Chinese Food
Mashed potato with green pepper
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No.49 Sichuan cuisine of beast pie [green pepper and mashed potato] No.2 canteen When I was a kid, I loved to eat potato mash made by my father. It was a perfect match with onion. Once I thought of chopping and adding pickles to the bath. It should be delicious. It should be crispy with pickles and soft with rich layers of mud. And the slight acidity of pickles can alleviate the greasiness of potatoes. My father said that this idea is good, but there is a place to make it better. The next day, my father made his pickled potato mash entrance Now I understand why dad is always the God in my heart. It's just a small change - the balance of pickles is controlled by the ability to cut a dish more carefully No pickles, but green peppers, but the problem is that they're not sliced enough, even if they're fried with oil first. Strictly speaking, the sense of fusion at the entrance is not good
Cooking ingredients
Cooking Steps
Step1:Diced potatoes, chopped scallions, chopped green pepper
Step2:Boil potatoes in water for about 20 minutes. Soften them. Remove them to cool
Step3:Put a small spoonful of oil into the preservation bag. Prevent the mashed potatoes from sticking to the bag. Pour the potatoes in. Press the mashed potatoes easily
Step4:Show off the finished mashed potato. It's not sticky at al
Step5:Oil hot. Add green pepper powder. Seasoning salt. Chicken powder. Pepper powde
Step6:Put in mashed potatoes. Stir wel
Step7:Put in the onion before cooking. Stir well. Stir slightly to make the onion fragran
Cooking tips:The smaller the green pepper is, the better it is. There are skills for cooking.
