How to cook braised garlic sprout potatoes? Preparation of shredded potatoes with garlic sprouts

The preparation of braised garlic sprout potatoes is as follows:

Ingredients: 200 grams of lean meat, 100 grams of garlic sprouts, 100 grams of potatoes, 10 grams of green onion and ginger.

Excipients: 2 tablespoons vegetable oil, 5 grams of salt, 1 tablespoon of soy sauce, 5 grams of chili powder, 5 grams of thirteen spices, 3 grams of chicken essence.

1. Wash the meat and peeled potatoes and cut them into shreds, cut the garlic sprouts into sections, and chop the green onion and ginger.

2. Pour vegetable oil into the pot, heat the oil until it is hot, add green onion and ginger and stir-fry until fragrant.

3. After the fragrance is stir-fried, add the meat to the oil pan and stir-fry.

4. Stir-fry a few times, add an appropriate amount of salt, soy sauce, chili powder, and thirteen spices to taste.

5. Stir-fry fully to fully absorb the flavor of the meat, add potatoes and stir-fry.

6. Stir-fry until the potatoes are soft, add the garlic sprouts, stir-fry for about 2 minutes, turn off the heat and add a little chicken essence.

Material. Ingredients: Potatoes.

Excipients: 1 tablespoon soy sauce, 1 teaspoon salt, 1 teaspoon monosodium glutamate, 2 tablespoons soybean oil, 1 piece of ginger.

Method. 1. Peel the potatoes first, cut the potatoes into several pieces, do not slice them, and then soak them in water to avoid discoloration.

2. Cut the ginger into strips and put it in a seasoning bowl.

3. Pour the cooking oil into the hot pot, then put the ginger into the hot oil, and fry it continuously to bring out the taste of ginger.

4. Pour the potato cubes into the hot oil and keep tumbling to prevent the potatoes from sticking to the pan.

5. Add salt, chicken essence and soy sauce, and put the soy sauce until the potato pieces are cooked.

6. Add boiling hot water to the pot and keep boiling in the pot until the potato cubes are cooked.

Garlic sprouts fried shredded potatoes in the morning.

Step 1

Wash and peel the potatoes, then cut them into shreds, put them in a basin and soak them in water and land for 10 minutes.

Step 1

Pick the garlic sprouts, wash them and cut them into sections.

Step 1

Put oil in a pan, add shredded potatoes and stir-fry evenly.

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Add green onions and salt and stir-fry.

Step 1

Add light soy sauce and garlic sprouts and stir-fry.

The preparation of garlic and hail fragrant potatoes is as follows:

Ingredients: potatoes, minced garlic, chili peppers, chopped green onions.

Excipients: old wine, soy sauce, water, salt, chicken essence, pepper, white sugar, white vinegar, edible oil.

Method 1: Steam the potatoes, crush them with a spoon while they are hot, cut the green onion and dried pepper into sections, and puree the garlic for later use. Put green onions, garlic, soy sauce, salt, sugar, and chicken essence on top of the mashed potatoes, heat the oil in a wok, turn off the heat, add chili peppers to fry until fragrant, pour them on the mashed potatoes, mix well and put them on a plate.

Method 2: Peel the potatoes and cut them into hob pieces, pour the potato cubes into clean water and soak. Pour the butter into the pan and heat and melt, then add the minced garlic, pepper and salt and stir-fry evenly. Then pour the potatoes into the pan and stir-fry until golden brown on both sides, and the delicious garlic potatoes are finished.

Other preparations for potatoes

1. Sour and spicy shredded potatoes.

Ingredients: Potatoes, dried red pepper to taste.

Excipients: oil, soy sauce, vinegar, refined salt, monosodium glutamate.

Method: Wash and peel the potatoes and cut them into thin strips, wash them with water and set aside. Put the wok on the fire, put in the oil to heat, add the potatoes and stir-fry the raw ones, add the dried chili peppers and fry a few times, add soy sauce, refined salt, vinegar puff, monosodium glutamate and stir-fry evenly.

2. Roast beef with potatoes.

Ingredients: 3 potatoes, 100 grams of beef slices.

Excipients: 1 small shallot, 1 carrot, 100 grams of vermicelli, 3 tablespoons green beans.

Method: Cut the potatoes, shallots, and carrots into quick shapes, and pull the potatoes with water. Boil the vermicelli, drain when cooked, cut into strips, 8 to 10 cm, and stir-fry the vegetables when the oil is hot.

Pour the soup stock and cover and cook, wait for 5 minutes to put the seasoning on the table, pour in the vermicelli and meat after about 10 minutes to cook, and pour in the green beans after another 3 minutes.

1. The following delicacy to be made with you is fried shredded potatoes with garlic, which tastes salty and fragrant, and is super delicious. Prepare a potato, a small handful of garlic moss, a carrot, a small handful of fungus, a red pepper, an appropriate amount of light soy sauce, aged vinegar, oyster sauce, salt, sugar, a tablespoon of starch, an appropriate amount of cooking oil, three cloves of garlic, and a spoonful of dark soy sauce.

2. First clean the garlic moss we prepared, then put it in clean water and wash it 2 or 3 times, drain the water after cleaning, and then cut off the old part of its tail. Then let's cut it into small pieces and put the chopped garlic moss pieces on a small plate for later use. After the garlic moss is cut, let's cut the potatoes again in the core shed, peel the washed potatoes and cut them into long strips, the long strips can be slightly thicker, but not thicker than the garlic moss.

3. After the potato is cut, let's soak it in clean water, which can prevent it from oxidizing and turning black. Next, wash and peel the carrots, then cut them into shredded carrots, cut the gourd shreds a little finer, and put them in a bowl for later use. The fungus should be soaked in advance, and then cleaned and chopped after soaking.

4. Next, cut the red pepper into shreds, cut the garlic into slices, and let's season the sauce after all the cuts. Add light soy sauce, aged vinegar, oyster sauce, salt and sugar to a small bowl, then add a little water, then add a spoonful of starch prepared, stir them well, and set aside.

5. Boil half a pot of boiling water, after the water boils, put the shredded potatoes in it and blanch it again, after blanching to the end of life, we will take it out and put it in cold water again, which can increase the taste of shredded potatoes. Next, let's put the garlic moss and fungus in it, blanch it until it is broken, and then take it out and put it in cold water to soak and cool.

6. Heat the oil, put in a little more cooking oil, then add garlic slices and shredded carrots, stir-fry them evenly, then add red pepper and stir-fry, then add potatoes, fungus and garlic moss and stir-fry over high heat for two minutes, then pour in the juice, stir-fry for two minutes on high heat, fry until the soup is thick, then add a little dark soy sauce to the hand, stir-fry them evenly and then put them out of the pot and put them on the plate.

Ingredients: A handful of garlic moss.

Potatoes are one acre.

Pork piece.

Green onion to taste Ginger to taste.

Cayenne pepper to taste.

Sweet noodle sauce 1/2 tablespoon.

Soy sauce Three tablespoons.

Dark soy sauce 1/2 tablespoon.

Salt to taste, chicken essence to taste.

Vinegar a little garlic sprouts and potatoes to stir-fry meat.

Wash the garlic sprouts and cut them into small pieces, peel the potatoes and cut them into strips, and cut the green onions, ginger and chili peppers. Pork shredded.

Grease the pan with thin oil and fry the potato strips over low heat until the potato strips are slightly browned. Set aside.

Re-grease the pan, add the pork, add a tablespoon of soy sauce, and stir-fry until the pork changes color. Set aside.

Reheat the oil, stir-fry the green onions, ginger and chili peppers until fragrant, then turn off the heat, half a tablespoon of sweet noodles and a spoon of dark soy sauce and garlic sprouts, turn on the heat again and stir-fry, add the fried potato strips and salt and stir-fry until the potatoes and garlic sprouts are cooked through.

At this time, the fried pork shreds are changed, continue to stir-fry until the pork is cooked thoroughly, add an appropriate amount of chicken essence, a little vinegar (commonly known as pot vinegar) and stir-fry evenly, and eat out of the pot!

Ingredients: 3 potatoes.

1 handful of garlic moss. Excipients: 3 cloves of garlic.

Appropriate amount of oil, appropriate amount of thirteen spices.

Light soy sauce to taste. Salt and garlic to stir-fry potatoes in preparation steps.

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1.Peel the potatoes, cut them into strips and wash them twice with cool water to remove the starch from the surface. Pick the garlic moss and cut it into sections. Slice the garlic.

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2.Heat the pan and heat the oil. Add the potatoes and garlic moss and stir-fry until the potatoes and garlic moss are cooked.

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3.Put garlic slices, soy sauce, thirteen spices, salt, and seasoning. Stir-fry well and remove from the pan.

Ingredients: 300 grams of mung bean sprouts, 1 handful of garlic sprouts, appropriate amount of oil and salt, 2 slices of ginger, a little rice vinegar.

Method: 1. Prepare the required materials, wash the garlic sprouts, wash the mung bean sprouts, and drain the water.

2. Cut the root of the garlic sprouts first, then cut the mung bean sprouts into inch segments for later use, cut the ginger into shreds 3, heat the pot with oil and add the ginger shreds to the pot, then add the mung bean sprouts and stir-fry over high heat, pour in a little rice vinegar, stir-fry the mung bean sprouts until they are broken, and teach you a trick: mung bean sprouts are cold, and it should be accompanied by a little ginger shreds when cooking to neutralize its coldness. Add a little vinegar to sauté mung bean sprouts to prevent the loss of vitamin B1 and keep them crisp and tender.

4. Add the garlic sprouts, add salt, stir-fry quickly over high heat, turn off the heat, and put it on a plate.

How long can mung bean sprouts be stored.

Generally speaking, even if you put mung bean sprouts in a ventilated, cool, dry place, they will not last too long, and they will be kept in the refrigerator for up to two days. If you really buy too much, you can seal the sprouts you bought in a bag or put it in a plastic bag and seal it, and then put it in the refrigerator, which can be stored for about a day or two. Counterbalance can also cut off the roots underneath the mung bean sprouts, which can also extend the life of the mung bean sprouts a little.

You can also put the mung bean sprouts in hot water, blanch them for 1 to 2 minutes, and then pick them up, which will better retain the moisture. Or dry the mung bean sprouts and put them in a crisper bag, and then store them in the refrigerator.

Stir-fried potatoes with garlic.

Main ingredients: potatoes, garlic, pork, carrots.

Detailed method] Step 1: Remove both ends of the garlic moss, clean it, and cut it into small pieces for later use; Wash the carrots and cut them into cubes for later use; Cut the pork into cubes for later use, cut the lean meat and fatty meat separately, and if you use pork belly, cut it directly into cubes; Finely chop the garlic and set aside.

Step 2: Wash and peel the potatoes, cut them into strips, and then put them in clean water to wash them 2-3 times to wash off the starch on the surface, and remove them from the water control for later use.

Step 3: Pour a little oil into the pot, then add the diced fatty meat, turn on low heat and slowly stir-fry until the fat is fried, then turn to medium heat and add the diced lean pork and stir-fry until it completely changes color.

Step 4: After the meat is fried until it changes color, add minced garlic and stir-fry until fragrant, then add potato strips, stir-fry evenly, stir-fry light soy sauce and dark soy sauce to taste, add an appropriate amount of water, the amount of water is the same as that of potatoes, cover and cook for 5 minutes.

Step 5: After about 5 minutes, add the garlic moss and carrots, continue to stir-fry until the garlic moss and carrots are broken, then add salt and oyster sauce, stir-fry evenly to taste, then turn off the heat and remove from the pot.

Potatoes are sweet, flat, slightly cool, and enter the spleen, stomach, and large intestine meridians; It has the effects of regulating the stomach, strengthening the spleen and dampness, detoxifying and reducing inflammation, widening the intestines, invigorating blood and reducing swelling, invigorating qi and strengthening the body, beauty and anti-aging. Supplement nutrition and can be used as a staple food Potatoes are rich in vitamins and trace elements such as calcium and potassium, and are easy to digest and absorb, and rich in nutrients.

Friend, I do this, you try to see if it suits your taste, 1, cut the potatoes into medium thick strips, and then fry them in the pot with oil until slightly yellow, then out of the pot 2, and then put the garlic moss on the ingredients to fry at this time, the potato strips are also added to fry together3, see the garlic sprouts wilt, you can thicken out of the pot!! Northeast people love this taste!!

Cut the potatoes into strips, fry them in oil, and serve. Leave a little oil, add garlic moss, fry until half-cooked, then add fried potato strips and salt to fry together.

Garlic seedlings are seedlings of garlic plants in the leek family, which has a strong garlic fragrance and the fragrance of leeks, and is a very common vegetable. Here's a simple way to make garlic sprouts:

Stir-fried pork slices with garlic sprouts.

Ingredients required: 500 grams of garlic sprouts.

Lean pork steak is hidden 150 grams.

Ginger and garlic to taste.

Salt, light soy sauce, cooking wine, starch, oil to taste.

Production Steps:1Cut the garlic sprouts into sections, cut the lean meat into thin slices, mix well with salt, light soy sauce, cooking wine, and starch and marinate for 10 minutes;

2.Heat the pan with cold oil, stir-fry the minced ginger and garlic until fragrant;

3.Add the marinated meat slices and stir-fry until browned;

4.Add garlic sprouts and stir-fry for 1-2 minutes;

5.Season with salt and serve.

Scrambled eggs with garlic sprouts. Materials Required:

500 grams of garlic sprouts.

2 eggs. Ginger and garlic to taste.

Salt, light soy sauce and oil to taste.

Steps to make and carry Zen:

1.Cut the garlic sprouts into sections, beat the eggs;

2.Heat the pan with cold oil, stir-fry the minced ginger and garlic until fragrant;

3.Pour in the egg mixture and stir-fry until cooked;

4.Add garlic sprouts and stir-fry for 1-2 minutes;

5.Add salt and light soy sauce to taste.

Stir-fried tofu with garlic sprouts.

Ingredients required: 500 grams of garlic sprouts.

300 grams of soft tofu.

Ginger and garlic to taste.

Salt, light soy sauce and oil to taste.

Production Steps:1Cut the garlic sprouts into sections, and cut the tender tofu into small pieces;

2.Heat the pan with cold oil, stir-fry the minced ginger and garlic until fragrant;

3.Add tofu cubes and stir-fry until the surface is slightly golden;

4.Add garlic sprouts and stir-fry for 1-2 minutes;

5.Add salt and light soy sauce to taste.

The above are three simple recipes for garlic sprouts, and you can choose the one that suits you according to your taste.

1. [Scrambled eggs and ham with garlic sprouts].

1.Prepare the ingredients.

Wash the garlic sprouts and 4 eggs and 2 hams. Cut the garlic sprouts into sections and place the stems and leaves in separate bowls. Cut the ham into slices, beat the eggs into a bowl, add 2 grams of salt, 1 gram of chicken essence and 1 gram of pepper to remove the smell. Use chopsticks to stir up the filial piety, and then put in the garlic sprouts and mix well for later use.

2.Start cooking.

Heat oil in the pan After sliding the pan, pour out the hot oil and add the cool oil. Put in the ham and stir-fry for a while, the ham is fragrant, after the burnt edge is stir-fried, pour in the garlic stalks and turn to medium heat and stir-fry quickly for 30 seconds, and the garlic stalks are broken. Add a little salt to the bottom taste, stir-fry evenly, pat the blue and then remove from the pot.

Pour the fried garlic sprouts and ham into the egg mixture and stir well and set aside.

3.Heat the oil in the pan again.

When the oil temperature is 60% hot, pour the egg mixture of garlic sprouts into the pot. Stir-fry over low heat, and after one side is set, turn it over and fry the other side. When the egg mixture is all solidified and golden brown. Stir-fry quickly with a spoon, and the fragrant and tender garlic eggs are ready to be served.

2. [Garlic sprouts back to the pot meat].

The essence of Sichuan cuisine is not mapo tofu and spicy chicken, but back to the pot meat? Next, we will make this dish of Sichuan cuisine, the soul of the pot meat.

1.Prepare a piece of pork belly, cut it into small pieces and cook it. Put the pork belly in the pot with cold water, put a little cooking wine to remove the smell, put a little food attack and salt to cook the blood water of the pork belly, after the water is boiled, beat the foam, turn to low heat and cook for 10 minutes, you can use chopsticks to gently poke through.

After cooling, cut the meat into slices of about 2 mm, and it must not be cut thick, otherwise it will be greasy.

2.To prepare the side dishes, cut the washed garlic seedlings into segments, cut the stems into slices, cut the ginger into slices, cut the green onion into slices, and grab a few dried chili peppers for later use.

3.Start cooking first heat the oil in the pan, then pour out the hot oil and add cold oil to avoid the pork belly sticking to the pan, then put the cut pork belly into the pot, stir-fry for about 2 minutes, fry the fat inside, fry the pork belly until fragrant, pour in a little dark soy sauce to color, add two spoons of bean paste and stir-fry evenly.

Then add the green onion, ginger and chili, turn on low heat and stir-fry a few times to burst the fragrance, pour an appropriate amount of water from the side of the pot, pour a little cooking wine to remove the smell, simmer over low heat for 2 minutes, let the meat slices absorb the taste of the soup, add 2 grams of salt, 1 gram of chicken powder to taste.

First put in the garlic sprouts and fry them raw, then put the garlic sprouts and continue to stir-fry for 10 seconds, after smelling the fragrance of the garlic sprouts, you can put them out of the pot and put them on the plate.