The earliest records of potatoes appeared in the Wanli period of the Ming Dynasty.

Potatoes are native to South America and were first domesticated and eaten by Indians. Due to the lack of early written records, or the confusion of crop names in written records, there have been different opinions on when it was introduced into China. According to the inference of agriculturists, there are about three situations: first, it was introduced from the "Silk Road"; It was first planted in the northwest region of my country and gradually spread to other regions.

The second is that the Dutch introduced it to Tianjin by sea and presented it to the imperial court as a treasure; the third is that the Dutch introduced it to Taiwan, my country, and then spread it to coastal and inland provinces. There is no historical record of the time when potatoes were planted in Beijing before the Ming Dynasty. The earliest records available at present appear in the Wanli period of the Ming Dynasty.

How to eat potatoes:

1. Cumin Crispy Potatoes:

Ingredients: 2 potatoes, appropriate amount of cumin powder, appropriate amount of chili powder, millet pepper 4 strips, appropriate amount of chopped green onion, a little salt.

Method:

1. Wash the potatoes, peel them and cut them into hob pieces.

2. Boil the potatoes in a pot. Add some salt when boiling the potatoes, then take them out and let them dry.

3. Put a little oil in the pan, put the potatoes into the pan, and fry over medium-low heat.

4. Slowly fry the potato pieces until browned and crispy. After one side is colored, fry the other side.

5. Sprinkle cumin powder, chili powder, a little salt and other seasonings, add millet pepper and stir-fry for a while.

6. Add chopped green onion before serving.

2. Potato cheese balls:

Ingredients: 2 potatoes, 3 tablespoons of tomato sauce, 1 egg, appropriate amount of cheese, and appropriate amount of bread crumbs.

Method:

1. Peel the potatoes, slice them and steam them in a pot.

2. Mash the mashed potatoes into mashed potatoes, pour in the tomato sauce and stir evenly.

3. First divide the mashed potatoes into small balls of equal size.

4. Flatten the meatballs, put cheese in the middle, and roll them into potato balls one by one.

5. Beat the eggs into a bowl, coat the potatoes evenly with egg liquid, and then evenly coat them with bread crumbs.

6. Put more oil in the pot, heat the oil and fry the potato balls over medium-low heat until the surface is golden brown, then take them out.

Reference for the above content: CCTV-When did potatoes become a home-cooked dish for Beijingers