STEP 1/9
Rinse the potatoes with a sponge and peel them thinly with a filler (soak them in water while they are shaved to prevent browning)
STEP 2/9
Cut out the seed eye area with a knife and rinse it in water once
STEP 3/9
Pour enough water to soak the potatoes in a pot and season with 3 1/4 of brown sugar
STEP 4/9
Add potatoes, cover it, boil it over high heat, and when it boils, reduce it to medium heat and boil for about 25 minutes
STEP 5/9
Turn it upside down and boil it down when the soup is reduced by one-third
STEP 6/9
When the soup boils down, turn it down to low heat and drain the water completely
STEP 7/9
Turn off the heat and shake the pot
STEP 8/9
This is the potato that makes you angry
STEP 9/9
Sprinkle parsley powder to finish plating (optional)
The measurement is based on the number of rice
Potato calories: 100g raw 63kcal boiled 70kcal
Potatoes feel heavy when held in hand, choose hard ones, and avoid wrinkles on the skin or turning green
Steamed potatoes: Steam or boiled potatoes go bad easily in hot weather, so put them in an airtight container and refrigerate them immediately, microwave them, or heat them up in a rice cooker
If you use black sugar, the surface of the potato is colored, so it looks good and tastes good
The kick of the recipe is to turn off the heat at the end, cover it with a lid, and shake it
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