Garlic cheese potatoes
By VicentaLakin
It's a very smelly sauce, and it's a mix of fried, bread, and burger friends who say they made it and they're talking。
Steps for Garlic cheese potatoes
1
In the beginning, warm milk, join the cheese so that it doesn't coagulate, warm it with a little fire, or the smell of milk changes, and it doesn't have to roll, and some temperature。
2
The rest of today's material, the potatoes can be peeled or not, and cleaning is the most important thing, and some people are not。
3
You're going to have to cut a piece of cheese to increase the surface, so it's going to melt fast。
4
Potatoes cut first, too, and both are important。
5
And then it gets warmed with a little fire, and it's better in water, so it doesn't stick to the bottom of the pot, and it's warm, and then it's very quick to mix, and it's not sticky. And when it's just as sticky, it's about to decide whether or not to put salt and pepper on it, and then it's gonna add garlic. It still has to be mixed from the fire, because the temperature at the bottom is still high, and when it cools, it'll be more dense。
6
When the sauce cools, you can fry potatoes. It's better to use a medium and low fire so that the potatoes don't get black and old, and they're thick. And when it's almost done, the fire goes up and the oil goes up。
7
It's bacon for adornment, and it's a little fire to make bacon oil soak。
8
TAKE AN A4 PIECE OF PAPER, HALF-CUT IT, AND MAKE OIL-SUCKING PAPER FOR DECORATION。
9
When the final product is set, the sauce, the bacon, and some green Basilian or seaweed。Garlic cheese potatoes Make Tips
This time, the sauce is very well suited for a mix of fried meat, or bread-cuttered toast, or potato chips for sale. It's a very well-coated sauce, which gets thicker when it's cold and in the fridge, and it can be put back before it's used, or it can be heated with milk。