The delicious way of potatoes
Stewed spareribs with potatoes
Raw materials:
Pork small row, potato, salt, rock candy, onion, ginger, garlic, star anise, cinnamon, dried chili, cooking wine, soy sauce, old soy sauce, fragrant leaf, oil.
Practice:
(1) Rinse the spareribs, soak them with rice-washing water, add a little cooking wine, remove the blood stains, rinse them again after 20 minutes, drain the water, wash the potatoes and peel them;
(2) The pan is heated, and the lower layer of thin oil is put into the spareribs in turn, and the side is fried until the yellowish color is removed.
(3) Using the oil in the pan, stir-fry onion, ginger, garlic, dried red pepper, anise, fragrant leaves and cinnamon, while stir-frying with ice sugar, stir-frying with fried spareribs and small potatoes over high heat;
(4) Cook raw wine, sauce and old sauce, stir-fry and color, add hot water without food materials, boil in a big fire, and skim off foam. Turn to medium heat and simmer until ribs and potatoes are almost ripe.
(5) Add salt to season, and continue to slow down the low heat until the ribs and potatoes are soft and rotten, then the juice can be collected in the high heat.
Jinsha mashed potatoes
Raw materials:
Potatoes, salted eggs, salt, monosodium glutamate, sesame oil, onion.
Practice:
Potato peeled slices were steamed and pressed into mud, salted eggs were steamed and yolk was pressed into mud for use.
(2) When the oil in the pan is burned to 50% oil temperature, salted egg yolk is laid, potato mashed is added to stir-fry, salt, monosodium glutamate and sesame oil are added to stir-fry, then the oil is dripped into the pan when the pan starts, and onions are sprinkled on it.
Xinjiang Dapan Chicken
Raw materials:
Half fresh chicken, three potatoes, one mushroom, one green pepper and one red pepper, several onions, ginger and garlic, one pepper and one Capsicum in Chaotian (different from person to person).
Practice:
First, fry pepper thoroughly in oil.
Pour in chicken, onion, ginger, garlic and capsicum. Stir-fry for a few minutes. Pour in soy sauce and water. Add sugar, salt, cooking wine and mushrooms. Bake for 15 minutes.
Add potatoes and continue to simmer until the potatoes are ripe.
(4) Add green pepper and red pepper to decorate the color, and the hot taste mainly depends on Chaotian pepper.
_Stir-fry for a while and you can put it in the pan.
Pan-fried potato cake
Raw materials:
Potatoes, pork, salt, monosodium glutamate.
Practice:
Potatoes are steamed and peeled, and then made into sauce by machine.
(2) Stir-fried minced pork, salt and monosodium glutamate into mashed potatoes and make them into cakes.
(3) Enter the pan and fry it over a small fire;
Fry until one side is brown, turn over and fry the other side.
Fry until browned on both sides, start the pan and serve.
Cool and spicy potatoes
Raw materials:
Potatoes, garlic, chili noodles.
Practice:
First cut potato chips.
(2) Boil the potato chips with boiling water. It must not take too long. If it takes too long, the potato chips will not be crisp.
(3) Pick up the hot potato chips and put them in a pot. Sprinkle garlic and chili noodles (pre-fried chili oil can also be used), but there is no fragrance of fried.
(4) It's better to add some pepper (pepper oil is OK) to the oil in the pot, and then pour smoke on the potato chips, and then cover the potato chips, stuffy for a while.
(5) Put some salt, monosodium glutamate, a little sugar, white vinegar, coriander, and a little balsamic oil (add or not).
Taste while mixing, add whatever seasoning you need, and without seasoning, you'll finish.
Xiangshan type baked potatoes
Ingredients:
Medium size potatoes 1 kg (or 2 kg, 3 kg, etc.) As long as the pot is big enough.
Excipients:
Onions (pickled with vinegar and sugar, commonly known as buckwheat, if not replaced with garlic, the taste is poor) and juice.
Seasoning:
Edible oil (optional, can add or not add), salt, monosodium glutamate.
Practice:
Potatoes are boiled in a pressure cooker with skin and accessories, seasoning and water. Cool them after they are ripe. Open the lid and cook until the skin becomes wrinkled.
Be careful:
Be willing to put salt, otherwise the skin will hardly wrinkle.