Pickles
By VicentaLakin
Recipe Recommendations
- potatoes 500 grams
- eggs one
- flour 150 grams
- Korean kimchi 150 grams
- pork belly 100 grams
- butter 100 grams
- light cream 50 grams
- chicken soup 50 ml
- Parmesan cheese 30 grams
- onion 100 grams
- zucchini 500 grams
- salt 20 grams
- black pepper appropriate amount
- olive oil appropriate amount
- Korean hot sauce 50 grams
- medium spice
- burn
- an hour
- ordinary
Steps for Pickles
1
Take a large pot with enough cold water and add 10 grams of salt and leather potatoes, which will be cooked in about 20 minutes. Dry the ripe potatoes, go to the potato skin and crush the potatoes in the heat. When eggs, flour, salt and black pepper are added to the mashed potatoes, the mix is even until the potatoes fully absorb the spices。
2
Put the processed mashed potatoes on the board and spread some flour on the board; put your hands up until the face is smooth; and split the large noodle into a fist-sized noodle, making it a long strip of about 3 cm thick。
3
Cut to two centimetres in size。
4
Slipped with the hand and lightly pressed with the food fork into the texture. Put the well-prepared bumps on a pallet with flour and leave room between each to prevent the bumps from sticking together。
5
Take a large pot and boil it with water and add 10 grams of salt; and put pasta in boiling water。
6
When the apocalyptics rise and become ripe, the cold water is quickly washed to cool and the dry moisture is controlled。
7
Onions are cut with silk, slices of onion, slices of meat; butter and olive oil are put in the pot, and the onions are fried to oil, and the onions are made to smell。
8
When you're in a siphon, you're in Korean pickles, you're out of pasta, you're out of kamikaze, you're out of kamikaze, you're out of kamikaze, you're out of kamikaze, you're out of kamikaze。
9
Turn off the plate and put on the Palmerson cheese。Pickles Make Tips
Tips: 1. When boiling potatoes, do not put them into boiling water; using cold water can prevent the skins from cracking and avoid making the potatoes too soggy. 2. Cooked gnocchi can be stored in the refrigerator for 2-3 days; frozen for 3 months; quick-frozen gnocchi needs to be boiled in boiling water for 6-7 minutes before eating.