baked potato skin

besides being pleasant to eat, the greater beauty of delicious food is the gluttonous memory left in the cerebral cortex, which lasts for a long time. With the passage of time, sometimes the memory will gradually become brilliant and distorted.

besides the pleasure of eating, the greater beauty of delicious food is the gluttonous memory left in the cerebral cortex, which lasts for a long time. With the passage of time, sometimes the memory will gradually become brilliant and distorted. Now, I have two pleasant and warm pictures in front of me, which are about the dishes made of potato skin and yellow melon skin. Let me do it myself to turn my memory into reality.

The first time I ate baked potato skins was in a bar near the bronze statue of Pushkin. A southern fashion magazine came to interview several women. To take photos, the editor found a familiar small bar. After ordering coffee, the waiter said, the baked potato skin here is quite professional. Would you like to try it? It's the first time for a native like me to hear the baked potato skin. When it is baked, my mind has been thinking about what is going on. Will the thin potato skin turn into potato chips when it is baked?

After waiting for a full 4 minutes, two groups of things wrapped in tin foil were served on delicate plates. When I opened the tin foil, I saw that it was the potato skin that was inaccurate. It was just that the potato had dug out a large core. What was filled in the blank was a mass of butter, which was baked with the skin until it was fragrant and soft. The butter completely melted into the potato, and the skin was a little brown. Sprinkle some fine salt and pepper, and the mixed taste was delicious.

Go home and tell my husband that he blames me for making a fuss. He said that you didn't notice that baked potatoes are often sold in folk food stalls during several festivals (similar to temple fairs in China) in Japan. At first, he felt strange, too. He saw many people buying potatoes with fists as big as boiling hot. The old man held everything in the middle and handed it to him with a large piece of butter. Everyone who got it was a treasure. Think about potatoes as a cheap vegetable in China. Nothing can be planted in the barren land in the northwest, but potatoes are enough. What's wrong with me today? Later, after eating it once, I realized that this potato is not from our hometown. It is powdery and fresh. After roasting it to the heart, it is put in butter. That way of eating is a perfect match.

I tried it several times at home because I didn't have a big oven, so I had to improve it. First, boil potatoes with boiled water until they can be poked in with chopsticks, take them out and cut them in half, and dig the middle for salad. Note that there is still potato meat near the skin, not a thin skin. At this time, the potato becomes a small bowl, put in a spoonful of butter (or plant cream) and gently put it on the oven rack for baking. Through the glass, you can see that the butter melts and penetrates into the potato meat, and then the skins on the four sides begin to brown and the fragrance flutters out. It's estimated to be about 1 minutes, depending on the size of the potato. It's baked.

I didn't expect such a simple food and simple method to hatch such delicious food. Of course, the variety of potatoes is not ordinary. It is said that the most famous Idaho potato in the United States is super delicious. At least new potatoes must be selected in China to have a good taste and fragrance.

The first time I ate cucumber skin was in Yang's kitchen. I met two female editors for the first time and had a good talk. A dish of rolled cucumber skin is served on the table, the color is green, it is crisp and tender, and it is a little tough. The taste is sweet and sour, which is much more delicious than ordinary mixed cucumber and patted cucumber. I noticed that the key lies in the cutting method of cucumber, which is connected with the skin and then pickled.

One day, I read Mr. Wang Zengqi's Talk about Eating, and there was a section devoted to "sticking cucumber skin". Suddenly, my mouth was full of saliva, so I opened the refrigerator and immediately experimented. Reform according to my Shanghai taste, and abandon spicy. 4. Wash the tender cucumber with skin, dry it, cut it into two-inch sections, then cross it and roll it into rolls, and discard the cucumber seeds. Marinate with fine salt for half an hour, then pour out the salt water, then soak in white vinegar and soft sugar. If you like garlic flavor, you can smash a few garlic heads of Bai Sensen and put them in. After half an hour, the taste will come out, sweet and sour, and the cucumber skin will be just right. When entertaining guests, the layers are stacked high, and the green face is up, which is quite pleasing to the eye.