Makoto Spud

By VicentaLakin

Makoto Spud
The course is a bit cumbersome, as it takes some thought and time to process more and to steam, blow up and make it all available. But I've always thought about cooking that taste is in proportion to hard work, and it's going to be worth more. It's a three-strength-style shrimp ball, and it's a happy look, and it's supposed to be an eyebrow. I'd be surprised if you'd have a good taste of it. It'll be perfect if I put it in my private room and think about a little cheese in the potato ball。

Recipe Recommendations

  • potatoes one
  • shrimp 8 rats
  • onion 1 piece
  • garlic 2 cloves
  • milk 30g
  • water starch 1 tablespoon
  • dried chili of 2
  • pepper 10 capsules
  • spicy peanuts appropriate amount
  • sugar a little
  • salt a little
  • soy sauce 1 tablespoon
  • vinegar 2 teaspoons
  • Scallion, ginger and garlic powder 1/2 teaspoon
  • black pepper 1/2 teaspoon

Steps for Makoto Spud

  • Make Makoto Spud step 0
    1
    (b) The preparation of the main and supplementary ingredients required for the food products and the fabrics
  • Make Makoto Spud step 1
    2
    Potato wash, thick slices, shrimp cut off shrimp head and line
  • Make Makoto Spud step 2
    3
    Water is boiled in the pot, and when water is released, it is burned in shrimp
  • Make Makoto Spud step 3
    4
    When shrimp changes colour, the leachate is extracted
  • Make Makoto Spud step 4
    5
    (b) Steaming pots with water, when it is released and evaporated with potatoes
  • Make Makoto Spud step 5
    6
    The fertilized potatoes go to the skins and crush them into mashed potatoes
  • Make Makoto Spud step 6
    7
    Add milk and mix it evenly with a spoon
  • Make Makoto Spud step 7
    8
    Add a little bit of black pepper
  • Make Makoto Spud step 8
    9
    I'm going to add a proper amount of garlic powder
  • Make Makoto Spud step 9
    10
    Add appropriate quantities of salt according to individual population tastes
  • Make Makoto Spud step 10
    11
    Finally, a proper amount of starch is added to make the mashed potatoes dense and use them to form clusters
  • Make Makoto Spud step 11
    12
    (a) Full and smoothing of the spoons, scratching of the hands, and it's enough to form a group
  • Make Makoto Spud step 12
    13
    (b) Take a sack of mashed potatoes, make a cake, wrap it in shrimp, leave a shrimp tail behind, then squeez it and stick it to the powder
  • Make Makoto Spud step 13
    14
    (b) Sufficient quantities of oil to heat, to be placed in a potato shrimp ball when the oil starts to bubble
  • Make Makoto Spud step 14
    15
    (b) Seize the excess oil on kitchen paper as soon as the colour changes
  • Make Makoto Spud step 15
    16
    Scratch it and put it in a clean bowl
  • Make Makoto Spud step 16
    17
    Add raw, vinegar, sugar and salt to mix
  • Make Makoto Spud step 17
    18
    Add an appropriate amount of starch to be used as a juice
  • Make Makoto Spud step 18
    19
    (b) Add appropriate quantities of oil to the pot and heat it with peppers and dried peppers
  • Make Makoto Spud step 19
    20
    Dry peppers and peppers will be pumped out after the fragrance and will be added to the fried potato shrimp ball
  • Make Makoto Spud step 20
    21
    (b) The juice that is in the 18th step
  • Make Makoto Spud step 21
    22
    If you're in a fire and you're out of juice, you'll be fine。

    • Makoto Spud Make Tips

    1. The addition of scallion, ginger, and garlic powder enhances the flavor; if unavailable, you can substitute it with minced scallion, ginger, and garlic. 2. Adjust the amount of starch according to the consistency of the mashed potatoes; add and mix slowly until it is easy to shape into balls. 3. Coat the shaped potato balls with a layer of cornstarch to prevent them from sticking together. 4. Remove the Sichuan peppercorns and dried chili peppers once they become fragrant from frying to avoid accidentally eating them and numbing your mouth.

    Recipe Categories

    Recipe recommendation