<h1 class="pgc-h-arrow-right" > this issue: How to quickly and easily make potatoes into mashed potatoes? </h1>
Why would a seemingly bland ingredient become the signature of a Michelin restaurant? Today I will introduce you to the mashed potatoes where I learned from the executive chef of the Michelin restaurant, but this will destroy the molecular structure between the potatoes, I learn to make mashed potatoes Friends who are interested can watch the specific tutorial in my watermelon video: "Teach you to make mashed potatoes in Michelin restaurants, silky ice cream, delicious and nutritious" released on March 20
--- [mashed potatoes] --- mashed potatoes taught by Michelin chefs
< h1 class= "pgc-h-arrow-right" > the ingredients needed</h1>
【Ingredients】1 red-skinned potato, 1 potato, 1 egg, simmered chicken soup for 3 hours (onion, celery, carrot)
【Ingredients】 2 tablespoons of salt; butter; cream;
<h1 class="pgc-h-arrow-right" >--- start making ---</h1>
【Preparation steps】
1. Cut the onion, parsley and carrot into cubes and set aside;
2. Boil chicken soup: add vegetables and chicken to an appropriate amount of water, white pepper; simmer for 3 hours after boiling on high heat; add salt to taste;
3. Add the cooked chicken soup juice to the cream, stir well and set aside;
4. Wash the potatoes and steam them for an hour;
5. After peeling the potatoes, sift them in the filter;(It is recommended to sift them 2 times, the mashed potatoes will be more delicate)
6. Pour the creamy chicken broth into the mashed potatoes three times and stir well;
7. Add butter and stir well;
8. Add salt to taste;
9. Finally add the egg yolk and stir well;
<h1 class="pgc-h-arrow-right" >--- the "Q&A" --- of content production</h1>
Q: Which potato to choose?
Use red-skinned potatoes and long yellow-skinned potatoes with less starch,
Q: Why use two kinds of potatoes?
Using two kinds of potatoes will make the mashed potatoes more layered in the mouth
Q: Why can't I crush potatoes with a machine?
Crushing with a machine will completely destroy the molecular structure of the potato, so that the taste is not as dense as the natural sieving.
<h1 class="pgc-h-arrow-right" >--- the "technical TIPS" --- of Michelin-grade mashed potatoes</h1>
1. Judge whether the mashed potatoes are steamed well, as long as the knife can be easily inserted;
2. The creamy chicken soup should be poured three times to avoid the mashed potatoes being too thin;
3. When pouring cream chicken soup, stir in one direction, the action is gentle, this is to prevent the mashed potatoes from getting strong;
Finally, I would like to sincerely thank you for taking the time to read and see here, as a non-famous foodie I will share a variety of delicious recipes every day, like my friends can add comments, favorites, retweets and attention, thank you!