Potato salad
Introduction:
"Potatoes are endowed with a new flavor, which is not only more fragrant, smooth, soft and waxy, but also rich in content."
Production steps:
Step 1: wash the potatoes, put proper amount of hot water into the pot, put the whole potato into the pot, bring it to a boil over a high fire, and then turn to a low fire for half an hour.
Step 2: peel the onion and chop with the bacon.
Step 3: take a bowl of mustard, black pepper and salt.
Step 4: mix well in the same direction, then add a little olive oil.
Step 5: stir until the olive oil and mustard are completely blended. Add white vinegar, clear soup and a little olive oil and stir well.
Step 6: after the potatoes are completely cooked, remove and drain the water.
Step 7: put a little butter on the pot, fry the bacon slightly, pour in the chopped onion and stir fry until cooked.
Step 8: peel the potatoes and cut them into hob pieces.
Step 9: in a large bowl, add potatoes, bacon and chopped onion.
Step 10: pour in the flavored juice and sprinkle with French fragrant crumbs.
Materials required:
Potatoes: 2
Onion: half
Bacon: 50g
Olive oil: 2 teaspoons
White vinegar: 4 teaspoons
Western mustard: 1 teaspoon
Salt: 3G
Black pepper: 3G
French fragrances: right amount
Clear soup: proper amount
Note: 1, potato salad potatoes must be just cooked that day, and immediately peeled and cut into pieces mixed into salad. 2. When mixing, the ratio of oil and vinegar is very important. If less, the salad will be dry and tasteless. If more, it will be greasy.
Production difficulty: simple
Process: mixing
Production time: three quarters of an hour
Taste: other
Chinese PinYin : Tu Dou Sha La
Potato salad
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