Several ways to cook potatoes, the home practice of burning potatoes

Potato, which we usually call potato, although it is not amazing, but it is well-known in the culinary circle, and it can be said to be the "popular king" of home-cooked food. Many people have such a misunderstanding, thinking that eating potatoes will make you fat, in fact, potatoes, which have always been known as "underground apples", are just a good choice for ** lovers. Weight gain is due to the fact that the body consumes more calories than it consumes.

Potatoes rich in dietary fiber not only make people feel full, but also produce few calories and are fat-free. Such a low-calorie and fat-free food naturally attracts the cooking enthusiasm of many ** people. Let's take a look at the new culinary thinking and flavor imagination that these potatoes bring to us.

Curry Chicken Potato Bowl Curry Chicken Potato Bowl Ingredients: 6 potato bowls, American potato kernels, 150 grams of chicken thighs Seasoning: curry, salt, flavored powder, sugar, chicken powder, coconut milk, flower milk Method:

1. Fry the thawed potato bowl at 180 oil for 2 minutes, then remove and set aside; 2. Fry the potato kernels at 180 degrees for 1 minute, remove and set aside; 3. Cut the chicken into small cubes, add salt, sugar, flavor powder and corn starch and mix well; 4. Stir-fry the diced chicken, add the soup, curry, salt, flavored powder, sugar, coconut milk, flower milk, and then stir-fry and distribute to the potato bowl. Potato Kernel Curry Shrimp Fried Rice Potato Kernel Curry Shrimp Fried Rice Ingredients: 100 grams of potato kernels, 50 grams of shrimp, 50 grams of cabbage kernels, 50 grams of ham cubes, 200 grams of silk sprout rice, 1 egg Seasoning:

Salt, monosodium glutamate, curry Method: 1. Fry the potato cubes at 180 degrees for 1 minute, and cook the shrimp and cabbage kernels in boiling water for later use; 2. Stir-fry the rice, add curry, eggs and other ingredients, salt, monosodium glutamate and stir-fry evenly on the plate, and spread the potato grains. Potato Kung Pao Chicken Potato Kung Pao Chicken Ingredients:

150 grams of potato cubes, 150 grams of diced chicken thighs, 2 taels of cucumbers, 1 tael of peanuts, green garlic, a little chili pepper Seasoning: chicken powder, sugar, salt, pepper oil, chili oil, sesame oil, fresh fish sauce Method: 1. Mix the diced chicken, chicken powder, salt and corn starch first; 2. Fry the potato kernels with 180 oil for 1 minute, remove them and set aside; 3. Stir-fry the diced chicken with a little oil, add the fried potato grains and stir-fry well.

Nutrition of potatoes The USDA has listed potatoes as one of its 20 antioxidant-rich foods. The term "antioxidants" encompasses a class of compounds that remove a metabolite called "free radicals" in the body. Free radicals are produced by cells in response to oxygen, oxidation is a natural process of aging, but it is easy to trigger chronic diseases, so it is important to control the number of free radicals.

Vitamin C is the most potent antioxidant in potatoes. A medium-sized potato contains 27 mg or 45% of the body's daily vitamin C requirement, which is quite a significant figure and is very important for the body's daily vitamin C intake. Vitamin C is the most effective antioxidant that protects the body's cells.

It also protects the health of the gums and a strong immune system, protecting the body from infection.

Ingredients: one and a half pounds of beef, one and a half pounds of potatoes (can be increased or decreased according to personal preference), two corianders, half a green onion, a piece of ginger, half a garlic, two tablespoons of bean paste, a tablespoon of sugar, half a tablespoon of soy sauce, a tablespoon of sesame oil, three tablespoons of cooking wine, salt, an appropriate amount of monosodium glutamate.

Operation: 1. Remove blood foam from boiling beef; Peel the potatoes and roll them into cubes; Cut the green onion into sections; Finely chop the ginger and garlic. 2. Put oil in the pot and cook until it is hot, then add Sichuan pepper, bean paste, minced ginger and garlic, and green onion in turn and fry over low heat to bring out the fragrance.

3. After cooking the cooking wine, add about one and a half catties of soup or water, boil over high heat, and then change to medium-low heat and boil for five minutes. 4. Use a colander to remove the slag. 5. Put salt, monosodium glutamate, sugar, soy sauce and beef, pour it into a pressure cooker after boiling, cover and bring to a boil over high heat, then change to low heat for about 40 minutes.

6. Turn off the heat and let the pot cool until the lid can be opened, add potatoes and salt, cover (do not cover to death) and cook the potatoes over medium heat until the potatoes are soft and cooked. 7. Put the sesame oil in the pot and put it in the soup bowl and sprinkle with coriander.

A new way to eat potatoes, delicious and delicious.

Potatoes do this The kid next door cried.

The homely practice of burning potatoes is to peel and cut the potatoes into pieces, then soak them in water, burn the oil, after the oil is hot, put them into the star anise, green onion and garlic boiling pot, then pour in the potatoes and stir-fry, add seasonings, add a small half bowl of water and stew for 6-7 minutes, the specific steps are as follows:

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 an appropriate amount of salt, light soy sauce, dark soy sauce and oyster sauce into the potatoes to taste and add according to your taste.

5. 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.

6. Stew for about six or seven minutes, the potatoes are ready, the color and flavor are complete, the taste is soft, and it is very good for rice, especially the rice, which is called fragrant.

Origin of potatoes

Potato, whose scientific name is potato, is an annual herbaceous plant with edible tubers. The hometown of potatoes is in the Andes Mountains of South America. Around Lake Kaka, at an altitude of 3,800 meters, lush wild potatoes are everywhere.

About 7,000 years ago, an ancient Indian tribe migrated from the east to Kaka in the Alpine Lake region and began a long hunting and gathering career. The harsh environment prompted them to look for new food** and start digging for new food underground. It was in this context that potatoes were discovered.

Chicken mashed potatoes.

1.Knead the mixed mashed potatoes into small balls or put them in a small bowl by hand, put them on a plate, and set them up.

2.Pour a small half 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.

Spicy shredded potatoes.

Ingredients: shredded potatoes, shredded green onions, shredded ginger, dried chilies, dried Sichuan peppercorns, salt, rapeseed oil, soy sauce, chicken powder.

1.Put the pot on the fire, pour in an appropriate amount of rapeseed oil, heat it, add the dried chili pepper and dried pepper and stir-fry until fragrant, put it out, and then mash or crush it into spicy powder for later use.

2.Pour an appropriate amount of rapeseed oil into the pot again, burn until it is forty percent, add green onion and ginger, stir-fry the spicy powder until fragrant and stir-fry the red oil, add shredded potatoes and stir-fry until cooked, add salt, soy sauce, and chicken powder and stir-fry evenly to get out of the pot.

Ran ran dish. 1.Wash and chop the cabbage and set aside. Potatoes are peeled, washed, steamed, mashed into a puree.

2.Heat oil in a pot, stir-fry green onions, ginger and garlic until fragrant, stir-fry cabbage until fragrant, then add mashed potatoes, stir-fry evenly, simply adjust the salt, monosodium glutamate, chicken essence, pepper noodles, ginger noodles, stir evenly and then put it out of the pot and put it on the plate.

One, [braised potatoes].

1.Peel a potato, change the knife and cut it into hob pieces, remove the seeds of a green pepper and cut it into hob pieces, cut half a red pepper into triangular pieces, cut a white section of green onion into horseshoe slices, cut a few garlic into garlic slices, and grab a few red peppers for later use.

2.Boil water in a pot, add a spoonful of salt to increase the bottom taste, add the potatoes after the water boils, change to medium heat and cook for about 3 minutes, turn a few times with a spoon to heat the potatoes evenly, pour out the water and pull it out.

3.Add a spoonful of cooking oil to another pot, pour in the potatoes after controlling the water, shake the wok, scoop out the excess cooking oil, continue to turn the pan and stir-fry to make the potatoes evenly heated, fry until the surface of the potatoes is golden brown, pour out the oil.

4.Add a little base oil to the pot, pour in green onions, garlic and red peppers and stir-fry until fragrant, add 5 grams of bean paste, 3 grams of oyster sauce, stir-fry to dissolve, stir-fry the red oil, add an appropriate amount of water, cook until the soup boils, and pour in green and red pepper pieces.

5.Add 1 gram of salt, 1 gram of chicken powder, 1 gram of pepper, 1 gram of sugar to improve freshness, add a few drops of dark soy sauce to adjust the color, stir to dissolve, pour in the potatoes, change to medium-low heat and slowly dry the soup, you can turn off the heat and put it on the plate after a minute.

Second, [cumin potato].

1.Peel the potatoes into hob pieces, put them in a small pot, cut the shallots into chopped green onions, cut half a red pepper into red pepper grains, pat a small handful of garlic into minced garlic, add salt, sugar, chili noodles, cumin powder in the pot with green onions, add salt, sugar, chili noodles, cumin powder and put a small handful of white sesame seeds for later use.

2.Bring the water to a boil in the pot, add the potatoes, turn the potatoes evenly with a spoon, change to medium heat and cook for about 2 minutes, pour out the water, add cooking oil to the pot again, pour in the potato pieces, shake the wok, fry the potatoes until the skin is golden brown, turn the pan over, continue to shake the wok, and fry the potatoes.

3.Then add minced garlic, fry the garlic fragrance, then add chopped green onions, cumin powder and other accessories, stir-fry quickly to make the potatoes fully flavored, you can turn off the heat and put on the plate.

Hello, I am happy to answer your questions, and the super rice is soft and glutinous! Braised potatoes that are better than meat!!

I never get tired of eating potatoes, and today I will share a braised potato wedges that go well with rice, which is better than meat, and the method is also very simple.

Potato, teriyaki soy sauce, oyster sauce, bean paste, sugar, starch, green onion and garlic method.

1. Adjust the sauce, add two tablespoons of braised soy sauce to the bowl, add a spoonful of oyster sauce, add a spoonful of bean paste, add half a spoon of sugar, add a spoonful of starch, add half a bowl of water and stir well and set aside.

2. Peel and cut the potatoes into pieces, rinse a few more slices with water, cut the onions and garlic into 3 pots, boil the water in a pot, open the potatoes, boil for about five minutes, and remove them.

Fry the potatoes in hot oil until the surface is golden brown, add minced garlic and stir-fry until fragrant, pour in the sauce and cook until thick, sprinkle with chopped green onions.

Do you know why the braised potatoes made today are so red and bright? It's because I use Weishida teriyaki soy sauce, which is specially added with double-boiled brown sugar syrup, which is colored with natural caramel color, and does not need to add other seasonings such as light soy sauce and dark soy sauce, so the roasted potatoes are beautiful and delicious.

I also really like the other two types of soy sauce, Steamed Fish Soy Sauce and Cold Soy Sauce!

The above is all my reply, I hope it can help you and I wish you a happy life

Stir-fried: shredded potatoes with green peppers, shredded potatoes with vinegar, tomatoes, green peppers, and meat slices fried with braised potato slices: braised beef with potatoes, **chicken, roasted pork ribs with potatoes, roasted pork with potatoes, etc.

mashed potatoes, etc.

A new way to eat potatoes, delicious and delicious.

Potatoes do this The kid next door cried.

Braised potatoes] 1Next, let's prepare the ingredients, peel off the skin of the potatoes, cut them into hob pieces, and quickly soak them in clean water. Soaking potatoes in clean water can prevent the potatoes from oxidizing and turning black.

2.After washing the red pepper and green pepper, remove the seeds and cut them into diamond-shaped slices for later use. Finely chop the green onions, thinly slice the garlic, and cut the ginger into diamond-shaped slices.

3.Below, we fry the potatoes in oil, burn the oil in the pot, the oil is burned to 5 into heat, when the oil surface is slightly smoking, rinse the potatoes with water several times, wash off the starch of the potato skin, pour it into the pot and fry for about 3 minutes, this process, keep the heat on medium heat, fry until the skin becomes hard and golden, and pour out the oil.

4.Next, we start cooking, heat oil in the pot, pour in green onions, ginger, garlic and stir-fry until fragrant, add 3 grams of oyster sauce, 1 gram of dark soy sauce, 8 grams of light soy sauce, stir quickly and stir-fry, when stir-frying, use low heat, stir-fry the soup to bubble.

5.Pour in the green and red pepper slices, add a spoonful of water, pour in the potato pieces, put in two teaspoons of sugar, and slowly reduce the juice over medium-low heat.

6.Finally, hook in a little water starch, stir-fry a few times, pour sesame oil to increase the fragrance of the dish, and then pour in a little oil to brighten the color, and quickly stir-fry a few times before you can get out of the pot and put it on the plate.

200g potatoes cut into cubes, three cloves of garlic sliced, and one slice of ginger.

2. Remove from the pot, pour in garlic slices, ginger slices, star anise, 6 grams of Sichuan pepper, pour in potatoes, pour in 90 grams of light soy sauce, 2 grams of salt, pour in 20 grams of dark soy sauce, and bring 50 ml of water to a boil.

3. Pour in 10 grams of rock sugar, 60 grams of water starch, 4 grams of chicken essence and 4 grams of sesame oil, and reduce the juice over high heat.

1. Slice the potatoes and cut them into shreds, soak the shredded potatoes in cold water to remove part of the starch.

2. Boil water in a pot, put the shredded potatoes into the pot after the water boils, and take them out after boiling for 40 seconds.

3. Heat oil in a pot, add shredded dried chili peppers, shredded ginger, shredded green onions, and garlic slices to stir-fry until fragrant. Then add shredded potatoes, stir-fry evenly, add white vinegar, then add salt, chicken essence, stir-fry evenly and then get out of the pot.

Braised potatoes that are better than meat!!

Ingredients: 2 potatoes.

2 cloves of garlic. 1 green onion.

1 scoop of dark soy sauce.

Light soy sauce 2 scoops.

1/2 teaspoon of sugar. Salt 5 grams.

Oyster sauce 1 scoop.

Starch 1 scoop.

Preparation of braised potatoes.

Add two tablespoons of light soy sauce to half a bowl of water.

A scoop of dark soy sauce. A spoonful of oyster sauce.

A pinch of salt. 1/2 teaspoon sugar.

A spoonful of starch. Stir to combine.

Finely chop the garlic and cut the green onion into rings.

Cut the potatoes into cubes. Bring water to a boil, add potatoes and cook for 10 minutes.

Heat oil and stir-fry minced garlic until fragrant.

Add the potatoes and fry until lightly browned on both sides.

Pour in the sauce, simmer for two minutes, then turn to high heat to reduce the juice and sprinkle with chopped green onions!

It's so delicious, super good food!