Chinese Food
Baked potato with cheese
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I bought 10 jin of small potatoes. I started the pattern of eating potatoes. Today, this is Mr. Liu's favorite. When he was doing it, he kept talking about it. More cheese. More cheese. I don't see my growing belly at all. It's a mini non stick cheesecake mold for learning to cook. It's just good one by one. It's delicious and not greasy.
Cooking ingredients
Cooking Steps
Step1:After washing the potatoes, steam them in the oven for about half an hour. Steam them until they can be easily poked in with chopsticks. You can also boil potatoes with water.
Step2:The boiled potatoes can be peeled if they are not scalded.
Step3:Then mash the potatoes with a spoon. If you like to eat a little delicate taste, you can pass the next sieve.
Step4:Bring the milk and butter to a boil and add to the mashed potatoes. Mix well.
Step5:. add black pepper and other seasonings. Mix well.
Step6:Then add the salad dressing. Stir well. At this time, you can taste the taste and adjust it.
Step7:Dice the crispy sausage. I use instant food. If you have raw crispy sausage, please heat it in a pan first.
Step8:Add the crispy sausage to the mashed potatoes. Mix well.
Step9:Add half the mozzarella cheese. Stir well. Mash the potatoes.
Step10:Divide the mashed potatoes into 4 moulds. Smooth the surface slightly.
Step11:Then sprinkle with mozzarella cheese. It's full.
Step12:. put it into the preheated oven. Heat it up and down for 200 ℃. Bake it for about 12 minutes. As long as you see the cheese melt and the surface becomes scorched yellow, you can come out of the oven.
Step13:Remember to eat while it's hot. You can also draw.
Cooking tips:1. Without crispy sausage, you can change it into bacon, shrimp and so on. 2. Make sure to use mozzarella cheese to make silk. 3. I'm a cheese fanatic. So I put a lot of cheese. You can also cut it in half. 4. Potatoes are easy to be pressed into mud when they are still hot, so don't press the mud after they are completely cool. There are skills in making delicious dishes.
