Eight ways to select Chinese and Western potatoes, don't believe that you don't like it, and you won't get tired of eating it with different tricks

Potatoes can be popular lovers, Chinese and foreigners like to eat, here are eight ways to eat potatoes, share with you.

1. Stir-fry shredded potatoes

Potatoes, the most homely way to eat is fried shredded potatoes, fried shredded potatoes with green peppers, fried shredded potatoes with fungus, and there is a more special one is fried shredded potatoes with coriander, which belongs to Shandong cuisine.

Coriander shredded potatoes to make:

1. Prepare the ingredients: 1 large potato, 1 handful of coriander, 2 cloves of garlic, 1 section of green onion and green onion

2. Coriander (also called coriander) only take the stem and cut it into inch segments, which can have a small number of leaves; Garlic slices; Shred the green onions.

Sprinkle the cut ingredients on a plate with salt and pepper, and pour some balsamic vinegar, sesame oil, rice wine or cooking wine for later use.

3. Cut the potatoes into thin strips, blanch, the water is slightly bubbled, immediately pour the shredded potatoes into a colander to control the water.

4. Pour oil into the wok, heat the shredded potatoes, quickly turn over two shovels, add the ingredients of the "2" seasoned ingredients, stir-fry well, and then drop a few drops of sesame oil out of the pot and put it on the plate.

2. Stewed potatoes

You can stew beef, lamb, pork, chicken, fish, or even potatoes on your own.

Method of potato stew: add salt to taste after the meat is stewed, then add potatoes and continue to simmer for more than ten minutes until the potatoes are soft and rotten. Remember not to stew potatoes with meat, as they will puree.

3. Norwegian Pytt i Panne

There is a dish in Norway called pytt i panne, which literally translates to miscellaneous pots, which is both rice and vegetables.

Ingredients: carrots, tomatoes, potatoes, zucchini, Chinese cabbage, fungus, green onions, ginger, garlic and ham sausage

Seasoning: salt, pepper and light soy sauce

Make:

1. Dice the carrots, tomatoes, potatoes, zucchini and ham sausage, and chop some green onions, ginger and garlic.

2. Stir-fry potatoes, carrots, ham sausages and minced ginger in hot oil in a hot pan, cover the pot, and fry over medium heat for 5 minutes.

When cooked, set aside.

3. Clean the pot just now, pour the oil again, heat it, first add garlic slices, tomatoes and Chinese cabbage, fry until the tomatoes are juiced, and then put the zucchini and fungus in the pot, and the fried zucchini becomes soft and add salt to taste.

4. Then put the cabbage leaves and the carrots, potatoes, ham and sausages that have just been fried, and stir-fry evenly.

5. Add a little pepper and light soy sauce to taste, and finally sprinkle with chives and you're ready to go.

Highlight the point

It's a very simple and unpretentious meal, and in addition to the dishes mentioned in the recipe, you can also use other vegetables, and you can choose freely: you can use minced meat instead of ham sausages, which is also good.

Fourth, Western-style soup

In various Western-style soups, vegetables are usually boiled and pureed, mixed with dairy products such as milk and cream, and starchy sauce is also hooked to achieve a rich effect.

It is completely possible to replace the starch with potatoes, and the taste becomes richer and more textured, which is definitely doubly delicious.

Tomato bisque preparation:

1. Put the tomatoes, potatoes and onions in the pan and fry until the onions are fragrant, the tomatoes are red and the potatoes are soft.

2. Pour in the stock and bring to a boil, then puree.

3. After boiling again, add salt to taste, and pour in milk to adjust the concentration.

4. Finally, sprinkle some garlic sprouts, or coriander, chives, parsley, and black pepper to serve.

5. Put it in a bowl or a Western soup plate, and sprinkle it with fried diced bread and bacon.

5. Fry the small potatoes

This long, small potato is called an almond potato because it looks a bit like an almond from shape to taste. The small potatoes are boiled first and then fried, and some spices are sprinkled at will to make them particularly fragrant.

Ingredients: 9 potatoes

Pan-fried baby potatoes to make:

1. Small potatoes are washed, boiled and gently cracked with a knife.

2. Heat oil in a pot, add small potatoes, sprinkle some spices such as peppercorns, cumin, curry, spices, dried red peppers, etc. and salt, and fry over medium heat until golden brown.

3. Finally, sprinkle some chives, coriander, garlic sprouts, chopped green peppers, etc. and stir-fry twice.

6. Baked potatoes

 Fløtegratinerte poteter is a Norwegian potato staple that is very fragrant and not as greasy as you might think, but high in energy.

Baked potato preparation:

1. Prepare the ingredients: whipping cream, milk, cheese, potatoes, garlic

2. Put the potato chips, whipping cream and milk into the pot, cook slowly over medium heat, cook until the potatoes are basically cooked, the soup is thicker, add salt and freshly ground black pepper to taste and turn off the heat.

3. Divide the boiled potatoes into baking bowls and sprinkle with minced garlic and cheese

4. Bake in a 230-250 degree oven for 8-10 minutes until the cheese melts and comes out of the oven with a golden brown.

7. Norwegian-style hash browns

Hot dogs, a unique Norwegian way of eating, are also known as street food

Hash browns are potatoes that are boiled and mixed with flour to form a moist and soft dough, and dried into soft cakes.

Then the ham sausage is roasted, fried, or boiled, placed on the cake, squeezed with some tomato sauce or mustard sauce as you like, sprinkled with onion crisp, rolled up and eaten.

Norwegian Hash Browns:

1. Steam the potatoes and press them into a puree.

2. Add a small amount of flour (the flour must not be more, the more the finished product will be harder), the less the better, knead into a ball.

3. Divide into several small doughs, take a small dough and roll it out.

4. Do not put oil in the pan, boil until warm, put the cake in, and burn it on medium heat until it bubbles on both sides.

5. Wrap the baked cake in a towel, and the heat can make the cake softer again.

8. Chinese-style potato cakes

The exterior is scorched and burnt, but the inside maintains a soft and waxy taste. The method is simpler than fried shredded potatoes, it is potato shredded cake, also called artichoke rubbing.

Potato cake making:

1. Shred the potatoes, and at the same time rub a little carrot color, and cut a little shredded onion to increase the flavor.

2. Add salt and pepper to taste, sprinkle with a small amount of flour and shake it apart (flour can add some adhesion, you can also use it).

3. When the oil is warm, spread the shredded potatoes flat in the pan.

4. Cover the pot with a lid and simmer over medium-low heat until both sides are yellow.