Potato varnish

By VicentaLakin

Potato varnish
Potato is too pink to choke. As usual, it chokes to death. In the end, the potato was labeled "not good." I was thinking about turning over the potato and looking for a potato varnish. From the small to the large evaporation ribs, which use no rice powder. Some of them put it above them while others placed it under them. Thinking of the potato below would better absorb the cascading juice, the practice was finalized. I don't have any soy sauce. So use whatever you like, the best thing on the side of your hand. Although I'd like to slowly steam to the casserole, I'd like to look at the time, and I'll have to use the time-saving high-pressure pan. It's good to be in front of a meal, and it tastes good. The base is full of soup, and the potato is full of soup, and the fragrance is filled with flesh. Whatever pours out the soup juice, it's good。

Recipe Recommendations

  • ribs 500 grams
  • Taro 200 grams
  • Laoganma soy sauce appropriate amount
  • salt appropriate amount
  • white pepper appropriate amount
  • chicken powder a little
  • starch appropriate amount
  • cooking wine appropriate amount
  • green onion a little
  • Jiang appropriate amount
  • garlic appropriate amount

Steps for Potato varnish

  • 1
    Materials: 500 grams of ribs, 200 grams of potatoes, appropriate soy sauce, proper salt, proper white pepper powder, a small amount of chicken powder, a modest amount of starch powder, a modest amount of wine, a small amount of onions and a modest amount of garlic。
  • 2
    I'm not sure what I'm talking about
  • 3
    Added to the sauce other than starch and onions, and caught to the moisture completely absorbed by the ribs。
  • 4
    Add starch
  • 5
    Blend it, pick it up for over half an hour。
  • 6
    Potatoes go to the skin wash, cut into small squares and lay on the bottom。
  • 7
    Put the salted ribs on the tart。
  • 8
    In the high-pressure pan
  • 9
    Cover the lid, limit the pressure valve, fire, and then continue to evaporate for about 15-20 minutes。
  • 10
    Turn off the fire until the gas in the high-pressure pan is released
  • 11
    Out of the pot, onions on the surface, you can eat。

    • Potato varnish Make Tips

    If you are not in a hurry, you can put the salted ribs in the fridge and freeze them for more than six hours. High pressure cookers may be replaced by electric pressure cookers or general boilers, and the evaporation time will need to be adjusted as appropriate。

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