And the wind burns potatoes and meat

By VicentaLakin

And the wind burns potatoes and meat
The wind is warm, cherry blossoms, peach blossoms, pears, and the heart is longing for the sun in nature. If you're also trying to plan the springs, look at today's fragrance and wind-burning potato entanglement, and pick another Typica from the Blue Mountain to drink it

Recipe Recommendations

  • potatoes 500 grams
  • lean meat minced 200 grams
  • onion 150 grams
  • seaweed sheet appropriate amount

Steps for And the wind burns potatoes and meat

  • Make And the wind burns potatoes and meat step 0
    1
    Potatoes are washed, boiled up, skins are pelted with forks。
  • Make And the wind burns potatoes and meat step 1
    2
    Onion wash, Chettin backup。
  • Make And the wind burns potatoes and meat step 2
    3
    Add a spoon of oil, a spoon of soy sauce, a bit of salt to mix with black pepper, and make a spare。
  • Make And the wind burns potatoes and meat step 3
    4
    Oil in the pot and onions are added to the reserve when the onion is turned slightly into semi-transparent。
  • Make And the wind burns potatoes and meat step 4
    5
    Add some bottom oil, and when it's hot, add thin meat to make it completely coloured, so that the fire can be shut down。
  • Make And the wind burns potatoes and meat step 5
    6
    At this point, the mashed potatoes were poured into the pot with a half-cooked onion, evening the three ingredients。
  • Make And the wind burns potatoes and meat step 6
    7
    A little bottom oil is placed in the pan, and when the oil heats up, the potato onions are put in a triangulation of equal size by hand, and the fire is slow。
  • Make And the wind burns potatoes and meat step 7
    8
    When it's yellow on both sides, take it out and decorate it on the bottom of the seams。
  • Make And the wind burns potatoes and meat step 8
    9
    Take 20 grams of Typica coffee beans and grind them to powder。
  • Make And the wind burns potatoes and meat step 9
    10
    The freshly polished Typica coffee powder is evened down to the middle of the filter after having been washed with hot water. The 90 °C pure hot water paints the "0" font slowly injected about 50 ml and stifling 25s, at which point a small amount of coffee fluid begins to permeate the lower pot of sharing; then the small water stream continues to be injected into 250 ml and the whole extraction time is controlled within 3 minutes。
  • Make And the wind burns potatoes and meat step 10
    11
    And when you're ready to drink, the potato entanglement is reduced to the perfect temperature to be enjoyed
  • Make And the wind burns potatoes and meat step 11
    12
    In a sip, the guillotine's fragrance is salty, the inside potatoes are soft, and the onion pellets are wrapped up in a cup of sweet juice... and now the Bilo Typica, who drinks a tulip, keeps his taste order together! The next bite is a wonderful taste experience.

    • And the wind burns potatoes and meat Make Tips

    Why do you have to control the extraction time in three minutes? In order to avoid the caffeine. Under normal conditions, about 28% of the caffeine is soluble in water, which extracts the fragrance from the coffee: The first ones were fats and acids, then sugar, and finally fibres. Good coffee beans plus right extraction can get a nice cup of fresh, layered coffee. If the extraction time is too long or the hand flush temperature used for different coffee beans is not appropriate, it can easily occur, i.e. over-extracting, and you feel that coffee tastes bad, and you feel that coffee fluids are: 1. particularly bitter; 2. dry and dry; 3. flat and empty; therefore, it's important to have a hand-drink cup of coffee that strictly controls the water temperature and time of the matter. I'll see you later

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