How to make fried potato wedges, how to fry fried potato wedges delicious

Potatoes 1 gram food.

4 garlic cloves.

Green onions: Appropriate amount of food.

Pepper 3 phase gram food.

Oil to taste. Salt to taste.

Soy sauce to taste.

Stir-fry the potato cubes to prepare.

Stir-fried potato wedges**11Ingredients: potatoes, shallots, garlic, peppers.

Stir-fried potato wedges**22Cut the potatoes into cubes, chop the green onions into chopped green onions, flatten the garlic and peel it into minced garlic, and cut the peppers diagonally.

Stir-fried potato wedges**33Heat oil in a pan and stir-fry garlic until fragrant.

Stir-fried potato wedges**44Pour in the potatoes and stir-fry for a while.

Stir-fried potato wedges**55Add salt, soy sauce.

Stir-fried potato wedges**66Stir-fry well.

Stir-fried potato wedges**77Add water, cover the pot, and let it sit for a while.

Stir-fried potato wedges**88Remove from the pot and put it on a plate and sprinkle with chopped green onions.

Step 1: 150 grams of kidney beans, 150 grams of potatoes, 80 grams of pork belly, 1 piece of ginger, 2 cloves of garlic, 1 shallot, 10 grams of light soy sauce, 2 grams of dark soy sauce, 1/2 tablespoon of salt, 1 tablespoon of chicken essence.

Step 2: Pick the kidney beans into sections, wash them and set aside.

Step 3: Cut the pork belly into thin slices.

Step 4: Peel and wash the potatoes and cut into cubes.

Step 5: Finely chop the ginger.

Step 6: Finely chop the garlic.

Step 7: Finely chop the green onion.

Step 8Put an appropriate amount of oil in the pot, heat the oil to 6 hot, add the pork belly and fry until the surface is slightly charred.

Step 9: Add 10 grams of light soy sauce, 2 grams of dark soy sauce, minced ginger and garlic and stir-fry until fragrant, add kidney beans and potatoes and stir-fry for 30 seconds.

Step 10: Add an appropriate amount of water and simmer for 5 minutes.

Step 11: When the soup is about to dry, add half a tablespoon of salt and 1 tablespoon of chicken essence and stir-fry evenly, then you can get out of the pot.

Enough of fried, fried, sautéed, and stewed potatoes? Try the cold salad with small potatoes!

Farmhouse potatoes, fish, fish practices.

How to eat potatoes Try it at home and at home.

Main ingredient for roasted potato wedges: 200 grams of potatoes. Ingredients: Appropriate amount of oil, 1 tablespoon of salt, 1 tablespoon of light soy sauce, appropriate amount of dark soy sauce, 1 tablespoon of oyster sauce, appropriate amount of green onion and garlic.

1. Peel the potatoes, cut them into hob pieces, and then soak them in water to soak out the starch inside, so that they won't stick to the pan when they are fried.

2. This step is very critical, and it is also a trick to make meat flavor for vegetarian dishes, put oil in the pot, and then put in the star anise, onion and garlic boiling pot, yes, it is the star anise boiling pot, you can come out with a very fragrant meat flavor, you can also put some cinnamon bay leaves, the taste will be stronger.

3. Pour in the cut potato pieces and stir-fry, you don't need to put too much oil in the fried potatoes, because the potatoes don't eat oil, just put a little bit of it.

4. Pour light soy sauce, dark soy sauce and oyster sauce into the potatoes to taste and adjust the color.

5. Pour an appropriate amount of salt into the potatoes and add them according to your taste.

6. After all the seasonings are placed, add a small half bowl of water and simmer over low heat, so as to make the potatoes taste and cook softer.

7. Simmer for about six or seven minutes, and the potatoes are ready.

Potatoes not only do not make people fat, but also have healing, diuretic, and antispasmodic effects. It can prevent ecchymosis, neuralgia, arthritis, coronary heart disease, and can also treat eye pain. Potatoes are rich in potassium, and people with muscle weakness and loss of appetite, as well as those who have been taking diuretics or laxatives for a long time, eat more potatoes to replenish the lack of potassium in the body.

You can add some chili peppers directly to the stir-fry of the potato cubes, so that the loose stir-fry will taste even better.

Potato wedges can be used to make a stir-fried chicken with potatoes, a home-cooked dish made with chicken and potatoes as the main ingredients. The combination of the two is not only beautiful in color, but also in the taste of sweetness and richness, which is very delicious. Here's a quick rundown of how to make itStir-fried chicken with potatoesIt's delicious.

Ingredients for stir-fried chicken with potatoes:500g chicken thighs, 2 potatoes, appropriate amount of green pepper, appropriate amount of red pepper, appropriate amount of green onion, ginger, garlic, Sichuan pepper, star anise, cinnamon, salt, monosodium glutamate, soy sauce, starch, cooking wine.

How to stir-fry chicken with potatoes:

1. Cut the chicken thighs into pieces and marinate them in cooking wine.

2. Peel and cut the potato slices, wash off the starch, cut the green onion into sections, slice the ginger, flatten the garlic, cut the green pepper and red pepper into oblique sections and set aside.

3. Put oil in the pot, pour in the marinated chicken pieces, add star anise, Sichuan pepper, and cinnamon and fry until the chicken changes color.

4. Leave oil in the pot, add green onions, ginger and red pepper and stir-fry until fragrant, then add potatoes and stir-fry for a while, pour in the fried chicken pieces, and then add salt.

5. Finally, add green pepper and garlic, then put the adjusted water starch upside down, fry for a few minutes, add some soy sauce to adjust the color, add monosodium glutamate to taste and put on the plate.

Edible value:

1. Potatoes are rich in protein, which can supplement nutrients for the human body and improve the body's immunity. Rich in dietary fiber, it can promote the discharge of toxin residues in the body, moisten the intestines, relieve constipation, and prevent intestinal diseases. Moreover, potatoes are very low in calories, which can not only reduce fat intake, but also metabolize excess fat.

2. Chicken contains nutrients such as water, protein, fat, calcium, phosphorus, iron, carotene, sugar, niacin, and ash. Rich in protein and a variety of nutrients, it can supplement nutrients for the human body, strengthen the body and enhance physical strength. It can promote the growth and development of infants and adolescents, alleviate sub-health conditions, and improve the body's immunity.

Spicy potato ham].

Ingredients: 1 large potato, 3 hams, a few chives, 1 tablespoon of pepper, a pinch of salt, 1 tablespoon of paprika, 1 tablespoon of white sesame seeds, 1 Orleans marinade.

Method: 1. Prepare potatoes, ham and chives.

2. Peel the potatoes and cut the potatoes into hob pieces.

3. Remove the outer packaging of the ham, cut it into small pieces with a hob, wash the chives and cut the green onions.

4. Boil water in a pot, boil the water and boil the potato pieces for seven years, remove them, and drain the water.

5. Heat oil in a pot, pour in potato cubes, fry until slightly yellow, remove the oil.

5. Put the ham into the pan and fry it until the skin is crispy and take out.

6. Leave an appropriate amount of oil in the pot, put 1 tablespoon of pepper, a little salt, 1 tablespoon of chili powder, 1 tablespoon of white sesame seeds, 1 Orleans marinade and stir-fry until fragrant.

7. Pour in the potato and ham cubes and stir-fry evenly, sprinkle with chopped green onions before cooking.

8. If you are tired of eating home-cooked methods, you can try this snack, which is spicy and appetizing, and you will never forget it after eating it once.

Steps to fry potato wedges.

1.Peel and cut the potatoes into cubes first. Can't cut it too thin.

2.Put oil in the pot and fry chopped chives and chili peppers, add potatoes and stir-fry for a while! Add salt, soy sauce.

3.Add some water and simmer for a while.

4.Remove from the pan.

Put the ingredients in the pot and stir-fry the potatoes directly.

There are many ways to stir-fry potato wedges, such as stir-frying with a little chili noodles or stewed beef brisket with potatoes.

1. Heat oil in a wok, add potato wedges and stir-fry, add two spoons of tomato sauce.

2. Add water, the water is higher than the surface of the potato, add a small amount of salt, and simmer over medium heat.

3. Wait for the water in the pot to boil dry, add the onion, stir-fry well, and then remove from the pot.

1. Ingredients: appropriate amount of potatoes, appropriate amount of green onions, appropriate amount of salt, appropriate amount of MSG or chicken essence, appropriate amount of Sichuan pepper noodles, appropriate amount of soy sauce.

2. Steam the potatoes first, let them cool, and then cut them into small pieces for later use. Finely chop the green onion and set aside. Note: Cut the potatoes after cooling, otherwise they will be easy to break and burn.

3. Light the fire, pour the oil, put the potato pieces into the pot, fry until golden brown, add salt, MSG, peppercorn noodles, soy sauce, appropriate amount. Note: Use a little more salt than usual for cooking, as sautéed potatoes don't taste good.

4. Fry the potatoes until golden brown, when they are medium-cooked, add the chopped green onions, fry until fully cooked, and then serve on a plate.

Tips for stir-frying potatoes:

Ingredients: sweet and sour sauce, potatoes, green onions, white sesame seeds. Ingredients: oil, salt, sugar, vinegar, light soy sauce.

1. The ratio of sweet and sour sauce prepared in advance is: one spoonful of cooking wine (rice wine), two spoons of soy sauce, three spoons of sugar, four spoons of vinegar, and five spoons of water. This can be described as an all-purpose sweet and sour sauce, and any sweet and sour delicacies can be used to adjust the juice in this way.

2. Peel the potatoes and wash them for later use, and cut off the roots of the green onions.

3. Cut the green onion into chopped green onions for later use, and cut the potato hob into pieces for later use. The shape comes according to personal preference.

4. Put the cut potato pieces into the pot, this step is actually to put the potatoes into the oil pan and fry them first, and the golden surface of the fried potatoes will taste more fragrant.

5. But I tasted less oil here and it was healthier, so I didn't fry it, but added a little oil to brush the bottom of the pot, and then fried the potato pieces.

6. Fry in a non-stick pan without oil, and fry the surface of the potatoes until slightly browned.

7. Then pour the sweet and sour sauce into the potatoes. Cover and simmer.

8. Open the lid and the soup is almost done.

9. Turn on the high heat to dry the soup, and the juice is sticky and ready to be served.

Ingredients: 1 slightly larger potato. Tomato one.

Condiments: Ginger, garlic and salt are prepared in advance: 1. Blanch the tomato in hot water, peel it, cut it into a small piece, and put it in a bowl for reservation.

2. Peel and cut the potatoes into slices, remember to prepare a basin of water in advance, cut it anytime and anywhere and put it in the water anytime and anywhere, otherwise the potatoes will turn yellow quickly and not look good.

The cleaning of potato wedges depends on the number of people, and if you like to eat crispy, wash them several times;

If you like to eat soft, just wash it, so that you can preserve more tapioca starch in the potato, it will be very easy to fry soft and sticky. I personally prefer sticky flavors. After washing, scoop it up and rinse it dry.

3. The production process of chopping ginger and garlic: 4. Boil the spicy dry pot and add some oil, and put in the ginger and garlic after the oil is hot. If the tragedy is paste, then turn off the fire, and use a shovel to scoop out the paste and throw it away.

I still remember to clean it, or the vegetables will be fried, and others will think that it is black sesame powder to decorate. 5. Pour in the tomato pieces and stir-fry, stir-fry into soup. At this time, I will fry the potatoes, stir-fry, stir-fry.

When you see that the potato chunks are raw, add salt and stir-fry in the pan.

Eggplant stew with potatoes.

Ingredients: potatoes (200 g), eggplant (200 g), bell pepper (20 g).

Excipients: green onion, ginger, salt, MSG, star anise (one petal), Sichuan pepper (a few grains).

Cooking method: 1) Peel the potatoes, cut them into finger-thick strips, and rinse the surface flour with water;

2) Beat the eggplant skin and pat it loose, and tear it into strips by hand;

3) Finely chop the pepper, green onion and ginger, and slice.

4) Remove from the pot, add a little oil, green onion and ginger slices, star anise, and Sichuan peppercorns, add potatoes and eggplants and stir-fry, when less, add water;

5) Bring to a boil over high heat, simmer over low heat, and during the stewing process, use a spatula to try to break the potato strips and shovel them so that the starch contained in the potatoes can be dissolved in the soup;

6) When the potatoes and eggplants are cooked and the soup thickens, add salt and MSG to adjust the mouth, sprinkle the minced pepper and stir in the pot.

Potato Nutritional Value:

1.Spleen and dampness:

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

Potatoes contain a small amount of solanine, which can reduce gastric juice secretion, relieve spasms, and have a certain therapeutic effect on stomach pain;

2.Wide bowel laxative:

Potatoes contain a lot of dietary fiber, which can widen the intestines, help the body excrete and metabolize in time, prevent constipation, and prevent the occurrence of intestinal diseases;

Nutritional value of eggplant.

Eggplant is rich in protein, vitamins, trace elements and other nutrients, which can provide the nutrients needed by the human body and has certain nutritional value, but do not overeat.

Eggplant is a kind of food that we often eat in our daily life, which is rich in nutrients, including protein, carbohydrates, etc., and is also rich in vitamin E, vitamin C, vitamin B, potassium, calcium, magnesium, phosphorus and other nutrients.