Mashed potatoes in salad

Mashed potatoes in salad

Introduction:

Production steps:

Step 1: 1 prepare the raw materials.

Step 2: 2 slice the potatoes evenly.

Step 3: boil water in a pan, pour in half a teaspoon of salt and half a teaspoon of vegetable oil. Blanch the broccoli for half a minute

Step 4: 5 cut the root of broccoli with a knife and split it into small pieces

Step 5: 6 microwave potato chips out into the silicone bag.

Step 6: 7 grasp the silicone tape by hand and knead it on the chopping board for two or three minutes.

Step 7: 8 pour in the salad dressing and continue to knead well.

Step 8: 8 pour in the salad dressing and continue to knead well.

Step 9: 9 take a small bowl, put two tablespoons of cold boiled water, and then put in a quarter of a teaspoon of salt, stir until melted.

Step 10: 10 take out the mashed potatoes, pour in the salt water, mix well with a rubber spatula.

Step 11: 11 pour in the sweet corn kernels.

Step 12: add broccoli and mix well.

Materials required:

Potatoes: 300g

Broccoli: a small flower

Sweet corn kernels: 2 tablespoons

Cold boiled water: 2 tablespoons

Salt: one teaspoon

Salad dressing: 2 tablespoons

Vegetable oil: half teaspoon

Note: small wordy: 1 bought sweet corn kernels can best be soaked in hot water for 10 minutes to remove preservatives. Put a spoonful of water into the microwave to prevent the potato chips from hardening. 3 Silicone Tape knead mashed potatoes is very easy to use, and basic non stick, easy to clean. No mashed potatoes can be packed in fresh-keeping bags and rolled with rolling pins.

Production difficulty: simple

Process: Baking

Production time: 20 minutes

Taste: salty and sweet