Bacon and mashed potato roll(pei gen shu ni juan )

Bacon and mashed potato roll

Introduction:

"To tell you the truth, I've been thinking about this dish for a long time. The difficulty lies in whether the potatoes inside are cut into strips and steamed, or pressed into mud and fried until fragrant. Finally, I decide to fry them in mud. After the potatoes are steamed, light cream and black pepper are added to the hot mud to enhance the flavor. The taste will be wetter correspondingly, and it won't taste dry. In addition, the oil released from frying bacon will make it delicious The mashed potatoes are absorbed, and the mouth is full of fragrant and moist feeling. It can be used as a dish or as a small point. The taste is really good. Try it yourself. "

Production steps:

Step 1: peel the potatoes and cut them into pieces. Steam them in a steamer.

Step 2: grind into velvet while hot, add light cream.

Step 3: with a little black pepper.

Step 4: a little salt.

Step 5: mix it all together.

Step 6: take a small ball of mashed potatoes and make them into small balls, preferably long, about the width of bacon.

Step 7: roll it up and fix it with a toothpick.

Step 8: after all the rolls are finished, start to heat the pot.

Step 9: heat the oil in the pan and fry slowly over low heat.

Step 10: fry both sides until fragrant.

Materials required:

Potatoes: 1

Bacon: 9 pieces

Black pepper: a little

Salt: a little

Cream: 1.5 tbsp

Oil: right amount

Note: 1. After the potatoes are steamed, press them into mud while they are hot, add light cream and black pepper at the same time, and use the waste heat of potatoes to stimulate the flavor. 2. When frying, fry slowly over low heat. I feel that the bacon is crispy and tastes better.

Production difficulty: ordinary

Technology: decocting

Production time: 10 minutes

Taste: other

Chinese PinYin : Pei Gen Shu Ni Juan