Cucumber and potato

Overview

Chung (chong flat sound) means to put things in a stone mortar or mortar to pound off the skin or mash them. Braised vegetables are the most distinctive among Yunnan's ethnic dishes. Ethnic minorities like to put various foods into stone mortars or wooden mortars and pound them with various seasonings and medicinal spices to make delicious dishes. Braised vegetables generally do not contain oil and are refreshing and refreshing to eat. Today I would like to share with you an ordinary braised dish. I used common seasonings that everyone is familiar with. If you are curious about the taste of potatoes and cucumbers, you can give it a try. In fact, you don’t have to follow other people’s recipes when cooking. What suits other people’s tastes may not be suitable for you. We just need to learn other people’s cooking methods, but we must cook according to our own taste.

Tags

• hot dishes
• home cooking
• coriander
• cucumber
• garlic
• little potato
• msg
• ginger
• salt
• small red pepper

Ingredients

Steps

1. 1 Wash the small potatoes and cook them in water.

   

2. 2 Peel the skin off the cooked potatoes and set aside.

   

3. 3 Wash and cut the coriander into sections, cut the red pepper into sections, peel the garlic, and set aside a piece of ginger. (Too much ginger will taste bitter, so add less)

   

4. 4 Peel the cucumber, pat it into pieces with the back of a knife and cut into sections for later use.

   

5. 5 Put appropriate amount of salt and monosodium glutamate in a stone mortar, add small red pepper and mash it, then add garlic and ginger and mash it into a paste.

   

6. 6 Add potato peel and mashed into puree.

   

7. 7 Add cucumber and mix well.

   

8. 8 Add the coriander segments and mix well.