What is plum-scented roast potato? A rare roast sweet potato that people cannot stop eating

The potato (tuber) is a plant that does not like high temperatures,

As soon as summer arrives and the temperature starts to rise, it stops growing,

At this point you can also begin to harvest it gradually,

The potato is a plant that does not like moist soil,

It is highly adaptable and can be widely planted around the world.

A potato has many eyes, and you can just cut it into pieces and plant them, with almost no care needed. It is also a very suitable plant for growing on a balcony. The reason it was brought from the Americas to Europe to be grown back then was because its flowers are beautiful; at first it was used as an ornamental flower.

This year I planted a bit late, so the harvest was not very large.

There are many ways to eat potatoes, and they are endlessly varied in cooking, but no matter how fancy, the ultimate common ground is two words: texture. This is the core of culinary science.

Potatoes do not contain much water, and if they are not paired well, they can feel dry in the mouth. The fries in Western fast food are cut small in size, and after deep-frying their surface absorbs the lubricating oil, and they are eaten with moist ketchup, so of course they are popular.

The roast potato I made today went through a long period of adjustment in the restaurant before, from dissatisfaction at the beginning to later maturity. Although the surface looks unremarkable, at the moment of the first bite, there is an urge to give it full marks.

First wash it clean, then cut it in half from the middle, and steam it with the skin on in a steamer for about ten minutes until cooked. Use a small spoon to scoop out the potato and mash it, being careful not to break the skin; set it aside.

Rinse a small amount of preserved mustard greens in water and cut them into fine pieces.

Add the cut preserved mustard greens, roasted melon seeds, a little soy sauce, salt, one spoonful of cooking oil to the mashed potato, then add a fairly generous amount of clear water. As long as it does not collapse, the more water the better.

After seasoning and stirring evenly, fill the potato mixture back into the potato skins and press it firm, making it look like the original ingredient.

Turn the oven to high heat, brush a little oil on the surface of the potatoes, put them in the oven and bake for about 30 minutes, until fragrant and crisp-skinned.

Key points: when scooping out the potato, be careful not to break it; the amount of preserved mustard greens should be small, just to take its fragrance. If you add too much, the flavor will be too strong and have the opposite effect.

On the premise of keeping the shape, add as much water as possible, because this can make the starchy potato smooth in texture. Do not make the salt too heavy. The baked potato skin is fragrant and chewy, and one whole bite with the fragrance of preserved mustard greens makes the roast potato indescribably wonderful. It makes you intoxicated and unable to stop.