
Lao Wang Food Shop, professional baking and daily food communicator