1. Stir-fried potato chips
1. Prepare the potatoes: Select a few potatoes and soak them in water to remove the sediment from the surface.
2. Wash the sediment on the surface of the potatoes, remove them and control the moisture. After the moisture on the surface of the potatoes has dried, peel off the skin of the potatoes. Cut the peeled potatoes into small pieces or shreds, depending on personal taste and cooking Xi.
3. Add an appropriate amount of oil to the pan, heat it, add the potato cubes, and stir-fry until the surface of the potatoes is slightly browned.
4. Add an appropriate amount of salt, pepper, chili pepper and other seasonings according to personal taste, and continue to stir-fry evenly.
5. Add an appropriate amount of water, cover the pot, and simmer the potatoes until soft and flavorful.
6. Simmer until the potatoes are soft and the soup is rich, then remove from the pan and serve.
2. Potato stew with cabbage
1. Prepare the ingredients: peel the potatoes and cut them into hob cubes, cut the Chinese cabbage hearts into diagonal slices, and prepare the ginger, garlic, green onions, and millet spicy (cut into the shape of a horse's ear).
2. Wash the potato cubes twice in clean water to remove the surface starch and remove the moisture.
3. Add an appropriate amount of oil to the pot, heat it, add the potato cubes, fry over high heat until the skin is slightly charred, remove and drain the oil. Leave the bottom oil in the pot, add green onions, ginger and garlic and stir-fry over low heat to bring out the fragrance, add a small spoon of bean paste and stir-fry the red oil.
4. Pour the cabbage slices into the pan and stir-fry until slightly soft.
5. Pour in an appropriate amount of boiling water, add a little light soy sauce and salt to taste, bring to a boil over high heat, turn to low heat and simmer for 4-5 minutes.
6. During the simmering process, add a spoonful of matsutake mushroom fresh and the previously prepared millet spicy and stir well.
7. Simmer until the potatoes are soft, the cabbage is smooth, and the soup is spicy.
3. Potato egg cake
1. Prepare the potatoes: Choose a large potato, peel it with a scraper, and cut it into thin, evenly sliced pieces.
2. Shred the potato slices with a knife or use a grater. Pour the four hen eggs directly into a large bowl with shredded potatoes.
Stir the eggs and shredded potatoes with chopsticks to coat the shredded potatoes with the egg mixture.
3. Add a spoonful of salt and a pinch of pepper and stir again with chopsticks.
4. Add an appropriate amount of oil to the pan, heat it and pour the shredded potatoes and egg mixture into the pan.
5. Stir-fry gently with a spatula until the shredded potatoes are cooked through and the egg mixture has solidified into lumps.
6. Stir-fry until the shredded potatoes and eggs are golden brown, remove from the pan and serve.
Source: Bright Food Square