What is potato?

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Potato

Potato, also known as potato, potato, yam egg, etc.

Solanaceae is an annual herb of the Solanaceae family. Also known as potatoes, potatoes, yam eggs, etc. Tubers are edible and are an important food and vegetable crop. Some scholars believe that there are only 7 cultivated species of potato, mainly distributed in the temperate and subtropical areas of the Andes Mountains of South America and its nearby coastal areas. The most important potato cultivars are the tetraploid species. Tetraploid cultivated potatoes spread all over the world. The short-day type was first introduced from Colombia in South America to Spain in Europe in 1570. After artificial selection, it became the long-day type; later it spread to Asia, North America, southern Africa and Australia. Waiting places. Potatoes have high yields, rich nutrition, and strong adaptability to the environment. They are now spread all over the world. In tropical and subtropical countries, they can be cultivated and obtain higher yields even in winter or cool seasons. The world's major potato producing countries include the former Soviet Union, Poland, China, and the United States. The main potato producing areas in China are the southwest mountainous areas, northwest, Inner Mongolia and northeastern regions. Among them, the sown area in the southwest mountainous area is the largest, accounting for about 1/3 of the country's total area. Heilongjiang Province is the largest potato planting base in the country.

Common cultivated potatoes are propagated and grown from tubers, and their shapes vary depending on the variety. Plant height is about 50-80 cm. The stem is divided into two parts: aboveground stem and underground stem. Tuber round, oval or oblong. The color of potato skin is white, yellow, pink, red or purple; the color of potato flesh is white, light yellow or yellow. Plants grown from seeds form slender main roots and branched lateral roots; while plants propagated from tubers have no main roots and only form fibrous root systems. The primary leaves are single leaves with entire margin. As the plant grows, it gradually forms pinnately compound leaves. The cymes are terminal and come in white, light blue, purple and light red colors. berry.

Potato cultivation techniques vary around the world due to different geographical and climatic conditions. Mainly use tubers for vegetative reproduction. To avoid viruses (spindle tuber, X and S mosaic viruses) and ring rot transmitted by the cutter, healthy seed potatoes with a diameter of 3 to 3.5 cm should be selected for whole potato sowing. Potatoes are most susceptible to diseases, and fungal diseases include late blight, scab, and early blight. Bacterial diseases include ring rot and bacterial wilt. Viral diseases include mosaic disease, leaf curl disease, viroid disease and mycoplasma disease. Insect pests include tuber moths, nematodes, cutworms and grubs. Most cultivars are selected through cross-breeding. In view of the paucity of common cultivated potato variety resources, special attention has been paid in recent years to comprehensively integrating the chromosome sets of closely related potato cultivars, including common cultivars and diploid cultivars, in order to facilitate the breeding of high yield, high resistance, high starch, and high protein content of new varieties. The main breeding approaches are: ① Use diploid hybrids that produce 2n gametes to cross with common cultivated species. ②Use new cultivars to hybridize with common cultivars.

Potato tubers contain 76.3% moisture and 23.7% dry matter, including 17.5% starch, 0.5% sugar, 1% to 2% protein and 1% inorganic salt. Fresh potatoes can be cooked as food or vegetables. However, fresh potato tubers are large in size and have high water content, making transportation and long-term storage difficult. For this reason, countries around the world have paid great attention to the production of processed potato foods, such as French-style fried sticks, fried chips, instant whole flour, starch, and a wide variety of pastries, egg rolls, etc., with more than 100 types. The fresh stems and leaves of potatoes can be used as feed through silage, but they contain solanine, which must be prevented from causing livestock poisoning. In some areas of China, potato stems and leaves are used as green fertilizer, and its fertilizer effect is similar to milkvetch.

(1) Potatoes have a high lysine content and are easily absorbed and utilized by the body. The fat content is about one thousandth. The mineral content is one to two times higher than that of ordinary cereal crops, and it is especially rich in phosphorus. Among organic acids, citric acid contains the most, followed by malic acid, followed by oxalic acid, lactic acid, etc. Potatoes are a crop that is very rich in types and quantities of vitamins, especially vitamin C. The content is as high as 20 to 40 mg per 100 grams of fresh potatoes. An adult can meet his needs by eating half a kilogram of fresh potatoes every day.

Potato is a crop that can be used as both grain, feed and vegetable. It has complete nutritional components. It is called the second bread crop in Europe. Due to its high nutritional value, potato food has become a current consumer fashion.

Dongkou County is located in the Xuefeng Mountain Basin, with a mild and humid climate, a large temperature difference between day and night, no pollution, and very good ecological conditions. Due to the abundant rain, fog, and low temperature, it is particularly suitable for the development of potatoes and has high yields. High quality, non-toxic potatoes. Potatoes have uniform individual size, few pests and diseases, high starch content, good taste, large size, thin skin, and fresh color. Potato food is sweet and delicious.

(2) Potato overview:

Potato (Solanum tuberosum) is also known as potato, potato, yam egg, etc. Tubers are edible and are important crops for both food and vegetables. They are also known as "underground apples" because of their rich nutrition.

Potato has high yield and strong adaptability to the environment. The main potato producing areas in China are the southwest mountainous area, northwest, Inner Mongolia and northeastern regions. Among them, the sown area in the southwest mountainous area is the largest, accounting for about 1/3 of the country's total area. Heilongjiang Province is the largest potato planting base in the country.

When tubers are used for vegetative propagation, seed potatoes can germinate and grow at a soil temperature of 5 to 8°C, and the optimal temperature is 15 to 20°C. The temperature suitable for the growth and flowering of plant stems and leaves is 16 to 22°C. The most suitable temperature for tuber formation at night is 10-13°C (soil temperature 16-18°C). When it is higher than 20°C, the formation will be slow. During the unearthed and seedling stages, they suffer freezing damage when the temperature drops to -2°C.

The flowering and tuber formation periods are the periods with the greatest water demand in the entire growth period. In the event of drought, irrigation of 15 to 20 tons per mu per time is a key technical measure to ensure high and stable potato yields.

Potatoes generally absorb approximately 6.65 to 11.65 kilograms of nitrogen, 2.8 to 3.3 kilograms of phosphoric acid and 9.3 to 15.3 kilograms of potassium oxide when the yield per mu is 1330 to 1650 kilograms. Although potatoes can adapt to a variety of soils, black soil that is loose and rich in organic matter (pH 5.5-6.0) is the most ideal. The density of seedlings per acre should not be less than 4,000.

(3) Potatoes are also called potatoes, ground beans, etc. They are native to Peru and Chile in the Andes Mountains of South America. In the mid-16th century, potatoes were brought to Europe from South America by a Spaniard. At that time, people always admired the beauty of its flowers and regarded it as a decoration. Later, a French agriculturist-Ann. Through long-term observation and personal practice, Obamanchi discovered that potatoes can not only be eaten, but can also be used to make bread. From then on, French farmers began to cultivate potatoes on a large scale. In the early 19th century, when Peter the Great of Russia traveled to Europe, he spent a lot of money to buy a bag of potatoes and planted them in the palace garden. Later, they gradually developed into private cultivation.

Potatoes have only been introduced into our country for more than a hundred years. It is said that overseas Chinese introduced it from Southeast Asia. It is mainly grown in areas with cooler climates such as Northeast my country, Inner Mongolia, North China and Yunnan-Guizhou. my country's potato planting area now ranks second in the world.

Cold shredded potatoes

Ingredients: two fresh potatoes, three or four dried red peppers, salt, MSG, vinegar, salad oil.

Production process:

Wash the potatoes, peel them, cut into thin strips, wash them with clean water to control the moisture. Add a small amount of salad oil to the pot, heat it up, put the red pepper in, fry until fragrant (stay away from the pot, be careful not to let the chili oil splash into your eyes), set it aside for later use.

Put water in a pot to boil, blanch the shredded potatoes in the pot, take them out immediately, then cool them with cold water to control the moisture, and serve on a plate.

Sprinkle the fried chili oil, a little vinegar, salt and MSG on the shredded potatoes and mix well. The fragrant and spicy cold potato shreds are ready.

2. Sesame oil potato shreds

Sesame oil potato shreds (for 3 people)

Ingredients: 400 grams of potatoes, 20 grams of fresh onions, 1/2 teaspoon each of refined salt, MSG, and sesame oil.

Production: 1. Peel the potatoes and cut into thin strips. Shred the green onions. Rinse the potato shreds in clean water, take them out and put them into boiling water to cook briefly (just boil the pot), put them into cold water to rinse thoroughly, take them out and control the moisture.

2． Put the shredded potatoes, refined salt, monosodium glutamate and sesame oil in a bowl, mix well and put on a plate, top with shredded green onions and serve.

Features of the finished dish: fresh color, crisp and tender taste, salty and delicious.

3. Vinegar braised potato shreds

Ingredients: one potato

Seasoning: dried chili pepper, vinegar, salt, light soy sauce, appropriate amount of MSG.

Method:

Cut the potatoes into shreds and soak them in water to wash off the starch as much as possible.

Put dried chili peppers into the oil pan and stir-fry for a few times. Then add shredded potatoes and stir-fry. Add vinegar, salt, light soy sauce and MSG and stir-fry for a few times.

Experience: If you want to eat crispy potato shreds, be sure to rinse them in cool water immediately after cutting them to remove the starch. If you don't want to eat them too crispy, it's best to soak them in water, otherwise the shredded potatoes will change color.

Potato-roasted short ribs (Sichuan speciality):

First mix the short ribs with starch, soy sauce (for a good color, soy sauce is used without salt), and egg white, and add an appropriate amount Add Sichuan peppercorns and marinate for five minutes. Heat a dry pan, add oil, add ginger slices and sauté until fragrant, then add bean paste (chili sauce, I recommend Pixian Doubanjiang from Sichuan), stir well and immediately add the short ribs (doubanjiang cannot be fried in oil) too long, otherwise it will turn black), stir-fry the short ribs and then add water and start boiling. Remember to add sugar. You can taste the soup during the cooking process and add seasonings according to your own taste. When it's almost cooked, add the cut potatoes, and wait until the potatoes are ready to eat. If the soup seems not thick enough, thicken it. Be careful not to use too much water when boiling. It should be enough to basically cover the food when it boils. Otherwise, there will be too much water and the potatoes will become soft and there will be a big pot of soup. Close the lid and leave a gap so that the part above the water surface can be steamed.

French fries:

This is the simplest. Cut the potatoes into strips, soak them in oil and fry them. Make sure the fire is low to prevent the outside from being burnt and the inside from being cooked. Salt can be added to the oil, but I personally recommend frying it before sprinkling it with salt and pepper. If the salt is heated in oil for a long time, the iodine content will be lost.

Green pepper and potato shreds:

Strain the cut potato shreds in water to remove the starch on the surface. Boil the water and add some white vinegar (black vinegar will work if you don’t have white vinegar), and put the shredded potatoes in it. Be careful not to cook it for too long, just give it a while. Add vinegar to make the potato shreds crispier. Heat the pot, add oil, sprinkle in the peppercorns, stir-fry the shredded potatoes after the aroma is released, then add the shredded green peppers, stir twice and serve. It’s also best to put the salt last, for the same reason. In addition, if you add black vinegar when frying and add sugar before putting it in the pot, it will become sweet and sour potato shreds, but do not add pepper before~~ Remember not to leave the sugar in the pot for too long, or it will become mushy.

Potato cakes:

Mix flour, eggs, Sichuan peppercorns, pepper, and sugar into a paste. If you like, you can also add chopped green onion and coriander. Coat potatoes cut into slices with flour and fry in oil pan over medium heat. You can add different ingredients to the batter according to personal preference, such as grated carrots (it looks good this way.)

Potato balls:

Chop potatoes and add flour and eggs. , add pepper and other seasonings and mix into a paste, then use a spoon to fry it in the oil pan one by one like boiling meatballs. If they are rounder, they will be potato balls. If they are not round, they will be flattened and they will be potato cakes.

Tomato and potato soup:

Cut the tomatoes into cubes and fry them in a small amount of oil (my preference is that fried tomatoes are less sour, and there will be a layer of red on the soup surface. , beautiful and delicious). No need to lift the pot, just add water and add potato slices (remember to cut them thinly). When the potatoes are cooked, you can also beat an egg and pour it into the soup to form egg droplets. As for the other seasonings, put whatever you should. Be sure to sprinkle some chopped green onion at the end, it will look good.

In fact, potatoes are just an ingredient in most dishes, especially Chinese food. However, due to the rich variety of main ingredients and the delicious potatoes, the taste is ever-changing and there are very few people who don't like it. Many home-cooked dishes are "invented" by ordinary people themselves, so when cooking, especially cooking, stews, and soups, you can add potatoes as long as you like. Potatoes do not have a special smell (like celery, carrots, etc.) ), it will not affect the taste of the main dish, and at the same time you can eat potatoes with the taste of the main dish. It is really the best of both worlds.