Potato Stew with Japanese Squash

Name: Potato Stew with Japanese Squash
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 2 pcs potato; 500g Wogua; 1 tbsp oil; 6g salt; 1 teaspoon Soy sauce; Some car

by Gluttonous

4.6 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

"Potato stew with Japanese squash" is a traditional Northeast farmer’s dish. In autumn, when potatoes and Japanese squash are harvested, this simple home-cooked dish has become a frequent visitor to farm dishes. Golden yellow Japanese squash is paired with light yellow. Potatoes, soft and pasta, are nutritious and can take care of both staple and non-staple food. Try it

Ingredients

2 pcs Potato
500g Wogua
1 tbsp Oil

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6g Salt

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1 teaspoon Soy Sauce

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Some Car

Potato Stew with Japanese Squash

1. Main and auxiliary materials: potatoes, Japanese squash

2. Wash the squash, remove the seeds, and cut into pieces

3. Peel and wash the potatoes, cut into pieces

4. Heat oil, add chopped green onion and saute until fragrant

5. Add the potato pieces and stir fry

6. Cook some light soy sauce

7. Add clean water, the water should be covered with potatoes

8. Bring to a boil and simmer for 2 minutes

9. And then put in the squash

10. Continue to simmer for about 10 minutes

11. Season with salt and heat up slightly to collect the juice. To turn off the fire

12. Put it out of the pot and serve on the table

Tips:
1. Because potatoes contain starch, there should be more soup to prevent dry pot
2. The stewing time is for reference only, and can be flexibly controlled according to the size of the head