AKEN Western Food Academy
The Aken Western Food Academy taught
Many classic potato dishes are cooked
The preparation is innovative but not difficult, and it is unforgettable after tasting it once
This time, Ah Ken brought you 2 dishes:
French crispy fried beef mashed potatoes, pan-color puree.
French crispy fried beef mashed potatoes Croquetfe de Boenf
Crispy fried beef mashed potatoes is a classic dish that many people love to eat, combined with meat and vegetarian food, eating with salad is not greasy, wrapped in a layer of bran, its taste is crispy, delicious and nutritious.
material:
300g minced beef, 1/2 white onion chopped, 2 shallots, 1 minced garlic, 2 tablespoons olive oil, salt and white pepper, 10g thyme cut into mushrooms, 200g breadcrumbs, 250g flour, 2 eggs to make a frying powder paste, 500g mashed potatoes.
make:
1: Put the ground beef in oil with chopped onion, shallots, minced garlic, olive oil, salt and white pepper, thyme and breadcrumbs into the pot
Sauté until the water is dry;
2: Mix well with mashed potatoes and sautéed beef minced, roll into long strips and cut into segments;
3, mix the flour and eggs and stir with an appropriate amount to make a frying pulp;
4, each piece of potato beef strips dipped in fried flour paste, and then dipped in breadcrumbs, with oil temperature of 175 ° C fried until golden brown;
5. When eating, it can be served with salad or large kinds of old vinegar and olive oil.
Tricolor mud Mashed iron apple from carrots ef aubrgine
Tri-color mud, a mixture of three kinds of healthy vegetable puree, brightly colored, with a clear layered taste, sweet, soft and fragrant, refreshing, very suitable for people who like to eat light.
Mashed potatoes ingredients: 1000 grams of potatoes, a little salt and pepper, 100 grams of fresh milk, 100 grams of light cream, 80 grams of butter.
Ingredients: carrot puree 1000 g, fresh milk 80 g, light cream 80 g, salt, pepper a little.
Eggplant puree ingredients: 1000 grams of eggplant, 40 grams of olive oil, an onion, two pieces of garlic, 4 shallot heads, 100 grams of evaporated milk, 80 grams of fresh milk, a little salt and pepper.
Mashed potatoes: Peel and cut potatoes into large pieces, add to cold water, soak the potato noodles in water, and cook the potatoes. Remove, drain, place in a blender while hot, add white pepper, salt, butter, fresh milk and light cream and stir to form a puree.
Carrot puree: Wash and peel the carrots, cook them in water, drain the water, put them in a blender while hot, add evaporated milk, cream, salt and white pepper, and beat them into a puree.
Eggplant puree making:
1: Cut the eggplant in half, sprinkle salt on the incision, and pour out the water on the eggplant meat after 10 minutes;
2, then add olive oil to the eggplant, put it in the oven and bake at 220 ° C for 15 minutes, remove the roasted eggplant, and use a fork to remove the eggplant meat;
3: Stir-fry the chives, garlic and shallots, then put the fried ingredients and eggplant meat into the blender, add light cream, fresh milk and pepper, beat it into a puree.
Plate: Finally, the pan-color mud is plated, first the mashed potatoes are placed in the middle, the eggplant puree is surrounded by the mashed potatoes, and finally the carrot puree is placed around the eggplant puree.
Editor's words
As long as we continue to pay attention to our "Painting Western Food" later on, there will be more about potato practices.
Text/Jasmime
The figure/part comes from the network
Edit/Eve