Spud with potatoes
By VicentaLakin
It's a classic dish, and it's made of rice, and it's a higher sugar index, and today it's a potato. It's just as delicious, as a key low card。
Recipe Recommendations
- Shepherd's purse 100 grams
- potatoes 200 grams
- cassava flour 50 grams
- olive oil 10 ml
- salty and fresh
- fried
- ten minutes
- simple
Steps for Spud with potatoes
1
Preparation of food products: potato pre-sorture and grafts removed from the old leaves。
2
Put the steamed potatoes in the pot。
3
I'll put potatoes in the mud first。
4
Pour 50 grams of cassava starch。
5
Smash it evenly。
6
Squeeze some potatoes and make a little potato creep。
7
Put a proper amount of water in the pot。
8
The water boils and pours into the potatoes。
9
Light push to prevent adhesiveness, which can be recovered when the potato creeps rise。
10
10 ml of olive oil poured into the pot。
11
The boiled potato creeps continue to fry。
12
Put it in the end of the canteen。
13
It's flat, and it's all covered with potatoes。
14
In the end, five milligrams of fresh 10 grams of light-salt-grade saline sauce were poured in, so that the fire could be shut down evenly。
15
Potato creeps. They're good。Spud with potatoes Make Tips
Potatoes contain different amounts of water, so cassava starch use is appropriately added or reduced depending on the amount of water they contain。