Mashed potatoes and rice noodles can be eaten together with stirring. Because these foods are incompatible with each other, eating them together will not cause any adverse reactions. The cellulose contained in potatoes is tender, which has no stimulating effect on gastrointestinal mucosa, and can relieve pain or reduce gastric acid secretion. Eating potatoes regularly has the functions of regulating stomach, regulating middle warmer, strengthening spleen and benefiting qi, which can promote the digestive function of spleen and stomach, and also has therapeutic effects on gastric ulcer, hot cough and skin eczema; Potatoes contain a lot of dietary fiber, which can relax the bowels, help the body excrete metabolic toxins in time and prevent constipation. When eaten with rice flour, the taste is more fragrant and sweet.

The main raw material of mashed potatoes is potatoes, which are rich in nutrients, such as vitamin A, iron, calcium, phosphorus, antivenom and crude fiber. It has the following effects on human body: 1. Enhance immunity. Rich protein and amino acids can enhance the body's disease resistance. 2. Detoxification and slimming, mashed potatoes are low in fat and fiber, which can promote intestinal peristalsis, help digestion and prevent colorectal cancer and constipation.

Practice steps

1, potatoes Medium-sized yellow-skinned potatoes, with slightly pointed oval ends and low starch content, make mashed potatoes that are not completely the rustling taste of starch.

2. Wash the potatoes, put them into the pot, add a lot of cold water, boil the water until it boils, and continue to cook for about 30 minutes on medium heat. You can easily insert them with bamboo sticks. (Potatoes must be boiled with skin to keep the skin from moisture; Boil potatoes in cold water, so that the temperature can slowly enter the inside, to avoid excessive difference in cooking degree between inside and outside)

3. Peel the potatoes and put them into the finest grinding net to press out the delicate mashed potatoes. (Don't use a blender, the mashed potatoes will be mushy and taste bad.)

4. Put the pressed mashed potatoes into a non-stick pan and stir for 5 minutes with slow fire. (evaporate some water to make the taste more rich and mellow)

5. When heating mashed potatoes, simmer and add rice noodles.

6. Add butter cubes that are cold enough (leave the size of the fingernail for later use). Butter that is cold enough will slow down the melting time, make the butter mix more evenly, and make the mashed potatoes more sticky.

7. Stir until the butter is completely absorbed by mashed potatoes.

8. Add milk with extremely high temperature and stir constantly to make the milk completely absorbed by mashed potatoes. Season with salt and white pepper. Don't use black pepper, it will look like impurities.

9. Put the mashed potatoes into a bowl or squeeze them into a shape, melt a small piece of butter reserved before and brush it on the surface of the mashed potatoes, which will form a thin layer that is isolated from the air, prevent the mashed potatoes from drying out, and make the surface layer fragrant).