Potato egg salad and Roasted chicken hurbs
From a simple egg menu to a potato egg salad instead, it is another chic style. Basically, the potato salad method is just mashed the meat, then add a chopped boiled egg to the mix, but this recipe, A Cuisine, chose to adjust the serving method to be stylish. Good Therefore choose to blend the potato to be smooth like mash Then squeeze into a beautiful boiled egg white
Potato egg salad
Ingredients
- 4 boiled eggs
- 1 potato
- 1⁄2 cup diced onions
- 2 tablespoons mayonnaise
- 1⁄2 teaspoon salt
- 1⁄2 tsp ground pepper
- A bouquet of parsley and paprika for decoration.
INSTRUCTIONS
1. Cut half a boiled egg. Then separate the yolks and whites prepared.
2. Peel the potatoes and boil until cooked.
3. Add the potatoes Onion, mayonnaise, egg yolk in a blender. Season with salt and pepper. Blend until smooth before scooping into a piping bag with a flower design nozzle.
4. Pipe the potato salad over the egg white, sprinkle paprika, decorate with parsley and serve.
Roasted chicken hurbs
Ingredients
1. 1 medium chicken
2. 3 sliced lemongrass
3. 1 garlic head
4. 4-5 coriander roots
5. 15-20 granulated pepper
6. 1 root galangal
7. Salt 1 / 2- 1 tablespoon
INSTRUCTIONS
1. Take out the giblets, wash them thoroughly, cut the legs and cut off the head. Pound the ingredients thoroughly.
2. Pound the galangal, lemongrass, ginger, garlic, coriander root, pepper, salt, and add seasoning sauce. Then mix it with the chicken and marinate the chicken for 1/2 hour until soft.
3. Roast the chicken on the charcoal stove over low heat until golden brown. Or wrap the chicken in foil and roast until cooked. Make the chicken sauce as you like.
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