Potato is a highly plastic food. It can be a main ingredient or an auxiliary ingredient. They are all delicious. How to share two kinds of potatoes:

Potato clip:

Ingredients preparation:

1-2 potatoes, 1 egg, proper amount of common flour, proper amount of corn starch, 5g of pork, onion, ginger, salt, allspice powder, oyster sauce and chicken essence.

Production method:

1. Cut 5g pork into small pieces, onion into small pieces, ginger into small pieces, and then add a little salt and water, oyster sauce, chicken essence and spiced powder. Break them together with a cooking machine and stir them into minced meat. Attention should be paid here not to add too much water, otherwise the filling will be too thin, and the next step is not easy to clip into the potato folder.

2. cut the potato into two connected thin slices. When cutting, pay attention to cut one piece thicker and one piece thinner, and the connection between the two pieces will not be cut off. (Cut potatoes just like making a potato box)

3. Boil the cut potato chips with water until they are cut off. What needs attention here is not to cook it too soft, or it will break when the meat is sandwiched.

4. Mix flour, corn starch and eggs with appropriate amount of water to make batter. It should be noted here that the batter is as thin as yogurt, that is, after the chopsticks are glued with the batter, they will drop down in a straight line when lifted.

5. clip the cooked potato chips with meat stuffing, and then paste the prepared batter. Then pour more oil into the pot, raise the oil temperature to 6% heat, put in potato clips with good batter, fry until golden and crisp, and take out the oil control. What we should pay attention to here is to control the oil temperature. It depends on whether the oil temperature rises to 6% heat. You can throw 2 peppers in the oil. When you see small bubbles around the peppers, it means that the oil temperature has arrived.

Boiled potatoes with chicken heart:

Ingredients:

2 potatoes, 2g of chicken heart, appropriate amount of salt, appropriate amount of cumin, appropriate amount of Chili powder, chicken essence, monosodium glutamate, pepper and sugar.

Production method:

1. Wash and peel potatoes and cut them into small pieces. Wash off the starch with clear water, and then soak it in clear water to prevent oxidation and blackening.

2. Cut the chicken heart into four pieces with a vertical knife and take out the blood clots. Add clear water to the basin, add appropriate amount of salt to the water, and stir well. Then add the cut chicken heart and rub it repeatedly until the blood is completely cleaned. When the water becomes clear and the chicken heart turns slightly white, it will be cleaned up. Then dry the washed chicken heart for later use.

3. Add a proper amount of salt, pepper, sugar, and Chili powder into the cleaned chicken heart, and mix well for later use.

4. Pour more oil into the pot, heat the oil temperature to 6% of the oil temperature, add the cut potatoes and fry them on low heat until the potatoes are golden and soft, and take out and control the oil for use.

5. Leave a little base oil in the pot, raise the oil temperature to 6%, stir-fry until the chicken heart is dry, add the fried potatoes, continue to stir-fry over high fire, and add salt, chicken essence, monosodium glutamate, cumin and a little sugar. When the spices give off fragrance and the whole kitchen can smell the fragrance of cumin, serve it out.