Help you analyze:
Potato shreds: refreshing and delicious, salty, sour and spicy are all delicious, which is simply a versatile dish! Knife work is not very elegant, the temperature control is not strict, it is simple and easy to do, but it is the most popular! ! (recommended)
Recommended recipes:
[Hot and sour potato shreds]
Ingredients: 300g potatoes.
Ingredients: pepper (red and sharp)15g pepper (green and sharp)15g.
Seasoning: 2 grams of pepper, 5 grams of green onion, 5 grams of salt, 3 grams of monosodium glutamate, 2 grams of balsamic vinegar, 5 grams of peanut oil 15 grams of sesame oil.
Production method
1. Peel potatoes, cut them into filaments, and soak them in water to wash off starch, which can not only prevent them from turning black, but also keep them white, tender and crisp when frying. Remove before frying and drain.
2. Green and red peppers are seeded and pedicled, cut into filaments, and dried peppers are shredded.
3. Heat the wok, add peanut oil to heat it, put shredded onion into the wok, add dried chili and stir-fry, then add shredded green pepper and shredded potato, stir-fry until it is 80% ripe, add refined salt and monosodium glutamate to adjust the taste, then pour sesame oil and balsamic vinegar, and stir-fry.
Making tips
1. Pour some water in the stir-frying process to prevent the shredded potatoes from being fried dry and old.
2. You should choose potatoes with smooth surface, no injury, no rot, no bug eyes, no disease spots and large individuals.
3. Because the juice under the skin of potatoes is rich in protein, when peeling potatoes, you only need to peel off a thin layer of skin, not more.
Potato pieces: thick and loose, potato pieces are more suitable for stewing, stewed with sand and noodles, and potato pieces with loose mouth are the best! It is more suitable to stew with chicken or other meat and use a pressure cooker, so it is easier to stew noodles and taste. Knife work is a bit fastidious, in fact, it mainly depends on experience. It is too thin to taste, too thick to taste easily, and the temperature control is not very strict. As long as you are willing to spend time stewing there, you won't worry about it!
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[stewed chicken with potatoes]
First, chop the chicken into pieces, wash it and set it aside;
Second, the pot is hot, add the right amount of oil, add chopped green onion, Jiang Mo, pepper, aniseed and other seasonings to saute until fragrant, add the washed chicken pieces and stir fry slightly. Add soy sauce and cooking wine in turn, stir-fry and stew in soup.
Third, you can peel and cut potatoes while stewing chicken;
4. When the chicken nuggets are almost stewed, put in the potato nuggets, and then add the salt and monosodium glutamate in turn. After a little stew, the potatoes and chicken nuggets are crisp and rotten, and the soup is almost collected. Just take it out of the pot.
Potato chips: I think this is the most difficult thing to do, mainly because of your problem. Knife work is very exquisite, and it must be thin to be delicious. And because it is thin and wide, it is very particular about the temperature! Accidentally burned!
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[Vegetarian fried potato chips]
2 potatoes, oil, red pepper, pepper, chopped green onion, salt, soy sauce and garlic cloves.
1. Heat the oil first, then fry the pepper and take it out. Put the red pepper and chopped green onion in a frying pan.
2. Put potato chips into the pot, add salt, stir-fry until 7% cooked, add soy sauce and garlic cloves, stir-fry until100% cooked, and take out the pot.
Potatoes, potatoes, are the kind of "earthy" taste that eats them, and their sweetness and delicacy are all in this "earthy" taste. Without this "earthy" flavor, there would be nothing to eat.
Potato dishes are generally cooked in five ways: stir-frying, stir-frying, stewing, frying and steaming.
Fried, mainly fried potato chips and shredded potatoes, is characterized by crisp outside and soft inside, crisp and tender.
Stir-fried potatoes, mainly fried potato chips and diced potatoes, not only keep the characteristics of fried potatoes, but also add a little smoothness.
Stew, mainly stewed potato pieces and chips, is characterized by sand and noodles, loose and delicious.
Xuan, mainly mixed shredded potatoes and diced potatoes, is characterized by being crisp, light and refreshing.
Soup, that is, potato sauce. This is the simplest potato dish.