I like potatoes with a crisp and crisp taste, and green beans have a faint sweetness, and the combination of the two can be said to be the best partner! Usually the green beans in the potato salad are only supporting role embellishments, this time I deliberately increased the proportion of green beans, and then use the Chubby salad sauce as the medium of the two, so that the taste is more integrated and unified! Convenient method, hurry up and try it!
By _ Fruit Grove
<h2>Royalties</h2>
1 medium potato
Green beans 50 g
Salt to taste
1 teaspoon black pepper
Cupid salad dressing egg yolk flavor 1 tbsp about 15 grams
1 tbsp plain yogurt
<h2>Practice steps</h2>
1, wash the potatoes, brush the sediment on the skin (the potato skin is rich in dietary fiber, potassium, iron, zinc and vitamin C, etc. to do the salad without peeling); put the potatoes into the electric pressure cooker, add a cup of water to the inner tank, steam for 12 minutes, natural pressure relief
2, steamed potatoes crushed while hot, add salt and black pepper to adjust a bottom flavor; potatoes do not need to be pressed too fine, retain some lumps, the taste is richer
3: Bring the water to a boil and pour in the green beans, blanch for 1 minute and cook
4: Remove the green beans and soak in ice water
5、 Add a large spoonful of about 15 grams of kopeck yolk flavored salad dressing (red lid) to the cooked potatoes.
6: Add a large spoonful of plain yogurt to increase the wetness
7: Add drained green beans and mix well
<h2>Tips</h2>
1. The amount of Cupi salad sauce can be increased or decreased according to the size of the potatoes as appropriate 2. Green beans are soaked in ice water immediately after water to maintain the verdant color 3. Before the potatoes are steamed, use a fork to poke some small holes in the epidermis to facilitate steam discharge, so that the steamed potatoes will not crack the skin
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