Chinese Food
Mashed potato
(81538 views)
In recent days, the temperature in Beijing has plummeted. It's not warm in the cold room outside. Today, I saw the photo that watermelon sent to me. I found that she was still wearing a short sleeved T-shirt. It's said that she was also blowing a small fan. I hurried to say it. Don't mention the electric fan air conditioner with me. I heard that my legs and stomach were turning cold. The difference between the north and the South was quite big. I put on my woolen socks to continue my unfinished business. Another big one in Shanxi Special snack - [mashed potatoes]. The name is very strange ~ I like to eat it as a staple food. I can't feel that it's potatoes at all ~ I'm full and I'll continue to eat in the Shanxi Merchants guild hall~
Cooking ingredients
Cooking Steps
Step1:One large potato (two or three small potatoes) is washed, peeled and cut into potato shreds. It can also be sliced into shreds with a wire planer. Don't be too thin.
Step2:Half a carrot. Wash it, peel it and cut it into shreds. Make a side dish.
Step3:Put the potatoes and carrots in the basin. Wash them in the water two or three times. Then drizzle the excess water.
Step4:Prepare a proper amount of flour. Sift it into the relatively dry potatoes and carrots. Sift the flour and shake the ingredients in the basin at the same time, so that the flour can be evenly wrapped on the ingredients. If it is not uniform, stir it by hand.
Step5:Put the drawer cloth in the pot. Spread the potatoes and carrots wrapped in flour evenly on the steamer drawer. Steam for about 10 minutes.
Step6:Steam the potatoes and spread them on the floor for heat dissipation. Stir fry them in the pot in ten minutes.
Step7:Put some cooking oil into the pot. Use pepper and dry pepper to stir fry the pot (add according to personal taste). Stir fry the potato and carrot shreds in the pot. Sprinkle in garlic and salt. Finally, put in a little coriander for seasoning.
Cooking tips:If you don't have enough experience, it's easy to make a dough with a rag. When you stir fry it, you and I don't know. In fact, the key to making a rag is how much flour you use. Remember that flour should be sprinkled layer by layer into the ingredients, rather than being put in one time; potatoes should be flushed to get rid of starch as much as possible. After flushing, most of the water on the surface of potatoes should be filtered to make it easy to glue the flour; if Too much water. Put in the flour. The consequences can be imagined that there are skills in making delicious dishes.
