The practice of boiling small potatoes in sauce, the most authentic practice of sauced small potatoe

300g fresh small potatoes, 50g minced meat, two tablespoons of Northeast soybean paste, 50g coriander.

Method: 1. Wash the small potatoes (do not peel them) and cut them in half, heat the oil in a frying pan, and fry the small potatoes on both sides and turn them yellow.

2. Wash the coriander and cut it into sections, add a little oil to the miso and stir well.

3. Push the fried potatoes to the side of the pan, pour in the minced meat and stir-fry.

4. Pour in the miso and stir well.

5. Add water and vegetables flush, bring to a boil and turn to low heat.

6. When the soup is thick, sprinkle in coriander and stir well.

Note: 1. If there is no miso with Korean miso, or the green onion mate is made, it is best to mix Korean miso and green onion mate 1:1, do not use sweet noodle sauce, not that taste.

2. The miso is very salty, so don't put salt in it according to the principle of less salt.

Roasted small potatoes in sauce Ingredients: 300g fresh small potatoes, 50g minced meat, two tablespoons of Northeast soybean paste, 50g coriander. Method:

1. Wash the small potatoes (do not peel them) and cut them in half, heat the oil in a frying pan, and fry the small potatoes on both sides and turn them yellow. 2. Wash the coriander and cut it into sections, add a little oil to the miso and stir well. 3. Push the fried potatoes to the side of the pan, pour in the minced meat and stir-fry.

4. Pour in the miso and stir well. 5. Add water and vegetables flush, bring to a boil and turn to low heat. 6. When the soup is thick, sprinkle in coriander and stir well. [1]

Ingredients.

Appropriate amount of small potatoes, 1 tablespoon of Lee Kum Kee sweet noodle sauce, 1 tablespoon of spicy sauce, 1 tablespoon of tomato paste, a little cumin powder

5 cloves of garlic, appropriate amount of chicken essence, 2 chives, 1 small bowl of water, appropriate amount of cooking oil.

Steps. 1 】 Wash the surface mud of the small potatoes and steam them in a pot with cold water until the chopsticks can be easily pierced;

2 】 Peel off the shredded potatoes while hot;

3 】 When the potatoes are still hot, the skin can be easily torn off, and it will not stick, and the peeled potatoes are smooth and clean;

4 】 Peel the potatoes to cool slightly, put them on the cutting board and gently flatten each with a kitchen knife, and cracks can appear around them;

Cooler potatoes are not easy to crush when they are flattened;

5 】 Cut the garlic into small dots, cut the green onion into flowers or tear it into strips by hand;

6 】 1 tablespoon of sweet noodle sauce, spicy sauce, tomato sauce each, a little cumin powder, put it in a bowl for later use;

7 】 Heat an appropriate amount of oil in a pan, pour in the potatoes and fry over high heat; When frying, use chopsticks to pluck or shake the pan.

Make it evenly heated, and fry each side to brown;

8 】 Remove the fried small potatoes and set aside;

9 】 Leave the bottom oil in the pot, add garlic and the mixed sauce and stir-fry over low heat until fragrant;

10 】 Pour in the fried small potatoes and stir-fry until the sauce is evenly coated, I usually shake the pan until it is evenly wrapped, if you use a spatula.

Be careful when chopped potatoes; The pressed potatoes in step 4 should have cracks around but still intact completely;

11 】 Pour in a small bowl of water, add an appropriate amount of chicken essence and shake the pot and stir well; I'm going to be a small bowl with the sauce, so it's colored;

12 】 After the fire is boiled, cover and turn to low heat and cook until the soup becomes less and thicker;

13 】 Sprinkle green onions and turn off the heat, and you're done!

14 】 Serve on a plate!

15 】 Dig open the inside of the small potatoes with a spoon and burn them with color, which is very flavorful; The sauce aroma of the sweet noodle sauce, the sweet and sour tomato sauce, the slightly spicy and rich taste of the spicy sauce.

Tips: If you don't eat spicy food, you can replace the spicy sauce with soybean paste;

When the small potatoes are flattened, they must be gently pressed after the potatoes have cooled slightly, because if they are too hard, they will be crushed;

When the potatoes are peeled, they should be kept hot, and it will be difficult to peel them when they are cold;

The minced meat should be taken out after the potatoes are fried, and the minced meat should be fried and discolored or slightly yellowed, and then the sauce should be fried, and then the potatoes and minced meat should be fried together, which is very simple;

It's the same without small potatoes and dicing with large potatoes.

Ingredients: 1000g of small potatoes, 50 grams of pork belly, appropriate amount of oil, 2 tablespoons of soy sauce, half a spoon of oyster sauce, appropriate amount of salt, appropriate amount of chicken essence, half a spoon of dark soy sauce, 1 large ingredient, appropriate amount of ginger slices, Korean hot sauce, appropriate amount of bean paste, 20 grams of rock sugar.

Steps: 1. Clean the skin and fry a small amount of oil in the pot to remove the moisture.

2. Put oil in the pot, turn rock sugar, add pork belly and potatoes, add soy sauce, oyster sauce, ginger, spices, bean paste, and Korean hot sauce and stir-fry over high heat. After coloring, add an appropriate amount of salt and add water to cover the potatoes.

3. Simmer over high heat until the juice is reduced, and put an appropriate amount of chicken essence out of the pot.

The above content refers to Encyclopedia - Sauce Small Potatoes.

The most authentic method of sauce small potatoes is as follows:Ingredients: small potatoes, bean paste, soy sauce, salt, sugar, oil.

Step 1: Ingredients: small potatoes (washed), bean paste.

Step 2: Put the small potatoes into a pot of clear water and add an appropriate amount of soy sauce.

Step 3: Add an appropriate amount of salt.

Step 4: Add an appropriate amount of bean paste.

Step 5: Add an appropriate amount of sugar.

Step 6: Season and bring to a boil.

Step 7、Then, boil until the potatoes are soft and the soup is almost ready, add 3 tablespoons of oil.

Step 8: Stir well.

How to make sauce potatoes The sauce of small potatoes is made as follows:

Tools: knives, woks.

Ingredients: small potatoes, green onions, garlic, ginger slices, seasoning packets, cooking wine, soy sauce, refined salt, bean curd juice.

1. Cut the green onion and garlic into slices, put them in the soup pot together with the ginger slices and seasoning packets, add cooking wine and soy sauce to boil. Lu Qing.

2. Add fermented bean curd juice and refined salt, then add small potatoes to boil, skim off the foam, the sauce is soft and rotten, and pick up the seasoning residue for use.

3. When the soup is about to run out, add monosodium glutamate and minced garlic, thicken it with wet starch, drizzle sesame oil, and put it on a plate.

How to pick potatoes

1. Hard potatoes can't be bought. If you pinch the potatoes with your hands and the juice oozes out, it means that the potatoes are new. Although the refurbished old potatoes have been soaked in a special solution, the water is still very small, and they are hard when pinched.

2. Choose potatoes that do not have broken skin, and try to choose round ones, because the rounder the better.

3. The crusted potatoes are floury and sweet, suitable for steaming and stewing; Potatoes with smooth skin are firmer and crispier, making them suitable for sautéing shredded potatoes.

4. The yellow-fleshed potatoes are more floury, and the white-fleshed potatoes are sweeter. Potatoes that are too large may have grown outdated and the fiber will be coarse. In addition, when choosing potatoes, you must choose dry skin, and don't pick blisters, otherwise the storage time will be short and the taste will not be good.

1. Cavity ingredients: potatoes, dried red peppers, green onions, ginger, Northeast soybean paste, 13 spices.

2. Cut the potatoes into strips, don't cut too wide and too thick, cut wide, and cook slowly.

3. Put the cut potato strips in a bowl and pour cold water to soak off the starch.

4. Add a little water to dilute the Northeast miso with a little water.

5. Pour oil into the pot, put 13 spices, green onions, and red peppers and fry until fragrant.

6. Add potato strips and stir-fry for one minute.

7. Pour in the prepared miso sauce. Add water to cover the earthly bean sticks.

8. The Northeast miso is home-ground and has a high saltiness, so no salt is used.

9. Cover the pot and simmer over low heat until the water is slightly dry.

The most authentic way to make sauce potatoes is as follows:Ingredients: potato limb pat, green pepper.

Excipients: coriander, green onion, corn oil, bean paste, dark soy sauce, five-spice powder, sugar, monosodium glutamate.

1. Peel the potatoes, wash them and cut them into cubes.

2. Cut the green pepper into cubes.

3. Put the bottom oil in the pot and stir-fry the chopped green onion until fragrant.

4. Add the watercress and stir-fry with the sauce.

5. Add green peppers and fry until they are broken.

6. Add the potatoes.

7. Add the dark soy sauce to raise the color.

8. Add five-spice powder.

9. Add sugar.

10. Put in the water that has not covered the potatoes, bring to a boil over high heat, and stew the potatoes over low heat until they are soft and rotten.

11. When the soup is almost harvested, you can put in monosodium glutamate.