Color potato is a new potato variety with high planting level, high yield and good quality. The skin is purple-black. After cutting, it is purple and fleshy, and the color is clear as a blooming purple flower, which radiates outward from the center. It does not fade or deform after cooking, and is rich in various trace elements needed by human body, especially calcium, which is easily absorbed by human body. If you eat it regularly, the effect of slimming and strengthening the body is obvious. In 2004, it was certified as pollution-free agricultural products by the Ministry of Agriculture. In 2006, it was recognized as "Green Food A" product by China Green Food Development Center.
Huize colored potato is produced in Wuji, Baini and Yanshi village committees in Kaiche township. Because of its special requirements for soil and climate and special planting methods such as no chemical fertilizer and no pesticide spraying, it has special qualities of small potato shape, bright color, delicious taste and rich nutrition.
Among local farmers, cooking is the most common way to eat. The process of cooking potatoes is always worrying. Wash the potatoes after peeling them. Just put a little water in a large pot of potatoes and cover it with straw. First, use a large fire to the top of the pot cover, and a large mass of steam begins to emerge. Then simmer slowly. The potatoes are dried thoroughly in the pot, and when they smell the burnt smell, they need to immediately withdraw the open flame and leave a little charcoal fire to bake for 20 minutes. Boil the pot, pick up the potatoes in the basket, add a dish of water made of green pepper and coriander, put a pinch of water on the potatoes, bite them down, they are crisp, soft, fragrant and scattered, and you will be full.