How to do a good job of returning to the pot potato chips

Ingredients. Ingredients.

Potato. 2 pcs.

Accessories. Garlic leaves.

Crumb. Light soy sauce.

Crumb. Steps.

1.Slice the potatoes, rinse and drain and set aside.

Wash the garlic leaves and cut off. Set aside.

2.Remove from the pan, pour in a little more oil, pour in the potatoes when the oil is hot, and fry the potatoes until they are slightly soft. Remove the potatoes.

3.Pour out the excess oil, leave a little oil in the pot, wait for the oil to be hot, pour in the fried potatoes, add salt after stir-frying, light soy sauce, Lao Gan Ma continues to stir-fry, put garlic leaves before going out of the pot, continue to stir-fry, you can get out of the pot.

Ingredients. Potato.

400 grams. Accessories. Oil. Amount.

Salt. Amount. Scallions. Amount.

Chaotian pepper. Amount.

Fuel. Amount.

Cold sauce. Amount.

Light soy sauce. Amount.

Pepper. Amount.

Monosodium glutamate. Amount.

Steps. 1.Peel and slice the potatoes and soak them in cold water for a while.

2.Chop the green onion and pepper and set aside.

3.Heat the oil in a pan, add the potato slices and sauté until fragrant.

4.Add a little water, add an appropriate amount of salt and pepper, stir-fry until the water evaporates, and set aside the potato slices.

5.Then put a little oil in the pan, add the green onion and Chaotian pepper, and stir-fry until fragrant.

6.Pour in the sautéed potato slices.

7.Then add oil, cold sauce, light soy sauce and monosodium glutamate, stir-fry well.

Tips: 1. Because the bean paste and light soy sauce have salt, I didn't add salt, just right. The addition of this salt can be added according to your own taste.

2. If the potato slices are cut in a comparative book, the last step of simmering can be omitted. Because the potato chips are cooked, when they are fried, they can be fried.

3. If the potato slices are cut thickly, the simmering step time can be appropriately longer.

4. The first step is to fry potatoes, which can also be changed to frying, but when frying, be careful not to fry them for too long, otherwise they will become potato chips.

1. Ingredients: 2 pieces of pork belly with skin, 1 potato, 1 small green pepper, 1 red pepper, 1 tablespoon of Pixian bean paste, 1 section of green onion, 5 slices of ginger, 3 cloves of garlic, 1 tablespoon of light soy sauce, 1 tablespoon of cooking wine, 1 teaspoon of caster sugar, a little chicken essence, and an appropriate amount of oil.

2. Wash and slice the green and red peppers; Sliced the green onion diagonally; Peel the ginger and garlic and slice it;

3. Peel the potatoes, wash them, cut them into sections, put them in a draining basin, rinse them repeatedly, rinse off the starch on the surface, and drain the water;

4. Rinse the pork belly with skin, put it in a pot of boiling water, add three slices of ginger, and cook it over high heat for ten minutes.

5. Put the pork belly with skin on the cutting board and cut it into thin slices of about two millimeters with a knife;

6. Pour a little oil into the pot, do not need to be too pure potatoes, do not go past the bottom of the pot, cook over low heat until the oil is hot, put in the pork belly slices, fry until browned on both sides, and serve;

8. Clean the pot, add a small amount of oil, medium heat, the oil temperature is hot, put in Pixian bean paste, fry the red oil, add green onions, ginger and garlic slices, and stir-fry to make the fragrance;

9. Add the fried pork belly slices and potato slices, turn to high heat, stir-fry and stir-fry;

10. Add cooking wine, light soy sauce, caster sugar, and add the same seasoning, stir-fry evenly, and add chicken essence;

11. Put the green and red peppers in the end, stir-fry and break the ruler after the birth, you can get out of the pot and eat it while it is hot.

Introduction: Speaking of Sichuan cuisine, which dish comes to mind first, of course, is the potato back to the pot. The crispy pork with rolls and the versatile potato chips are a perfect match. Let's take a look at the home-cooked method of potatoes and meat.

Potatoes back to the pot meat ingredients

Ingredients. 2 pieces of pork belly with skin, 1 potato, 1 red pepper, 1 green pepper 2.

Accessories. 5 slices of ginger, 3 cloves of garlic, 1 small section of green onion.

Seasoning. 1 tablespoon of Pixian bean paste, 1 teaspoon of caster sugar, 1 tablespoon of cooking wine, 1 tablespoon of light soy sauce, a little chicken essence, and an appropriate amount of oil.

Potato back to the pot meat practice steps

1. Wash the pork belly with skin, put it in a pot of boiling water, add three slices of ginger and cook for 10 minutes until the chopsticks can penetrate and remove it.

2. Cooked'Let the pork belly cool and cut into thin slices of about 2 mm.

3. Peel and slice the potatoes, rinse and drain the water repeatedly.

4. Pour a little oil into the pot, put the pork belly in after the oil is hot, and stir the meat slices until the two sides are browned and served in a nest shape. Add the potato slices and fry until golden brown on both sides.

5. Pour a little oil into the pot and burn it until it is hot, add Pixian bean paste, fry the red oil, add ginger, shallots and garlic slices and stir-fry until fragrant.

6. Pour in the pork belly slices and potato slices, add cooking wine and stir-fry, add light soy sauce, caster sugar, chicken essence and stir-fry evenly, and finally add green and red peppers and stir-fry a few times.

Tips:

1. The saltiness of Pixian Douban is enough, and there is no need to put salt in the meat. Put a little potato enough, enough for yourself. If you don't feel spicy enough, you can stir-fry dried red pepper with green onion and ginger.

2. The choice of pork belly is best to have 3 lean and 2 fat layers of meat with skin, the fat meat is easy to melt when heated, and the lean meat is not firewood when cooked for a long time.

3. Fry the meat slices, as long as a little cooking oil fry the meat slices until the oil is bent and rolled.

Stir-fry the potato slices for 10 minutes, take out the excess starch, pour them into a greasy frying pan, stir-fry the potato slices, add the ingredients, soy sauce, thirteen spices, salt, stir-fry evenly until broken, add monosodium glutamate and cumin powder into the pot, they don't add water during the whole process, so the potato chips are fragrant and delicious, they add green pepper slices, the french fries are evenly placed in the high heat, add a little salt, less chicken essence, the chili Pikada is salty in thought, the fries can be out of the pot in a while, restaurants that make fries There are usually two ways to make this dish, One is too much water and the other is too much oil. In terms of taste, you can change various tastes such as salty, spicy, spicy, cumin.

Potatoes are a common food in our daily life, ELA contains dietary fiber, vitamin C, protein and other nutrients that are beneficial to the human body, there are many ways to cook, but it is not difficult, we can sometimes try to dominate, talk about potatoes, ordinary, don't know what to say! But many people's daily lives are always on the table without it. What fried potatoes minced, potato chips, cold blanched potatoes and crushed sour potatoes, soil three fresh, boiled kidney beans.

Add a bowl of rice, simple life, sauce: a spoonful of barbecue powder, two spoonfuls of cumin powder, a spoonful of pepper, a spoonful of soy sauce, a spoonful of salt, a spoonful of sugar, two spoons of starch, five spoons of oil, my bowl of water, stirred, pour into a pot and boil (if you like spicy food, you can add a little pepper), and add some cilantro and green onions.

There are many ways to make fries, such as chili fries, hot and sour fries, chili fries, and plain fries. Today, I want to talk about the most traditional method of making french fries. First, peel and wash the potatoes.

Wash the starch tablets with clean water. Cut potatoes should be soaked in water to avoid oxidation, and when cleaning, wash and soak with water and a teaspoon full of vinegar, so that the french fries are crispy, non-sticky, shiny, and non-greasy.

Potatoes are a common dish at home in winter. In addition to minced potatoes and fries, there is also a dry pot fries. The dish was very tasty. Although the mouth is hot, you can't stop the chopsticks. The dry plate of Friitas is really simple. Pay attention to a few steps.

There are many ways to do it, first buy some potatoes back, then wash them and cut them into slices, and finally put the oil in the pot, put the potato slices in, add some condiments, and then stir-fry for about 10 minutes, so it's OK. You can also put some mutton, pork, or chicken in it when making it, so that it is also very delicious. You can also put some cumin in it when making it, so that the taste of stir-frying is also very good.

Or when making this dish, you can also put some side dishes in it, which is also very delicious, and many people do this, so there are many ways to do it.

Wash and peel the potatoes, cut them into thick slices, and then soak them in water for about ten minutes, remove the starch inside, and then prepare coriander, millet pepper, dried chili, shallots, ginger, garlic, pour dry starch into the bowl, then put the potato slices in and wrap them, heat the hot oil in the pot until it is hot, put in the potato slices, fry until the surface is slightly yellow, take it out, and then pour some oil into the pot, put in the bean paste, garlic, ginger, dry chili, Sichuan pepper, millet pepper, chili noodles, cumin powder, and then put in the potato slices to stir-fry, Then add white sugar, light soy sauce, salt, stir-fry well, sprinkle with coriander and chopped green onions, so that you can eat it out of the pot.

It can be made into chopped pepper potato chips, braised potatoes, spicy shredded potatoes, vinegared shredded potatoes, and cold shredded potatoes. They are all relatively tasty and very easy to make.

Braised dry pot potato chips, sweet and sour dry pot potato chips, steamed dry pot potato chips, stir-fried dry pot potato chips, spicy dry pot potato chips, stir-fried dry pot potato chips.

Introduction to the ingredients of potatoes and meat220g of third-line meat, 120g of potatoes, 80g of carrots, 2 tablespoons of bean paste, 10 Sichuan peppercorns, 2 cloves of garlic, 2 dried chilies, 1 tablespoon of sugarSteps to prepare potatoes for meat in the pot

1. Prepare the required ingredients and cook the third-line meat in advance.

2. Slice potatoes and carrots for later use.

3. Add water to a boiling pot, add potatoes and carrot slices and cook until broken.

4. Slice the garlic and set aside.

5. Cut the boiled three-line meat into thin slices for later use.

6. Add oil to the wok and heat until 7 is hot.

7. Pour in the third-line meat.

8. Stir-fry until the third-line meat is rolled up and removed for later use.

9. Pour in garlic, dried chili pepper and Sichuan pepper and stir-fry over low heat to bring out the aroma.

10. Add the bean paste and stir-fry the red oil over medium heat.

11. Pour in the oiled third-line meat and stir-fry evenly.

12. Pour in the boiled potatoes and carrots and stir-fry evenly.

13. Add sugar and stir-fry evenly, turn off the heat.

14. Appreciation of finished product drawings.

Method

1.Peel and wash the potatoes, and return to the pot The meat is originally marinated, thawed and set aside. Wash the ginger, garlic and shallots and set aside.

2.Back to the pot meat and potatoes are thinly sliced. Ginger, garlic, shallots, chopped are embarrassed and forgot to shoot.

3.Heat water in a pan until boiling, add the potato slices.

4.Boil the potato slices for one minute, remove them and soak them in cold water for two minutes, drain and set aside.

5.Then heat the pan and fry the meat until it changes color and comes out of the oil.

6.Add the bean paste and stir-fry the red oil, then add cooking wine and stir-fry well, add soy sauce and sugar and stir-fry until fragrant.

7.Add ginger, minced garlic and chili pepper and stir-fry until fragrant. Add the potato slices and salt and stir well.

8.Add pepper, chicken essence and shallots and stir-fry well and turn off the heat.

9.Serve on a plate and ready to serve.

Crafting raw materialsIngredients: potatoes, pork.

Excipients: green garlic, red and green peppers.

Seasoning: bean paste, green onion, ginger, cooking wine, chicken essence, salt, sugar.

The most authentic way to make dry pot potato chips is as follows:Ingredients: 4 Tuqiao beans, half an onion, appropriate amount of garlic.

Excipients: 1 tablespoon of light soy sauce, half a spoon of sugar, half a spoon of salt, 1 tablespoon of Pixian bean paste, 5 grams of white sesame seeds, several dried chili peppers, and an appropriate amount of chopped green onions.

1. Prepare the ingredients, peel and slice the potatoes, don't cut them too thinly. Shred the onion, dice the garlic and cut the dried chili into sections.

2. Heat the oil, add the potato slices and fry until golden brown on both sides.

3. Put the dried chili pepper and garlic in the remaining oil in the pot and fry until fragrant, the fire is not too big, the dried chili pepper is easy to change color and sensitive cover, the garlic is easy to burn, then put in the bean paste and fry the red oil, and finally add the onion and stir-fry evenly.

4. Add potato slices and stir-fry evenly, add a spoonful of light soy sauce, a small amount of sugar and salt to taste.

5. Sprinkle with white sesame seeds and chopped green onion to taste and add flavor, and put on a plate.

1. It is best to choose 6 points of fat with skin, 4 points of thin sitting plate meat, of course, pork belly can also be washed, the meat is washed and boiled until it is just broken, generally with chopsticks inserted after no blood oozing out, pick up and let it cool and cut thin slices for later use Garlic seedlings are washed and cut obliquely into donkey ears, and red peppers are cut into diamond-shaped slices for later use. Douban sauce is generally made of Pixian waterpaste. Cut the potatoes into thin slices and soak them in water to remove the starch.

2. Do not put oil in the wok, heat it dry, put in the semi-fat meat slices, stir-fry the oil, and then put the pure lean meat slices into the stir-fry until fragrant.

3. Burst until the meat is slightly yellow, and the meat slices begin to roll into a lamp nest shape and bring out the meat.

4. Fry the peppercorns and ginger slices with the oil that bursts out, then add the potato slices to stir-fry, put the bean paste Stir-fry with an appropriate amount of salt and sugar, then add the meat slices Finally, pour in the garlic sprouts and red peppers, stir well, add monosodium glutamate to taste, turn off the heat and put the coriander from the pot and put it on the plate.

Ingredients for making potatoes and meat:

Ingredients: 200 grams of potatoes (yellow skin), 300 grams of pork (fat and lean) Auxiliary materials: 15 grams of green garlic, 60 grams of green peppers.

Seasoning: 25 grams of bean paste, 15 grams of green onions, 10 grams of ginger, 15 grams of cooking wine, 2 grams of chicken essence, 5 grams of salt, 5 grams of sugar, oil.

Potatoes back to the pot meat preparation:

1. Wash the potatoes and cut them into slices.

2. Wash and slice the pork.

3. Wash and slice the red and green peppers.

4. Sit in a pot and light the fire, put in the potato slices and stir-fry after the oil is hot, and remove after changing color slightly.

5. Sit in a pot and light the fire, add the meat slices, green onions, ginger, cooking wine, bean paste, sugar, green garlic, and red and green peppers.

6. Pour in the potato slices and stir-fry the chicken essence.

Cuisine and efficacy: home-cooked recipes.

Taste: Sweet and salty Process: Stir-fried.

Ingredients for making potatoes and meat:

Ingredients: 200 grams of potatoes (yellow skin), 300 grams of pork (fat and lean).

Excipients: 15 grams of green garlic, 60 grams of persimmon pepper.

Seasoning: 25 grams of bean paste, 15 grams of green onions, 10 grams of ginger, 15 grams of cooking wine, 2 grams of chicken essence, 5 grams of salt, 5 grams of sugar.

Teach you how to make potato back to the pot meat, how to make potato back to the pot meat.

1.Wash the potatoes and cut them into slices;

2.Wash and slice pork;

3.Wash and slice the red and green peppers;

4.Sit in a pot and light the fire, put in the potato slices and stir-fry after the oil is hot, and remove after changing color slightly;

5.Sit in a pot and light the fire, add the sliced meat, green onions, ginger, cooking wine, bean paste, sugar, green garlic, red and green peppers;

6.Then pour in the potato slices and stir-fry the chicken essence.

Chop the fish head with peppers. Ingredients: a head of silver carp, more than 20 soaked red peppers, two tablespoons of cooking wine, one coffee spoon of chicken essence, one tablespoon of black beans, three chives, a small piece of ginger, half a garlic, 1 2 spoons of salt.

Method 1: Wash and blow the fish head in half, connect the back of the fish head, soak the red pepper and chop it, chop the green onion, mince the ginger pieces, and chop half of the garlic.

2. Then put the fish head in a bowl and grease it.

3. Sprinkle chopped pepper, minced ginger, salt, tempeh and cooking wine on the fish head.

4. Add water to the pot and bring to a boil, then put the fish head and bowl into the pot and steam it (about 10 minutes).

5. Spread the minced garlic and chopped green onions on the fish head and steam for another minute (the authentic method is to put the chopped green onions after getting out of the pot, I put them first in order to steam the fragrance of the green onions into the fish head).

6. After taking out the bowl from the pot, put the oil on the fire and boil it until it is ten percent hot, shovel it and pour it on the fish head.