How to make mashed potato salad (Japanese style)

Learning to cook some common home-cooked dishes and cooking at home can make your family warm. Even if we are busy, we'd better cook at home often. We can cook some simpler dishes. Mashed potato salad (Japanese style) is relatively simple to make. Even if you are not a good cook, you don't have to worry about not being able to learn it.

1. Wash and peel the potatoes, cut into thick slices, and rinse the eggs with water. Slice the onion and set aside, thaw the frozen corn kernels and set aside, cut the tofu into large cubes.

2. At the same time, boil a bowl of water in another pot, pour in corn, tofu and onion, cook until done, remove from the pot and chop the tofu and onion into small pieces.

3. After the water boils, put the potatoes and eggs with their shells into the steamer and steam until the eggs are cooked and the potatoes are soft, about 15-20 minutes on medium heat.

4. Pour the steamed potatoes and eggs into a large bowl, mash them into a paste with a wooden stick, add the chopped tofu, onion and corn kernels, continue to mash, add a little salt and chicken essence, and mix all the ingredients well.

5. Use a cylindrical cup, apply a little salad oil on the wall of the cup, put all the mixed vegetable mashed potatoes into the cup, press it down, and turn it upside down on the plate!

6. Squeeze some salad dressing and add a little ketchup on the side, and enjoy it slowly according to your personal taste."

Eating out frequently can cause us to consume too much condiments, which is bad for our health. Mashed potato salad (Japanese style) is simple to prepare and requires very little seasoning.