How to use mashed potato powder? How to make mashed potato flour

Ingredients: a small bowl of mashed potato powder, an appropriate amount of cornstarch, an appropriate amount of boiling water, an appropriate amount of leeks, and an appropriate amount of bean paste.

Production steps: 1. A small bowl of potato flour, then take a small bowl of one-third of the same size of corn starch and mix it together, stir it with a small bowl and a half of boiling water and pour it into the flour. Wait until it's a little cooler, knead into a ball. If you feel too sticky, add some cornstarch and knead well.

2. Take a small dose and roll it into a round wrap with chopped leeks. Sprinkle a little salt before wrapping the leeks to squeeze out the water and add a little oil.

3. Put the wrapped rice cake in the steamer and steam it for 15 minutes before eating.

<>5. Dip in chili sauce. There is no Chaoshan chili sauce at home, so I use the old godmother instead.

1. Ingredients: 3 potatoes, 2 bags of milk, black pepper, chicken essence, appropriate amount of salt.

1.Wash the potatoes, peel everything, 2 halves and soak them in water for 5 minutes, the purpose is to rinse off some of the starch.

2.Make water, boil the potatoes and cook for about 25-30 minutes. Use chopsticks to prick the potatoes thoroughly.

3.Pour the water out. Cut the potatoes into small pieces of about 2cm.

4.Put the changed potatoes in a pot and pour in the milk.

5.**, remember to simmer on fire. Then stir and crush the potatoes indefinitely.

6.Wait until the potatoes are well mixed with milk (cooked to be viscous), add the chicken essence, salt, and black pepper. (Note:.)

Essence of chicken is already salty, so put salt as appropriate, or it will be salty) Put chicken essence (seasoning spoon: 3 spoons), salt (seasoning spoon: more than half a spoon), black pepper (about 2 spoons).

Finish. Out of the pot, it's ready to eat!

Method 2: Ingredients: 50 grams of potato flour, 300 ml of milk.

Excipients: white pepper, cardamom powder, butter less than 5 grams.

Method. 1.In a large bowl, pour the boiled milk and add a pinch of salt.

2.Slowly add the potato flour to the milk and stir slowly until the potato flour is completely mixed with the milk.

3.Add seasonings (white pepper, cardamom powder, butter) and stir quickly for 2 to 3 minutes.

How to make mashed potato flour.

Fish-flavored mashed potatoes.

Ingredients: potatoes, green onions, ginger, dried chilies, Pixian bean paste, vinegar, sugar, soy sauce, pepper.

Method: 1. Wash the potatoes, steam them in the pot (you can also cut them into hob blocks in advance, which can effectively save time), and press them into a puree for later use;

2. Heat the oil in a pan, stir-fry the green onions, ginger and dried chili peppers until fragrant, add the mashed potatoes and stir-fry slightly, and add salt and pepper to taste, and the fragrance can be served;

3. Take another pot, add a little base oil, after heating, add one and a half teaspoons of Pixian bean paste, soy sauce, vinegar, and sugar to make a fish-flavored sauce;

You can then pour it directly over the served mashed potatoes according to your taste, or you can add the mashed potatoes and stir-fry them until they are browned.

Ingredients: 3 potatoes, 2 bags of milk, black pepper, chicken essence, salt to taste.

How to make mashed potatoes from potato flour:

1. Wash the potatoes, peel them, soak them in water for 5 minutes;

2. Make water, boil potatoes, and cook for about 25 to 30 minutes;

3. Drain the water. Cut the potatoes into small pieces of about 2 centimeters;

4. Put the chopped potatoes into the pot and pour in the milk;

5. Turn on low heat, then stir and crush the potatoes irregularly;

6. After the potatoes are fully mixed with milk, add 3 tablespoons of chicken essence, half a tablespoon of salt, and a little black pepper;

7. Remove the potatoes from the bowl and finish making the mashed potatoes.

The socks in the fried mashed potato cake, as well as the taste of shrimp and green peppers, are oily and delicious.

Material. Ingredients: 400g potatoes, 50g ham sausage, 100g shrimp, 50g green pepper, 1 egg;

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of pepper.

Mashed potato pie. Wash the potatoes, make two knives on the potatoes, put them in a pot of cold water, and cook them over medium heat.

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Leave it to dry a little and peel off the skin.

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Place in a plastic bag and crush the mashed potatoes with a rolling pin.

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Finely chop the shrimp.

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Cut the ham and green peppers into small cubes.

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Put the shrimp puree, diced ham and green pepper in a large bowl, add salt and pepper and mix well.

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Crack in an egg and mix well.

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Smear some oil on your hands to prevent sticking, grab a piece of mashed potatoes, knead them into a ball, and press them into a round cake.

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Place in a preheated greased pan and fry until golden brown on both sides.

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Tips: Once the potatoes are cooked, they should be rolled out and pureed while they are hot.

Mashed potato powder is a kind of instant brewing food, mostly imported from Russia, that is, mashed potato powder is stirred with hot water to form a delicious, convenient and edible mashed potato, which is loved by the masses, and the example of mashed potato powder is as follows:

Ingredients: 50 grams of potato mud powder, 300 ml of milk.

Excipients: white pepper, cardamom powder, butter less than 5 grams.

Method: 1. Pour the boiled milk into a large bowl and add a little salt.

2. Slowly add the stove imitation mashed potato powder to the milk, and stir slowly until the mashed potato powder is completely mixed with the milk.

3. Add an appropriate amount of the fiber (white pepper, cardamom powder, butter) and stir quickly for 2 3 minutes.

Here's how to make it:

Ingredients to prepare:

1. Preparation: appropriate amount of broth, baby greens, kelp shreds, mushrooms, shiitake mushrooms, tofu skin, coriander, vegetarian balls, etc.

2. Zuo Wei quietly ingredients: salt, chicken essence, monosodium glutamate, chili pepper.

Steps: Book here.

1. Wash the Zhoushan Xun casserole, put an appropriate amount of various dishes in the casserole, put the vegetables into the casserole, and then put in an appropriate amount of potato flour. How much potato flour to put in depends on the size of the casserole you use, it must be moderate, otherwise, when the casserole is heated, the soup is boiled, and the potato flour is floating on the surface, and there is too much potato flour and it will overflow out of the pot.

2. After putting the vegetables and potato flour into the casserole, add an appropriate amount of salt, chicken essence, monosodium glutamate, chili pepper and other condiments.

3. Add an appropriate amount of stock to the casserole. Note that the soup stock should not be added too much, preferably one centimeter below the mouth of the casserole. Add too much, and when the casserole is heated, the stock will overflow as the temperature rises. Add the amount of broth, and you have to control it yourself.

4. Put the casserole after adding the stock to the fire, and pay attention to observe that when a lot of bubbling around the casserole begins, you can turn off the heat and serve the pot, don't wait until the stock is completely boiling. Because the casserole is heat-concentrating, when the stock in the casserole is not completely boiled, serve the pot, and when it is served, use the residual heat on the casserole to just bring the stock to a complete boil. If you wait for the stock in the casserole to boil completely before serving the casserole, the stock in the casserole and the potato flour floating on top will overflow.

5. On the top of the casserole, sprinkle some coriander, and then put in a few vegetarian balls, and this spicy potato flour is ready.

No, potato flour is made with potato starch.

Here's how to make potato flour:

1. Ingredients: 100 kg of potato starch, add 50 kg of water. First, take 5 kg of starch and put it into a basin, then add 70% of its weight of warm water to make a thin slurry, and stir it in the direction of the beating machine until it is stirred into a very viscous dough.

2. Add alum and noodles: according to the ratio of 100 kg of starch and 2 kg of alum, grind the alum into noodles and put them into the basin, and then pour the beaten potatoes into it, stir evenly, keep the temperature of the noodles at about 40, and make the remaining starch ferment and decompose.

3. Boiling water leakage: first add water to the pot to ninety percent full, boil, and then load the good noodles into the leakage machine with a hole diameter of 10 mm to test the leakage, when the diameter of the leaked vermicelli reaches the millifiber meter, for the fixed distance height, you lose and then leak into the boiling water pot, while leaking outward, the amount of water in the pot is always kept at the water level when the first strip is released, and the pot water is controlled to the degree of micro opening.

4. Cold bath drying strips: The vermicelli that leaks into the pot of boiling water, gently take it out and put it into the cold water residue, put it on the stick, and then dry it in the sun, when the water content reaches about 20%, converge into a pile, remove the stick to erect the spirit, make it dry, and when the water content drops to 16%, bundle and pack, that is, the production is completed.

Homemade potato flour needs to be mixed with starch and water in a ratio of 1:10, and then kneaded like dough and laughed into a ball, and pressed through a vermicelli sieve.

1. Add water to the potato starch and stir well, with a ratio of water to starch 10:1

2. Pour the starch water into the pot, add a little edible salt, stir well, and then heat it to make a sauce for later use.

3. Find an empty basin and add potato starch, then pour on the sauce that is carefully disadvantaged, and form a dough like noodles.

4. Knead the mixed dough smoothly and knead it into the same size.

5. Find a vermicelli mold, stuff the powder into the mold with hot water, tighten the lid, add water to the pot and boil, then start to press the vermicelli, screw down the screws on the mold, and squeeze out the vermicelli.

6. The pressed vermicelli pot is boiled for about a minute, and the vermicelli can be pressed into wide, thin, and nine pages, and you can choose according to your own rental requirements.

Notes:

1. Be careful not to make the fire too big, and keep stirring to prevent the pot from sticking.

2. There is no vermicelli mold and it can be rolled into hand-rolled powder.