This dish has been improved a little. It's delicious. It's rich in butter and milk. It's really delicious.
Step1:Wash the potatoes. Peel the
Step2:Cut it so thic
Step3:Steam the sliced potatoes directly on the drawe
Step4:Steam until the chopsticks are lightly inserte
Step5:Then put it in the basin and press it into mud. Press it well while it's hot
Step6:After pressing the mud, pour in a proper amount of milk and stir evenly. The consistency should be as you like, but not too much
Step7:It's about the same consistency as mine
Step8:Mashed potatoes. Let's dice the onions, carrots and green peppers. I use three potatoes, one carrot, one green peppers, one smoked sausage and three people in my family to eat. There are still three pieces left
Step9:Dice the smoked intestines
Step10:Then we need a little bit of butte
Step11:And some mozzarella or cheese chip
Step12:Put butter in the pot and heat it to mel
Step13:After melting, add all kinds of dice and stir fr
Step14:Fry the onion until it changes color, and then take it out for use (butter is mentioned here, because butter milk is very fragrant and tastes good. If there is no butter, use vegetable oil. But the effect and taste will be much worse
Step15:Stir fry it and pour it into the mashed potatoes. Add some salt and pepper. Mix well and taste while adding salt to avoid saltiness. Pepper must be available.
Step16:Prepare a plate or large bowl with tin foil on it for ove
Step17:Pour the mixed mud into the basin neatly and evenly. Level it with a spoon
Step18:I also add a diced tomato on it. Of course, it's ok if I don't add it
Step19:And sprinkle it with mashed mozzarell
Step20:Preheat the oven at 200 degrees for 10 minutes on the lower layer. Change the oven to the middle layer for 5 minute
Step21:OK & (039); (039); (039); (039); (039); (039); (039); (039); strong milk flavo
Step22:Look at the drawing effect. It's not covered
Step23:Take a look at & 039; & 039;
Step24:Roll i
Step25:Take a look insid
Step26:Basi
Cooking tips:Pay attention to the skill of salty dishes.