Vinegar shredded potatoes and mashed potatoes to make!! How to make it delicious??

Let's not talk about shredded potatoes, but mainly about mashed potatoes:

Step 1: 2 medium potatoes, peeled and washed, cut into large pieces.

Step 2: Put it in a pot of water and cook. Remove and put in a large bowl, puree the potatoes with a spoon, put a spoonful of butter (or marqueline, that is, margarine), a pinch of salt, 1 2 tablespoons of milk, mix well. Don't get too thin.

Step 3: Scoop the mixed mashed potatoes into small balls, or knead them by hand, place them on a plate and set them up. If you use your hands to make balls, moisten your hands with water and they won't stick to your hands.

Step 4: Pour half a bowl of chicken broth into a small pot, add black pepper, add shredded ham (or shredded sausage), bring to a boil, and thicken with water starch. Pour the sauce on the potato balls, and the chicken mashed potatoes look cute and delicious.

The chicken soup already has a salty taste, so no more salt is added, and if it is not salty, you should add a little salt as appropriate.

How to make shredded potatoes with vinegar: Peel and shred potatoes, wash them with water, soak them in a pot and add water to boil, add a little salt, put in shredded potatoes and boil them, remove them to cool, cut minced ginger, green onions, minced garlic, and shredded peppers with a sharp pepper. **Put the pot, add oil, put the green onion and ginger in the pot after it is slightly hot, put the shredded potatoes and fry it over high heat, add salt, a little MSG, don't put more, don't put chicken powder, the potatoes themselves are extremely fresh, don't be redundant.

Soy sauce shredded peppers, a little water over high heat and then fry, when you want to get out of the pot, some vinegar and minced garlic, vinegar as much as you like, but it is best to add it when it comes out of the pot, that thing tastes very fast.

Mashed potatoes: Peel and cut the potatoes into pieces, put them on the steaming pick, boil water in the pot, put the steaming after boiling, steam for five to six minutes, turn off the heat, find a pot, wipe off the moisture inside, pour the steamed potatoes into it, remember, do this when it is hot, the potatoes will come back to life when they are cold, crush the potatoes and hold the puree.

As for the ingredients of the mashed potatoes, I personally suggest that it is best to use your favorite sauce as the main mouth, copy the minced meat first, add green onions, ginger and sauce and put some water, then boil, add a little starch to get water, thicken, and pour it on the mashed potatoes after getting out of the pot. Personally, you can beat a raw egg on top of hot mashed potatoes to make it taste better.

Shred the potatoes to the same size (to look good), soak them in water after cutting, and then remove them. After the oil is hot, add shredded potatoes, (you can add shredded green pepper and shredded red pepper, so it looks good) and stir-fry, then add salt, chicken essence, and finally vinegar. That's it

Hello, main ingredients: 2 potatoes Accessories: 1 sharp pepper Seasoning: a little Sichuan pepper, 5 dried red peppers, a little chopped green onion, 2 tablespoons of vinegar, 1 tablespoon of sugar, 1 4 teaspoons of salt.

Step 1: Wash the potatoes and shred them (this work is usually done by Manko). Wash the peppers and cut into shreds. 2. Prepare a bowl of water, drop in a little vinegar, soak the shredded potatoes for a while, then rinse with water twice, wash out the starch and drain.

3. Add a little oil to the pot and heat it for 3 years, put in the peppercorns, and when you smell the fragrance of the peppercorns (don't fry the peppercorns), turn off the heat and pick out the peppercorns. 4. Beat ** again, when the oil temperature is 7 hot, add dried red pepper and chopped green onion, stir-fry until fragrant, pour in shredded potatoes and stir-fry. 5. Then add vinegar, sugar and salt and stir-fry over high heat for half a minute.

6. Add shredded green pepper and continue to fry for half a minute, finally add water starch, stir-fry evenly and then get out of the pot.

Note: After the shredded potatoes are cut, soak them in vinegar water and rinse them twice to avoid oxidation and blackening in the air, and to remove starch to ensure a crisp taste. If you don't like brittleness, you don't need to rinse it many times.

The preparation of authentic vinegared potatoes is as follows:Ingredients: 1 bean, half a carrot, 3 cloves of garlic, 4 dried chilies, 1 tablespoon of soy sauce, 1 tablespoon of rice vinegar, appropriate amount of oil, appropriate amount of salt.

Excipients: 1 tablespoon of soy sauce, 1 tablespoon of rice vinegar, appropriate amount of oil, appropriate amount of salt.

1. Shred the potatoes, rinse them several times with water, blanch and drain.

2. Shred the carrots, slice the garlic, and cut the dried chili peppers.

3. Put an appropriate amount of tung pat oil in the pot, and fry the garlic and dried chili peppers until fragrant.

4. Add shredded potatoes and shredded carrots, quickly flip your pants and stir-fry.

5. Pour in soy sauce, rice vinegar and a pinch of salt, stir-fry evenly, and serve on a plate.

Here's how to make authentic vinegared shredded potatoes:

Ingredients: 600 grams of potatoes.

Excipients: 10 Sichuan peppercorns, 10 grams of green onions, 2 cloves of garlic, 6 grams of salt, 3 grams of monosodium glutamate, 30 grams of rice vinegar, 1 tablespoon of vegetable oil.

Steps: 1. Wash and peel the potatoes, and prepare green onions, garlic and peppercorns.

2. Cut the potatoes into thin strips.

3. Wash it with water, and soak it in water for 20 minutes to fully remove the starch; The more thoroughly the starch is removed, the more crispy the shredded potatoes will be.

4. After soaking, remove and control the moisture.

5. Chop the chopped green onion and minced garlic; A little garlic should be increased to make it fragrant.

6. Add vegetable oil to the pot, fry the peppercorns to bring out the fragrance, fry until it changes color, and remove it; Add more oil to fry shredded potatoes, because shredded potatoes themselves are more oily, and less oil will look dry.

7. Add chopped green onion and garlic and stir-fry until fragrant, don't fry paste; At this point, the oil has been fused with peppercorns, green onions and garlic, and the fried shredded potatoes are not delicious.

8. Add shredded potatoes, stir-fry over high heat for 1 minute, add salt and monosodium glutamate to taste, and stir-fry quickly.

9. Pour in rice vinegar and stir-fry quickly; When adding vinegar, it is best to pour it slowly along the edge of the pot to keep the pot high and stimulate the sour aroma of vinegar; No more than 3 minutes from shredded potatoes to remove from the pan to maintain a crisp texture; If you like, you can sprinkle some pieces of coriander before cooking, the color and taste are good.

10. Serve on a plate.

Vinegared shredded potatoes home-cooked steps.

1.Peel the potatoes.

2.Cut into shreds.

3.After cutting the shreds, soak them in clean water, soak them for a few minutes, then change to water and soak them for a few minutes.

4.Slice the green onion, slice the garlic and shred the red pepper. The shredded green pepper didn't shoot.

5.Sit in a pot and heat the oil, and after the oil is hot, add the green onion and ginger and stir until fragrant.

6.Add shredded green and red peppers and stir well.

7.Add shredded potatoes and stir-fry over high heat.

8.When the potatoes change color, add an appropriate amount of rice vinegar.

9.Stir-fry a few more times, add salt, and add an appropriate amount of vinegar and stir-fry well.

Tips for vinegaring shredded potatoes.

1. The shredded potatoes must be soaked in the epidermal starch, so that they are crispy when fried, and they are not easy to stick to the pan.

2. If you want to make it sour and spicy, replace the green and red peppers with spicy peppers.

Nutritional value of vinegared shredded potatoes.

1.Potatoes contain a lot of starch and protein, B vitamins, vitamin C, etc., which can promote the digestive function of the spleen and stomach.

2.Wide intestinal laxative: Potatoes contain a lot of dietary fiber, which can widen the intestines, help the body excrete metabolic toxins in time, prevent constipation, and prevent the occurrence of intestinal diseases;

3.Lowering blood sugar and lipids, beautifying and maintaining beauty: potatoes can supply the human body with a large amount of mucus protein with special protective effects.

It can promote the lubrication of the digestive tract, respiratory tract, joint cavity and serous cavity, prevent the fatty deposition of cardiovascular and systemic systems, maintain the elasticity of blood vessels, and help prevent the occurrence of atherosclerosis. At the same time, potato is also an alkaline vegetable, which is conducive to the acid-base balance in the body, neutralizes the acidic substances produced after metabolism in the body, and thus has a certain beauty and anti-aging effect;

4.Supplement nutrition, dilute water and reduce swelling: potatoes are rich in vitamins and calcium, potassium and other trace elements, and easy to digest and absorb, rich in nutrition, in Europe and the United States, especially in North America, potatoes have long become the second staple food. Potatoes are beneficial for people with high blood pressure and nephritis edema**.

5. Antihypertensive effect: potatoes have the functions of maintaining blood vessel elasticity, sodium excretion and potassium retention, which are beneficial to patients with hypertension. How to eat:

The balance of potassium and calcium in potatoes has a significant effect on myocardial contraction, preventing high blood pressure and maintaining the health of the myocardium. Potatoes can supply the human body with a large amount of mucus protein with special protective effects, prevent fat deposition in the cardiovascular system, maintain the elasticity of blood vessels, and help prevent the occurrence of atherosclerosis. The potassium contained in potatoes can replace sodium in the body and excrete sodium from the body, which is beneficial for patients with hypertension and nephritis edema**.

A home-cooked dish of vinegared shredded potatoes.

For the specific method, please see the following operation: prepare a fresh potato, peel off the skin, wash it and cut it into thin slices, then change the knife to cut it into thin strips, and put it in water after cutting, so as to avoid the oxidation and blackening of the potato.

Half a red pepper, cut into long strips, shredded green pepper, chopped green onion, shredded ginger, sliced garlic, cut red pepper into sections, put together in a bowl for later use.

Add water to the pot and wash the shredded potatoes twice with water first, so that the shredded potatoes are more crisp.

Add a spoonful of salt and a little vegetable oil to the pot, wait for the water to boil, add the washed shredded potatoes, blanch for 10 seconds, and remove the water.

Once the water is boiling, blanch for 10 seconds.

Start another pot, add half a spoon of oil, pour in green onions, ginger and garlic, red pepper and stir-fry until fragrant, then pour in shredded potatoes, add half a spoon of rice vinegar, salt, chicken essence, and sugar, turn on high heat, stir-fry quickly for half a minute, then turn off the heat, get out of the pot and put it on the plate.

Well, this delicious vinegared shredded potato dish is ready.

Shred the potatoes and throw them over with water. When the oil temperature at the bottom of the pot is hot, add shredded potatoes, fry until it is broken, add vinegar to ten celery, then add salt and fry deliciously, and put some MSG when it comes out of the pot.

Vinegared shredded potatoes are a home-cooked dish in Shandong Province. The main ingredients are potatoes, peppers, vinegar, etc

The main cooking process is stir-frying, which is a common dish on the people's dinner table. Not only is the color beautiful, but the flavor is fresh and rich, and it is very delicious. Here's a brief introduction to how to make vinegared potatoes to make them delicious.

Ingredients for vinegared potatoes:

A potato, a green onion, a red pepper, cooking wine, monosodium glutamate, salt, soy sauce, vinegar, sugar, pepper and an appropriate amount of pepper.

Vinegar potato preparation:

1. Shredded the potato knife.

2. Shred the green onion and red pepper.

3. Put a little oil in the pot, add shredded green onions, shredded red peppers, stir-fry the pot and then add shredded potatoes.

4. Add cooking wine, monosodium glutamate, salt, soy sauce, vinegar, a little pepper, and a little sugar, and stir-fry.

Edible value:

Potatoes contain a lot of starch, fat, protein, fiber, vitamins (A, B1, C), carotene, anthocyanins, a variety of trace elements and other nutrients. Rich in starch, it can increase satiety and provide energy for the human body, and potatoes are very low in calories, which can not only reduce fat intake, but also metabolize excess fat. It is rich in protein, which can supplement nutrition for the human body and improve the body's immunity.

Potatoes, dried peppers, salt, green onions, white vinegar. Peel and wash the potatoes, and set aside green onions and dried chilies. Finely slice the potatoes and rinse them several times in cold water to remove the starch.

Remove the shredded potatoes and drain them for later use, and cut the green onions and peppers into small pieces. Pour an appropriate amount of cooking oil into the wok, pour in the green onion and chili pepper and stir-fry until fragrant. Pour in shredded potatoes and stir-fry, add white vinegar, and finally add salt.

Blanch the potatoes in a pot under boiling water, boil them in the pot until they become translucent, leak them and then rinse them with cold water, which can ensure the crispness of the shredded potatoes.

In addition to the shredded potatoes, throw out the starch in the shredded potatoes soaked in water, and then heat the oil in the pot, put the peppercorns, and stir-fry the chili peppers until fragrant. Put the shredded potatoes in and put the vinegar in them.

The shredded potatoes should be soaked in advance to soak the starch clean. Then use it to fry shredded potatoes!

Shredding looks at the knife work, and if you are lazy, use tools.

Excipients: garlic (flattened on the back of the knife, peeled and chopped), dried chili pepper (cut into small pieces), vinegar, salt, monosodium glutamate.

Appropriate amount of oil, high heat, warm oil pan (90-120 degrees), garlic and dried chili, then shredded potatoes, stir-fry (non-stop), pour vinegar after 20 seconds, stir-fry, then add salt, monosodium glutamate. Out of the pot: According to your taste of the ripeness of the shredded potatoes, if you like to eat cotton, add a little water; I like to eat crispy, so I will serve the vinegar and starch as soon as they are juiced.

Key points: non-stop stir-frying; Soon after the shredded potatoes are dropped, the vinegar should be added;

1 potato, 2 spoons of vinegar, 3 green onions, 2 cloves of garlic, appropriate amount of salt, appropriate amount of chicken essence, millet spicy or dried chili pepper can be left out.

Vinegar to make shredded potatoes.

1.Shred the potatoes and soak them in water to remove the starch for 10 to 15 minutes Rinse several times.

2.Millet spicy garlic and green onion for later use.

3.Heat the oil in a pan, green onions, white peppers, garlic and stir-fry until fragrant.

4.Add shredded potatoes and stir-fry for three minutes, add salt, chicken essence, two tablespoons of vinegar, and finally add green onions.

5.Out of the pot The fragrant and crispy shredded potatoes are ready.

6.In sharing another method, don't put millet spicy or dry chili pepper The method is the same Add seasonings and then put Guizhou Miao girl pickled pepper shredded pork chili sauce Put a big spoon Super delicious The new world of shredded potatoes is particularly fragrant and delicious.