Potato Stir-Fry with Meat Slices: A 2-Step Method for Refreshing and Non-Sticky Results
Home has grain, there's no need to be anxious. During this period, it's difficult to go out and cherish every moment. I just remembered the potatoes I bought a few days ago, and I was immediately moved (covering face). I didn't know what to do with them after buying them, thinking I'd just let them sit for two days, take them home, wrap them in newspaper, that way they could last for about a month, not discoloring or sprouting. Today I specifically chose a large potato for everyone to share a delicious home-cooked dish for eating down, potato stir-fried with meat slices.
The general term for potatoes is 'yuema' (mountain yam), which was introduced to China approximately in the late 16th century. In northern regions, it's called 'yuema'. It's the least fatty ingredient among all foods. Eating it regularly won't easily lead to weight gain, and its nutrition is not monotonous, but quite rich and comprehensive. The protein contained in it is not as good as soybeans, and compared to the other nutrients we often eat, it's more comprehensive. In recent years, potatoes have become a daily necessity for fitness and weight loss enthusiasts.
There are many ways to cook potatoes, such as steaming, stir-frying, boiling, frying, and baking. These methods make the taste of potatoes diverse. Stir-fried potatoes are a very common way to eat. The key to making good stir-fried potatoes is to remove the starch contained in the potatoes. If you soak the peeled potatoes in water for a while, the potatoes made in this way will be more refreshing and can also prevent potatoes from oxidizing and changing color. If you put the potatoes directly into the pot, the result will be sticky and the taste will be soft and sweet. This is because the starch in potatoes will turn into sugar when heated, and it's easy to stick together. Therefore, when stir-frying potatoes, you must first soak them in water, the heat should not be too high, you should use medium or medium-high heat, so the potatoes that are stir-fried are refreshing and crispy, and not sticky.
Potato Stir-fried with Meat Slices
Ingredients: 1 potato, 120g pork belly slices, 1 green pepper, 1 scallion segment, 4 cloves of garlic.
Ingredients: 2 small spoonfuls of spicy hot pot base, 1 small spoonful of soy sauce, half a small spoonful of white sugar, appropriate amount of water, 1 small spoonful of vegetable oil.
First, wash the potatoes and peel them, then cut them into pieces about 3 to 5 mm thick, put them in water to gently wash the potato slices attached to the starch, soak in water for later use. Rinse and drain the pork belly, cut the green pepper into pieces about the same size as the potato slices, cut the scallions and garlic into minced pieces.
Second step, add 1 small spoonful of vegetable oil to the wok, add a small fire and heat, put in minced garlic and stir-fry to bring out the fragrance, then add the pork belly slices and continue to stir-fry over a small fire. When the pork slices turn color, add a small amount of white sugar and stir-fry for 2 minutes to make the pork belly easily absorb flavor.
Third step, continue to put the potato slices out of the water, drain the water and put them into the wok, turn to medium-high heat and stir-fry evenly, add 2 small spoonfuls of spicy base, 1 small spoonful of soy sauce and stir-fry for 1 minute to enhance the flavor, then pour in 2 large spoonfuls of water.
Fourth step, when the pot boils, cover the pot and cook over high heat for 3 to 5 minutes until the potato slices are cooked and absorbed the flavor. When the soup in the pot is about to boil dry, add the green pepper pieces and stir-fry for 2 minutes, then turn off the fire, put it in a plate and sprinkle with chopped scallions.
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People who have stir-fried potatoes know that potatoes are very easy to stick to the pot. If they are not handled properly, they will be stuck in the pot and the taste will be sticky. So before frying potatoes, you must soak out the excess starch attached to the potatoes, and you can change it twice or three times. After putting them in the pot, the temperature cannot be too high, so they are easy to stir-fry and not sticky, and they can also produce a crispy taste. The steps above add water to make the potatoes quickly ripen, which is also to prevent sticking. According to personal preference, you can add less water.
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