Introduction to this issue: 8 best ways to make potatoes. Potatoes can make so many tricks. Eat them in a different way. Also known as
Potatoes are also known as Yangta , Potato root , Potato root , fragrant potatoes, Yangta , Dipeng , potatoes, etc. Potatoes are home-cooked vegetables that we often eat in autumn and winter. Potatoes have rich and complete nutritional ingredients. The rich vitamin C (ascorbic acid) content far exceeds that of grain crops, and their higher protein and sugar content is much higher than that of ordinary vegetables.
There are many ways to make potatoes. They can be fried separately or matched with other ingredients. They can be said to be a versatile ingredient. Today I share 8 best ways to make potatoes. I can make so many tricks. I learned to eat them in a different way. I will never get tired of eating them every day. Let’s take a look at what potatoes are made:
[Garlic] Potato strips with moss] Required ingredients: garlic shoots 1 small handfuls, 2 potatoes, 3-4 millet spicy, appropriate amount of oil and salt, 2 slices of ginger, 1 tablespoon of oyster sauce, 1 tablespoon of light soy sauce, a little dark soy sauce, 1 teaspoon of starch, 1 teaspoon of chicken essence,
Preparation steps:
1. Pick the garlic shoots off the head and tail, wash, and cut them into sections, cut the millet spicy in half, and cut the ginger into shreds.
2. Peel and wash the potatoes, and then cut them into potato strips about 1 cm thick. The potato strips should not be too thin. If the potato strips are cut too thin and fry them before cooking, the potato strips will easily break.
3. Add half a bowl of water to the bowl, then add oyster sauce, light soy sauce, dark soy sauce, a little salt, starch, and mix well to make a thickened sauce.
4. Add oil to the pot and heat it until it is about 60% hot. Shake the potato strips and put them in the oil pan to fry. Don’t turn them first. After frying the potato strips until they are set, turn the potato strips from time to time with a spoon to heat the potato strips evenly. Fry the potato strips until they look golden. Take out the potato strips and drain the oil to set aside.
5. Put the garlic shoots into the oil pan and then take out the garlic shoots immediately, drain the oil and set aside.
6. Pour out the oil in the pot, leave a little oil in the pot, add shredded ginger and millet and stir-fry spicy.
7. Drop in the prepared thickened sauce, stir in the pot with a spoon, heat the soup until it is sticky and the soup becomes transparent.
8. Add the fried garlic shoots and potato strips, stir-fry for a few quick times, wrap the sauce evenly on the ingredients, turn off the heat, serve on a plate, and a dish with a full color, aroma and flavor are ready.
[ Shredded Potato shredded Potatoes ] Required Ingredients: 2 potatoes, appropriate amount of oil and salt, 1 piece of green onion, 2 cloves of garlic, 10 peppercorns, 1 tablespoon of rice vinegar, 1 teaspoon of chicken essence,
Methods and steps:
1. Wash the potatoes, then scrape the potatoes off the skin and wash them.
2. Cut the potatoes into two slices first, and then place the cut side flat on the cutting board, which will easily stabilize the potatoes and cut them. Cut the potatoes into slices and then cut them into shreds. Cut the shreds of potatoes evenly, otherwise the shreds of potatoes will easily be unevenly cooked.
3. Put the cut potato shreds in clean water, wash twice to remove the starch on the surface of the potato shreds, so that the color of the potato shreds will not oxidize and turn black. When stir-frying, the potato shreds will not stick to the pan. This is a tip for stir-frying potato shreds . Potatoes contain starch, which will gelatinize when heated, and it will easily stick to the pan when stir-frying. Therefore, wash the starch on the surface of the potato shreds, and when stir-frying, it will not stick to the pan
4. Remove the shreds of potatoes and drain the water and set aside.
5. Cut the green onion into sections, slice the garlic, cut the dried pepper into sections with scissors, don’t let the pepper seeds go, soak the pepper section in clean water for 1 minute, remove the dried pepper section and drain the water to set aside. Dried chili are relatively dry. When frying in oil, it is easy to fry and has a bitter taste. Moisturize the dried chili with water, so it will not easily fry and it will taste more fragrant when frying.
6. Add oil to the pot and heat it, add peppercorns and fry it over low heat, then add green onion slices and fried it in fragrant, remove the green onion slices and peppercorns and don’t.
7. Add dried chili slices and fry them over low heat, don't fry them burnt.
8. Add shredded potatoes and stir-fry over high heat, pour in half a tablespoon of rice vinegar, cook out the vinegar aroma, stir-fry the shredded potatoes continuously, stir-fry until they are broken, add salt, chicken essence, and garlic slices, stir-fry evenly over high heat, then pour in half a tablespoon of rice vinegar, stir-fry evenly, turn off the heat, and serve on a plate.
[Di San Fresh] Required Ingredients: 3 eggplant, 1 potato, 1 pepper , Appropriate amount of vegetable oil, 3 grams of salt, 1 tablespoon of soy sauce, 1 piece of green onion, 2 slices of ginger, 2 cloves of garlic, 1/2 tablespoon of starch
1. Wash the eggplant and pepper, peel and wash the potatoes, cut the eggplant into hob pieces, place it in a large bowl, sprinkle a little salt, mix well and marinate for 15 minutes
2. Cut the potatoes into 0.5 cm thick slices (can also be cut into hob pieces, sliced to shorten the frying time), cut the chili pepper into hob pieces
3. Add half a bowl of water to the bowl, 1 tablespoon soy sauce, appropriate amount of salt (salt should be added, salt has been added when picking the eggplant) 1/ 2 tablespoons of starch, stir well, and make a juice
4.. Add oil to the pot until 6-70% hot, add potatoes and fry until golden brown, remove oil and set aside
5. Increase the oil temperature to 7-80% hot, add eggplant cubes and fry until the edges of the eggplant are slightly red, remove oil and set aside cubes, remove oil and set aside utensils, and pass in the oil, then remove oil and set aside
6. Pour out the oil in the pot, leave a little oil, add onion and ginger to stir-fry, add fried potatoes, eggplant, and peppers, stir-fry evenly
7. Drop in the prepared juice, stir-fry over high heat until the soup is sticky, add minced garlic, stir-fry evenly, turn off the heat and serve.
[Staurus Fish and Braised Potato] Required Ingredients: 2 jin of sturgeon, 1-2 potatoes, 1 coriander, appropriate amount of oil and salt, 1 piece of green onion, 1 piece of ginger, 4-5 cloves of garlic, 1 teaspoon of white pepper, 1 star anise, 2-3 dried chili, 1 tablespoon of cooking wine, 1 tablespoon of oyster sauce, 2 tablespoon of light soy sauce, half a tablespoon of braised soy sauce, 1 teaspoon of chicken essence,
Preparation steps:
1. Prepare the required ingredients, peel and wash the potatoes.
2. Add water to the pot, don’t need too much water. Boil it, put the sturgeon skin facing down, and blanch it in the pot for about 1 minute. Blanch the fish skin in water, which can easily remove the mucus and hard scales on the surface of the fish skin.
3. Take out the sturgeon and repeatedly scrape the surface of the fish skin with the blade to scrape off the mucus and hard scales on the fish skin. The mucus on the surface of the fish skin is more fishy, so it must be scraped clean, and then washed after scraping.
4. Cut the sturgeon into 4-5 cm square pieces.
5. Cut the potatoes into hob pieces, put them in clean water and wash them, remove them, drain the water, and after the potatoes are cut, wash off the starch on the surface, so that the color of the potato cubes will not oxidize and turn black
6. Add oil to the pot and cook until 60% hot, add potato cubes and fry them, fry them until golden, remove the potato cubes and drain the oil to set aside.
7. Heat the oil in the pot until 60% hot, add sturgeon pieces and fry them. Fry the sturgeon pieces and make a shaped shape. The color turns golden. Take out the sturgeon pieces and drain the oil for later use.
8. Add oil to the pot and heat it up, add green onion slices, ginger slices, garlic, dried peppers, star anise, and stir-fry.
9. Put the sturgeon fish pieces, pour it into cooking wine, light soy sauce, and create the fishy smell of the fish.
10. Add the fried potato cubes, stir-fry evenly, then pour in hot water, the amount of water is flush with the ingredients, add braised soy sauce, salt, chicken essence, oyster sauce, and white pepper powder, bring to a boil over high heat, and turn to medium heat to cook and add to taste for about 10 minutes.
11. After the time is up, pick up the scallion slices, ginger slices, dried peppers, and star anise, change to high heat to reduce the juice, heat until a little soup is left, turn off the heat, serve on a plate, and sprinkle with coriander slices. A dish of sturgeon fish and potatoes with all colors, fragrance and flavor are ready.
[Beef roast potatoes] Ingredients required: 750 grams of beef brisket, 2 potatoes, 2 chili peppers, 1 red pepper, an appropriate amount of oil and salt, 1 piece of green onion, 1 piece of ginger, 1 tablespoon of Pixian bean paste, 10 peppercorns, 1 star anise, 2 tablespoons of cooking wine, 1 teaspoon of white pepper, 1 tablespoon of soy sauce, 1 tablespoon of sugar, an appropriate amount of water starch,
Preparation steps:
1. Cut the beef brisket into 2-3 cm pieces.
2. Add cold water to the pot, add the beef and blanch it. After the water boils, skim off the foam, cook for 4-5 minutes, and remove the beef.
3. After taking out the beef, put it in warm water, wash the beef, remove it, drain the water and set aside.
4. Add oil to the pot and heat it, add onion slices, ginger slices, star anise, and pepper to stir-fry, then add Pixian bean paste and stir-fry it over low heat, and stir-fry Pixian bean paste to make red oil.
5. Add the blanched beef, stir-fry for a little, stir-fry and color the beef, then pour in cooking wine and soy sauce, stir-fry over high heat to remove the fishy smell of the beef.
6. Add hot water, add enough water at one time, then add sugar and pepper powder to a boil.
7. Pour the beef and the soup into the electric pressure cooker, cover the pot, and after airing, press for 30 minutes to cook the beef, which can save cooking time. If you use an ordinary pressure cooker, press for 20 minutes. Cook in an ordinary pot and cook for about 1.5-2 hours on low heat.
8. During the beef, cut the potatoes into hob pieces, remove the stems and seeds of the green and red peppers, and cut them into hob pieces.
9. After the time is up, pour the cooked beef and soup into a wok, add potatoes, then add salt to season, bring to a boil over high heat, turn to medium heat, and cook the potatoes.
10. Then add green and red pepper pieces, stir fry evenly, and close the juice over high heat. When heated until a little soup is left, pour in an appropriate amount of water starch, heat until the soup becomes sticky, wrap it on the ingredients, turn off the heat, serve it on a plate, and a fragrant beef and roast potatoes are ready.
[ Potato Stewed Chicken Noodles ] Required Ingredients: 500 grams of chicken wing root, 2 potatoes, appropriate amount of oil and salt, 1 piece of green onion, 2 slices of ginger, 2 cloves of garlic, about 10 peppercorns, 1 large ingredients, 1 tablespoon of rock sugar, 1 tablespoon of soy sauce, half a tablespoon of cooking wine,
Preparation steps:
1. Prepare the required ingredients, peel and wash the potatoes, clean the chicken wing roots, choose the parts of the chicken wing roots, the price is not expensive, the meat is more delicious, the collagen of the chicken wings is rich in collagen , and it tastes fragrant when eaten.
2. Cut the potatoes into hob pieces and chop the roots of the chicken wings into pieces.
3. Add water to the pot, put the chicken nuggets under cold water. After the water boils, skim off the floating foam and cook for 3-4 minutes. Remove the chicken nuggets, wash them in warm water, remove them and drain them for later use. The water must be drained. There is water, and it is easy to splash oil when stir-frying. When blanching chicken nuggets, blanch them under cold water, so that the blood from the chicken nuggets can be removed without any fishy smell.
4. First heat the pan and pour in a small amount of cooking oil, turn the wok around, and let the oil fill the whole wok. Wait until the oil temperature has become hot, then pour in the rock sugar, and quickly break the rock sugar and break it apart. Continue to stir the rock sugar over low heat to completely turn the rock sugar into a liquid shape. When frying sugar, use low heat to keep it slower. When stir-frying the sugar color, be sure to stir the sugar color constantly. After the rock sugar melts, the bubbles first appear, and then slowly turn into yellow bubbles. As the temperature continues to rise, the yellow bubbles turn into yellow foam. Continue to heat up, and the color turns maroon. At this time, you will smell the aroma of caramel and the sugar color will be fried.
5. Quickly add the blanched chicken pieces, stir-fry and color the chicken pieces, add the scallion pieces, ginger slices, garlic, peppercorns, and large ingredients and stir-fry evenly. Drizzle in cooking wine and soy sauce and stir-fry evenly.
6. Drop in hot water, the amount of water should be over the chicken pieces, boil over high heat, turn to low heat, and simmer for 15 minutes.
7. After the time comes, add the potatoes, add salt, continue to stew, stew the potatoes soft and glutinous, and turn off the heat and serve.
[Minned Meat Potatoes] Required Ingredients: 3 potatoes, 150 grams of pork, Appropriate amount of oil and salt, 1 piece of green onion, 1 piece of ginger, 1 tablespoon soy sauce, 1/2 tablespoon cooking wine, 1/2 tablespoon starch, 1 teaspoon chicken essence
Method steps:
1. Prepare the ingredients, peel the potatoes, wash
2. Cut the pork into powder, cut the scallions into chopped green onions, and cut the ginger into
html l03. Cut the potatoes in half, which will shorten the steaming time. Add water to a boil in the steamer and put the potatoes in and steam them. If you don’t know if the potatoes are cooked, you can till it with chopsticks. If you can easily till it, you will till it till it easily4. Put the steamed potatoes in a large bowl, use a spoon to puree the potatoes, or cool the potatoes, put them in a fresh bag, press them into paste, and place them on a plate.
5. Add half a bowl of water to the bowl, add salt, soy sauce, starch, and chicken essence, stir evenly and mix into juice
6. Add oil to the pot and heat it, add the green onion and ginger to stir-fry, then add the minced meat, stir-fry until it turns white, pour in the prepared juice, heat until the soup is sticky, turn off the heat
7. Sprinkle the soup on the mashed potatoes, sprinkle with chopped green onion, and mix it when eating.
[Three-silk scented beans] Ingredients required: 1-2 potatoes, half an onion, 3-4 coriander, 1 small bowl of peanuts, an appropriate amount of oil and salt, 1 tablespoon of sesame oil, 1 tablespoon of sugar, 2 tablespoons of rice vinegar,
Methods and steps:
1. Prepare the required ingredients, peel and wash the potatoes, pick and wash the coriander,
2. Cut the potatoes into evenly thick slices, and then cut them into shreds. Do not cut the shredded potatoes too thin. It is slightly thicker than the usual shredded potatoes cut. It is too fine and easy to break when frying and mixing. The shredded potatoes are longer, making the dishes made beautiful. After cutting the shredded potatoes, put them in clean water and wash them to remove the starch on the surface of the shredded potatoes and control the moisture. If the shredded potatoes do not wash away the starch, it will easily stick to each other and become a ball when frying.
3. Cut the onion into shreds, cut the coriander into small pieces, and cut the dried pepper into pieces in half. Don’t let the pepper seeds go.
4. Add oil to the pot, add cold oil and fry the peanuts, turn to low heat and fry slowly, gently slide the peanuts in the pot with a spoon to allow it to heat evenly. Frying peanuts at low heat is not easy to fry and not easy to peel. When you hear the sound of peanuts crackling, you will immediately leave the pot and take it out and let it cool. The peanuts contain very little water. If you put the oil in the pan, the water in the peanuts will evaporate too quickly, causing too much water to lose the peanuts, which will cause the phenomenon of burning and growing inside. This is not only not delicious, but also affects the taste.
5. Increase the oil temperature to 70%-80% hot, add shredded potatoes to fry, and fry the shredded potatoes to make the surface golden and crispy. When frying, the oil temperature should be high, and the oil temperature is low, and the shredded potatoes will easily break.
6. Put the dried chili sections in a bowl, wait for the oil temperature to drop a little, use a spoon to pour some oil on the dried chili, fry the dried chili fragrant, control the oil temperature, and do not fry the chili paste.
7. Put the onion and coriander in the container, pour in the fried chili oil, add sesame oil, salt, sugar, rice vinegar, and mix well with chopsticks. Then add the fried shredded potatoes and peanuts, stir quickly and mix well, and serve on a plate.
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