Potato originated in America and was introduced to China in the17th century. Xu Guangqi (1562- 1633) recorded "potato": "Yu Tu, a potato with creeping leaves like beans, round roots like eggs, white skin and yellow inside, ... can be boiled or steamed ... you can also cook taro juice and wash clothes as white as jade. 1. Take 20-30g, mix it evenly with appropriate amount of cold water, then stir it with boiling water to paste, and add seasonings such as sugar and salt according to personal taste. Ready-to-eat (honey is best).
2. Take a proper amount of potato powder and add water to dilute it into potato powder juice, then fry it into pancakes and slice it. You can stew it in hot pot with chicken or trotters, cook it with tofu skin, and stir-fry it with Sichuan-style pork. This is a rare table delicacy. According to legend, in the forty years of Wanli, the gods were involved in the sick drama, and all the imperial doctors in the palace could not be cured, so they had to persuade Xu to eat diet and keep fit. Inspired by the famous Guilin rice noodles in his hometown, Well Lee, the chef of Zhenger, selected potatoes, extracted the powder, thickened the ingredients, made the noodles fragrant, leaked them in boiling water, dried them in cold water bath, and finally made potato powder, a new kind of pasta. The cooked potato flour is bright in color, soft, smooth and refreshing. After eating it, I was refreshed and overjoyed, and called it "the treasure of foreign countries", and named it the first-class royal chef and the hereditary chef of Ho.
In the late Ming and early Qing dynasties, wars continued, and He Descendants escaped from the palace. The court gourmet potato powder also flowed into the people and spread, and the reputation of Ho's potato powder was also widely spread among the people, lasting for a hundred years. Potato flour is a famous traditional snack. Originated from the court of the Ming Dynasty, it was introduced to the people after the death of the Ming Dynasty. Because of its unique taste, it has won the praise of the world and has become a famous food in China.
According to legend, the chef of Ming Dynasty selected potatoes, extracted flour, thickened ingredients, seasoned dough, leaked boiling water, dried in cold water bath, and finally made potato powder, a new type of pasta.
Chinese name
potato flour
classify
snack
Someone's taste
Spicy/Slightly Spicy/Hot and Sour/Sam Sun
major constituent
Potato noodles, broth
nutritional ingredient
Protein, amino acid and trace element Li Shizhen said in Compendium of Materia Medica: "Mutton can warm the middle warmer and tonify deficiency, tonify the middle warmer and tonify qi, stimulate appetite and strengthen the body, nourish kidney and tonify qi, benefit gallbladder and improve eyesight, and treat fatigue and cold, five strains and seven injuries".
However, mutton has a heavy smell and a heavy digestive burden on the gastrointestinal tract, so it is not suitable for people with poor spleen and stomach function. This kind of animal fat, like pork and beef, may cause pressure on the cardiovascular system if eaten in excess, so mutton is delicious and should not be greedy. Patients with fever or fever should eat carefully.