Nutritional mashed potatoes
Mashed potatoes, which have been made since high school, are added with slightly salty crispy cucumbers, rich Guangzhou-style sausage and other ingredients. They are nutritious and not greasy. They taste better when frozen.
Recipe Recommendations
- salty and sweet
- mix
- an hour
- simple
Steps for Nutritional mashed potatoes
1
diced pickled cucumber. Wash the cucumber, cut it lengthwise into 8 long strips, and then cut it into dices 1-2mm thick. Put the diced cucumber into a bowl, add 5g of salt, stir well, and set aside.
2
Steamed potatoes. Wash the potatoes, cut them into pieces, steam for 25 minutes, let cool, peel them for later use. The steamed potatoes can be penetrated with chopsticks, and the potato skins automatically tilt up; the process of steaming the potatoes can prepare the next materials.
3
Cook the eggs, separate the egg whites and yolks, and only cut the egg whites into small dices; cut the chestnuts into small dices; cut the Guangwei sausage into round slices with a thickness of 2-3mm, and the ingredients are ready.
4
Divide the steamed potato pieces into 2-3 portions and crush them into a paste, then add the egg yolks to continue rolling and stirring evenly.
5
Add the salad dressing and stir well until the mashed potatoes are dry. Next, add water in 3 times, stir well each time before adding the next time. After adding the salad dressing and water, the mashed potatoes become a paste.
6
At this time, the diced cucumber has been marinated and water has been separated out. The water should not be lost. The salt taste in the mashed potatoes is enhanced with cucumber water. The diced cucumber is marinated to add flavor to the cucumbers and make them more refreshing; Add the diced cucumber and cucumber water to the mashed potatoes and mix well.
7
Finally, add Guangwei sausage, cooked chestnuts, cooked corn kernels, peas and egg white to the mashed potatoes in 4 times, stir well, and place them in the refrigerator for more than 1 hour, so that the mashed potatoes can better absorb the taste of the ingredients., better taste. The order of putting is based on the principle of more first and then less, first hard and then soft. Because the egg white is very soft, putting it at the end can reduce the size due to stirring and affect the taste.