Primary edition: Michelin restaurant mashed potatoes
This practice is the practice of a mill restaurant where I once worked. It's not too simple, and it's cheap and delicious!
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How to make mashed potatoes in Michelin restaurant?
food
4 potatoes, 200ml milk, shallots, butter 150g, black pepper and salt.
step
1. Prepare 4 potatoes, peel them and cut them into small pieces of similar size.
2. Boil the water, add appropriate amount of sea salt, add potatoes, and cook for about 20-30 minutes on high fire until it is completely cooked.
3. Sieve potatoes.
4. Heat 200ml milk first, then pour it into potatoes and stir slowly.
5. After stirring almost, add 150g butter and stir. * Butter needs to be freshly taken out of the refrigerator.
6. After stirring to this state, add black pepper and salt to taste.
7. Stir well, sprinkle with some chopped green onion and truffles, and the mashed potatoes will be finished.
If you want to stir on a fire, you need to pay attention to turning on a small fire all the way, otherwise the mashed potatoes will separate oil from water. After sieving, pay attention. The filter screen should be cleaned with hot water immediately. When the potatoes are dry, they are not easy to handle. The point is: butter butter!
Advanced edition: KFC chicken sauce mashed potatoes
This method should be regarded as a relatively complete method, and the taste will naturally be much better. Of course, 200% doesn't mean it's only twice as delicious ~
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Restore KFC mashed potatoes by 200%!
food
2 potatoes, butter 15g, flour 15g, black pepper, salt and soy sauce.
step
1. First, peel two potatoes, soak them in water and cut them into small pieces, so that the potatoes can be cooked easily.
2. Boil a pot of boiling water, add enough sea salt and turn to medium heat to cook potatoes.
3. Use the time to cook potatoes to make chicken juice: butter 15g, flour 15g, and mix well.
Until it turns brown.
4. Add chicken soup and stir quickly. * Hot soup doesn't melt easily, so use cold soup.
5. Add 1 tbsp soy sauce, a little salt and black pepper. * Mix the seasoning slowly, don't add too much at once.
6. Cook the potatoes until they can be easily inserted with a knife. Take them out and crush them.
7. Add hot milk and mix well.
8. Season the mashed potatoes with a little salt and put them in a container.
9. Pour chicken juice, sprinkle with black pepper and mashed potatoes in chicken juice.
Tips:
1. Choose some noodles for the potato part, soak in more water, and don't use it if it is less.
2. The water for cooking potatoes needs salt, which means that all the water for cooking vegetables needs enough salt.
3. Use low fire to make ROUX oil batter, otherwise it will be burnt at once. You can make different colors of juice from beige to dark brown.
4. Choice of chicken soup. If you don't have time, you can choose concentrated chicken juice and add water to blend. Soup soup is not recommended.
Hey, the seasoning is added several times, so that the ingredients in each step have enough fragrance.
Fairy tale version: waterfall mashed potatoes
This is a replica of the waterfall mashed potatoes in Flavor World. It will definitely be much more troublesome to make than the first two models. If you can get this far, congratulations on your start!
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Nengla 100 meter long waterfall mashed potatoes!
food
500g of potatoes, 300g of mozzarella cheese, 50g of Parmesan cheese, 50g of macroporous cheese, 50g of milk, 50g of butter, salt, black pepper and sea salt.
step
1. Peel the potatoes first, and then slice them, so that they can be cooked more evenly in the future. Put enough sea salt in the water to make the potatoes have a base taste, and cook them on medium heat 15 minutes.
2. When cooking potatoes, rub the cheese into silk. I used three kinds of cheese, namely 300g mozzarella cheese, 50g Parmesan cheese and 50g macroporous cheese (from left to right).
Parmesan cheese and macroporous cheese are small, so they can be directly shredded. Mozzarella cheese must be cut with a knife.
Look at the potatoes at this time, they are ripe enough to be inserted easily.
Then filter the water and drain it as much as possible.
Next, we will press the potatoes into mud, preferably evenly for several times.
Mashed potatoes will be more delicate if they can be sieved. It is recommended to choose a mud press and a sieve.
5. After the potatoes are sieved, add 150-200ml milk, stir slowly first and then quickly.
7. Then add butter. It should be noted here that the butter is added in two times, 25g for the first time and the remaining 25g after the butter is completely dissolved.
8. Add salt and black pepper. Keep the fire low or turn it off, as long as it keeps the cheese melting. Add cheese crumbs and stir slowly.
9. When the added cheese is completely melted, add the remaining cheese until the cheese is finished. This is handmade and must be stirred wildly until it is very silky.
Although mashed potatoes are only side dishes, beef, pork chops, chicken, pigeons and foie gras can all be matched. The taste will have a strong milk smell. If you can't finish eating, you can put it in the refrigerator. Just heat and stir when eating.
Waterfall mashed potatoes is a very traditional French potato dish. When cooking potatoes, remember to simmer all the time and never cook them. Except potatoes, mozzarella cheese and milk, the cheese part can be changed.