Mashed potatoes in salad
Introduction:
Production steps:
Step 1: 1 prepare the raw materials.
Step 2: 2 slice the potatoes evenly.
Step 3: boil water in a pan, pour in half a teaspoon of salt and half a teaspoon of vegetable oil. Blanch the broccoli for half a minute
Step 4: 5 cut the root of broccoli with a knife and split it into small pieces
Step 5: 6 microwave potato chips out into the silicone bag.
Step 6: 7 grasp the silicone tape by hand and knead it on the chopping board for two or three minutes.
Step 7: 8 pour in the salad dressing and continue to knead well.
Step 8: 8 pour in the salad dressing and continue to knead well.
Step 9: 9 take a small bowl, put two tablespoons of cold boiled water, and then put in a quarter of a teaspoon of salt, stir until melted.
Step 10: 10 take out the mashed potatoes, pour in the salt water, mix well with a rubber spatula.
Step 11: 11 pour in the sweet corn kernels.
Step 12: add broccoli and mix well.
Materials required:
Potatoes: 300g
Broccoli: a small flower
Sweet corn kernels: 2 tablespoons
Cold boiled water: 2 tablespoons
Salt: one teaspoon
Salad dressing: 2 tablespoons
Vegetable oil: half teaspoon
Note: small wordy: 1 bought sweet corn kernels can best be soaked in hot water for 10 minutes to remove preservatives. Put a spoonful of water into the microwave to prevent the potato chips from hardening. 3 Silicone Tape knead mashed potatoes is very easy to use, and basic non stick, easy to clean. No mashed potatoes can be packed in fresh-keeping bags and rolled with rolling pins.
Production difficulty: simple
Process: Baking
Production time: 20 minutes
Taste: salty and sweet
Chinese PinYin : Sha La Tu Dou Ni
Mashed potatoes in salad
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