Curry Potato Toast
Overview
West Toast is one of the most common snacks in Hong Kong tea restaurants, referred to as West Toast. It is said that this dessert was introduced from France, so West Toast is also called French Toast. Western toast seems to mostly use peanut butter or ham and cheese. Can we have something else? Is there some curry paste left over from making curry fish balls? Throw it away? It doesn't seem to be in line with waste recycling habits. A flash of lightning connected it to the western toast that was being planned? Why can't we have curry-flavored toast? Of course you can’t spread the sauce directly, add some potatoes, turn it into a curry paste, put it in the toast, and use the Western toast method. I don’t know what it tastes like? It’s actually very simple and easy to do. Cut into pieces as you like. It seems that it is usually cut into two triangles. After struggling for half a minute, I still satisfied my preference and cut it into 4 small triangles. Thick potato curry. . . .
Tags
Ingredients
Steps
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Appropriate amount of curry sauce, 40 grams of potatoes
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Peel the potatoes and cut into small cubes,
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Pour into the pot together with the curry paste and water,
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Bring to a boil over high heat, then turn to low heat and cook until the potatoes are soft and cooked,
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Mash with a fork until pureed,
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Continue to simmer, stirring constantly.
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Drain the soup, remove from the pot, and let cool until set aside.
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slices of toast, 1 egg, 100 grams of milk,
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Cut the toast into squares and set aside,
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Beat the eggs and add milk.
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Mix well and set aside.
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Spread the cooled curry potatoes on a piece of toast,
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Cover with another slice.
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Heat a pan, brush with oil,
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Put the toast with curry potatoes into the egg milk and coat it fully with the egg milk,
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Put it in the pot and fry over low heat.
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When one side is browned, flip over and fry the other side.
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When both sides are golden brown, remove from the pan,
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Cut into small triangles,
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Plate.
