How to make radish stewed potatoes delicious, how to make radish stewed potato wedges delicious

Potato stew with radish and some pork ribs is delicious.

Stewed pork ribs with potatoes and carrots].

Ingredients: 1000g pork ribs, two or three small potatoes, two carrots, soy sauce, white wine, cooking oil, 4 star anise, raw rock sugar;

Production method: 1. Prepare the ribs, I use ribs, when you buy it, you can ask the person who sells the ribs to chop it, and it is much more convenient to divide it into small pieces when you go home; Rinse with clean water;

2. Put the washed pork ribs in a pot under cold water, boil the water, skim off the foam on the surface, and cook for about two or three minutes;

3. Remove the ribs and rinse them with cold water; Drain moisture.

4. Heat the wok on the heat, put a little cooking oil, put in two star anise and fry after the oil is warm; Pour in the pork ribs and stir-fry for about three or four minutes, then pour in light soy sauce and white wine to continue stir-frying; I need to put more light soy sauce because I don't need salt in this method, and the flavor depends on the sauce added, so the amount should be more. You can put a small spoon of liquor, the amount is not large, and it will be vaporized as soon as it is heated, so you don't have to be afraid of drunk driving when you eat it; Hee-hee.

5. Inject hot water, the amount of water can probably submerge the ribs; Cover the pot, bring to a boil over high heat, turn to medium-low heat and cook for about 30 minutes;

This potato and carrot stew is a big pot when made, and the whole family loves to eat it.

6. Prepare potatoes and carrots when stewing pork ribs, and the potatoes are small potatoes with yellow hearts, soft noodles, relatively small, so there are a few more, but the stew is delicious. Two roots are used for the carrots. Peel and cut into small pieces;

7. The pork ribs are almost stewed, the meat is actually ready to eat at this time, if you want the meat to be more rotten, you can stew it for a longer time;

8. Put the prepared potatoes and carrots in it;

9. Stir-fry evenly, let the potato and carrot cubes and pork ribs mix together, and soak some vegetables into the soup in the pot; Cover the pot, bring to a boil over high heat, turn to medium-low heat and simmer until the potatoes are cooked;

10. The stewed potato soft noodles are very delicious, there will be some soup in the pot at this time, put some rock sugar into it at this time, and stir-fry until the rock sugar melts; If you don't have rock sugar, you can use white sugar;

11. After the rock sugar melts, the soup gradually decreases, and the melted sugar will also enhance the flavor of the ingredients, so that a pot of delicious potatoes and carrots stewed pork ribs is ready. Serve on a plate and enjoy!

This potato and carrot stew is a big pot when made, and the whole family loves to eat it.

Tips: 1. This dish is a hard dish, there is a lot of meat, and it is best to use ribs, so it is very enjoyable to eat, I buy two catties of pork ribs for less than 60 yuan, and the cost of potatoes and carrots is in the early 60s.

2. If you come to the family for dinner or relatives and friends, every time you make this dish, it is also very popular, and adults and children love to eat it. The method is also quite simple, as long as you follow this method, it is difficult to fail!

3. Carrots also have the effect of removing fishiness in Western food, which was also mentioned in previous articles.

I don't know what's going on in the past two days, I always want to eat stewed potatoes, and I want to eat pork stewed potatoes and beef stewed potatoes, but I have been busy with work these days and have no time to do it, and now I have a family and children are reluctant to go to the restaurant to buy and eat. I didn't go to work this morning, I went to the vegetable shop early in the morning in order to eat this stewed potato, this meat had to be bought in the morning, and it was not fresh at noon, and I was thinking about whether to buy beef or pork, and when I arrived at the vegetable store, I knew that only pork was sold, which just solved my choice difficulty, I bought some pork and potatoes, and spent more than a dozen yuan, which is much less than going to the restaurant to eat, and the pork can not be eaten at a time.

Although pork stew with potatoes is said to be a very common home-cooked dish, there are still many people who think that this dish is very troublesome to make, maybe the method is different, I think this pork stewed potatoes is very simple to make, it is nothing more than a little time-consuming. Although the method of pork stew and potatoes I made is simple, but the taste is definitely not bad, I deliberately put some carrots in it at noon, so that not only does it not taste greasy and looks good, but also looks good, with this dish, the family is happy to eat at noon. Eating more potatoes in life is still very good for the body, potatoes are rich in dietary fiber, which can promote gastrointestinal peristalsis, dredge the intestines, and potatoes also have a beauty and anti-aging effect.

Pork stew with potatoes.

Ingredients: 3 potatoes, 1 piece of pork, 1/2 carrot, 1 green onion, 1 piece of ginger, a few garlic cloves.

How to make it]:

1.Ingredients preparation: peel the potatoes and cut them into hob pieces, put them in water and wash them twice, peel the carrots and cut them into hob pieces, wash the pork and cut them into thick slices, chop the green onions, slice the garlic cloves, and shred the ginger.

2.Heat the oil, after the oil is hot, first put the sliced pork into the pot and stir-fry, stir-fry the pork slices and change color, and then put the chopped green onion, garlic slices, and shredded ginger into the pot.

3.After the aroma is fragrant, pour a spoonful of dark soy sauce into the pan to color, fry the meat slices to color, and then put the chopped potato and carrot cubes into the pan and stir-fry to color.

4.After stir-frying and coloring, put a spoonful of bean paste into the pot, stir-fry the bean paste evenly, then pour an appropriate amount of water into the pot, turn on high heat and bring the water to a boil.

5.After the water in the pot is boiled, put an appropriate amount of salt, monosodium glutamate, and agro-savami to the pot, and stew the potatoes and pork out of the pot.

Cooking Tips:

1.Bean paste and dark soy sauce must be put so that the stewed potatoes have the flavor of sauce.

2.Although some carrots can relieve greasyness, the taste will be slightly sweet.

Ingredients: Potatoes 2.

1 carrot.

Salt a teaspoon.

Essence of chicken 1 teaspoon.

Two cloves of garlic and 1 teaspoon of thirteen spices.

Green onion Appropriate amount Steps:

1. Slice the carrots and potatoes.

2. Slice green onion and garlic.

3. Heat the pot and stir-fry the minced garlic until fragrant.

4. Add the carrots and potato slices and stir-fry for 5 minutes.

5. Add soup and cover the potato chips.

6. Cover and simmer for half an hour.

7. Add a small spoon and a small spoon to the rich soup, 8. Sprinkle with chopped green onions, turn off the heat, and simmer for three minutes.

Tips Add more oil to stew potatoes until fragrant, stir-fry potato slices for five minutes, add soup, turn off the heat and add chopped green onions, and simmer for five minutes.

Ingredients: 1 potato.

Carrot 1 pc.

Oil: Appropriate amount of salt.

Light soy sauce a little.

Essence of chicken a little.

5 cloves of garlic and 3 small green onions.

Ginger 1 small piece.

Steps: 1. Prepare the materials.

2. Peel the potatoes.

3. Cut into thin slices first.

4. Cut into thin strips.

5. Soak in water in a basin.

6. Pour out the water and rinse the shredded potatoes several times for later use.

7. Wash and peel the carrots and cut them into thin strips, cut the green peppers diagonally into shreds, peel and mince the garlic and ginger, and chop the green onions.

8. Pour an appropriate amount of oil into the pot, heat it and add minced ginger and garlic to stir until fragrant.

9. Add shredded carrots and shredded green peppers and stir-fry in turn.

10. Stir-fry until the shredded carrots change color slightly, and add the shredded potatoes.

11. After stir-frying, add an appropriate amount of salt and a little light soy sauce.

12. Stir-fry again evenly.

13. Sprinkle some chicken essence and stir-fry well, and then you can get out of the pot.

14. Sprinkle with chopped green onions.

Tips: The shredded potatoes are soaked in water and do not turn black, and they are washed a few times to wash off the starch, so they will not stick to the pan when they are fried.

Prepare your ingredients. Wash the white radish, peel and wash the potatoes.

Potatoes cut into thick strips.

Cut the white radish into strips thinner than the potatoes so that they can be cooked together, and cut the green onions into chopped green onions.

Add vegetable oil to the pot and add chopped green onions to simmer until fragrant.

Add Sichuan pepper powder and stir until fragrant.

Add soy sauce to burst the fragrance.

Pour in the potato radish strips and sauté to color.

Pour in the water that has been submerged with the ingredients.

The fire boils, the medium and low heat gurgles until it is soft and there is a little soup, and then 1 3 potatoes are slightly crushed with a spoon, so the soup is slightly thicker, and the rice is very delicious with the vegetables, and the special appetite, especially the old people like to eat this rotten dish, and the radish is often eaten to the body.

Potato and radish soup is a delicious recipe, the main ingredients are 1 green radish, 1-2 potatoes, a small section of green onions, a small piece of ginger, salad oil, salt, and an appropriate amount of broth essence.

Steps: 1. Wash and peel the radish and cut it into shreds, wash and peel the potatoes and cut into hob pieces, and cut the green onion and ginger into shreds;

2. Pour oil into the pot, fry the shredded chives and ginger in the oil, fry the potato cubes a few times, and add water. The amount of water should be a little more, because radishes are also added. Bring to a boil with a lid on low heat, turn to medium-low heat and cook for about 10 minutes, until the potatoes are almost cooked through;

3. Add shredded radish, cover the pot and cook for about 3 minutes. Add salt and stock concentrate.

Radish has high nutritional value:

Radish has a lot of water, low calories, rich in thiamine, riboflavin, vitamin B6, folic acid, niacin, vitamin C and other vitamins, of which vitamin C and folic acid content is high, and contains calcium, phosphorus, potassium, sodium, iron, zinc, selenium and other mineral elements.

Different varieties of radish also have their own advantages in nutritional value: green radish has the highest content of dietary fiber, niacin, calcium and potassium; Cherry radish has the highest content of folic acid, containing micrograms per 100 grams; White radish has the highest vitamin C content, containing 16 mg per 100 grams.

Steps to prepare potato and carrot soup.

1.Wash the potatoes and carrots. 2.

After shredding the potatoes, wash them. 3.Shred the carrots.

4.Heat the oil and sauté the carrots. 5.

Add shredded potatoes and stir-fry evenly, add light soy sauce and salt to taste, add an appropriate amount of water and simmer for 5 minutes. 6.Stew until cooked through, remove from the pan and put in a bowl.

Potato and carrot soup You need to cut the potatoes into cubes, and the red carrots are also cut into cubes, and then the bones are blanched in water, and a piece of ginger. Put it together in a clay pot. Cook for an hour and a half.

Yes, white radish or carrot can be stewed and eaten with potatoes, and there is no conflict between the two. There is no restraint between these two foods, and there is no chemical reaction, so they can be eaten together.

How to stew carrots and potatoes together:

1. Peel and wash the potatoes and carrots and cut them into hob pieces, cut the green garlic into sections, slice the ginger, and chop the onion. 2. Add a little oil to the pot, add an appropriate amount of white sugar and fry the sugar over low heat. 3. Wait for the sugar in the pot to fry the color, and when it bubbles, add the chopped onion, potato wedges, and carrot pieces and stir-fry evenly over high heat.

4. Add an appropriate amount of cooking wine and dark soy sauce to continue stir-frying, and then add an appropriate amount of water to cover the raw materials. 5. Add star anise, Sichuan pepper, green garlic and ginger. 6. Add star anise, Sichuan pepper, green garlic and ginger.

7. Continue to simmer until the water is dry and the carrots and potatoes are cooked through.

It should be noted that white radish is suitable for cutting and boiling. Generally, the spicy taste of white radish skin is relatively strong, which is due to the fact that radish contains mustard oil, although mustard oil has a spicy taste, it is easily absorbed by the nasal mucosa, which has a certain effect on relieving the symptoms of cold and nasal congestion.

At the same time, mustard oil also has the effect of promoting gastrointestinal peristalsis and defecation. The skin of the white radish is crispy, so you can choose to eat it as a side dish. Peel off the skin, that is, the white radish body, first take the top section as an example, high moisture content, high hardness, high vitamin C content, and its sweetness is more than spicy, this part is suitable for raw eating, shredded cold dressing or direct juice drinking, to a certain extent, can relieve cough.

In addition, in the cold and dry winter, eating some white radish in moderation can not only replenish water, but also replenish minerals and vitamins, and can even be used to relieve greasyness.

Carrot stew with potatoes.

Ingredients: potatoes (diced), carrots (diced).

Ingredients: green onion, ginger, garlic, Sichuan pepper, spices, small chili, oil, soy sauce, cooking wine, vinegar, salt, chicken essence, white pepper.

Method:1Cut the green onion into sections, slice the ginger and garlic, divide into two portions, and half a small chili.

2.After the oil is hot, put the peppercorns into the oil and fry them, drain the peppercorns, heat the oil again, put a portion of green onions, ginger and garlic into the oil and fry until fragrant, pour the diced potatoes and carrots into the pot and stir-fry, a little soy sauce, sprinkle a little salt, and cook the pot with a little vinegar.

3.Add water when the diced potatoes and carrots are fried until they are medium-cooked, and the diced potatoes and carrots can be slightly subserved, and at the same time add a portion of green onion, ginger and garlic, 2 cloves of large ingredients, half a small chili, soy sauce, cooking wine, salt, chicken essence, white pepper, cover the pot until the soup is about to be exhausted, continue to stir-fry until the soup is exhausted.