Potato salad(tu dou sha la )

Potato salad

Introduction:

"Delicious summer potato salad can make the table more colorful, full of food and cool, rich, different varieties of small potatoes plus fast mayonnaise, then sprinkle Kwai Parmaham and a little fragrant oil, don't forget to cool down to get the table with mayonnaise."

Production steps:

Step 1: wash the potatoes and cook with skin later. There is no need to peel them. Shred the onion, chop the shallot, cook the egg well, then cut into small pieces

Step 2: prepare parmaham piece by piece

Step 3: preheat the pan to medium high temperature and add about 1 tbsp olive oil. Remove parmaham piece by piece, spread it flat, fry until wrinkled and dry

Step 4: parmaham is dark red, take it out and place it for use

Step 5: put the potatoes into the pot, add water to boil, put in half of the fat left by the fried ham and a small spoon of sea salt, boil the potatoes with medium low heat until soft and glutinous, take them out and cut them into large pieces after cooling

Step 6: in a mixing bowl, mix potatoes, eggs, shredded onion, mayonnaise, and mustard. Smash ham slices into a bowl, squeeze in 1 / 4 lemon juice, pour in a small spoon of fried ham fat, rub in a little lemon peel, and stir well

Materials required:

Colorful potatoes: 15

Parmaham: 5 tablets

Onion: 5

Mayonnaise: 3 tablespoons

Mustard: 1 tablespoon

Lemon: 1

Eggs: 2

Shallot: 5

Salt: right amount

Grind black pepper: right amount

Olive oil: right amount

Note: 1. 5minHomemadeMayonnaiseSauce- fast home mayonnaise: 2 egg yolk 2tbs Baijiu vinegar 1tspDijonmustard11/4cups sunflower seed oil (light Kwai) 1TBS squeezed lemon juice. Salad dressing, Baijiu vinegar and mustard sauce, stir and stir in the oil. Then pour it into the mixing bowl. Salt, grind black pepper and lemon juice to taste. I also love to rub half a lemon peel. Fix it in minutes. Enjoy! If you love the taste of Kewpiemayo, you can change the liquor vinegar into Japanese rice vinegar, and you need to add 1tsp honey and a moderate amount of Dashi. Finally, the viscosity is adjusted by injecting hot water. 2. The weighing unit mentioned in the paper is: 1 tablespoon = 1 tablespoon / 1 spoon = 1 teaspoon / 1 cup = 1 cup

Production difficulty: ordinary

Process: boiling

Production time: 20 minutes

Taste: salty and sweet

Chinese PinYin : Tu Dou Sha La