How do you make that mashed potato artichoke ?

1. It takes about 30 minutes for the potatoes to be steamed, and the lid should be covered or sealed with plastic wrap, so as not to let the distilled water fall into the potatoes, as the potatoes will taste bad if they enter the water.

2. Peel the steamed potatoes and mash them.

3. Mix in your favorite seasoning (salt or sugar), and put whatever seasoning you like.

Cut the potatoes into large pieces, steam them, cool them, put them in a crisper bag, and roll them out into mashed potatoes.

Pour in salt and oil in the mashed potatoes Cut the chicken breast into minced chicken and mash the potatoes together and stir well;

Steam over medium heat for 10 minutes, and a bowl of beautiful mashed potatoes is ready, which is delicious.

The simple way to do this is to peel the skin, steam it over water (you can take a little more time), then use a spoon to puree, add salt and chicken broth and stir it into shape.

I have eaten two kinds of mashed potatoes, the first is to steam the potatoes in the microwave to soften, and then to rot, this kind of can be mixed and eaten directly or stir-fried.

There is also a kind of fried mashed potatoes, which is to add sugar to the messy mashed potatoes (put more or less according to your taste), add a little flour, coat the outside with breadcrumbs, and fry them in a pan.

Wash the skin first, then peel off the skin when it is steamed, and then mash it into a puree. Another point is that if you don't use a special machine to pound it, it will be very laborious to make.

How to make it: 1.First, wash the potatoes, peel them, and cut them into cubes. Cut the fresh meat into small cubes. 2.Put oil in the pan, and when the oil is 50% hot, add the potato cubes and diced meat and stir-fry, add salt, pepper and water.

Are you going to do that? Is it the KFC kind? Cook the potatoes first, preferably steamed! Then peel and crumble! Then put the ingredients! It's not very good, but it's delicious!

The whole is steamed, mashed, and seasonings are added.

Peel and basket and steam it to the oak.

To make mashed potatoes, you should choose potatoes with higher starch content, that is, potatoes with yellow skin and thicker skin, which are usually higher in starch. Potatoes with thin and whitish skin have a lower starch content.

Wash the selected potatoes, peel off the skin, cut them into small pieces and put them in the steamer, steam them over high heat until they can be easily penetrated with chopsticks, which means that the potatoes have been steamed, take them out and grind them into a puree with a spoon, or press them into a more delicate mashed potatoes with a mud press, and finally use a spatula to sort them out more delicately.

Chinese-style mashed potatoes:

Ingredients: about 400 grams of mashed potatoes, 2 small pieces of curry, five-spice powder.

A little, an appropriate amount of bone broth.

Steps: 1. Pour the mashed potatoes into a small pot (it is best to use a non-stick pan), add an appropriate amount of bone broth to cover the mashed potatoes, bring to a boil over high heat, turn to low heat and stir while cooking with a spoon to prevent the bottom from sticking.

2. When the mashed potatoes are your preferred consistency, turn off the heat, put them on a plate, and set aside.

3. Pour an appropriate amount of bone broth into a small pot, put in the curry cubes, turn to low heat and stir while boiling, boil until the soup is thick, and when the spoon can slowly drip down, turn off the heat.

4. Finally, pour the boiled curry sauce over the mashed potatoes and serve.

Steamed or boiled potatoes, then pressed into a puree, and finally put in a basin with light cream, salt, butter, white pepper, cardamom powder and stir well, this is the original mashed potatoes, you can add pumpkin and other ingredients according to your liking, so that Qingquewu can make mashed potatoes for other years. Generally, any kind of answer or potato can be red and soft.

1. Cut the taro into slices, shorten the steaming time, and steam in a pot under cold water for half an hour.

2. It can be easily scraped into powder with a spatula.

3. In the process of pressing into a puree, first add half of the sugar, and press until the taro paste is smooth without particles.

4. Add all the remaining sugar and stir-fry until the sugar and taro paste are completely mixed.

5. Add corn oil and stir-fry evenly.

6. The finished taro paste can be mixed with fresh milk, milk tea, or stuffed and wrapped in glutinous rice balls or bread. It's delicious no matter how you eat it!

7. The taro paste does not need to be beaten too finely, and leaving some small particles can increase the taste. The amount of sugar can be increased or decreased according to your preference.

1. Wash the betel nut taro first, cut it with the skin and steam it in the pot, and steam it until the powder is cooked (the choice of taro paste and taro is the most critical, you must choose the kind that is very powdery, otherwise you can't make delicious taro paste will be one by one).

2. Take it out and peel it, put it in a container, crush the taro, and keep pressing it into a puree, (at this time, whether it is a good taro is reflected, good taro is easy to be crushed into a puree, and a bad taro has a strong granularity).

3. Start the oil pot, put in the lard (other oils are not delicious except for lard, so many times you have to make lard before making taro paste) After heating, pour in the pressed taro paste, mix, put in sugar, the fire should be a low heat (I don't pay too much attention to this), and then get out of the pot evenly.

4. Put it in a container and put sesame seeds according to your personal preference.

The preparation of taro paste is as follows:

Ingredients: 700g taro, 200g whipping cream, 300g condensed milk, 60g butter.

1. Peel the taro, wash it and cut it into pieces, put it on the steaming rack and steam it for about 50 minutes, the chopsticks can be passed through directly, and it can be sandwiched in half, if not, then continue to steam for a while.

2. Don't cool the taro completely, when the temperature can be accepted by your hands, press it directly with your hands while it's hot, and then add condensed milk in small amounts and many times, knead it into the taro puree, and then add it again and again until it's all added.

3. Pour the stirred taro paste into a non-stick pan, stir-fry over low heat, add the whipping cream in two parts, and don't pour it all into the source at once.

4. When the taro paste is a little lumpy and a little sticky with a spatula, add butter little by little, without softening, stir until the butter melts and completely blends with the taro paste. Traces hit the beam.

5. The taro paste can be fried in a ball.

Taro puree is made from taro. Here's how:Tools Original mold bucket material: appropriate amount of taro, appropriate amount of condensed milk, appropriate amount of milk, spoon.

1. Chop the taro first.

2. Puree with a spoon.

<>4. Add milk, which can be added according to your own taste. Pick up pants.

5. The last step is to mix them evenly, and after stirring, you can make the spring code simple.

Taro puree, also called taro mushroom, is one of the traditional sweets in Fujian cuisine in Fujian Province, which is made of taro boiled and mashed and added red dates, cherries, melon seeds, winter melon sugar, white sugar, osmanthus and cooked lard and other accessories. There is a custom of making taro paste in the eastern part of Fujian.

Taro paste is often introduced as the finale dessert of Fuzhou banquets. Among them, the Fuding betel nut taro produced in Fuding is the most authentic taro paste. The reputation of taro paste is closely related to its selection of materials.

Babao taro paste is selected from Fujian famous brand agricultural products Fuding betel nut taro. Fuding taro is famous for its large, pine quality and fragrant taste, and it is the top product for making Fujian cuisine Taiji taro paste, Babao taro paste and so on.

How to make mashed taro

1. Peel the taro and cut it into 1 cm square pieces.

2. Add an appropriate amount of water and cook until the taro is ripe and soft; or steamed. The latter has a stronger flavor, but the moisture will be less, and it may not be easy to stir later.

3. Drain the soft taro, crush it with a spoon, or put it in a blender and puree.

4. If you eat sweet, add fine sugar when pressing and stirring.

5. Step 3 should control the amount of water according to the situation, if your taro paste is to be relatively thin and paste, add water to dig Qingmin.

1. Peel and cut the taro into pieces, steam it, put it in a cooking pot, and stir 4 times every 2 seconds.

Add sugar, lard and stir 10 times for 1 minute.

Pour it out while it is hot Zheng Changnian, the silky taro paste is ready, and the cooling is in a state where it can be formed into a ball, and the bags are very delicious.

The taro paste is made by boiling and mashing taro, and then adding red dates, melon seeds, cherries, sugar, winter melon sugar, osmanthus and, lard, etc. Taro paste is rich in protein, calcium, iron, carotene and other nutrients, and eating taro paste can supplement the nutrients needed by the human body. In the eastern Fujian region, taro paste is also used as a filling for food.

Taro paste, also known as taro mushroom, is one of the traditional sweets of Fujian Province. Taro paste is often used as the finale dessert of Fuzhou banquets, among which Fuding betel nut taro produced in Fuding is the most authentic, and the reputation of taro paste is closely related to its selection of materials. Babao taro paste is selected from Fujian famous brand agricultural products to play Fuding betel nut taro, Fuding taro is famous for its large, pine quality, and fragrant taste, and is the top product for making Fujian cuisine Taiji taro puree, Babao taro puree, etc.

Taro paste is rich in protein, calcium, phosphorus, iron, potassium, magnesium, sodium, carotene, niacin, vitamin C, B vitamins, saponins and other components. Among the minerals contained, the content of fluorine is high, which has the effect of cleaning teeth to prevent caries and protect teeth. Its rich nutritional value can enhance the body's immune function, and can be used as a common medicinal diet staple food for the prevention and treatment of cancer.