Protein in potatoes is better than soybean, and it is closest to animal protein. Potatoes are also rich in lysine and tryptophan, which are incomparable to ordinary grains. Potatoes are also foods rich in potassium, zinc and iron. The potassium contained in it can prevent cerebral vascular rupture. The content of protein and vitamin C in it is 10 times that of apple, and the content of vitamin B 1, B2, iron and phosphorus is also much higher than that of apple. From a nutritional point of view, its nutritional value is equivalent to 3.5 times that of apples.

Second, it is beneficial to lose weight.

Compared with rice, potatoes produce less calories and only contain 0. 1% fat. If you take it as a staple food and insist on eating only potatoes every day, it will be very effective for losing excess fat.

Third, prevent stroke.

Eating an average of five to six potatoes a week can reduce the risk of stroke by 40% without any side effects.

Fourthly, regulating stomach and strengthening spleen.

Potatoes have the functions of regulating stomach, regulating middle energizer, invigorating spleen and benefiting qi, and also have therapeutic effects on gastric ulcer, habitual constipation, hot cough and skin eczema. The fiber contained in potatoes is tender, which has no stimulating effect on gastrointestinal mucosa and can relieve pain or reduce gastric acid secretion. Eating potatoes regularly has become an adjuvant therapy to prevent and treat gastric cancer.

Here are some dishes related to potatoes.

First of all, salt and pepper potato clips

Ingredients: pork belly paste 200g, potato 100g, chopped green onion, ginger rice, Shaoxing wine, salt, monosodium glutamate, pepper, salt and pepper, etc. 2 eggs, raw flour 100g, dried noodles 100g, salad oil 1500g (.

Production method: 1. Pork belly paste (available in supermarkets) In an enlarged bowl, add chopped green onion, ginger rice, Shaoxing wine, salt, monosodium glutamate and pepper, stir vigorously, add a little clear soup and 20g raw flour, and then stir evenly to get meat stuffing.

2. Choose potatoes of the same size. After peeling and washing, replace the knife with a knife that keeps breaking. After cutting, take a potato and add bamboo chopsticks and peaches to the meat for later use.

3. Take a large bowl, knock in the eggs, spread them thick, add appropriate amount of water, add raw flour and dried noodles, and make them into a slightly thick paste for later use.

4. When the clean pan is on fire, add salad oil and heat it to 50%. Take a piece of potato, dip it in the paste, fry it in the oil pan until it is light yellow, and take out and drain the oil. When eating, fry with 70% oil temperature until the skin is crisp, take it out, put it directly on the plate, and sprinkle with pepper and salt.

The characteristics of this dish: crisp outside and tender inside, crispy and delicious, suitable for wine and snacks.

Second, potato steak with sauce.

Ingredients: potato 150g, bread crumbs 200g, onion ginger juice 20g, eggs 2, salt, monosodium glutamate, corn flour 2, coriander 2, sauce 50g, salad oil 1000g (about 50g).

Production method: 1. Peel potatoes, clean them, replace them with chunks, steam them in a cage with high fire, take them out while they are hot, put them on a chopping board, thicken them with a knife couch, scrape eight bowls, add 1 eggs, onion and ginger juice, salt, monosodium glutamate and raw flour, mix well and divide them into 5 parts; Spare. Remove the roots, stems and yellow leaves of coriander, wash and drain.

2. Take a small bowl, knock in the eggs to dry, add a proper amount of raw flour and mix well; Take a portion of mashed potatoes, put it on the chopping block, flatten it with a knife, about 0.5cm thick, trim it, spread the egg liquid, then spread the breadcrumbs for compaction, then turn it over with a knife, spread the egg liquid, spread the breadcrumbs, and then compact it. Then, arrange the prepared potatoes in a breadcrumbed plate and make them in turn.

3. Wash the pot on the fire. When salad oil is heated to 50% heat, add potatoes in turn and fry until cooked. When they are golden yellow, take them out, replace them with paper strips, put them on a plate, surround them with fragrant leaves, and serve with 2 sauces.

The characteristics of this dish: crisp, sweet and sour.

Third, salted egg yolk potato balls

Ingredients: 500g potato, salted egg yolk 12, 2 eggs, 20g onion ginger juice, salt, monosodium glutamate, cornmeal, salt, pepper, salad oil 1000g (about 50g), and a little coriander leaves.

Production method: 1. Peel potatoes, clean them, replace them with chunks, steam them in a cage with high fire, take them out while they are hot, put them in a bowl, add eggs, salt, monosodium glutamate, raw flour and onion ginger juice, and mix well to make a paste; Salted egg yolk is cooked (or steamed); Divide the mashed potatoes into 12 portions (the number can be determined according to the number of people), then take one portion of mashed potatoes and wrap it in a salted egg yolk, and make them into balls in turn.

2. Heat the wok, put salad oil to 50% heat, fry the potato balls one by one in the oil pan, move them into a small fire to be determined, take them out and put them in a plate when they are golden yellow, put fragrant leaves around them and sprinkle with pepper and salt.

The characteristics of this dish: uniform size, salty and palatable.

Four, candied potato balls

Ingredients: 500g potatoes, 2 eggs, candied fruit 100g, appropriate amount of raw flour, appropriate amount of sugar, appropriate amount of osmanthus fragrans, salad oil 1000g (about 50g), and a little honey.

Production method: 1. For mashed potatoes, see "Salted Egg Yolk Potato Ball", except onion and ginger juice; All kinds of candied fruit (candied dates, kumquat, wax gourd strips, preserved peaches, preserved apricots, fried peanuts, pine nuts, green shredded pork, etc.). ) finely cut and mixed, and divided into 12 parts for later use.

2. Take a mashed potato, flatten it, wrap it in candied fruit, knead it into a circle, and make it in turn.

3. When the net pot is on fire and the salad oil is burned to 50% heat, put the potato balls into the frying pan, and remove and drain the oil when it is golden yellow; In addition, take a proper amount of boiling water, add a little honey and a little sugar, thicken it with raw powder when boiling, and add cinnamon sauce; Put the bean balls in an enlarged plate, and then pour the sweet salt water on it.

The characteristics of this dish: sweet stuffing, which can be used as beet or dessert.

Five, hydrangea potato balls

Ingredients: potato 500g, shrimp 100g, fat 20g, three eggs, green leaves 60g, carrot 60g, onion ginger juice 20g, salt, monosodium glutamate, corn starch, chicken soup 150g, salad oil 20g, sesame oil 5g and Shaoxing wine 5g.

Production method: 1. For the mashing method of potatoes, see "Salted Egg Yolk Potato Ball"; Wash shrimps and fat meat respectively, chop them, put them into a bowl, and add onion ginger juice, Shaoxing wine, water, salt, monosodium glutamate and a little raw flour to make stuffing; Peaches made of two egg yolks; Wash the leaves and carrots, cut them into filaments and mix well; Beat another egg into a bowl, add a little cornflour and beat into egg liquid; Divide mashed potatoes into 16 portions, take one portion of mashed potatoes and wrap it in one portion of shrimp stuffing, seal it, rub it into balls, roll it in the egg liquid for three times, put it on a plate coated with salad oil, and make hydrangea potato balls in turn.

2. Put the hydrangea potatoes in a cage and steam them for about 10 minutes, then take them out and change plates; On the other hand, put the pot on fire, add chicken soup, salt and monosodium glutamate to boil, thicken it with raw flour, pour it on hydrangea potato balls, and then pour sesame oil.

The characteristics of this dish: moderate saltiness and rich nutrition, it is the best in potato dishes.