Learn from the master of Lu cuisine, the roots are crisp and smooth, how can you do it? As long as you follow the steps, you will be sure to succeed.
Ingredients: 280 grams of potatoes, 1 handful of coriander, 2 cloves of garlic, 1 section of green onion
Make:
1. Prepare ingredients: 280 grams of potatoes, 1 handful of coriander, 2 cloves of garlic, 1 section of green onions
2. Coriander (also called coriander) only take the stem (about 10 grams), with a few leaves, cut into inch segments, there can be a small number of leaves; Pat the garlic slightly, peel off the skin and slice; 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, wash them several times, wash off the starch, and if you don't use them immediately, soak them in water for preparation.
4. Boil half a pot of water, blanch the shredded potatoes, the water is slightly bubbling, and immediately pour the shredded potatoes into a colander to control the water.
5. Pour oil into the wok, not too much (15 grams is good), and heat the oil to the shredded potatoes.
6. Quickly turn over two shovels, put down the ingredients of "2" adjusted ingredients, stir-fry well, and then drop a few drops of sesame oil out of the pot and put on the plate.
Small Whispers:
Blanched potatoes should not be blanched in cold water, if the shredded potatoes become cold, it will take more time to fry them, and the potatoes will not be crispy;
If you can't wait for the potatoes to get hot, just add ingredients such as coriander, which will not reflect the "fragrant", the fragrance will not be released for a long time, and the coriander will wilt.
The time to fry potatoes is about a few tens of seconds.
2. [Potato Cake]
Another way to eat potatoes is to fry them on both sides and brown them, but they maintain a soft and glutinous taste on the inside.
It's good to eat it as a snack or cook a bowl of porridge with it, and then don't make a Western meal as the staple food of Western food, in fact, foreigners just use potatoes as a staple food.
Ingredients: 400 grams of potatoes, 40 grams of carrots, 40 grams of onions, 2 grams of salt, a pinch of pepper
Make:
1. Peel the potatoes and carrots, peel the onions.
2. Shred the potatoes, carrots and onions. Note: It is best to use this eraser, the silk is square, similar to hand-cut silk.
3. Add salt and pepper to taste.
4. Sprinkle a small amount of flour about 20 grams and shake it apart (flour can add some adhesion, you can also use it).
5. Heat the pan and pour the oil (10-12 grams), and when the oil is warm, spread the shredded potatoes in the pan.
6. Cover the pot with a lid and simmer over medium-low heat.
7. After frying for 3-4 minutes, remove the lid of the pan, if the surface changes color, the cake can be shaken, and the surface can be turned over.
Pour a small amount of oil (5-8g) along the edge of the pan, shake the cake, cover the pan, and continue to simmer over medium-low heat.
8. After frying for 2-3 minutes, remove the lid and turn again until golden brown on both sides.
Small Whispers:
1. Fry the shredded potatoes immediately to prevent the water from wilting.
2. This kind of potato cake only uses very little flour to increase the stickiness, if you use a lot of flour, it is another kind of potato cake, each with its own flavor.
3. [Pan-fried almond 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
Make:
1. Scrape off the skin of the potatoes and clean them.
2. Small potatoes are cooked in the oven and gently cracked with a knife.
3. Heat oil in a pot, add small potatoes, sprinkle some peppercorns and salt, and fry over medium heat until golden brown.
Note: Or use other spices such as cumin, curry, spice, dried red pepper, etc
5. Finally, sprinkle some chopped green peppers and stir-fry twice.
Note: Or use chives, coriander, garlic sprouts, etc.
Small Whispers:
1. Don't overcook the potatoes, as that will affect the taste.
2. The potatoes are already cooked, and the surface can be browned.
4. [Glutinous rice potato cake]
Have you ever eaten sticky rice pumpkin rice or glutinous rice hash browns? It's so fragrant, small and exquisite, crystal clear.
Make:
1. Peel the potatoes and puree.
2. Pour in the rice wine and mix well.
3. Pour in the glutinous rice flour.
4. Add some water as needed, and form a ball.
5. Spread a damp cloth on the table, knead the dough into long strips and divide into equal portions.
6. Round each small portion.
7. Take one serving, press a small dimple with your thumb, put some filling, and wrap it; Dip one side in sesame seeds, then flatten. Note: The filling can be freely chosen according to your preference, such as sesame, peanut, and bean paste.
8. Take a frying pan and use kitchen paper to evenly sip some oil on the bottom of the pan. Put the green billet in with a gap in between. so as not to stick to each other.
9. Cover the pan and fry over low heat until golden brown on both sides and transparent. Note: You can use a small amount of water, it is easier to fry thoroughly.
Small Whispers:
1. The filling is free to choose according to your preference.
2. When pancakes, you can order a small amount of water and cover the pan, which is easier to fry thoroughly.
3. The amount of rice wine should not be too large, otherwise it will be too sticky.
4. The amount of glutinous rice flour should also be enough to form a ball, not loose, at least the same weight as mashed potatoes.
5. [Cold Potato Mango]
The potatoes are boiled, mixed with mango and bell peppers, and seasoned with a little pepper and salt, which is sweet and fragrant, smooth and soft, and it is really delicious.
Ingredients: 1 mango, 3 potatoes, 50 grams of onion, 1 bell pepper, a little garlic sprouts
Flavors: Pepper, salt and olive oil
Make:
1. Potatoes cut into small cubes and cooked.
2. Dice the onion and bell pepper and finely chop the garlic sprouts.
3. Peel the mango and core it and cut it into cubes.
4. Remove the boiled potatoes, control the water, put them in a large bowl, put the garlic sprouts, bell peppers and onions in the bowl, sprinkle some pepper and salt, and pour some olive oil and mix well.
6. Finally, pour in the mango pieces and mix well.
Small Whispers:
1. After the other ingredients are adjusted, then put the mango, the taste is better.
2. You can also add yogurt, or salad dressing, depending on what you want to eat today.
6. [Potato]
Pot potatoes are one of the most popular street snacks in Sichuan, just look at the name of the dish to think that it is two ingredients of pot and potato, but in fact it is not, it is to fry the potatoes out of the brown crust, like the pot, and get the name. Sprinkle some spices on and mix well.
Make:
1. Peel the potatoes and cut them into small pieces and wash off the surface starch.
2. Pour a small amount of oil into the pan and stir-fry the potato cubes while the oil is warm.
3. Add salt, thirteen spices, black pepper and Sichuan peppercorns, sprinkle some turmeric and continue to stir-fry over medium heat.
4. If it is a little dry in the middle, pour a small amount of water, just moisten it, continue to fry over medium heat, and repeat many times. In the middle, you can also cover the pot and simmer for 1-2 minutes.
5. Until the potatoes are cooked and crispy, turn on a high heat, sprinkle with thyme or cumin, and a little oil.
6. Stir-fry until fragrant, turn off the heat and serve.
Small Whispers:
1. Rinse off the surface starch from the potato wedges and stir-fry them until they are refreshing.
2. The fire should not be too big, otherwise it is easy to stick to the bottom, just light a little water when the pot is dry, and the whole process will only take a few minutes, don't be in a hurry.
3. Seasonings such as: chili, black pepper, Sichuan pepper, turmeric, curry powder, five-spice powder, thirteen spices, thyme, cumin, garlic sprouts, coriander, etc