Potatoes, solanaceae, annual herbs, also known as potatoes, eggs, potatoes and so on. Potato cultivation dates back to southern Peru, around 8000 to 5000 BC.
Potatoes, 15–80 cm tall, glabrous or sparsely hairy. The stem is divided into two parts: the aboveground stem and the underground stem. The potato is one of the five staple foods in China, with its high nutritional value, strong adaptability and large yield, and is the third most important food crop in the world, after wheat and corn.
Here's how to share a potato:
Baked potatoes must have been eaten by many people, but many people like to fry, which is actually not right, neither nutritious nor healthy. Today we will share the right way to do it. Prepare an eggplant first, change the knife to cut into long pieces, then change the knife to cut into thick thin slices, and finally change the knife to cut into thick strips. There is no need to cut too thick here, the thickness is even, and it will look better after doing so. Cut and set aside in a bowl. Prepare a potato to wash and then cut off the skin with a peeler. Then exchange potatoes for knives and cut them into thick slices, as thick as our eggplant, and then cut them into thin strips with a knife. This place can be slightly thinner than the eggplant, cut it and put it in a bowl for later.
Prepare two more green peppers, cut off the head first, then cut it from the middle, and then cut the green pepper into large pieces, which can be used to match the color and increase the flavor. Cut and set aside in a bowl. Replace the garlic with thin slices and set aside in a bowl. Add them with a little minced garlic. Add the right amount of water, not using too much, then put a bamboo rack, put the cut eggplant and potatoes on top, cover the lid, turn the heat to steam for ten minutes. The time is up, let's take a look. The steamed eggplant and potatoes in this way will not lose nutrients and will be healthier to eat.
Set aside for later. Add peanut oil to the pan and wet the pan to prevent stickiness. Heat the pan with cold oil, add the flower meat and stir-fry quickly to remove the fishy smell of the meat. Stir-fry the pork belly for about a minute in advance, stir-fry some of the oil in the pork belly, and turn the pork belly to a golden brown, so that it will taste more fragrant. Then add potatoes and eggplant, stir-fry quickly, and stir-fry all the ingredients evenly, so that the steamed water vapor can be stir-fried a little drier, and it will be more delicious to eat.
Stir-fry the eggplant and potatoes for about a minute in advance, let the water vapor dry for a minute, or add half a spoonful of salt and then add a little soy sauce until it tastes delicious. Add a little soy sauce and salt here, then a little soy sauce. Fry quickly and evenly. We should add green peppers last so that the color looks greener and looks more appetizing. Sauté the green peppers for about 20 seconds, sautéing until slightly hot and broken. You don't have to wait too long. If the green peppers are fried for too long, the color is not good. After stirring well, add the minced garlic, stir-fry quickly, and finally add the minced garlic to make the minced garlic more intense. Fry all ingredients evenly and extract all ingredients for freshness. Simply stir-fry a few times and then take it out of the pan and place on a plate. A delicious eggplant fried potatoes are ready. The method is simple. Eggplant and potatoes don't require much oil. Just steam it.