Ingredients: potato, cumin powder, coriander, ginger, salt, Chili powder and black pepper.

Exercise:

1. Wash potatoes, peel them and cut them into appropriate sizes; Chop coriander and ginger for use.

2. Add an appropriate amount of water to the boiling pot, and the amount of water should not exceed 1cm of potatoes. Add a little salt. After the fire is over, continue to cook until the potatoes are cooked and soft, remove and drain for later use.

3. Pour oil into the wok, heat over medium heat, and saute the ginger slices.

4. Then add the chopped potato chips, add cumin powder, Chili powder, black pepper powder, add appropriate amount of salt, and stir fry to make the potato chips tasty.

5. Put the chopped parsley before turning off the fire, stir-fry evenly and serve.

Hot and sour shredded potatoes

Ingredients: 1 potato, 1 green pepper, 2 small red peppers, several cloves of garlic, several slices of onion ginger, 3 tablespoons of oil, a pinch of pepper, 3 tablespoons of vinegar, 1 salt, 1 Chili oil.

Exercise:

1. Wash potatoes and scrape off the skin with a scraper; Shred green pepper; Cut the little red pepper a few times; Chop garlic.

2. Shred potatoes and soak them in cold water after cutting. Put the shredded potatoes in cold water, change the water several times and wash off all the starch, so that the fried shredded potatoes are crisp, fresh and non-sticky.

3. Pour the oil into the pot, stir-fry the pepper with low fire, and remove the pepper.

4. Then add onion, ginger and small red pepper and stir-fry, pour in the drained potato shreds, stir well, immediately add vinegar and continue stirring for about 1 minute.

5. Add green pepper and salt, stir well, then add garlic and Chili oil, stir well and turn off the heat.

Tips:

1, vinegar, then choose ordinary rice vinegar, there is no need to be white vinegar, many white vinegar tastes bad.

2, vinegar should be added early, so that the shredded potatoes are not soft.

Tomato, potato and corn sparerib soup

Ingredients: small row, 4 tomatoes, 1 corn, 1 potato, vinegar, salt, sugar, chicken essence.

Exercise:

1, low-discharge cold water, medium-low fire for more than ten minutes, start foaming, skim the floating foam with a spoon, and add a little balsamic vinegar.

2. Start cooking in cold water, and after one hour, start cutting corn and tomato pieces.

3. Put the tomato pieces into the oil and stir-fry over medium heat, add sugar and salt, and continue to stir-fry. Tomatoes will slowly be juiced and softened until they are cooked into ketchup. Remember, there is no need to add water during this period.

4. Put the corn pieces into the pot first, and then pour in the tomato sauce.

5, planing potatoes, cutting potato hob blocks, into the soup. Slowly turn the ingredients in the pot with a spoon and let the potatoes soak in the soup, but don't turn the ribs out of the water. Potatoes, ribs and corn should be placed below the water.

6. Cover the pot and simmer the potatoes for at least ten minutes.

7. 15 minutes before serving, season with salt, sugar and chicken essence, cover and simmer 15~20 minutes.

Stewed beef with potatoes

Ingredients: beef 1000g, 2 potatoes, 2 onions, 4 tomatoes, carrots 1 root, onions and ginger, soy sauce and cooking wine 1 tablespoon, vinegar and sugar 1 tablespoon, tomato sauce, black pepper and oil and salt.

Exercise:

1. Cut beef, cook in cold water for 2 minutes, and wash with warm water.

2. Wash the ingredients and cut them into pieces. Soak the potato pieces in water for later use.

3. Put oil in the pot and heat it. Stir-fry beef first, add soy sauce, cooking wine and a spoonful of white vinegar, then add onions and tomatoes, sprinkle with a spoonful of sugar and continue to stir-fry.

4. Squeeze in tomato sauce, squeeze more, and then grind some pepper and mix well.

5, put the onion and ginger, pour enough hot water, and simmer for 20 minutes on medium fire, about 1 hour.

6, put potatoes and carrots before the pot, add salt and cook until the meat is rotten and the soup is sticky.

Tip: beef should choose ribs that are cold in the west. Fat and thin taste tender. Rinse with warm water after blanching. If you mix beef with cold water, it won't stew easily.