Exercise 1
Technology: combustion
Chinese sauerkraut potato soup
Chinese sauerkraut potato soup
Taste: salty and delicious
Category: Sichuan cuisine, slimming conditioning, invigorating spleen and appetizing conditioning, and recipes for the elderly.
Ingredients: 300g of potato (yellow skin).
Material: kimchi150g.
Seasoning: 3 grams of salt, monosodium glutamate 1 g, salad oil 15 g, each with an appropriate amount.
Production process editor
1. Wash and slice sauerkraut for later use;
2. Peel potatoes, wash them, and cut them into pieces with thick chopsticks for later use;
3. Boil sauerkraut with oil in a pan, add fresh soup when frying, and boil;
4. Then cook the potato chips, add monosodium glutamate and salt to the pan.
Exercise 2
Wash, peel and slice potatoes;
2. Wash sauerkraut and cut into sections;
3. Put a proper amount of water in the pot and cook the potatoes;
4. Add sauerkraut when appropriate, without salt.
Exercise 3
Boil some water in the pot (the stainless steel pot I use is directly half a pot of water). Peel the potatoes, wash them, cut them into small pieces and cook them in a pot.
Skim off the foam when cooking, and add minced meat, lard, salt, Chili powder, pepper, vinegar and soy sauce in turn.
While stirring with a spoon, cook until the potato soup becomes thicker and thicker, then add chicken essence and cook again.
If a person only cooks this dish at home, it is not bad to eat it with rice.
Exercise 4
The practice of cooking potatoes with sauerkraut introduces the cuisine and its effects in detail: private cuisine, spleen-invigorating and appetizing recipes.
Taste: Sour and salty technology: original stewed sauerkraut and boiled potatoes. Material: main ingredients: 300 grams of sauerkraut and 200 grams of potatoes (yellow skin).
Seasoning: soybean oil 20g, onion 10g, crude salt 3g. Features of boiled potatoes with sauerkraut: this dish is light yellow, pure white and green, with chopped green onion, which is pleasing to the eye, sour and crisp at the entrance, crisp and hard at the outer layer and soft at the inner layer, which can stimulate appetite. Teach you how to cook pickled cabbage and boiled potatoes. How to cook potatoes with sauerkraut to taste good? 1. Slice pickled cabbage into filaments (the finer the better), rinse with water for three times, and wring out the water; Peel the potatoes and cut them into strips.
2. Put the pot on the fire, pour in the base oil, after the oil is boiled, add the chopped green onion and stir-fry until fragrant, and take it out. First enlarge the salt particles in the pot, then add the sauerkraut, stir-fry for three to five minutes, add appropriate amount of water (don't cover the noodles), and finally add the potatoes, cover the pot, boil over high fire, and simmer 10 minute. Mix the chopped green onion oil evenly when eating.
Pie-food phase grams:
Sour cabbage: sauerkraut should not be eaten with persimmon, which will lead to gastrolithiasis.