1. Vegetarian fried shredded potatoes: shredded potatoes (be careful not to be too thin, too thin will affect the taste). The traditional method is to directly fry the potato shreds in the pan, so you must put more oil, otherwise it will stick to the pan. I suggest adopting improved measures to simmer the potatoes under boiling water until slightly cooked and drain. Heat the oil in a hot pot, use hot spring onions and ginger to fry the pan after heating the oil (I also like to add a little pepper powder), then add a little shredded pepper and carrot (with color and nutrition), add a little vinegar (to make the potatoes shredded) , Stir fry (be careful not to exceed the fire, it will not be crispy), season with salt and MSG, and take out the pan.

　　Comment: Improve traditional practices, reduce oil consumption, return to the original meaning of "vegetable" frying, color and nutrition mix is better, this blog highly recommends.

　　2. Shredded potato shreds: Shred the potatoes (the thinner the better), boil the potato shreds in a boiling water until well cooked, remove and drain, and cool down with cool water. You can just use your favorite seasoning to cool it, you can put a little bit of oil, it must be less!

　　 Comments: Kang mixed with shredded potatoes is too light, it is suitable for eating in the restaurant (with meat or greasy dishes) It’s too light to eat at home.

　　3. Three pieces of fried meat: sliced potatoes, simmered in a boiling water pot until slightly cooked, drained and drained; chopped cabbage (head vegetable or kale), washed and sliced; thin sliced pork ; Tomato (up to one) cut into pieces and set aside. Heat the oil in the pan, add the sliced meat, shallot and pepper powder at the same time, stir fry until the meat changes color, add the remaining three, and continue to stir (do not add water or soup), until the ox cabbage is slightly soft, salt, Chicken essence seasoning, just out of the pot.

　　Comment: The nutrition is very balanced, the taste is rich, a little bit of the meaning of combining Chinese and Western, this blog highly recommends.

　　 4. Potato kidney bean stewed pork ribs: potato cut hob block; kidney beans (green beans) can be whole or broken; the pork ribs are cooked in a pressure cooker in advance. Heat the oil in a hot pot, use the onion and ginger to fry the pan after heating the oil, stir the kidney beans for a while, let the kidney beans dehydrate, then add potatoes, pork ribs and broth (that is, the soup when the ribs are pressed by the pressure cooker). Turn on, simmer on low heat, season with salt and chicken essence to collect juice, ready to eat out of the pan.

　　Comment: One of the most traditional dishes in the Northeast, the collocation complies with the nutritional principle, but the simmering time is longer, and the nutrients in kidney beans are more damaged, this blog recommends.

　　 5. Farmhouse stewed potatoes: potatoes, eggplant, peppers, tofu, lean meat, cut into pieces and set aside. Heat the oil in a hot pot. After the oil is hot, fry the pan with green onions, ginger and pepper powder, sauté the meat pieces, put potatoes, eggplants, peppers, tofu in sequence, add water (better stock is better), boil over high heat, simmer slowly over low heat , Until the potatoes are cooked and seasoned (it is recommended to add some soy sauce) out of the pan. Sprinkle some coriander if you like.

　　Comment: Absolute farming practice, soy sauce can be used instead of soy sauce, farming flavor is more authentic, this blog likes, recommended!

　　 6. Potato roast beef: There are many practices, everyone can go online Check and find a way you like.

　　Comment: Classic traditional dishes, reasonable nutrition mix, easy to digest and absorb, recommended by this blog.

　　7. Shredded potatoes: The method of making (because I won’t)

　　Comment: classic traditional dishes that are memorable, but with more nutrient damage and excessive sugar and oil It’s really not much to raise, not to eat.

　　 8. Di Sanxian: peel potatoes and eggplant, cut into hob blocks; break green pepper into small pieces; add more oil to the pot, when 70% is hot, first cut the potato pieces Put it in, fry it into a golden yellow color, and remove it when it is slightly transparent; then pour the eggplant into the oil pan, fry it until golden yellow, add the green pepper pieces and pick up together; with a small amount of hot oil, fry the onion and garlic, add the soup, Soy sauce, sugar, salt, eggplant, potatoes and green pepper pieces, slightly burned; add the wet starch to the fire to collect the juice.

　　Comment: Traditional Shandong cuisine not only has serious damage to nutrients, but also contains a lot of fat, and the nutrition is very uneven. This blog is against eating.

　　 9. French fries: making method (afraid of spreading to harm)

　　 Comments: Absolute garbage, should enter the trash can instead of the human stomach.

　　 10. Mashed potatoes: practices vary from place to place.

　　Comment: Many Chinese potatoes have to be blended with more edible oil to make it smooth and tender, which leads to a large increase in fat content. This is typical of sacrificing nutrition for taste, and this blog is opposed.

　　11. Boiled potatoes: boiled (similar to boiled sweet potatoes or taro)

　　 Comments: boiled potatoes are not as sweet as boiled sweet potatoes, with a slightly worse taste and fewer people eating now. But its nutrition is good, can replace grain (still coarse grain), and promote bowel movements. This blog recommends that good potatoes should be used.

　　12. Fried potato chips: Potato slices (to be very thin), sun-dried to half dry, and fried.

　　 Comment: Similar to potato chips, but because it uses less oil, it has more sweetness and less flavor, and it is not as garbage as potato chips. Can be used as a snack for small amounts.

　　 13. Fried potato cake: mashed potatoes and noodles, fried in oil pan.

　　Comment: The nutrients are completely destroyed, a lot of fat, only the fragrance seduce people, garbage!

　　14. Meat and celery fried potato chips: potatoes and celery are cut into strips, all Blanch to eighth; cook in a hot pan, heat the oil, use green onions and ginger to fry the pan, stir-fry the shredded pork, then add the potato strips and celery strips, continue to fry until cooked, season with salt and chicken essence.

　　Comment: My mother’s specialty, recommended!

　　15. Potato porridge: Diced potatoes (smaller), put in corn or millet and cook together.

　　 Comment: Very good, recommended.

　　 16. Potato Wakame Soup: Potato slices and set aside. Heat the pan, add water (better stock is better), boil, add appropriate amount of oil, salt, monosodium glutamate, green onion, ginger slices; put in potato slices and boil; add wakame and cucumber slices and boil; break in eggs (egg flowers) ), out of the pot (note that there is no need to transfer starch).

　　 Comment: Very good, recommended.

　　 17. Fried potato chips (one of the fried vegetables in Japanese cuisine): sliced potatoes, coated with flour, eggs (seasoning), etc., fried in a frying pan to the outside and crispy inside.

　　 Comment: Garbage in Japanese cuisine, opposed.

　　18. Small potatoes with sauce: with pork belly, coriander and sharp pepper as the main ingredients, the method of preparation (I will not)

　　 Comments: Known as Shenyang is a must The potato variety "Little Potato" is made. The sauce has a strong aroma, the potatoes are tough outside and soft inside, and the flavor is unique. I have eaten it once, and I recommend everyone to try it-but, I read reports that this shop can no longer do it.