How to eat potatoes

Boiled potatoes: the most authentic way to eat

In the countryside, a fireplace is a necessity for every family. You should put a brazier in the hall or simply dig a hole in the ground. Many years ago, there was no TV. On winter nights, family and friends gather around the pond to talk at night and talk about the land. The host family pulled out some potatoes at the back without scraping or washing, and took a firewood to dig and bury it in the pond ash. An hour passed and everyone was tired of talking, and the smell of potatoes came out. Night talk also reached its climax. The most impatient is the child, who has grabbed his little hand before cooking potatoes and planing them to the fireplace, blew and patted them, and swallowed them while they were hot. There is a white smell in the mouth, and there is also the heat of peeled potatoes. Adults' taste buds are deteriorating, so they should be peeled patiently, sprinkled with salt and pepper, or rubbed with bittern.

A colleague of mine in Xundian, whose hometown produces famous Xundian potatoes, said that the most thing I ate when I was a child was burning potatoes. In northeast Yunnan, burning potatoes is often the staple food of people. A few years ago, a national leader visited the poor in Zhaotong. When he saw that the only food for a family was potatoes cooked in the fireplace, he shed tears.

They are also sold in the city now. When it is cooked and burnt, it will be peeled with a small saw blade. This way of eating is similar to that of roasted sweet potatoes, a folk in Sichuan. It is completely barbecued with a stove or cooked with ashes from a firewood stove. Yunnan people also gave baked potatoes an elegant name, calling it "blown dessert".

Fried potatoes: the most Kunming way to eat

Eating leisurely, not too full, is the favorite way for petty bourgeoisie to eat. Walking from Xiaoximen to Dye Cloth Lane leading to Cuihu, you will inadvertently smell the alternating aroma of potatoes and stinky tofu. You must have heard of the street where potatoes are fried. Potatoes must be yellow! In the past, there were many such small streets in Kunming, including Lotus Pond Street before demolition, Wenhua Lane and countless alleys on both sides of Old Jinbi Road. Gray-black roof tiles, white yellow lime walls, several white cloth umbrellas, and five or six small tables and stools below. This is a paradise for suspenders and high heels. "Boss, want two bowls of fried potatoes! A sweet sauce and a dry seasoning! " "Good, right away!" I can't tell whether it's the people in this voice, the people in this fragrance, or the people in this fragrance, the people in this voice. It doesn't matter if it rains a little at this time, just have a rest. If fried potatoes are boring, you can also have ten tofu brains wrapped in paste and a bowl of lotus root starch mixed with cakes. A bowl of flat potatoes can be put in your hand, which actually tastes like college time in the last century.

In fact, not only suspenders and high heels like fried potatoes, but also Dadao, who wears a blue scarf and has half a modern history and two Yunnan operas in his heart.

Most of the fried potatoes in Kunming are cooked to 80%, peeled, cut into pieces with a thickness of nearly 1 cm, put them in a pot and fry them with a little incense, and then put them in a bowl after a little heat. According to the guest's preference, it is not necessary to pour sweet sauce or salty sauce. Another way to eat fried potatoes is to flow into Kunming in recent years. Peel the raw potatoes, cut them into strips about six or seven millimeters wide with a flower knife, and fry them in an oil pan with a colander. Soon it will turn into golden chips. If fried for a long time, it will be brittle; Stir-fry for a while, and it will be "noodles". Crispy dough is also entirely up to the guests' preferences. Take out the pot, pour it into a big pot, and add coriander, brine, Chili noodles and at least, diced ears. Most people who sell this kind of fried potatoes are women in Guizhou, so I always think this is the way to eat in Guizhou-people in Guizhou sell stinky tofu all over the street, and there will be no shortage of ears in that stinky tofu.

Potato raisin oil cake: the most foreign way to eat

Potatoes are potatoes of course. The diligent housewife prepared all kinds of raw materials, such as flour, cooked mashed potatoes, sugar, eggs, milk, raisins and so on. Then she can operate according to my method. Beat the eggs in a bowl, add sugar and mashed potatoes, and beat them to milky white with an egg beater. Then add oil, milk and vanilla oil and stir well. After weighing, pour in flour and raisins. Put a layer of oil on the cake mold, put the mixed cake noodles in and bake in the oven for about 45 minutes.

In addition, you can also wash and slice potatoes, about 1 cm thick, add milk and cream, cook in a pot until soft, sprinkle with a little pepper, finally sprinkle with cheese, and bake in the oven. Taste analysis: strong milk and cheese flavor, with soft potatoes. I never thought potatoes could be eaten like this!

Slimming potatoes: the healthiest way to eat

Women who are dieting know that potatoes are their favorite in the weight loss season. Because it contains no fat and 220 calories, it is easy to make people feel full, and it is high in nutrients: the content of vitamin C is 26mg, and it also contains 844mg of potassium, twice that of bananas!

People who lose weight can put olive oil, defatted cream seasoning powder, or defatted original fresh cheese on baked potatoes and add Japanese onions. Potato juice is an excellent acidifier. Germans often use it to treat indigestion. Putting two peeled potatoes into a juicer for juicing can prevent cancer and heart disease and enhance immunity. In addition, potassium in potatoes can help maintain the balance between intracellular fluid and electrolytes in the body, and maintain normal heart function and blood pressure. Vitamin B6 can also help strengthen the immune system.

Potato Ciba: the most national way to eat.

In frontier minority areas, there are many fresh ways to eat potatoes, such as washing potatoes, steaming them, cooling them, peeling them and putting them in a reef nest to make them sticky and waxy. Before eating, if mixed with honey, it tastes sweet and delicious, if fried with oil and salt, it tastes delicious and fragrant. Or cut potatoes into small pieces. Deep-fried in oil pan, it tastes crisp and delicious. You can also cut the potatoes into pieces and boil the soup, and add them to the sauerkraut made at home, which is particularly fragrant and fresh.

Guests who have just arrived in these villages are eating these delicious dishes, and once they know that they are made of potatoes, they can't help clapping their hands and praising them again and again.

Wang Zengqi's Style: The Most Unusual Way to Eat

Mr. Wang Zengqi had an indissoluble bond with Kunming all his life. He is also a civilian writer with rich life experience and a real gourmet.

1958, Mr. Wang was sent to work in Zhangjiakou Shalingzi Agricultural Science Research Institute. Two years later, he took off his "Rightist" hat. At that time, he had nowhere to go, so he stayed in the research institute and drew a potato map (it seems that it can't be called "potato" here). He got up early in the morning, stepped on dew, pinched a handful of flowers and branches, put them in a glass and painted on them. As soon as the flowers fell into the field, the potatoes in the field were almost ripe, and he began to draw potato pieces. Potato chips are easy to draw, but it's not easy to draw them! Draw one, bake it on a cow dung fire, and draw another one.

Twenty-seven years later, Mr. Wang wrote in his article: Probably few people in the country have eaten so many kinds of potatoes like me! According to his own memory, the one who ate the most was the "Baron", and one could eat as a meal. It has a very sweet and crisp taste and can be eaten raw as fruit. The best is "purple potato", with purple skin and yellow potato meat like steamed chestnuts, which tastes more delicate at the entrance. He once carried a bag back to Beijing, and his family ate it for several days before and after the Spring Festival.

Potato VS bitter gourd fennel: the most creative way to eat

Stir-fry potatoes that most people like and bitter melons that most people don't like, creating a new feeling that most people have never tried. The proportion is right, the heat is right, and the potato is slightly bitter; Stir-fried potatoes with fennel and all-round innovation in color and fragrance will add a touch of green and fragrant fennel potatoes to common potatoes for diners, stimulate taste buds and meet people's different needs. This way of eating first appeared in some new restaurants, and now it can be eaten in roadside restaurants.

The same dish handed down by my wife: fried potatoes with tomatoes, which Kunming has never seen! Potatoes are cut into thick shreds or thick slices to enhance the pleasure brought by the combination of teeth and tongues. Tomatoes can be sliced and diced, which is informal and open. When the potatoes are half-cooked, it's best to sprinkle a crumpled shredded pepper, which is red in the yellow and red in the green. It's solid and beautiful-as for the taste, it's also the best, because at the end of each time, only an empty plate is left.

Original potato chips: the most nostalgic way to eat

Many adult Kunming people have this experience. Decades ago, my mother washed and sliced raw potatoes, boiled them in a pot with light salt water, dried them, fried them in an oil pan with low fire before eating them, and sprinkled a little salt and pepper on the plate after taking them out, just like eating crispy shrimp slices, which was crispy and delicious. Perhaps it is because of this smell, this market and this homesickness that "potato chips" packed in bright yellow plastic bags began to appear in Yunnan 20 years ago. Eight years ago, the original, spicy, tomato, curry, seafood and other flavors of "children's" potato chips appeared, and the markets in Chengdu and Guiyang became wider and wider.

The native potatoes in memory are more natural and handmade than the products from the assembly line, imported or locally produced. The taste of each household is different, slightly different, which is in line with the "personalized" feature that everyone is arguing about today. Today, many people have a bag of potato chips in their hands, but they miss the original potato chips made by their mother!

Old potatoes haunt: the most classic way to eat

The most classic here refers to the most common, simple and popular way to eat in Yunnan. Let me arrange the seats. They are old milk potato, shredded potato with green pepper, sauerkraut potato soup and potato Baba.

Old milk potatoes are the most worthy of the name. Granny is an older woman in Kunming dialect and an "old lady" in Northern dialect. Old milk's teeth are generally not very good, so it may be difficult to eat a half-cooked potato. Cook potatoes thoroughly in distilled water, peel them, roll them into pieces, and then fry them in a pot. The noodles, glutinous, fragrant and sweet of potatoes are all in one plate, which Yunnan people can never get tired of, and can be eaten in unit canteens and roadside restaurants. Many years ago in Chuxiong, a friend had dinner together and agreed to order a dish for everyone. I replied: old lady potatoes, everyone sprays tea.

As for shredded potatoes with green peppers, they are as popular as old milk potatoes in Yunnan, or even simpler. After the shredded potatoes are cut, the starch is often washed away with water, so that the shredded potatoes are crystal clear. A few years ago, when the eldest sister-in-law and her family were munching on their paws in Beihai Yintan, suddenly tourists with Kunming accent shouted that they would run to fry shredded potatoes with green peppers. It's hard to run. They probably want to go to the market to buy potatoes and green peppers now, and tell each other that it's not worthwhile to eat. It is best to eat seafood. After leaving home, Kunming tourists finally insisted on this precious classic dish that has been in their dreams. This matter, brother-in-law later told me n times.

Speaking of sauerkraut and potato soup, I have been worried about a new Yunnan-style restaurant near Cuihu, calling it "immigrant potato". Because in the context of Kunming, the meaning of the word "migrant workers" is obvious-although when I was working on the construction site in my early years, I saw with my own eyes the two ends of the pole that delivered rice to Sichuan workers, one side was a basket of Guangxi rice, and the other side was an iron bucket filled with sauerkraut and potato soup. My wife often goes out to eat with the chief reporter of this department. The only hobby of this "seat-occupying" is a big bowl of sauerkraut potato soup. As long as you have this taste, you can eat to your satisfaction, so that you can make a wonderful pen and a beautiful pen. I often eat in this restaurant, and the waiters all know that this soup must be served; Conversely, she also knows which chef cooked the soup today. In Dai cuisine, although potatoes are not cooked with sauerkraut, they can be cooked with sour bamboo shoots. Cut the potatoes into extremely thin discs and put them in a boiling sour soup pot. When they are five ripe, they can be taken out of the pot quickly. Potato chips can only be described in two words: crisp and refreshing!

Potato Baba, a traditional snack food in Yunnan, can be placed in a very high position, similar to snacks. The method is also very simple. Crush the old milk potatoes that have not been fried, add a little glutinous rice flour, sprinkle with salt, mix well, compact them into cakes at the bottom of a large spoon, and fry them in an oil pan until brown. Many years ago, I visited Xishan and went to Sanqing Palace. Along the way, there were big caves in Xishan and Guandu selling potato Baba and shrimp cakes, but I always suspected that the pot of oil had been used for many days and I was afraid to buy it.