Baked potato vegetable in Scotland(su ge lan ju yang yu shu cai )

Baked potato vegetable in Scotland

Raw materials for making baked potato vegetables in Scotland:

A catty of potato, a catty of cabbage, an onion, three fourths of cream, a little liquid cream, 60g of shredded cheese, a little salt and pepper, onion crumbs (optional).

The processing steps of baked potato vegetable in Scotland:

1. Cut the potato into thick slices, slice the cabbage and chop the onion.

2. Boil the potato in boiling water with salt, remove it and pound it into mud.

3. Blanch cabbage in salt water.

4. Dissolve the cream, stir fry the onion crumbs, then add the mashed potato and cabbage, two to three spoons of fresh cream, onion crumbs, salt and pepper, and stir while boiling. Place the taro paste in a baking pan (or bowl), sprinkle with shredded cheese and bake until golden.

Baked potato vegetable in Scotland

Scottish baked potato vegetable is a kind of food made of one jin of potato, one jin of cabbage and other ingredients.

Introduction to menu

Baked potato vegetable in Scotland

Other Western food

[Characteristics] it is a good food for physical fitness, combined with cheese, with mellow taste and overflowing aroma.

[raw materials]

A catty of potato, a catty of cabbage, an onion, three fourths of cream, a little liquid cream, 60g of shredded cheese, a little salt and pepper, and onion crumbs (optional)

Production process

1. Cut the potato into thick slices, slice the cabbage and chop the onion. 2. Boil the potato in boiling water with salt, remove it and pound it into mud. 3. Blanch cabbage in salt water. 4. Dissolve the cream, stir fry the onion crumbs, then add the mashed potato and cabbage, two to three spoons of fresh cream, onion crumbs, salt and pepper, and stir while boiling. Place the taro paste in a baking pan (or bowl), sprinkle with shredded cheese and bake until golden.

Nutritional value: taro - I remember when I was a child, whenever there was taro on the table, my parents would call it betel nut, or compare it with it, so I was deeply impressed and thought that betel nut was the best choice for taro. Betel nut is one of the Kui taro, because the taro meat is covered with small red tendons

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Su Ge Lan Ju Yang Yu Shu Cai