Mashed potatoes for both hot and cold(leng re dou neng chi de tu dou ni )

Mashed potatoes for both hot and cold

Introduction:

"Potatoes are all our favorite food. Today we have to change the way of eating. We don't fry or stew. We eat them with sauce, and they are good partners for breakfast porridge!!!"

Production steps:

Step 1: first of all, we prepare 2 potatoes, a section of green onion and some coriander

Step 2: peel the potatoes and cut them into pieces (it's better to choose yellow potatoes with good taste and soft texture)

Step 3: shred green onion, cut coriander into sections and set aside

Step 4: put the bean paste in a small bowl and put some water in it

Step 5: heat up the pan, add soybean oil, and stir fry with shredded green onion when it is 80% hot

Step 6: stir fry with scallion, add potatoes, add a little salt, and pour the sauce prepared in advance

Step 7: stir fry until fragrant, pour in 2 small bowls of water and simmer until the potatoes are soft

Step 8: after stewing, put in the right amount of chicken essence, stir fry and press it with an iron shovel to become mud, then spread in the right amount of coriander and put it on the plate

Materials required:

Potatoes: 2

Bean paste: small half bag

Salt: right amount

Chicken essence: appropriate amount

Onion: half a paragraph

Coriander: moderate

Note: 1, sauce mashed potatoes, can be hot to eat, can also put the refrigerator cold to eat, children like, can mix rice, and porridge partner! 2. Salt must be put less, because put the sauce, otherwise it will drop salty!

Production difficulty: simple

Technology: Sauce

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Leng Re Dou Neng Chi De Tu Dou Ni