Mashed potatoes
By VicentaLakin
NOT MUCH FRESH VEGETABLES IN THE WINTER OF THE NORTHEAST, MOSTLY ON LARGE CABBAGE POTATOES. I WAS PARTICULARLY FOND OF THE POTATOES AND BEAN HORNS THAT WERE ROASTED WITH MEAT, AND THE POTATOES THAT WERE CRUSHED WITH SOUP AND RICE MIXED WITH SWEET, SOFT AND SOFT. I DIDN'T KNOW WHAT THE WESTERN MEAL WAS, AND THEN I KNEW THERE WAS MASHED POTATOES IN IT, AND I THOUGHT IT WAS SOMETHING. SO MUCH MASHED POTATOES IN GRANDPA KEN I'VE NEVER EATEN, AND I'VE ALWAYS THOUGHT THAT A FEW BUCKS WORTH OF POTATOES IS NOT WORTH EATING. WHEN I WAS A KID, I DIDN'T GET TIRED OF EATING POTATOES. I STILL LOVE EATING THEM. POTATOES ARE REALLY GOOD FOR CIVILIAN VEGETABLES, FRIED AND BAKED. IN FACT, THE POTATOES, WHILE NOT LOOKING AT ORDINARY CIVILIANS, ARE STILL RICH IN NUTRITIONAL VALUES — — — FROM THE WEB: FIRST, THE PROTEIN IN THE RICH POTATOES IS BETTER THAN THE SOYBEANS AND IS CLOSEST TO ANIMAL PROTEIN. POTATOES ARE ALSO RICH IN LYSINE AND COLOURAL AMINO ACID, WHICH ARE INCOMPARABLE TO GENERAL FOOD. POTATOES ARE ALSO RICH IN POTASSIUM, ZINC AND IRON. THE POTASSIUM CONTAINED PREVENTS CEREBRAL VASCULAR RUPTURE. IT CONTAINS 10 TIMES AS MANY PROTEINS AND VITAMIN C AS APPLES AND CONTAINS MUCH HIGHER LEVELS OF VITAMINS B1, B2, IRON AND PHOSPHORUS THAN APPLES. FROM A NUTRITIONAL POINT OF VIEW, ITS NUTRITIONAL VALUE IS 3.5 TIMES THAT OF APPLES. II. POTATOES, WHICH CONTRIBUTE TO DIET, PRODUCE LOWER HEAT THAN RICE AND CONTAIN ONLY 0.1% FAT. IF IT WERE TO BE USED AS A STAPLE FOOD, IT WOULD BE EFFECTIVE TO REDUCE EXCESS FATS BY INSISTING ON EATING ONE POTATO PER DAY. THIRD, A STROKE-PROOF DIET OF FIVE TO SIX POTATOES PER WEEK CAN REDUCE THE RISK OF STROKE BY 40 PER CENT WITHOUT ANY SIDE EFFECTS. IV. POTATOES WITH HEALTHY STOMACHS HAVE THE EFFECT OF SYMPATHIZING, TUNING, SPLEENING, AEROBICS AND THERAPEUTIC EFFECTS ON STOMACH ULCER, CUSTOMARY CONSTIPATION, HOT COUGH AND SKIN RASHES. POTATOES CONTAIN FINE CELLULOSE THAT DOES NOT IRRITATE THE GASTROINTESTINAL MUCOUS MEMBRANES, WHICH IS A PAIN RELIEF OR A REDUCTION IN THE DISTRIBUTION OF GASTRIC ACID. THE EATING OF POTATOES HAS BECOME AN ASSISTED THERAPY FOR STOMACH CANCER. IT'S IMPORTANT TO NOTE THAT THERE'S A SMALL AMOUNT OF MASHED POTATOES IN THE EYE! IT'S SO FULL OF MOUTHS AND IT'S ABSOLUTELY FINE TO GO TO A HALL OF GRACE, AND IT'S NO PROBLEM FOR A PRESENTER. HE MADE A SMALL POT OF ME AND MY HUSBAND, AND HE ATE HIS BIG ONE, HE DIDN'T WANT TO SAY IT
Recipe Recommendations
- potatoes appropriate amount
- dried mushrooms appropriate amount
- carrots appropriate amount
- quail eggs appropriate amount
- shallots appropriate amount
- concentrated stock appropriate amount
- qingshui appropriate amount
- salty and fresh
- mix
- ten minutes
- simple
Steps for Mashed potatoes
1
After the dry mushroom bubble, the tiny little ding。
2
Carrots are cut。
3
The quail eggs are boiled, the egg clear is separated from the yolk。
4
The quail eggs, they're purified。
5
Potato varnished。
6
There was a small amount of olive oil in the pot, which cooked mushrooms and carrots。
7
Potatoes and mushrooms are broken, carrots are broken, quail egg yolk, quail eggs are crushed together。
8
The condensed soup is torn with a little water。
9
Pour water into the mashed potato soup, mix it fully, load it up, and spread a little onions。Mashed potatoes Make Tips
Dried shiitake mushrooms must be used for rehydrating; fresh shiitake mushrooms have a much inferior flavor.
Shiitake mushrooms, carrots, and quail eggs must be chopped very finely; this way, every bite will have a granular sensation within the soft potatoes, adding layers of texture without the pieces being too large and overwhelming.
Very little olive oil must be used when stir-frying the shiitake mushrooms and carrots; otherwise, the finished dish will be too oily and unappetizing.
All ingredients must be thoroughly stirred and mashed to ensure a good texture.
Using Schwan's concentrated stock adds a rich, fragrant flavor, so no other seasonings are needed; alternatively, you can use your own homemade stock seasoned with salt, beef bouillon powder, or chicken bouillon powder.
Adding an appropriate amount of water prevents the dish from becoming too dry and affecting the texture, but the amount must be measured carefully; too much water will turn it into potato soup.