How to snack potatoes, how to make small snacks with potatoes?

Prepare a bowl next to it and hold half a bowl of water for later use. Peel the potatoes, wash them, cut them into cubes and place them in a bowl. (Potatoes don't have to be cut too thick, they don't have to be too thin.) ）

Step 2: Drain the potatoes and set aside. Non-stick pan, heat, pour in a thin layer of cooking oil, then add the potato wedges, cover the pot. Fry over low heat for about 2 minutes. (This step is to allow the potatoes to ripen as quickly as possible.) ）

Step 3: Open the lid again, turn over the potatoes, cover the pot and continue to simmer for 2 minutes. (This step is also to allow the potatoes to ripen as quickly as possible.) ）

Step 4Open the lid of the pot and prick the thickest-looking piece of potato with chopsticks, which can easily be pierced to prove that the potato is cooked. If cooked, turn the heat to medium-low and turn them one by one until each side is golden brown. If it is not yet cooked, turn it over, continue to keep the minimum heat, cover the pot and continue to simmer until ripe, and then turn to medium-low heat and fry one by one until golden brown.

Step 5 When the potatoes are cooked, add a little salt, then add sugar according to your sweetness, stir-fry gently and quickly and shake a pot, fry until the sugar melts, basically every potato is stained with sugar. (I added two scoops.) ）

Step 6 is ready to serve on a plate.

Step 7 The fragrant potato flavor is really fragrant, the shell is a thin layer of crispy when it comes out of the pot, and the inside is soft and delicate noodles. When you eat it cold, the shell is not crispy, but there is also a layer of burnt skin and the texture of the cotton noodles inside, which is just as delicious.

Cut the potatoes into cubes and steam them. Cut the cheese into strips, grind into a puree, add salt, black pepper, cornstarch and knead into a dough. Knead the mashed potatoes into small doughs, press a groove in the middle, stuff the cheese into the grooves and knead into potato balls. Wrap in egg mixture, breadcrumbs, and fry over low heat to golden brown.

Potato meatballs. Ingredients preparation——

Ingredients: 200 grams of potatoes.

Excipients: 30 grams of corn starch, 5 grams of black pepper, 5 grams of salt, 3 green onions, <>

Procedure steps ——

1.Wash and chop the green onions and set aside.

2.Peel and cut the potatoes into cubes and steam over high heat for 15-20 minutes.

3.Puree the steamed potatoes while they are hot, add salt and pepper, add cornstarch and mix well.

4.Roll the mashed potatoes into ball-sized pieces.

5.Put enough oil in the pot (it is advisable to cover the meatballs), cook until hot, and put in the meatballs.

6.Fry the balls over high heat until they change color, and finally sprinkle some chopped green onions, dip and eat, the taste is not greasy, the skin is crispy, and the inside is soft and glutinous!

The starch is added to make the mashed potatoes better shaped, not easy to spread out when fried, and also to make the skin crispy on the outside and soft and glutinous on the inside. Add about 20 grams of starch to 500 grams of potatoes just right, and you can adjust it according to your own amount.

The mashed potatoes are already cooked, and the purpose of frying them is to make the skin crispier, so you don't need to fry it for too long to change color and you can take it out. If you like the fragrant mouth, you can fry it for a longer time, just like the color in the picture, and then fry it to be paste.

10] Pickled potato soup.

Ingredients: potatoes, pickles, watercress.

Excipients: salt, sugar, mushroom extract, stock.

Method: 1. Chop the pickles, wash them, cut the potatoes into strips, and set aside;

2. Start the oil pot, put a little oil, add salt, put in the pickles and stir-fry, then put in the watercress and stir-fry, and add the stock after seven or eight are ripe (you can also add water if you don't have it, but the taste is much worse).

3. Add potatoes after boiling, stew until the potatoes are soft and add salt (the pickles themselves are salty, if you don't like to eat things too salty, you can also skip them), sugar, mushroom essence to taste, and then get out of the pot, the taste is very delicious.

11] Artichoke rubbing.

Ingredients: Potatoes.

Ingredients: flour, hot sauce (Lao Gan Ma or Ah Xiang Po), green onion, chili oil, salt.

Method: 1. Wash and peel the potatoes and cut them into small cubes, the size of the soybean grains is the best.

2. Roll the diced potatoes into flour, not too much flour, just cover the potatoes.

3. Put the diced potatoes dipped in flour on the cage drawer and steam them with water, wait until they are steamed through and soft, take them out and let them cool, and break them up by hand.

4. Put the hot sauce and chopped green onion in the oil pan, put in the beaten diced potato mixture and stir-fry, if you like to eat spicy, you can add more chili oil, and add salt before leaving the pot.

Materials. Ingredients: 3 potatoes.

Excipients: 200g of milk

1. Cut the potatoes into strips, as shown in the figure below

2. Add water and rinse, as shown in the figure below

3. Boil in water for 3 minutes until medium-rare, as shown in the figure below

4. Pour in the milk and refrigerate for 3 hours, as shown in the figure below

5. Fry in the pan until golden brown and remove it, as shown in the figure below

6. The french fries are finished and very delicious.

1. Ingredients: 1 large potato, appropriate amount of cooking oil, appropriate amount of tomato sauce, appropriate amount of flour.

2. Prepare a large potato, peel the potato, and slice the potato thinly.

3. Put the sliced potatoes into the pot, steam them in the pot, press the rolling pin into a puree, add an appropriate amount of flour, then stir with chopsticks, and then form the dough by hand.

4. After synthesizing the dough, press it with a rolling pin, try to press it thinner and the thickness should be more even.

5. Prepare some round containers and press them into the shape of a round face.

6. Put an appropriate amount of oil in the pot, you need to put more, and then when the oil temperature is 60% hot, put the round potato slices you just made into the pot and fry them.

7. Fry until golden brown and crispy, then take it out, add sweet and sour tomato sauce, and this small snack is ready.

1. First of all, we need to prepare a potato, which is recommended to be a larger potato. If it's smaller, we need to prepare two or three and peel the potatoes. Potatoes are recommended to be thinner and better.

2. Put the sliced potatoes in the pot. Steam in the pot, press the rolling pin into a puree + appropriate amount of flour, then stir with chopsticks, and then form the dough with your hands.

3. After synthesizing the dough, we use a rolling pin to crush him, try to press it thinner and the thickness should be more even.

4. We can prepare some round containers, such as larger bottle caps with a round face shape of potatoes. Then Cha Feng used a small straw to press out her small eyes, and then used the bottle cap to reflect her cute smiling face.

5. Put an appropriate amount of oil in the pot, you need to put more, and then when the oil temperature is 60% hot, put the round smiley potato slices we just made into the pot and fry them until they are fried. Oak rental.

6. Fry until golden brown and crispy, and then you can take it out, and you can put some places in the plate to absorb the excess oil. After that, add sweet and sour tomato sauce or salad dressing, and this small snack is ready, which is very suitable for children.