1, prepare the ingredients, and put all the materials except butter into the cooking basin.
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2. Let it stand for a few minutes, stir it evenly with a scraper, press the small particles evenly, then let it stand for a few minutes and mix well, so that the steamed potato is basically free of dry powder and particles.
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3. Steaming on the pot. After boiling water on a large fire, change to medium fire and continue steaming. The process takes about 20 minutes, and basically the batter will solidify.
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4. Take out the steamed potato and add butter immediately when it is hot. When the butter touches the freshly steamed batter, it will naturally melt.
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5. After the butter is completely melted, stir the potato and butter evenly with a scraper, put on disposable gloves and knead them while they are hot to make the potato batter fully absorb the butter.
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6. Plate loading
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7. After cooling thoroughly, prepare the mashed potato for stuffing.
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Precautions:
Don't change the formula at will
Whether the finished product is stored at room temperature or refrigerated, it needs to be sealed in a fresh-keeping bag and then placed in a sealed container, instead of letting the potato run naked in the air directly.