In autumn, the most important thing to eat is not pumpkin but it! Vitamin C is 6 times that of apples. Buy 20 kilograms to dry and stock up. It’s so delicious to eat stewed meat in winter!
Hello everyone, I am Qingmu. After autumn, the weather in the north became colder and colder. Many families have begun to prepare for stocking vegetables in autumn and winter, and one of the ingredients that many families must prepare is dried potatoes.
Fresh potatoes are the most suitable to dry them into dried potatoes. However, almost two days can complete a lot of dried potatoes, and store them in a cool place. In winter, stewed meat is very fragrant, and there is also vitamin C44 times that of apple 6html.
, Dried potatoes,
① Dried potatoes are made in the family. You can prepare a large amount of potatoes at one time, wash them and steam them in a steamer. Punch the middle of the potato with chopsticks. It will be completely penetrated to indicate that it is cooked.
② The potatoes after they are cooked can be placed in a cooler place and peel off the skin after cooling. You can also start peeling when the temperature is appropriate to make it easier to peel.
③ After peeling the potatoes, you need to cut them into thin slices with a knife and place them in a sunny place. It is best to dry potatoes on sunny days, otherwise they will easily turn black.
④ When the temperature is high, you can dry it in one day, and the dried potatoes are completely transparent.
. Dried potatoes
Big bones stewed potatoes dried
① Cut the big bones into pieces of appropriate size and put them in the pot directly with cold water. Add long slices of scallion and ginger slices to the pot, and then add an appropriate amount of cooking wine.
After the water boils, all the foam on it needs to be removed. Then use a colander to remove it, put it directly into warm water, clean some dirty things on the bones, and then put it in a clean basin to control the water and set aside.
② Add an appropriate amount of oil to the pot and heat it up, put the big bones in it, peel it a few more times, and the moisture needs to be released.
When the surface of the bone is slightly yellow, add onion, ginger, star anise, and dried peppers and finally add an appropriate amount of Thirteen Spicy flavor.
③ When the seasonings are fragrant, add appropriate amount of light soy sauce and soy sauce to season, add dark soy sauce and color. Then continue stir-frying until the large bones are evenly colored.
④Put an appropriate amount of boiling water into the pot, and do not need to cover the pot first, and take out the dried potatoes and wash them. Pour it directly into the pot, because stew takes a long time to make the dried potatoes stew, and there is no need to soak them in advance.
⑤ Then add an appropriate amount of salt, a little less chicken essence and sugar, stir well, and bring to a boil over high heat, and start simmering 40~45html for about 4 minutes.
When the time comes, add a little MSG to it and finally add a handful of minced garlic. At the end, you need to turn on high heat to collect the juice and put it in the plate. After putting it in the plate, add a little chopped green onion.
Chanterelle dried potatoes
① Prepare a little more dried potatoes and mushrooms soak them in water for about half an hour. Prepare a little bit of small rapeseed into pieces and carrots into slices, and place them in a basin to set aside.
②Put the soaked mushrooms and dried potatoes into hot water and start blanching. The purpose of blanching is to make it taste better, and it also makes the mushrooms and dried potatoes cleaner. The time is controlled to boil the water for one to two minutes.
③ Put more oil in the pot and cook a lot of oil, which can make the taste and taste of the dish better. When the oil is 50% hot, put dried potatoes and chanterelles into it.
Then put the rapeseed and radish slices into it, and it doesn’t take too long to take it out.
④ Leave a little oil in the pot, add minced garlic and stir-fry, stir-fry after the aroma is fragrant, add a small amount of oyster sauce, and then add a little water to dilute.
Finally add some dark soy sauce to the color, then put all the dishes you just took out into it and stir-fry evenly. For people with strong taste, you can add some salt appropriately, stir well and then leave the pot.
