Spud
By VicentaLakin
Can't go out and make snacks at home. How can you not taste it for yourself? Routine tastes are just one of the tastes in its series, and now it's being processed in the streets for speed and veggies, turning the frying pots into fried methods, which are preferred by light. Tastes vary, satisfying the general population, in addition to sour, spicy, etc。
Recipe Recommendations
- potatoes appropriate amount
- cumin powder appropriate amount
- pepper powder appropriate amount
- chili powder appropriate amount
- white granulated sugar appropriate amount
- shallots appropriate amount
- chicken essence appropriate amount
- salt appropriate amount
- oil appropriate amount
Steps for Spud
1
Slap the potato one。
2
Cutting close to the ping-pong ball and the diamond block。
3
Load in the basin。
4
Add a quarter of pinky thumbs, a half thumb of pepper powder, a half thumb of salt and sugar。
5
After steam, five or six minutes。
6
1.5 liters of vegetableseeds are hot, with a small amount of pepper powder, so that peppers can bubble and float quickly and the temperature is sufficient。
7
Steamed potatoes filtered water and exploded in the pot for about three or four minutes。
8
Pick up the filter。
9
The oil from the potato, a spoon of five centimetres in diameter, a spoon of heat in a spoon of soup, a full-blown potato, powdered thumb mass, one-two little thumbs of pepper powder, one-third of salt from the thumb, one-quarter of peppers from the thumb, half of peppers from the thumb, one-quarters of chickens from the thumb, a quarter of the flavour from the thumb, a quarter of the flavour from the thumb, five centimetres from the spoon, half a spoon of onions。
10
Half a minute of fire and more than three minutes of air cover。
11
Load。Spud Make Tips
1. Combination before evaporation is intended to be easier to taste. If it explodes directly, the skin is tightened, and then the rinsing is made, it leads to only potato surfaces. 2. The first is for better taste and the second is because the internal aerobics are softer and the surface of the fire is thinner than it is, because the water is evaporated. When the fire is shut down for a while, the first is to make it taste better, the second is to make it so that the temperature of the internal water steam is evenly reduced, so that the potato skin is not too rough。