Chicken juice Mashed Potato(ji zhi tu dou ni )

Chicken juice Mashed Potato

Introduction:

Production steps:

Step 1: wash the potatoes and put the skin into the pot. Bring to a boil over high heat and turn to medium heat for about 30 minutes.

Step 2: take out the cooked potatoes and peel them.

Step 3: take out the cooked potatoes and peel them.

Step 4: mix the butter while it is hot until the butter is melted and absorbed by mashed potatoes.

Step 5: pour in the hot milk.

Step 6: mix well again to make a fine paste. The consistency of mashed potatoes can be increased or decreased according to personal preference.

Step 7: pour chicken soup into the pot, add black pepper to taste, and then pour in the lake powder to thicken.

Step 8: squeeze the mashed potatoes into the container with a decorative bag.

Step 9: finally, pour the sauce over the mashed potatoes.

Materials required:

Potatoes: 2

Milk: 100ml

Black pepper: 1 tsp

Chicken soup: half a bowl

Butter: 15g

Starch: appropriate amount

Note: 1, chicken soup with salt, so no salt. 2. The easiest way to check the degree of maturity of potatoes is to insert a chopstick into the potato, lift it up carefully, and drop it again with a touch. This degree is OK. Potatoes cooked with skin will taste better. 3. If you don't have a flower mounting bag, you can directly put the mashed potatoes in a container. It tastes the same.

Production difficulty: simple

Process: boiling

Production time: three quarters of an hour

Taste: light

Chinese PinYin : Ji Zhi Tu Dou Ni