(1) Two potatoes, half a cucumber, a little onion, a spoonful of cooking wine, a spoonful of soy sauce, two spoonfuls of soy sauce, a spoonful of honey and a proper amount of salad oil.

(2) Peel potatoes, wash them, cut them into small pieces, fry them in oil pan until golden brown, and take them out for later use.

(3) Saute sauce: cooking wine 1 spoon, soy sauce 1 spoon, 2 tablespoons of light soy sauce, and honey 1 spoon (both 15 ml), and stir evenly in a container for later use.

(3) Leave a little salad oil in the pot, stir-fry the potato pieces with onion, and stir-fry over medium heat until the soup is thick. Cucumber slices are put on the plate.

2. Stewed beef brisket with potatoes

(1) Beef brisket, potatoes, carrots, coriander, salt, cooking wine, ginger slices, onion segments, soy sauce and pepper.

(2) the brisket is soaked in water to remove blood; Wash potatoes, peel them and cut them into small pieces; Carrots are also peeled and cut into small pieces; Cut onion into sections; ginger slice

(3) Wash the beef brisket, blanch it to remove blood foam, inject a proper amount of water into the soup pot, boil it, add the blanched beef brisket, add ginger slices, cooking wine and soy sauce, and stew for about 40 minutes.

(4) After 40 minutes, add potato pieces, carrot pieces, onion pieces and salt, and stew for another half hour until the potatoes are soft and rotten.

(5) Sprinkle some parsley and pepper when cooking.

3, potato wire drawing

(1) potatoes, cooking oil and sugar

(2) Peel the potatoes, cut them into large pieces, fry them in an oil pan until the outside turns golden hard skin, and take them out of the pan for later use.

(3) Put a little oil in the pot, heat it, add sugar, and keep stirring. After the sugar is boiled into syrup, pour in the fried potatoes and keep stirring until all the potatoes are stained with syrup, and immediately take out the pot.

4. Cumin spicy potato chips

(1) Potato, red pepper, soy sauce, cumin, salt, onion

(2) Peel the potatoes and cut them into thick slices. Soak starch in cold water. Drainage standby

(3) Put the oil in the pan, add the drained potato chips, add some salt and fry until golden brown.

(4) Pick it up and put it aside, add Chili rings, a little soy sauce, cumin and potato chips, and stir fry. Finally, sprinkle a little chopped green onion and it will be finished.

5. Spicy potatoes

(1) Potato, beef stuffing, garlic, onion, Pixian bean paste, bean paste, oil, pepper powder, white pepper powder, rice wine, soy sauce and sugar.

(2) Peel the potatoes, wash and cut into pieces, fry them in an oil pan with medium heat until golden brown, and drain the oil for later use.

(3) Heat 4 tbsps of oil, stir-fry minced garlic, add minced beef and stir-fry until minced beef becomes discolored, and add 2 tbsps of Pixian bean paste, bean paste 1 tbsps, pepper powder 1 2 tbsps, white pepper powder18 tbsps and rice wine1tbsps.

(4) Pour in potato pieces, stir well with the ingredients in the pot, pour in 1 bowl of water, stir well, boil, cover and simmer for 3 minutes. Cook until the soup is thick and the potatoes are ripe and tasty, then put them on a plate, sprinkle with pepper noodles and pour hot oil on the chopped green onion.

6, chicken sauce mashed potatoes

(1) Butter, potatoes, oil consumption, black pepper, starch, water, milk and salt.

(2) Peel the potatoes, slice them and sprinkle a little salt. Put it in a bowl and add water to one third of the potatoes; Microwave oven high fire 10 minute;

(3) Press potatoes into mud, pour some milk while pressing, mix well, and plate;

(4) Put oyster sauce, butter, pepper, starch and 50ml of water into a pot, and heat and stir evenly;

(5) Pour the juice into a dish filled with mashed potatoes and sprinkle with black pepper.

7. stir-fry small potatoes with conch head

(1) 750g conch, 200g potato, green pepper 10g, ginger slices, onion segments, ginger garlic, onion oil, Pixian bean paste, cooking wine, sweet noodle paste, stock, sugar, douban soy sauce, edible oil and water starch.

(2) The small potatoes are cooked and peeled, and fried in a 50% hot oil pan until the surface is golden. Blanch conch with ginger slices and shallots until cooked, remove shell and take meat, wash and grease for later use. Wash the green pepper and cut it into small pieces.

(3) Heat a little scallion oil in the pot, saute ginger, garlic, sweet noodle sauce and Pixian bean paste, cook cooking wine, add sugar and broth to boil, cook over medium heat until it tastes delicious, and skim off the floating foam.

(4) Add the processed conch meat and small potatoes, simmer with low fire to taste, put green and red peppers, add water starch, collect the juice with high fire, and pour a little douban oil.

8. Fruit and potato salad.

(1) 1/2 potatoes, 1/2 carrots, 1 bottle of juice.

(2) Wash and peel potatoes and carrots and cut them into dices.

(3) Boil the diced meat with water.

(4) Take out the potatoes and diced carrots, put the dry water into a small bowl and pour the juice.

9.potato chips

(1) potatoes, pork, salt, monosodium glutamate

(2) Two potatoes are steamed and peeled, and beaten into a paste by a machine.

(3) Stir-fry minced pork, salt and monosodium glutamate into mashed potatoes and make cakes.

(4) Put it in a pot and fry it with low fire. Fry until one side is brown, turn it over and fry the other side. Brown on both sides, pan and plate.

10, mashed potato yam cake

(1) Potato, yam, glutinous rice flour, chicken essence, salt, pepper, milk, bread crumbs, Thai sweet and spicy sauce.

(2) Wash potatoes and yams and steam them in a pot. Mash the potatoes while they are hot, and peel and cut the yam into pieces.

(3) Add a little glutinous rice flour, diced yam, chicken essence, salt, pepper and milk into the mashed potatoes and mix well.

(4) Put it into the prepared bread crumbs, and both sides are covered with bread crumbs.

(5) Fry until both sides are golden, and pour in Thai sweet and spicy sauce.

1 1, cold potato chips

(1) 25 ml of soy sauce, 50 ml of Chili oil, 5 ml of sesame oil, 5 g of sugar, 5 ml of pepper oil, a small amount of chicken essence, 5 ml of vinegar, 5 g of garlic paste, a small amount of salt, chopped green onion 10 g, and fried white sesame 10 g.

(2) Peel and wash the potatoes, cut them into pieces of appropriate size, rinse the starch on the surface of the potato chips with clear water, and immerse them in clear water to prevent discoloration.

(3) Heat a proper amount of water in the pot, add the potato chips and cook them. Be careful not to cook them too soft.

(4) Take out the cooked potato chips, immediately soak them in ice water and cool them, then take them out and drain them, mix them well with seasoning, put them on a plate, and sprinkle with chopped green onion and white sesame seeds.

12, bacon potato cake

(1) potato 1, 2 bacon, onion 1/4, 60ml Spanish olive oil, black pepper 1/2 teaspoons (3g) and salt 1/4 teaspoons (1g).

(2) Wash potatoes and cut a cross-shaped (about 1mm deep) knife edge on the surface of potato skin. Put it in a pot, pour in water and cook for 20 minutes.

(3) Cut the bacon and onion into pieces. Pour a small amount of olive oil into the pot. When the fire is heated to 40% heat, add chopped bacon, stir-fry oil over medium heat, add chopped green onion and continue to stir-fry until the onion is transparent. Turn off the fire and serve.

(4) Peel the cooked potatoes, put them in a bowl, and press them into mashed potatoes with a potato press (or a large spoon) until there are no particles. Pour the fried bacon and onion into the mashed potatoes, add salt and black pepper and stir well. Pour a little olive oil into the palm of your hand, take a piece of mashed potato the size of a big ball and put it in your hand, knead it into a circle and then press it into a small cake.

(5) Pour olive oil into the pot and heat it with high fire. When the oil is 70% hot, change the potato cake to medium heat, fry one side until golden brown, then turn over and fry the other side until golden brown.