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Kukipapa cooking class

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Ingredients

potatoes : 500g
玉ねぎ : 1/2個
長ネギ(白い部分) : 30g
ベーコン : 50～60g
バター : 30g
塩 : 3g
水 : 300ml
(A) Chicken bone soup base : 3g
(A) fresh cream : 50g
(A) sugar : ひとつまみ
牛乳 : 適量

Time required

45minutes

Procedure

1) cut material 00:25
Remove the onion sprouts and cut into chunks.
Finely chop the spring onion (white part).
Wash the bacon, remove the skin, and cut into strips.
2) fry onions and leeks 01:27
Place the pan on medium-low heat and add the butter.
When the butter melts, add the onion, green onion (white part), and salt, cover, and heat over low heat for about 3 minutes and 30 seconds.
3) cut potatoes 02:06
Peel the skin of the potatoes, wash them with water (not listed), and cut them into appropriate thickness.
4) add bacon and potatoes 02:31
Add bacon to 2 and fry.
After about 1 minute and 30 seconds, add 3, mix, add water and simmer over high heat.
After boiling, remove the scum.
5) simmer 03:36
Reduce 4 to low heat, add (A), and simmer until the potatoes are soft.
6) put in a mixer 04:28
Mix 5 with a mixer.
Stop cooking before the potatoes become sticky and remove the heat.
Transfer to a storage container, cover the surface with plastic wrap, and cool.
Before eating, put the required amount in a pot, add milk and warm it up to complete.

Point

- Can be stored in the refrigerator for 3-5 days.
・You can omit the green onion (white part) and fresh cream.
・Do not use bacon skin as it has a strong smoked flavor.
・Do not expose potatoes to water. Also, do not use those that are greenish or that have sprouted.
・Do not substitute fresh cream with milk, as it will separate.
・You can use potatoes as chrysanthemum potatoes. the process is the same.