How do you cook meat floss mashed potato bibimbap? How do you cook bibimbap with diced potatoes?

The first method: green onion and ginger in a boiling pot, add.

Stir-fry until fragrant, add a little broth, add.

Curry powder, light soy sauce, rice, mix well and remove from the pan.

The second method:

Cut the potatoes into small pieces and cook them in a pot until they can be easily poked through with chopsticks. Scoop it up and let it cool.

Cut the carrots into cubes, blanch them in water with green beans and corn, and then scoop them up and set aside.

Crush the potatoes with a spoon and add an appropriate amount of milk, little by little, to keep the mashed potatoes thick. Then add a pinch of salt.

Pour the carrots + green beans + corn into the mashed potatoes and stir together.

Scoop out the balls of mashed potatoes with a spoon and roll them in the meat floss pile. The irregular balls of mashed potatoes will become round.

Plus the cucumber strips for decoration This can play other tricks by yourself Sprinkle some sesame seeds, fragrant drips!

Ingredients: potatoes (300 g), rice (50 g), meat floss (10 g), mung bean sprouts (5 g), water celery (or spinach) (5 g), bracken (5 g), bellflower (5 g), mushrooms (5 g), green onion (2 g), garlic (2 g), soy sauce (3 g), soybean oil (3 g), sesame salt (1 g), pepper noodles (g), egg (1 g);

Production process]:

1. After peeling and washing the potatoes, put the small ones and cut the large ones in half and put them in the water. Mince the green onion and garlic.

2. Wash the rice and soak it in water.

3. Add minced green onions, garlic, sesame salt, and pepper noodles to the soy sauce to make a seasoning sauce.

4. Blanch the mung bean sprouts and mix them in the seasoning sauce, blanch the celery and cut it into 4-5 cm lengths, and mix it with the seasoning sauce. After boiling the bracken and bellflower, soak it in water to create an astringency. Cut the bracken into 4-5 cm and tear the bellflower into the size of bracken.

Wash the mushrooms and tear them into thin strips, and roast the seaweed over the fire and break them.

5. When the pot is hot, add the soybean oil, and fry the prepared bracken, bellflower, and mushrooms in order.

6. Put the prepared potatoes in the pot, pour in the water and cook for a while. Then add the rice and cook over a high heat. After the rice is cooked, simmer for a while, and finally mix well and put it in a bowl.

Arrange the meat floss, bracken, mushrooms, mung bean sprouts, bellflower, and water celery according to their colors, and finish with eggs and crushed seaweed. Serve with miso soup, radish slices, kimchi, and hot sauce.

Stir-fry with green onion and ginger in a pot with mashed potatoes until fragrant, add a little broth, add meat floss, curry powder, light soy sauce, oyster sauce, rice, and chicken essence and mix well.

Prepare potatoes, cooked rice, ground pork, meat floss.

First add oil, add ground pork, copy medium-cooked, add potatoes, add seasonings, and add rice.

Bring it to the pan and add the meat floss

Raw potatoes (300 g), rice (50 g), beef (or pork) (10 g), mung bean sprouts (5 g),

<> "Bibimbap with diced potatoes."

Ingredients: potatoes, diced meat chain, millet spicy, green onion, ginger and garlic.

Method: 1. Pour in the diced meat and fry until it changes color, stir-fry the green onions, ginger and garlic until fragrant, add half a spoon of dark soy sauce and fry until colored, pour in an appropriate amount of water, add a spoonful of light soy sauce and a spoonful of oyster sauce shed Shishou Return to the morning with a little salt, white pepper, pour in the potatoes and boil, then turn to medium-low heat and simmer for 10 minutes, stir-fry the millet spicy and evenly reduce the juice (if you want the potatoes out of the sand, you can simmer for a while).

2. Pour in the rice and mix well!

<> "Potato minced bibimbap.

Ingredients: potatoes, minced meat, chopped green onions, spicy millet, rice.

Method:1Pour in the hot oil and stir-fry the minced meat to change color, add the green onion and garlic and stir-fry until fragrant, add a spoonful of light soy sauce, a spoonful of oyster sauce, half a spoon of dark soy sauce, a little salt and sugar, and stir-fry evenly.

2.Add an appropriate amount of water and stew until the potatoes are soft and glutinous, sprinkle with chopped green onions, and the rice is spicy.

3.Serve the rice, pour the soil with minced beans and meat, mix and eat.

Super rice with minced potatoes.

Ingredients: 1 potato.

3 millet peppers.

4 cloves of garlic and pork to taste.

Super under the rice meat foam potato recipe.

Add a pinch of salt to the minced meat to taste.

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Garlic chopped minced millet pepper diced.

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Heat oil in a pan and stir-fry minced garlic and millet pepper until fragrant.

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Add the meat foam to the light soy sauce and stir-fry.

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Stir-fry diced potatoes, 1 tablespoon dark soy sauce, 1/2 tablespoon salt, 1 tablespoon oyster sauce, 1 tablespoon sugar.

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Add water, cover the potatoes and simmer until the soup is almost dry.

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Pour in a little water starch.

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Add an appropriate amount of chopped green onion.

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Remove from the pan. <>

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Tips: The rice is super topped with rice.

Preparation is required. 1 potato and 1 pepper.

60 grams of minced pork.

A pinch of minced green onion and ginger.

3 dried chilies.

A small handful of peas.

Cooking oil, cooking wine, light soy sauce, oyster sauce, chicken broth mix, salt.

Method: 1. Before preparing these cooking ingredients, remember to start steaming rice, my home pressure cooker, generally steamed in 25 minutes, this time to prepare dishes, the time is basically just right.

2. Put a small amount of cooking oil in the wok, heat it, stir-fry the meat foam quickly until it changes color, then pour in the prepared minced green onion and ginger and stir-fry until fragrant.

3. Then add the chopped dried chili peppers and diced potatoes, pour in a tablespoon of oyster sauce to enhance freshness, a tablespoon of light soy sauce to adjust the color, a little salt to taste, a small spoon of chicken powder to enhance the flavor, then add a small half bowl of warm water, stir-fry evenly, cover and simmer for 4 minutes. Because it is a rice bowl, some soup is necessary, add warm water to prevent the diced potatoes from simmering, and you can also mix some soup with rice.

4. Then put in the diced diced pepper and the peas that have been cleaned after thawing, stir-fry evenly and taste the taste, add sugar or salt as appropriate, at this time look at the soup, if there is more, the starch water is thin.

This time, stir-fry for 2 minutes is enough, turn off the heat, serve, and pour over the rice.

5. If you want the color of this rice bowl to be more attractive, you can put a little dark soy sauce to make the soup appear more oily. I like to be lighter, such a big bowl can be eaten up by one person, and everything is good for rice bowls, but it's easy to eat!

I looked down at the basket of vegetables, and there was a whole large potato in it, and then I remembered that there was still a large piece of meat in the refrigerator, and the lean one was almost finished, and most of what was left was fat. Then use this potato and that big piece of fat to make a delicious dish!

I took the fat in my hand and thought about it, which reminded me of another form of it, which is called crispy whistle, and there is a kind of noodle made from it in a certain place, and the name is crispy whistle noodles. Then crispy whistle with potatoes should be a good option, and potatoes need to be one more step to do.

The essence of crispy whistle is fried with crispy meat, and there is mostly fatty meat, so the taste is very fragrant. When you bite into it, it is crispy on the outside but not greasy at all, and it has other fragrances after special preparation. And the potatoes don't taste good when they are directly fried, a little powdery and a little soft, and when I think of this, I probably know what to do.

Crispy Whistle Potato] Ingredients] Fatty pork, one potato, dried chili, appropriate amount of shallots, sake lees, salt, Sichuan pepper, vinegar, garlic, monosodium glutamate, sesame oil.

Method] Step 1 Ingredient Processing: A piece of pork without skin, the kind with more fat, cut into small pieces.

One large potato, peel off and cut into pieces, then soak in cold water.

Drain the potatoes and remove them, add an appropriate amount of salt to the pot, add a few drops of white vinegar, blanch the potatoes in the pot and cook for 2 minutes.

After 2 minutes, drain the potatoes and fry them in an oil pan until the hard shell appears on the surface of the potatoes and the color is golden brown.

Step 2 Put the meat pieces into a large bowl, add sake lees, salt, and Shao wine to the bowl to stir the pork evenly, and marinate for a while.

Then get out of the pot, do not put oil in the pot, put the pork into the pot and stir-fry over low heat, fry all the oil, and fry until the pork shrinks and changes color.

Step 3 Reheat the oil, add an appropriate amount of shallots to the pan, slowly fry until the shallots are dry, take them out and throw them away.

Add an appropriate amount of dried chili peppers and Sichuan peppercorns to the pot, stir-fry until fragrant, and then add the meat pieces and potatoes to the pot and stir-fry together.

Add an appropriate amount of salt, chicken essence and sesame oil to the pot, stir-fry evenly to season and enhance freshness.

Step 4 Before removing from the pot, chop the garlic and sprinkle it into the pot, stir-fry evenly until fragrant, and the crispy potatoes can be put on a plate.

This dish is a dish with regional characteristics, the ingredients are simple, and the taste is particularly fragrant when cooked, so it is also a good choice for rice.

Tips] 1. Sweet sake lees are used for marinating meat pieces, sweet sake lees can not only color meat pieces, but also have the effect of removing fish.

2. Blanching potatoes with white vinegar is a little secret, blanching potatoes with white vinegar can keep potatoes crisp.

3. It is necessary to soak potatoes in water, which can not only ensure that the potatoes do not oxidize, but also wash off excess starch.

4. The oil temperature is 4 hot, put the potatoes into the pot and fry them slowly, and the shell will be formed after the potatoes lose moisture.

How to make bibimbap, potato sauce, mashed potatoes and so on.