25 delicious potato recipes that will instantly hold your stomach

1. Jinsha mashed potatoes

Ingredients: potatoes, salted eggs, salt, MSG, sesame oil ,onion.

Method: 1. Peel and slice potatoes, steam and press into puree. Steam the salted eggs, take the egg yolk and press into puree for later use.

2. Put oil in the pot and heat it to 50% oil temperature. Add salted egg yolk and stir-fry until fragrant. Add mashed potatoes and stir-fry together. Add salt, monosodium glutamate and sesame oil and stir evenly. Add in when the pot is removed. sesame oil and sprinkle with chopped green onion.

2. Braised beef and potatoes

Ingredients: 150 grams of beef shank, 100 grams of potatoes, 15 grams of soy sauce, appropriate amounts of refined salt, green onions, and ginger slices.

Features: The meat is crispy and the potato noodles are fragrant. Children love it. Potatoes have the effects of regulating the stomach, replenishing qi and strengthening the spleen. When combined with beef, potatoes are more nutritious and comprehensive, and can promote the healthy development and growth of children.

Method: 1. Wash the beef and cut into small cubes; wash the potatoes, peel them and cut them into hob pieces.

2. Put the pot on the fire, add beef, stir-fry with soy sauce, add onion, ginger, soy sauce, and add water to soak the meat, cover the pot, and simmer until the meat is almost rotten. , add refined salt and potatoes and simmer until the meat and potatoes are crispy and tasty.

Tip: The meat and potatoes are crispy and fragrant. The potatoes should not be stewed too much and should be broken into pieces; you can add an appropriate amount of water when stewing to avoid burning the bottom.

3. Xinjiang Chicken

Ingredients: half fresh chicken, 3 potatoes, mushrooms, 1 green chili and red chili, some onions, ginger and garlic, Sichuan peppercorns, and one Chaotian chili (Varies from person to person).

Instructions: (1) Add oil to the pot and fry the peppercorns thoroughly.

(2) Pour in chicken, onion, ginger, garlic, and chili pepper. Stir-fry for a few minutes, pour in soy sauce and water, add sugar, salt, cooking wine, and mushrooms, and simmer for fifteen minutes.

(3) Add potatoes and continue to simmer over low heat until potatoes are cooked.

(4) Add green chili pepper and red chili pepper to add color. The spiciness mainly depends on the chili pepper.

(5) Stir-fry and serve.

4. Pan-fried potato cakes

Ingredients: potatoes, pork, salt, MSG.

Method: 1. Steam and peel two potatoes, then use a machine to make a paste.

2. Mix the fried minced pork, salt and MSG into the mashed potatoes and make it into a cake shape.

3. Put it in the pot and fry over low heat.

4. Fry until one side is browned, flip and fry the other side.

5. Fry until both sides are brown, remove from the pan and put on a plate.

5. French fries

Ingredients: 2 potatoes/appropriate amount of salt and pepper/appropriate amount of tomato sauce.

Method: 1. Prepare the raw materials, peel the potatoes and cut them into 1 cm wide square strips. Soak in water for about a quarter of an hour, then drain, preferably using absorbent paper to carefully absorb the water.

2. Fry in the pan, pour oil into the pan and heat, then put the fries into the pan, fry until golden brown and then remove from the pan.

3. Place on a plate, drain the oil after frying, and sprinkle with salt and pepper while hot.

Tip: It is best not to be lazy and use ready-made frozen French fries sold in supermarkets, because only fresh French fries cut from potatoes will be soft and delicious. Tomato paste can be added according to personal preference.

6. Hot and sour potato shreds

Ingredients: 1 potato, small pepper, Sichuan peppercorns, garlic cloves.

Method: 1. Peel the potatoes and shred them. The thinner the better, your knife skills~~ Then shred the green and red peppers and dice the garlic cloves.

2. Cut the potatoes into shreds and rinse them with cold water to remove the starch, so that the stir-fried vegetables will have a crispy texture.

3. Prepare salt and white vinegar. Using white vinegar will make the dishes look cleaner.

4. Turn on the heat, sit on the wok, and add oil.

5. When the oil is hot, put the peppercorns in and fry them until the aroma comes out. Be sure to remove the peppercorns. When the oil is hot, put the chili shreds and garlic granules in and fry them until the aroma comes out.

6. Pour in shredded potatoes, weigh the pot and stir-fry a few times.

7. Pour in white vinegar, add salt, work quickly, and stir-fry a few more times to make the salt taste more even.

8. Place the cooked vegetables on a plate, shape them, and a plate of spicy, sour and crispy potato shreds is ready to serve.

7. Cold Spicy Potatoes

Ingredients: Potatoes, minced garlic, chili noodles.

Method: 1. Cut the potatoes into shreds first.

2. Boil water and simmer the potato shreds for a while. Be sure not to cook for too long. If the time is too long, the potato slices will not be crispy.

3. Pick up the blanched shredded potatoes, put them in a basin, and sprinkle with minced garlic and chili powder (pre-fried chili oil can also be used), but there is no freshly fried aroma.

4. Heat some oil in the pot, preferably add some Sichuan peppercorns (Sichuan peppercorn oil will also work). When it starts to smoke, pour it over the shredded potatoes, then cover it and let it simmer for a while).

5. Add some salt, monosodium glutamate, a little sugar (I personally think it’s too sweet to taste), white vinegar, coriander, and a little sesame oil (you can add it or not).

6. Taste the taste while mixing. Add whatever seasonings are missing. If you don’t add any seasonings, you’ve tasted it all.

8. Spicy spareribs and potatoes braised

Ingredients: spareribs, potatoes.

Ingredients: dark soy sauce (for color), light soy sauce (for flavor), sugar: appropriate amount, ginger slices: appropriate amount, cooking wine: 15ML.

If you like spicy food, just use Laoganma hot pot ingredients. I added a spoonful, and you can also use bean paste. Or simply don't add any spiciness, and the taste will just be that of sauced pork ribs.

Method: 1. Take appropriate amount of short ribs and chop into small sections.

2. Peel and cut the potatoes into small pieces, about the same size as the ribs.

3. Heat the pot, heat the pot with cold oil, when the oil is hot, add the ginger slices and sauté until fragrant.

4. Stir-fry the pork ribs to dry out the water and fishy smell.

5. Add light soy sauce, dark soy sauce, white sugar and wine, stir-fry a few times, and add a little water.

6. Add the potatoes, you can cover the pot and simmer for a while.

7. Add an appropriate amount of hot sauce, mix well, add some water, and let it simmer! Wait until the potatoes are rotten, about 20 to 25 minutes. Don't oil the potatoes first as the flavor will be absorbed easily.

9. Braised small potatoes in soy sauce

Ingredients: small potatoes

Ingredients: bean paste, dark soy sauce, sugar, salt, green onions, ginger, MSG< /p>

Method: 1. Wash, peel and cut the small potatoes into cubes.

2. Slice green onions and ginger.

3. Heat the oil in a pan, sauté the onions and ginger until fragrant, add the bean paste and stir-fry until fragrant, then add the potato cubes, dark soy sauce, sugar and salt and stir-fry for 2 minutes, add an appropriate amount of water and bring to a boil over high heat. Cover and simmer over low heat until the soup in the pot thickens, add MSG and mix thoroughly.

10. Xiangshan-style roasted potatoes

Ingredients: 1 kg of medium potatoes (can also be 2 kg, 3 kg... as long as the pot Large enough)

Accessories: Onions (pickled with vinegar and sugar, commonly known as buckwheat, if not available, you can use garlic instead, the taste will be far different) and juice.

Condiments: edible oil (optional, optional), salt, MSG.

Method: Boil the potatoes in a pressure cooker with skin, add accessories, seasonings and water. Once cooked, cool down, open the lid and continue cooking until the skin becomes wrinkled.

Note: Be willing to add salt, otherwise the skin will be difficult to wrinkle.

11. Stir-fried golden potato shreds

Ingredients: 400 grams of potato shreds

Accessories: Sichuan peppercorns, iodized salt, dried chili peppers, balsamic vinegar, garlic , ginger, sesame sesame oil

Method: 1. Cut the potatoes into thin strips, wash them with water [advertising blocked], and remove the exposed starch from the potato shreds.

2. Put 300 grams of cooking oil in the pot, heat until 5 mature, add shredded potatoes, fry until golden, remove and set aside.

3. Put an appropriate amount of cooking oil in the pot, cook until it is cooked, add peppercorns, chopped ginger, garlic and dried chili shreds, stir-fry for a while, add fried potato shreds, Add an appropriate amount of salt and balsamic vinegar, take it out of the pan and put it on a plate, and drizzle with sesame sesame oil.

Note: The potatoes must be shredded into fine pieces.

12. Shredded potatoes

Ingredients: potatoes

Ingredients: edible oil, sugar

Method: 1. Peel the potatoes. Cut into large pieces, fry in oil until the outside becomes golden brown, and set aside.

2. Put a little oil in the pot, heat it, add sugar, and stir constantly. After the sugar boils down to a syrupy consistency, add the fried potatoes and stir-fry until all the potatoes are coated. When the sugar is thin, remove from the pan immediately.

This product is crispy on the outside and soft on the inside, sweet and delicious, but it needs to be eaten hot, otherwise it will become hard.

13. Salt and pepper small potatoes

Ingredients: small potatoes

Ingredients: edible oil, salt, sugar, chives, salt and pepper

Method: 1. Wash the small potatoes, cook them with water, let them cool, then flatten them with a knife and set aside.

2. Put a little oil in the pot, heat it, pour the flattened potatoes into the pot, add a little salt, sugar and chopped green onion, stir-fry and serve.

3. Sprinkle a little salt and pepper according to personal taste.

14. Russian Potato Salad

Main Ingredients: Potatoes

Ingredients: Onions, Zishu, Salad Dressing, Salt, Pepper

< p>Method: 1) Boil potatoes whole, peel and cut into small pieces, cool and set aside.

2) Cut the onion into dices, put it in a pan, add the diced bacon, diced onion, and Zishu (a spice, it doesn’t matter if you make it at home), stir-fry until fragrant and cool until fragrant.

3) Add salad dressing, salt and pepper to the mixture of 1) and 2) and mix well.

15. Lao Nai Potato

Explanation: Lao Nai, the old lady; Potato, that is, potato

Main ingredient: potato

< p>Ingredients: green onions, chili noodles (it’s better to have Shanshan fish seasoning produced in Kunming, Yunnan), salt, mushroom essence, green onions

Method: 1. Put the potatoes in the pot regardless of their size. (According to personal preference, I like it to be almost pureed and can be boiled until it is rotten. It is better if the chopsticks can penetrate the whole potato).

2. After boiling the small potatoes, remove them and put them in cold water or let them cool before peeling them (you can also peel them directly if you are not afraid of burning them). Use a knife to break the potatoes into cubes and set aside.

3. Heat the oil in a pan until it is 60% hot, add chili noodles or dipping fish seasoning, sauté slightly and then add diced potatoes and stir-fry (don’t fry the chili noodles until it burns. The speed of your hands and feet is as important as the heat. When stir-frying, the chili noodles should be evenly wrapped on the diced potatoes), add salt, chopped green onion, and when the pot is ready, add mushroom essence and mix well.

Features: Tender and smooth, it melts in your mouth. It is a common home-cooked dish in Yunnan. Because it can be safely eaten by toothless old ladies, it is named Lao Nai Yao (Old Lady Potato). .

16. Potato and pumpkin soup

Ingredients: potatoes, pumpkin

Ingredients: preserved apricots, red dates, wolfberries, salt, mushroom essence

< p>Method: 1. Cut potatoes and pumpkin into small pieces, cut apricots and red dates into small pieces, and soak wolfberry in water.

2. Put a little oil in the pot, add the cut potatoes and pumpkin, stir-fry for a few times, add water, and add a little salt and mushroom essence.

3. Pour 2 into the pressure cooker, add chopped apricots, red dates and soaked wolfberries, and simmer for 5 to 8 minutes (you can also simmer slowly in a stew pot until the potatoes and pumpkin are cooked) rotten).

This soup is sour and delicious. It is a good soup for mm to maintain beauty~~

17. Curry potatoes

Main ingredients: three to four potatoes, onions One, one carrot

Seasoning: sugar, salt, curry powder or cubes, appropriate amount of oil

Method: 1. Cut potatoes into cubes and wash off the starch, dice carrots and chicken, and add onions Shred.

2. Wash the pot and add oil. After heating, add chopped potatoes, carrots and onions and stir-fry. Add water and cook over high heat for ten minutes. (Add more water. Cooking over high heat consumes more water.) , easy to dry the pot), when the onions are melted, add the curry (the curry should be prepared with cold water in advance), add salt and sugar, turn to low heat and cook for five minutes.

18. Tomato and potato chips

Ingredients: potatoes

Ingredients: tomato paste, salt, soy sauce, citric acid (acid is also acceptable), sugar

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Method: 1. Wash the potatoes and cut them into strips (the so-called strips are because the subsequent cooking process is relatively long and the thin strips are easy to rot). Winter potatoes are better for potatoes because they are thicker and need to be washed. Remove starch.

2. Put oil in the pot, put the potato strips into the pot and stir-fry lightly, then add oil (that is, deep-fry). When the potatoes are mature, add one to two drops of tomato sauce, salt, and soy sauce. When fully cooked, add a little citric acid (vinegar will also work).

3. Add water to 2 to cover 1/2 of the potato strips. Cover the pot and simmer. After about 5 minutes, open the lid and turn to high heat to collect the soup. Wait until the soup becomes thick (sticky). thick), take out of the pot.

Features: bright red color, soft texture, super delicious with rice.

Note: Remember to put some sugar, but not too much. The taste should be sweet and sour, and the salty taste should be the main one. Because it is originally a Northeastern dish, but the taste is too simple, so I adjusted it.

19. Potato and minced meat cakes

Ingredients: 3-4 potatoes, 50 grams of minced meat, oil, pepper, salt, sugar, chicken essence and cooking wine

Method: First boil the potatoes Peel the cooked potatoes and mash them into mashed potatoes, then put the minced meat in, add seasonings (pepper, salt, sugar, chicken essence, cooking wine) and mix well. Use a small spoon to scoop the minced meat and mashed potatoes into small cakes or small balls, and put them into the oil pan. Fry until golden brown. Can be eaten with hot sauce. You can also braise it (add a green pepper), put it in the pot, add some soy sauce and sugar to thicken it and serve.

It’s delicious. If you don’t believe it, try it right away.

20. Coconut, potato and beef soup

Ingredients: One coconut, two potatoes, one onion, one carrot, twelve ounces of beef, two slices of ginger, appropriate amount of salt.

Method: 1. Cut the coconut meat into pieces.

2. Peel potatoes, onions and carrots and cut into pieces.

3. Wash the beef, put it in boiling water, rinse it clean, and then cut into thick pieces.

4. Boil an appropriate amount of water, add coconut, potatoes, onions, carrots, beef and ginger. After the water boils, simmer over low heat for about two hours. Add salt to taste. Serve.

21. Tomato, potato and beef soup

Ingredients: 50 grams of tomatoes, 150 grams of potatoes, 50 grams of cabbage, 750 grams of boiled beef stock, appropriate amounts of minced onion and ginger, refined salt, and sesame oil.

Features: This soup is soft, fragrant, slightly acidic and rich in vitamin C, nourishing and nourishing.

Method: 1. Peel the potatoes, wash them and cut them into small cubes.

2. Wash the cabbage and cut into small pieces. Wash the tomatoes, blanch them in boiling water, peel off the skin and cut into small pieces.

3. Put the soup on the fire, pour in beef soup, add onion and ginger, add potatoes and cabbage, boil and skim off the foam, pour in tomato cubes, cook for another 8 minutes, add salt to taste , until the potatoes are crispy, sprinkle with sesame oil and serve.

22. Spicy cabbage, pork belly and potato slices

Ingredients: potatoes, pork belly, spicy cabbage

Method: 1 Prepare the raw materials, cut the spicy cabbage into small slices, and slice the meat. Slice potatoes (not too thin).

2 Heat the oil in the pot, add the potato slices and fry them first, but don’t fry them thoroughly, just pass them through.

3 Leave oil in the pot, add chopped green onion and stir-fry until fragrant, add sliced ??meat and stir-fry, add a little soy sauce, cooking wine and sugar and stir-fry until the meat changes color.

4 Add potato slices, spicy cabbage, add a small amount of chicken essence, pepper and stir-fry, stir-fry thoroughly so that the meat and potato slices are covered with the flavor of spicy cabbage.

5 Add a small amount of water, cover the pot and simmer for a while.

6. Drain the soup over high heat, remove from the pot and serve on a plate.

23. Green pepper and potato shreds

Ingredients: green peppers and potatoes

Method: Strain the cut potato shreds in water to remove the starch on the surface. Boil the water and add some white vinegar (black vinegar will work if you don’t have white vinegar), and put the shredded potatoes in it. Be careful not to cook it for too long, just give it a while. Add vinegar to make the potato shreds crispier. Heat the pot, add oil, sprinkle in the peppercorns, stir-fry the shredded potatoes after the aroma is released, then add the shredded green peppers, stir twice and serve. It’s also best to put the salt last, for the same reason. In addition, if you add black vinegar when frying and add sugar before putting it in the pot, it will become sweet and sour potato shreds, but do not add Sichuan peppercorns before. Remember not to leave the sugar in the pot for too long, or it will burn.

24. Eggplant stewed with potatoes

Ingredients: three to four long eggplants, some potatoes, garlic, sliced ??pork belly, chopped green onion.

Method: Add oil to the wok, heat it up, add chopped green onions and stir-fry for a few times, add some salt and soy sauce; add potatoes and eggplants to the pan at the same time, stir-fry; continue to stir-fry During the cooking process, add salt, chicken essence, MSG, and a small amount of vinegar; stir-fry until the eggplants are almost gone through the oil and the potatoes are darker in color. Add water to the pot, and control the amount of water to three-quarters of the dish; cover the pot. Cover and simmer for a while, then add the prepared garlic, coriander or sesame oil about 20 seconds before taking it out of the pot.

25. Potato stewed with tofu

Ingredients: 2 potatoes, 1 piece of tofu, 1 bag of Northeastern miso, 1 green onion, some ginger, garlic, 1 coriander, soy sauce ,sugar.

Method: 1. Peel, wash and cut potatoes into cubes or strips, slice tofu, mince onion, ginger and garlic.

2. Put the tofu in a pot of boiling water and blanch it in boiling water to solidify the skin of the tofu to prevent it from being cooked during stewing.

3. Add oil, sauté the onions and ginger until fragrant, add a little soy sauce to taste, put the potato strips into the pot and stir-fry for about 5 minutes.

4. Add water, the water should be higher than the potatoes.

5. Stew over high heat; add tofu when the potatoes are 6-7 minutes cooked.

6. Simmer over low heat and add two spoons of Northeastern soybean paste.

7. When the pot is about to boil, add a little sugar to make it fresh.

8. After the pot is opened, stop the heat and do not start the pot immediately. Let it simmer for 3-5 minutes to allow the aroma of the sauce and tofu to infuse.

9. Heat the pot, don’t forget to add MSG or mushroom essence, and add minced coriander.