Cucumber and potato

Chong means to put something in a stone mortar or mortar to pound off the skin or smash it. Chongcai is the most distinctive ethnic dish in Yunnan. Ethnic minorities like to put all kinds of food into stone mortar or wood mortar and use various seasonings and medicinal spices to make delicious dishes. Chongcai is generally free of oil and tastes fresh and refreshing. Today, I share with you a common Chongcai. I used the common seasoning that you are familiar with. I'm curious about what it tastes like to mix potato with cucumber. You can try the same shoes. In fact, cooking doesn't have to be done according to other people's recipes. What suits other people's tastes may not be suitable for you. We just need to learn other people's cooking methods, but cooking must be done according to our own tastes.

Main Ingredients

• cucumber 1
• Potato 200g

Auxiliary Ingredients

• ginger few
• Small red pepper appropriate amount
• coriander A moderate amount of
• garlic A moderate amount of
• monosodium glutamate appropriate amount
• salt A moderate amount of

The potato in this dish emits the fragrance of cucumber and coriander. The cucumber is wrapped with the softness of potato mud and the smell of garlic. It is a refreshing dish for dinner. The little red pepper is very spicy, and the garlic itself has a spicy flavor. If you can't eat spicy food, you should reduce the small red pepper. I put two of them. They are already very spicy. Ordinary people can put one or half of them.