1. Dice carrots, shiitake mushrooms, and onions for later use.
2. Peel and slice the potatoes, steam them in a pot, and divide them into three for use. One for the face (five tenths), one for the skin for the face (two tenths), and one for the wool roll (three tenths).
3. Put oil in a non-stick pan and stir-fry the onions, carrots, and mushrooms in thick soup for 8 minutes. When they are cooked, add the mashed potatoes for the face, add salt, and stir-fry the chicken essence. Find a round container and cover with plastic wrap.
4. Put the fried mashed potatoes in and compact.
5. It's the shape of the face when it is inverted into the plate.
6. Because there are vegetables in the mashed potatoes, we can’t make the skin directly. We add an extra layer of smooth skin. Add a little tomato sauce to the mashed potatoes and mix well. It will have a powdery skin feel and have tomato sauce. The taste of vinegar that I use here is soaked in the heart, which is also just red. After mixing well, paste it to the surface of the face. Use a spoon to smooth it, and a layer of matte skin will be there.
7. Then put the mashed potatoes for the wool rolls into the oil pan, add salt, and fry the chicken essence, mainly for deliciousness, put them in the piping bag, I used the cookie mouth to squeeze the wool.
8. Finally, cut out the horns and sheep’s ears with cucumbers, which can be replaced with other ingredients. I only have this on hand. I applied ketchup on the sheep’s ears to look red. Finally, I cut out the eyes, nose, and mouth with seaweed. And use ketchup for blush.
Tips:There is no cookie mouth to make wool with a spoon.
