Sihai network


Home Flavor -- stir fried shredded potato

Ingredients: potatoes, 2 sharp peppers, 1 prickly ash, a little dried red pepper, 8 scallions, a little vinegar, 3 tbsp soy sauce, 1 tbsp sugar, 2 tbsp salt, 1 / 2 tbsp

Methods: 1) wash the potatoes, first cut a knife at the bottom, repair the flat, flat on the vegetable board, first cut into pieces, then cut into shreds.

2) Prepare a basin of clear water, drop a little vinegar, soak the potato shreds for a while, then rinse with clear water and drain.

3) Heat the oil in the pot and put in the pepper. When you smell the pepper (do not fry the pepper), turn off the fire and pick out the pepper.

4) Turn on the fire again, when the oil temperature is 70% hot, put in the dry red pepper, smell the hot smell, and then put in the chopped green onion,

5) Stir fry potatoes for 2 minutes. Then stir fry in vinegar, soy sauce, sugar and salt for 1 minute, then add green pepper and stir fry for about 1 minute.

Stewed beef is best to eat -- Stewed Beef Brisket with potato and carrot

Ingredients: beef brisket, 1000g, potatoes, 1 carrot, 1 cumin, 2 teaspoons (10g), pepper, 1 teaspoon (5g)

Materials: 2 pieces of anise, 1 piece of cinnamon, 3 pieces of fragrant leaves, 3 pieces of grass and fruit, 1 piece of scallion, 3 pieces of ginger, 3 pieces of soy sauce, 3 tbsp (45ml), 1 tbsp (15g)

Methods: 1) wash the beef brisket, cut it into 2cm square pieces, and cut potatoes and carrots into hobs for standby.

2) Put the spices except onion and ginger into the stew bag. Pour some water into the soup pot and put in the brisket,

3) Heat up the fire. When the water boils, skim the surface with a spoon.

4) Put in scallion, ginger slices and stew bag with seasoning, cover and simmer for about 1.5 hours.

5) Finally, add potatoes and carrots, stir in soy sauce, add salt and cook for 10 minutes.

The Western way to eat potatoes -- thick fragrant potato salad

Ingredients: medium potatoes, 2 French flavors, 1 small salad dressing, 4 tbsp (60g), 2 cloves garlic

Seasoning: 1 tbsp Spanish olive oil (15ml), 1 / 4tsp salt (1g), 1 / 4tsp black pepper (1g), 1 tbsp yogurt (15ml)

1) Wash the potatoes (don't peel them). Wash with frankincense, cut into pieces and set aside.

2) On the surface of the potato skin, use a knife to cut a cross (about 1 mm deep) blade. Put it in the pot,

3) Pour in water and cook in high heat for 20 minutes. To be able to easily insert a chopstick means that it is ripe.

4) In the process of cooking potatoes, mix salad dressing, salt, black pepper and yogurt.

5) Add the garlic which is peeled and mashed, pour in the olive oil, mix well and reserve.

6) Peel the potatoes, cut them into cubes, put them in the plate, pour in the mixed salad dressing, and mix well.