The first bite, the cheese strands can circle half the earth, the salty and fragrant milk flavor rushes straight to the forehead, and the dense potatoes are like a spa for the tongue. In three minutes, the whole bowl is empty, and even the edge of the bowl is scraped clean by my fingers.
Peel the potatoes, cut them into small pieces, and steam them for 10-15 minutes until soft
Press into paste while hot
Add the cheese slices and stir while the temperature is still low to allow the cheese slices to melt (if the potatoes have cooled, microwave for another minute)
The finer the mixing, the better.
Then put it in a container for later use
Put a little oil in the pan, heat it up, add green pepper, carrot and onion and fry until cooked.
Then add some starch and water to make a thin starch.
Cook until thickened and season with a little salt