The baked potato with plum fragrance that you have never seen before.

Potatoes are plants that do not like high temperatures,

It stops growing in summer when temperatures start to rise,

At this time, you can start harvesting slowly.

Potatoes are plants that do not like wet soil,

It is highly adaptable and can be widely sown worldwide.

A potato has a lot of bud eyes, cut into pieces can be planted, almost do not need how to care, but also very suitable for planting in the balcony of the plant, when brought from America to Europe to plant the reason is because the flowers are beautiful, at first it is used as flowers.

This year we planted a little late, so we didn't harvest much.

There are many ways to eat potatoes, and there are many changes in cooking, but no matter how fancy, the resonance in the end is two words: taste. This is the heart of gastronomy.

Potato moisture content is not much, with a bad situation will feel dry mouth, Western-style fast food fries volume treatment of small, after frying the surface and absorb the grease lubrication, but also wet tomato sauce dip food, naturally welcomed.

Today's baked potato had gone through a long period of debugging in the restaurant before, from dissatisfaction at the beginning to maturity later. Although the surface was not eye-catching, at the moment of the first bite, there was an impulse to score full marks.

After washing, cut it into two pieces from the middle, steam it in a steamer for ten minutes until cooked. Use a small spoon to dig out the potatoes and mash them, leaving the skin intact and set aside.

Rinse dried plums in a little water and cut them into pieces.

Put the chopped dried plums, roasted melon seeds, a little soy sauce, salt, a spoonful of cooking oil into the mashed potatoes, and then add a sufficient amount of water. As long as it is not soft and collapsed, the amount of water is as much as possible.

After mixing well, fill the potato skin and compact it to make the raw material look like.

Bake potatoes in oven over high heat for 30 minutes or until fragrant and crispy.

Points: take care not to break the potato, plum dried vegetables to the amount of less, only take its fragrance, put more words taste too strong on the reaction.

Under the premise of maintaining the shape, put as much water as possible, so that the powdery potato taste can be lubricated, and the salt amount should not be too heavy. Baked potato skin is fragrant and tough, the whole bite down with plum vegetables fragrant baked potato beautiful indescribable. It's not like I'm in it.