Tools and methods for frying potatoes, and methods for frying potatoes

There are many methods: 1. Stewed beef brisket with potatoes Cut the brisket into small pieces and fry in oil, add some green onions, ginger and garlic, add more water to stew until it is almost rotten, add potatoes, carrots, and beans and stew until cooked. I always like to stew a lot of meat in a pressure cooker, and then divide it into small bags with soup and meat to freeze, and when I want to eat it, take out a bag and still put it in the pot, put some other dishes and cook it to eat, which is both trouble-free and gas-saving.

I'm telling you a trick to stew potatoes, which is something that most people don't know, only a husband knows, hehe, that is, soak the potato pieces with rice water and less milk for more than 30 minutes, so that the stewed potatoes are soft, and the taste can all go in, if you don't believe it, put some soy sauce in the meal, and see if the color is almost penetrating into the heart of the potato? 2. Spicy fried pieces, first put the potatoes in water and boil them for about 5 minutes, take them out and fry them in oil, or cover them with plastic wrap and turn them in the microwave for 3 or 4 minutes, so that they will not eat a lot of oil when frying, and they will fry quickly, and the skin will be golden and hard shell. Put butter in the pot, add diced chili peppers, stir-fry garlic until fragrant, add potatoes, drizzle some pepper and salt, stir well, if there is an iron plate at home, heat the iron plate, put such potatoes will be more authentic.

Fourth, green pepper potato chips This is very homely, very classic, very delicious a Northeast cuisine There are about three kinds of methods, and the extravagant people first fry the potato chips together with the green peppers. If you like refreshing potatoes, blanch the potato slices with water and then fry them with green peppers. Both have their own characteristics and tastes.

The third type is the housewife style, hehe, there is no meaning to discriminate against housewives, and the reason why the third type explanation is so ceremoniously introduced shows her position even more. Potato slices can be cut a little thicker, put oil in the pot, fry the meat slices, add green onions, ginger and garlic, fry the potato slices until the appearance of the potatoes is oily, add a little water, cover the lid, simmer for a while, then add salt, monosodium glutamate, pepper, add green peppers and stir-fry a few times. If you have mastered and learned all three forms, I will teach you the eighteen styles in a few years.

That's all for potatoes, it's better to eat potatoes or eat new potatoes, don't eat sprouted ones, and put potatoes in a place where sunlight and lights can't shine when they are stored, so that the skin won't turn green, and new potatoes don't need to be peeled and washed and scraped a few times with edged chopsticks. Potatoes contain a lot of starch, that is, carbohydrates, which are good for supplementing calories**, some people say that eating potatoes will make you fat, I think this is a matter of quantity, eat a sack at a meal, it will definitely be fat.

Ingredients: 6 medium yellow potatoes (yukon gold potato).

Three tablespoons of butter. Fresh thyme (thyme) several.

Salt and some freshly ground black pepper.

Method] 1. Wash the potatoes, cut them into pieces, do not peel them, put them under the faucet and rinse them several times, and drain them.

2. Heat the pan, add the butter, wait for the butter to melt, add the potatoes and thyme, stir-fry a few times, so that all the potatoes are evenly stained with butter, cover the lid, and heat over low heat for about 10 minutes.

3. After opening the lid, the side of the potatoes touching the bottom of the pot has become browned, continue to stir-fry for a while, add black pepper and salt to taste, and remove from the pot.

Stove, pot, spoon, oil, spices, knives.

The ingredients to be prepared in advance include: 500 grams of potatoes, a pinch of black peppercorns, a pinch of chili powder, 2 tablespoons of salt, a pinch of chopped green onions, and 1 tablespoon of oil.

1. Wash the potatoes with a brush.

2. Prepare black peppercorns, chili powder and chopped green onions.

3. Cut the potatoes into even pieces and add salt.

4. Add oil.

5. Grind in black peppercorns, mix well and let stand for half an hour.

6. After preheating the air fryer at 180 degrees for 5 minutes, add the potatoes to work for 10 minutes.

7. When the time is up, shake the frying basket a few times, add the chopped green onion and adjust for another 8 minutes.

8. Serve out and finish.

The method of "fried potato wedges", a street food, is easy to learn, charred on the outside and tender on the inside, and delicious and delicious.

You can put it in the pot and cook it first.

Then add water, soy sauce and seasonings (according to your taste) and let it simmer before you get out of the pot.

The result is fragrant potatoes.

The method of fried potatoes is very simple, peel first, cut into pieces, the size is according to personal preference, if you want the original flavor to be stronger, you don't need to soak in water, after the oil is hot, go directly to the pot, use medium heat, about ten minutes can be good, and add the ingredients according to your preferences!

I don't know if you eat it straight or do it for plucking? Cut into 2 3 cm pieces of oblique knives, oil about 180 degrees (soybean-sized bubbles around the chopsticks), and fry them over low heat after half a minute.

Remove the skin of the potatoes, cut them into pieces, put them in cold water, boil the oil until you can see the smoke, pour the potatoes out of the cold water, pour them into the oil pan and fry them, fry them until golden brown, drain the oil and put them on a plate, put the folded ear root, coriander, green onions, salt, monosodium glutamate, chicken essence, soy sauce, pepper noodles, dried chili noodles, and that's it.

Generally, it is fried for 5 to 8 minutes, then scooped up, and then passed through the oil again until it is crispy and fried until golden brown! ~

This can be cut into cubes and passed with palm oil or ghee first, and the oil temperature is about 160°! Then put it in the refrigerator on ice for 40 minutes, there is blotting paper, it is best to suck the oil first, and then continue to fry it, so that the authentic fresh french fry is done! Of course, if you can get Indiana potatoes, that's the best!

To flatten the potatoes, put them in a pressure cooker and steam them for about 15 minutes. Before preparing the pan, the potatoes are immersed in cold water, and then they are fried, and how long to fry depends on personal taste.

1 Cut the potatoes into small pieces.

2 Put it in a pan and fry it until there is a layer of skin and then put it on a plate.

3 Sprinkle with pepper.

Cut into thin strips and fry them, it is quite fragrant.

Prepare the flour and peel the potatoes for later use.

Peel the peeled potatoes and cut them into centimeter-thick cubes, wash the 4-centimeter-long square strips with water, boil the potato strips in a pot and cut them off, and use a colander to control the moisture.

Add water, allspice and salt to the flour and make a paste.

Pour the potato strips into the batter and hang the batter.

Wok on the fire, put in vegetable oil to heat, wait until the smoke is about to smoke, put the potato strips in, fry on the hot fire, fry until the potatoes are hard, move to the slight heat and fry slowly, when the potatoes are almost cooked, and then move the hot fire to fry and take it out.

Here's how:Ingredients: 300g diced potatoes (dehydrated).

Excipients: Appropriate amount of blending oil.

Steps: 1. Peel and wash the potatoes and cut them into horseshoe pieces.

2. Heat the oil in the pot.

3. When the oil temperature reaches about 70 degrees, put the potato cubes into the pot.

4. Fry until golden brown and remove the oil.

Precautions1. The potato slices must be thin and even, so as to ensure that the color is consistent when fried, and the thinner the cut, the crispier the fried out.

2. The potato chips must be boiled in advance to remove the excess starch, otherwise they will not be crispy enough to be fried.

3. When frying, the oil temperature should be a little higher, so that the potato slices can be quickly shaped and floated, so as not to inhale too much fat, eat greasy, and not crispy enough.

Put more oil in the pan, add the potato cubes, and fry slowly over low heat until golden brown and ripe. Leave a little oil in the pot, add the minced garlic, stir-fry until fragrant, add the fried potato pieces, and stir-fry evenly. Add an appropriate amount of salt, sugar, pepper powder, chili powder, cumin powder, stir-fry a few times, then add an appropriate amount of chopped green onion and coriander, stir-fry evenly to get out of the pot.

Ingredients: Appropriate amount of potatoes, appropriate amount of chopped green onion, appropriate amount of coriander, appropriate amount of minced garlic, appropriate amount of cumin powder, appropriate amount of Sichuan pepper powder, appropriate amount of chili powder, appropriate amount of salt, appropriate amount of sugar.

1. Wash the potatoes, peel them, cut them into small pieces and wash them with water.

2. Prepare minced garlic, coriander, and green onions, and chop them well.

3. Put more oil in the pot, add the potato cubes, fry slowly over low heat, and fry until golden brown and ripe.

4. Leave a little oil in the pot, add minced garlic, stir-fry until fragrant, add the fried potato pieces, and stir-fry evenly.

5. Add an appropriate amount of salt, sugar, pepper powder, chili powder, cumin powder, stir-fry a few times, then add an appropriate amount of chopped green onion and coriander, stir-fry evenly to get out of the pot.