Chinese mashed potatoes
Overview
Potatoes are really good ingredients. The scientific name is potato. My hometown calls it yam. Later I learned that yams are in the shape of a long stick. When I came to Shandong, it was also called Didan. I remember going to Gansu and calling it potato. Hahaha. No matter what they are called, I really love potatoes.
Tags
Ingredients
Steps
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Mix soy sauce, sweet noodle sauce, oyster sauce, and chicken essence to make a sauce.
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Cut carrots and green onions into shreds. Puree the meat. (You can also use green peppers and onions, which can be chopped without a meat grinder). Crush the garlic.
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Potatoes can be boiled with the skin on or cut into thick slices and steamed. Try not to come into direct contact with too much water. Prick with chopsticks until cooked, take out.
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Peel the skin and crush with a rolling pin covered with plastic wrap.
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Add water and salt. Mash into puree.
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Shape into bowl and place on plate. (The silicone spatula I used here is relatively smooth. You can also apply lard on the bottom of the bowl or dip a little water into the back of a spoon to spread evenly)
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Heat the oil in a cold pan. When the oil is hot, add garlic and ginger to the pan. (I don’t like ginger, so I didn’t put it in)
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Add minced meat and stir-fry.
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Fry until it changes color.
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Add the sauce.
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Add chopped onions and carrots. Stir fry. After evenly adding water starch to reduce the juice.
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Pour juice. Complete~
