Ingredients: two fresh potatoes, three or four dried red peppers, salt, monosodium glutamate, vinegar and salad oil.
Production process:
Wash potatoes, peel them, cut them into filaments, wash them with clean water, and control the moisture. Add a small amount of salad oil to the pot, heat it, put the red pepper in it, fry it until it is fragrant (stay away from the pot, and be careful not to let the Chili oil splash into your eyes), and set it aside for use.
Add water to the pot to boil, blanch the shredded potatoes in the pot, remove them immediately, cool them with cold water, control the moisture and serve.
Sprinkle the fried Chili oil, a little vinegar, salt and monosodium glutamate on the shredded potatoes and mix well. The fragrant and spicy shredded potatoes are ready.
Fried shredded potatoes with sesame oil
Potato shreds with sesame oil (3 persons)
Ingredients: 400g of potato, 20g of fresh onion, 2 teaspoons of refined salt, monosodium glutamate and sesame oil.
Production:1.Peel the potato and cut it into filaments. Shred onion. Rinse shredded potatoes in clear water, remove them and put them in boiling water for a while (just boil), then rinse them thoroughly in cold water, and remove them to control the water. 2. Put shredded potatoes, salt, monosodium glutamate and sesame oil in a bowl, mix well and put them on a plate, and serve with shredded onion.
Characteristics of the dish: fresh color, crisp and tender taste, salty and palatable.
Stir-fried potatoes with vinegar
Ingredients: one potato.
Seasoning: dried Chili, vinegar, salt, soy sauce and monosodium glutamate.
Practice:
Shred potatoes, soak them in water, and try to wash off the starch.
Stir-fry dried Chili peppers in an oil pan for a few times, then add shredded potatoes, add vinegar, salt, soy sauce and monosodium glutamate, and stir-fry for a few times.
Experience: If you want to eat crispy shredded potatoes, you must immediately rinse them in cool water after cutting them to remove their starch. If you don't want to eat too crisp, you'd better soak it in water, otherwise the shredded potatoes will change color.
Braised pork chop with potato (Sichuan style);
First, mix the small rows with starch, soy sauce (soy sauce is used instead of salt for good color) and egg white, add appropriate amount of pepper powder and pepper, and marinate for five minutes. Heat the pan with oil, add ginger slices and saute until fragrant, then add bean paste (that is, Chili paste, which is recommended here in Pixian County, Sichuan Province), stir-fry until it is even, and immediately put small pieces into it (bean paste can't be fried in oil for too long, otherwise it will be dark), stir-fry the small chops and add water to start cooking. Remember to put sugar. In the process of cooking, you can taste the soup and put seasoning according to your own taste. When it is almost cooked, put in the chopped potatoes and wait until the potatoes can be eaten. If the soup is not sticky enough, thicken it. Note that when cooking, don't use too much water, as long as it can basically drown the food when boiling, so as to avoid too much water, potatoes will be softened and a large pot of soup will be returned. Cover the lid and leave a gap. The part above the water surface can also be steamed.
French fries:
This is the simplest. Cut the potatoes into strips, soak them in oil and fry them. Pay attention to the small fire, so as not to burn outside and not cook inside. Salt can be put in oil, but personally, it is best to fry it before sprinkling salt and pepper. If salt is heated in oil for a long time, iodine will be lost.
Shredded potatoes with green peppers:
Filter the shredded potatoes in water to remove the starch on the surface. Boil the water, add some white vinegar (black vinegar is ok without white vinegar), and put the shredded potatoes in. Be careful not to cook for too long, just leave it for a while, and vinegar is added to make the shredded potatoes more crisp. Heat the pot, add oil and heat it, sprinkle with pepper particles, pour in shredded potatoes and stir fry after the fragrance bursts, then add shredded green peppers, and turn it over twice to get out of the pot. Salt is also best put last, for the same reason. In addition, if you add black vinegar when frying and sugar before cooking, it will become sweet and sour potato shreds, but don't add pepper before ~ ~ Remember not to stay in the pot for too long, it will paste.
Potato cake:
Flour and eggs are mixed with pepper powder, pepper, sugar and paste, and chopped green onion and coriander can be added if you like. Sliced potatoes are covered with flour and then fried in a medium oil pan. According to personal preference, you can add different materials to the batter, such as chopped carrots (this is also very nice. )
Potato balls:
Chop potatoes, use flour, eggs, pepper and other seasonings to make a paste, and then use a spoon to fry them in an oil pan like cook the meat dollars. If it's round, it's a potato ball. If it's not round, it's flat, and it's a potato cake.
Tomato and potato soup:
Stir-fry the tomatoes in a small amount of oil first (my hobby is that the fried tomatoes are not so sour, and there will be a red layer on the noodle soup, which is beautiful and delicious). You don't need to take out the pot, just add water and add potato chips (remember to cut them thin). When the potatoes are ripe, you can beat an egg and pour it into the soup to make egg blossoms. Other spices, what should be put. Finally, be sure to sprinkle some chopped green onion, which will look good.
In fact, in most dishes, especially Chinese food, potatoes are only ingredients, but because of the rich and diverse main ingredients and the delicious potatoes, the tastes are ever-changing, and few people don't like them. Many home-cooked dishes are "invented" by ordinary people themselves, so when cooking, especially cooking, stewing and soup, you can add potatoes as long as you like. Potatoes have no special odor (like celery and carrots), which will not affect the taste of the main course, and at the same time you can eat potatoes with the taste of the main course, which is really the best of both worlds.
Potato-based snacks are; Potato paste, French fries, potato chips.
Ingredients: 2 potatoes, 4 pieces of beef, 2-3 tomatoes, a little salt, marinade, soy sauce, sugar, cornmeal and pepper.
Potato-contains starch, protein, calcium, iron, potassium and vitamins A, B 1 and B2. It has the effects of regulating stomach, invigorating spleen, benefiting qi and diminishing inflammation. (But don't eat potatoes if they sprout, because they are poisonous.)
Free beef-contains protein, fat, vitamin B 1, B2, calcium, iron, phosphorus and cholesterol. After decomposition, it is an essential amino acid for human body, so it has high nutritional value, and has the effects of nourishing spleen and stomach, benefiting qi and blood, and strengthening bones and muscles.
Tomato-contains protein, fat, carbohydrate, calcium, phosphorus, iron, nicotinic acid, carotene, malic acid and vitamins B 1, B2, C and P, etc., which can promote the production of body fluid to quench thirst, strengthen the stomach and promote digestion, cool blood and calm the liver, and nourish and encourage.
method of work
Peel the potatoes and wash them. Wash and dice tomatoes for later use.
Mix beef with marinade and set aside.
Put an appropriate amount of water into the pot, add potatoes and cook for 10 minute, add tomatoes and cook for another 5 minutes, and finally add the beef that is exempt from treatment. When it comes to water, it can be turned off and seasoned with salt.
Tip: the amount of ingredients can be increased or decreased as you like, but remember to eat soup and soup residue.
Braised pork with potatoes
Cuisine and efficacy: Sichuan home-cooked recipes private cuisine technology: stew
Production materials of braised pork with potatoes:
Ingredients: pork belly with skin (skin must be taken), potatoes or taro, quail eggs.
Seasoning: a little onion, ginger and garlic, aniseed, sugar and vinegar.
The practice of braised pork with potatoes:
Practice:
1. Heat the oil, add two spoonfuls of sugar and sliced ginger (a large piece) and stir fry for a while.
2. Add the pork belly and cut into pieces and stir fry together until the color turns yellow and a lot of oil is stirred up.
3. Adding water will overflow the meat, add a little soy sauce, salt, two tablespoons of aged vinegar (the meat is not greasy and tender after adding vinegar), and four or five aniseed.
4. Boil and simmer for about 50 minutes.
5. Add carrot pieces, potatoes, taro and quail eggs ten minutes before the pot is cooked.
6. After the water is dried, cook. Ginger, carrots, potatoes and other raw materials are more delicious than meat.
Curry potato
Curry potato
All the cuisines they belong to
The characteristic color is golden red and spicy.
raw material
400g of potato, clean onion 1 00g, 500g of peanut oil (actual consumption 50g), 30g of butter, curry powder10g, chili noodles10g, 4g of refined salt, 20g of spicy soy sauce, and 20g of garlic cloves10g.
manufacturing process
1. Wash and peel the potatoes, cut them into pieces with the size of 1.5 cm, and dice the onion with the size of 0.8 cm. 2. Put the pot on the fire, pour in peanut oil, heat it, add potato pieces and fry them to yellow, and take out the clean oil. 3. Pour butter into the pan and heat it. Add diced onion, garlic cloves and shredded ginger to fry until yellow. Add curry powder and stir-fry until fragrant (curry powder is easy to stir-fry, and stir-fry with low heat). Add a little boiled water, add refined salt, monosodium glutamate, spicy soy sauce and Chili noodles, then add fried potato pieces and cook for 10 minute, adjust the taste and boil.
Drawn potato
Ingredients: a catty of potatoes and two ounces of sugar.
Method: Peel potatoes and cut into hob blocks; Stir-fry the spoon with cooked oil and heat it for five layers; Add potato pieces, fry them with slow fire, and take them out when they are light yellow. Pour out the remaining oil of the frying spoon, add half a spoonful of water, add sugar, boil it into syrup, put in the fried potatoes, turn it over evenly and take out the spoon.
Potato pancake
[Material] Potato1000g shredded spinach 600g chopped tomato 4 slices.
Cheese 250g oil and a little salt.
[practice]
1. Put the potatoes in the filter net, rinse with clean water first, and then squeeze out the water.
2. Heat 3 tablespoons salad oil in a flat-bottomed non-stick pan, with shredded potatoes about 1 cup, spread into a round shape, and fry over medium heat until golden brown.
3. Sprinkle 1/4 teaspoons of salt, spread 2-3 slices of tomatoes on half of the pancake, then spread spinach and cheese slices, and then fold it into a pie and heat it until it stands hard and the spinach softens.
Potato cake
material
500g of potato, 0/00g of minced beef150g of onion150g, half a cup of flour, two eggs and half a cup of bread flour.
seasoning
Seven tablespoons of salad oil; (a) Two spoonfuls of refined salt and a small amount of white pepper; (b) A spoonful of salt and a small amount of white pepper.
method of work
(1) Peel the potato and cut it into thin slices, soak it in water 10 minute, take it out and drain it, put it in a bag, keep the mouth of the bag from being too tight, and add seasoning (a) to it after high fire 15 minute, then knead it directly into mud while it is hot, and take it out and put it in a big bowl.
2 eggs are scattered and placed in a bowl. Chop onion, put it in a container, add minced beef and three tablespoons salad oil, stir well and make it fragrant with high heat for 3 minutes. Take out and add seasoning (B) and mashed potatoes, mix well, make six equal parts, and make them into round cakes one by one.
(3) Dip the meat pie in flour, egg liquid and bread flour in turn, put it on a plate, add four tablespoons of salad oil to the baking pan, preheat it with high fire for 2 minutes, then put all the meat pies in, fry them with high fire for 2 minutes, turn over and fry them for 2 minutes.
Cherry potato
Cherry potato
Its cuisine is Zhejiang cuisine.
Features such as cherry, sweet and sour taste.
raw material
350g of potato, egg 1 piece, 75g of dried starch, 35g of sugar, 0g of soy sauce10g of vinegar10g, and a little of Jiang Mo (soaked in water for ginger juice).
manufacturing process
1. Wash potatoes, steam them in a cage, soak them in clear water for a while, then peel them, grind them into mud with a knife, add half of ginger juice and stir well. 2. Use 50 grams of dry starch to grind it into fine powder, and 25 grams to make it into water starch. Sprinkle the remaining starch powder into mashed potatoes and stir well, then mix the beaten eggs into stuffing. 3. Grease the flat-bottomed dish with a little oil, and squeeze the stuffing into mud balls one by one. 4. Put oil on the wok, and the oil is hot and frothy. When the foam disappears, put in one third of the mud balls and fry them. When the potato balls turn golden, take them out. So fry the remaining mud balls, pour out the oil and leave a little bottom oil. 5. Mix a little sugar, vinegar, soy sauce, ginger juice, water starch and clear water into a thick juice, pour it into the pot, add the fried mashed potato balls after it is cooked, turn it over, and pour the sesame oil into the pot.