How to make red skinned potatoes delicious, how to eat red skinned potatoes

1 Wash the small potatoes, remove the skin, control the moisture and put all the two halves on a plate for later use; The coriander is selected to remove the roots, wash and control the moisture; Finely chop the chives; Finely slice the ginger and set aside. 2 Heat the oil in the wok over high heat until it is 70% hot, pour in the small potatoes and stir-fry until the surface is golden brown and slightly wrinkled, then pour in the minced chives, shredded ginger, sweet noodle sauce and foie gras and stir-fry evenly over low heat. Add hot water until the ingredients are just over the pot, simmer over medium heat for about 15 minutes, and simmer until the soup is semi-dry.

3 Break the coriander into two pieces and simmer together in the pot for another 5 minutes, the coriander is soft, add salt, open the lid to dry the sauce and remove from the pot. The story behind the food Potatoes are crispy and flavoury, and foie gras is full of flavor Tips How to make potatoes flavorful: When frying potatoes in oil, fry them until the skin becomes wrinkled, so that they are most likely to be stewed.

This method requires the use of fresh small potatoes with the skin. When frying potatoes, don't use too much oil, don't use too much fire, and slowly fry until the surface is golden and wrinkled, which tastes very fragrant.

4 small red-skinned potatoes.

Grind sea salt. Grind black pepper.

Dill sesame oil.

Preparation of roasted red-skinned small potatoes.

Brush the skin of the baby potatoes with a toothbrush and cut into 4 pieces.

Sprinkle evenly with salt, pepper and dill

Go into the oven (the oven I came first to preheat it at 350F when I washed the potatoes). Adjust the temperature to 400F and bake for 15 minutes. Once removed, turn over and pour sesame oil (butter will also work). Return to the oven for another 15 minutes and you're done.

Ingredients: 1000 grams of red-skinned potatoes. Red-skinned potatoes are rinsed several times until the surface is clean. Put the washed and cut ingredients into the compartment. Steam for 40 minutes. <

Ingredients: 1000 grams of red-skinned potatoes.

Rinse the red-skinned potatoes several times until the surface is clean.

The washed red-skinned potatoes are instantly much more cute and pretty.

Put the washed and cut ingredients into the compartment.

Steam for 40 minutes.

1. Ingredients: 300g of red-skinned potatoes, 5g of ginger, 5g of garlic, 10g of green onions, 5g of oyster sauce, 5g of salt.

2. Wash the red-skinned potatoes and put them on a plate for later use.

3. Peel and wash the ginger and garlic and cut them for later use.

4. Wash and cut the green onions and set aside.

5. Put an appropriate amount of water in the steamer and put the washed potatoes into the pot.

6. Cover the pot and steam for 8 minutes until 8 is ripe.

7. Take the potatoes out of the pot and add an appropriate amount of cold water for a while, and it will be very easy to tear the skin later.

8. Cut the peeled potatoes into small pieces.

9. Put an appropriate amount of oil in the pot.

10. Put the chopped potato cubes into the pot.

11. Stir-fry a few times, add chopped ginger and garlic, appropriate amount of oyster sauce, appropriate amount of salt, appropriate amount of cumin powder, and chopped green onion.

12. Stir-fry a few times to mix the seasonings evenly.

Edible enough. Red-skinned potatoes are a kind of potatoes, the skin is red, slightly bright, the internal flesh is yellow, the taste is no different from ordinary potatoes, it can be fried, steamed, boiled, and boiled, and there are various ways to eat.

The surface of the red-skinned potato is smooth, the buds and leaves are shallow, the flesh quality is relatively unique, not only the content of starch is high, the content of dry matter such as protein and fat is also relatively high, and it also contains rich trace elements such as calcium and iron stool.

Each has its own merits, depending on personal taste:

1. Red-skinned potato flour is less quality, suitable for frying, and it is more time-saving to make, and it is cooked faster. In addition, the taste is better, sticky, and more mushy.

2. Yellow-skinned potatoes have a lot of powder, which can be used to extract starch and are suitable for boiling or stewing, such as beef stewed potatoes.

In France, potatoes are known as the "underground apples". Potatoes are full of nutrients and easy for the human body to digest and absorb, and enjoy the title of "second bread" in Europe and the United States. Yellow-skinned potatoes have dark yellow skin, light yellow inner color, high starch content, and good taste.

Red-skinned potatoes are particularly colored, ranging from pink to purplish-red. It is rich in a variety of trace elements, especially high starch and anthocyanins, with antioxidant effect, rich in nutrition, anti-cancer and anti-cancer, beauty and beauty, celery peel heart and blood pressure lowering, and excellent dietary therapy effect. Red-skinned potatoes have a more waxy taste and juicy stickiness than ordinary soil-poor beans, and are rated as the most suitable potatoes for mashed potatoes and fries.

Red-skinned potatoes are a special variety, it's just that the skin is red and looks a little bright, but it can be eaten normally.

The skin of red potatoes is red, but the flesh inside is also yellow, and its texture and taste are similar to ordinary shredded potatoes. Red potatoes can be stir-fried, steamed, boiled, and made in soup, and there are many ways to eat them.

Red-skinned potatoes have a smooth surface, shallow buds and leaves, relatively unique flesh, not only high starch content, high content of dry matter such as protein and fat, but also rich trace elements such as calcium and iron.

Red-skinned potatoes can be eaten. Red-skinned potatoes are genetically modified potatoes and are native varieties in nature. Red-skinned potatoes, originated from the "hometown of potatoes" - Peru in South America, are produced in Xingshan County, Zhaojun's hometown, Yichang City, Hubei Province, Changyang Tujia Autonomous County, Wufeng Tujia Autonomous County, with a alpine altitude of more than 1,200 meters.

Red-skinned potatoes are particularly colored, ranging from pink to purplish-red.

Method steps.

Wash the red-skinned potatoes and set aside;

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Peel and wash the ginger and garlic and cut them for later use;

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Wash and chop the green onions and set aside;

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Put an appropriate amount of water in the steamer and put the washed potatoes in the pot;

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Cover the pot and steam for eight minutes until eight are ripe;

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Remove the potatoes from the pan;

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Add an appropriate amount of cold water for a while, and it will be very easy to tear the skin later;

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Cut the peeled potatoes into small pieces;

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Put an appropriate amount of oil in the pan;

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Place the chopped potato cubes in the pan;

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Stir-fry a few times and add the chopped ginger and garlic;

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Add an appropriate amount of oyster sauce;

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Add salt to taste;

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Add an appropriate amount of cumin powder;

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Add chopped green onions;

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Stir-fry a few times to mix the seasonings evenly;

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Remove from the pan and the delicious red-skinned potatoes are ready.

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Red-skinned and yellow-hearted potatoes are more lively to eat, so you can steam them and eat them, or you can use them to make soups. It can also be used for beef and pork stews.

I think try not to eat the red skin of potatoes, otherwise it may be harmful to the body, try to eat the pulp in it, so that it will be more nutritious and healthier, so try not to eat some things that we don't know.