Scrambled potatoes
By VicentaLakin
Potato leaves can be eaten in many ways. They can be freshly made, corroded, corroded, made, salted into pickles, but, whatever the way they are used, they can give people a taste of fresh and fresh. For potato leaves, my family's most popular practice is to use shampoo. Emulsions are one of the home-grown spices known abroad as "Chinese cheese" which makes you fall in love with them because they taste uniquely, and they are so smooth, you know? You know, it's only one fifth of the cost of a big bowl of custard leaves to get laid at home。
Recipe Recommendations
- sweet potato leaves 1 handful
- SUFU 2 blocks
- red pepper half a
- oil appropriate amount
- salt appropriate amount
- salty and fresh
- fried
- ten minutes
- ordinary
Steps for Scrambled potatoes
1
Prepare raw materials
2
(b) Pumping the milk with a spoon into mud
3
Hot pots of cool oil, with sweet potatoes in them and fried
4
• Microfacing of sweet potato leaves with a moist colour and a flat custard
5
Add a proper amount of salt to it
6
In the end, the red peppers are even, and they're in。
7
Here we go。Scrambled potatoes Make Tips
1. The amount of emulsive milk, which is of a personal preference, is usually two small pieces of a dish, which is pre-pressed to the ground; 2. Potato leaves, which are decomposed, are placed into the marmalade and evened, and then added to the saline; and 3。