1] Mashed Potatoes (1) Green peas mixed with mashed potatoes: Put a wok on the fire, add 15 grams of peanut oil to heat, add peppercorns, and after frying until fragrant, scoop out the peppercorns and burn the oil on the mashed potatoes.

Peel and rinse the peas, fry them in a hot oil pan, add a small amount of refined salt and mix well, place them on the mashed potatoes, add sugar and MSG, and mix evenly.

(2) Beef mashed potatoes: After the beef slices are fried, wrap them in tin foil, add an appropriate amount of frying sauce, top with slices of ripe pear meat, sliced ??cheese, cover it, and let it melt under heat.

Heat the butter, stir in the mashed potatoes and season with salt and pepper.

Place the tenderloin beef on top and add some sage leaves.

(3) Sour cheese mashed potatoes: Add sour cheese and enough milk to the mashed potatoes to make it fluid, and add salt and pepper.

Pour the mashed potatoes into a dish and heat until dry.

(4) Western-style mashed potatoes - baby food potatoes, butter, sugar and condensed milk. Mash the potatoes after they are cooked. Stir in the butter, sugar and condensed milk. Use a round spoon to dig into two balls, one large and one small. Put the larger one in.

At the bottom, place the small ones on top to make a bird shape. Then use almonds for the nose, chocolate shavings or mung beans for the eyes, and the bird is ready.

[2] Heat the oil in the curry potato soup and sauté the minced onions until fragrant, then stir-fry the beef filling, add the diced potatoes and continue to stir-fry, add the diced mushrooms, and add the diced tomatoes. (If you have any vegetables on hand, cut them into small dices and add them to the soup.)

) Add an appropriate amount of water and simmer over low heat, add salt, curry, MSG, and chili powder. If you think the soup is not thick enough, you can add some gravy. The dish will be unexpectedly beautiful. Every time you treat guests, the soup will be dry.

[3] Shredded green pepper and potato. Strain the shredded potatoes in water to remove the starch on the surface.

Boil the water and add some white vinegar (black vinegar will work if you don’t have white vinegar), and put the shredded potatoes in it.

Be careful not to cook it for too long, just give it a while. Add vinegar to make the potato shreds crispier.

Heat the pot, add oil, sprinkle in the peppercorns, stir-fry the shredded potatoes after the aroma is released, then add the shredded green pepper, stir twice and serve.

It’s also best to put the salt last, for the same reason.

In addition, if you add black vinegar when frying and add sugar before putting it in the pot, it will become sweet and sour potato shreds, but do not add Sichuan peppercorns before.

Remember not to leave the sugar in the pot for too long, or it will burn.

[4] Tomato and potato soup: Cut the tomatoes into cubes and fry them in a small amount of oil.

No need to lift the pot, just add water and add potato slices (remember to cut them thinly).

When the potatoes are cooked, you can also beat an egg and pour it into the soup to form egg droplets.

Adjust the seasoning to your liking, and sprinkle some chopped green onion at the end.

[5] Ingredients for eggplant stewed with potatoes: 1. Three to four long eggplants. Do not cut them with a knife, but tear and break them into moderate pieces by hand; 2. A few potatoes, do not use a knife to change them into regular shapes, just

Each potato piece should be about the same thickness. 3. Pat the garlic with a knife and peel it.

4. Slice pork belly. 5. Cut green onions into chopped green onions.

Method: Add oil to the wok, heat it up, add chopped green onions and stir-fry, then add the meat and stir-fry for a few times, add some salt and soy sauce; add potatoes and eggplants to the pot at the same time, stir-fry; add salt and chicken essence during the frying process

, MSG, and a small amount of vinegar; stir-fry until the eggplants are almost gone through the oil and the potatoes are darker in color. Add water to the pot, and control the amount of water to three-quarters of the dish; cover the pot and simmer for a while, then remove from the pot.

Add the prepared garlic, coriander or sesame oil about 20 seconds before.

[6] Fried potato shreds Ingredients: Potato Ingredients: Red pepper shreds Seasoning: salt, cooking oil, sugar, monosodium glutamate, white vinegar Operation: cut potatoes into shreds, run over water to remove the starch, heat up the pan, don’t use too much oil, put in

Salt and oil until 70% hot, add shredded potatoes, and stir-fry until the shreds turn yellow and become soft. Add appropriate amount of sugar and MSG to taste. Add shredded red pepper, pour a little white vinegar, stir-fry, and then remove from the pot.

[7] Ingredients for potato stewed tofu: 2 potatoes, 1 piece of tofu, 1 bag of Northeastern miso, 1 green onion, some ginger, garlic, 1 coriander, soy sauce, and sugar.

Method: 1. Peel and wash the potatoes and cut into cubes or strips 2. Slice the tofu 3. Mince the green onion, ginger and garlic 4. Put the tofu in a pot of boiling water and blanch it in boiling water to solidify the skin of the tofu and prevent it from stewing

When it is cooked, 5. Add oil, sauté the onion and ginger until fragrant, add a little soy sauce to taste, put the potato strips into the pot and stir-fry for about 5 minutes.