1. Peel the potatoes, cut into pieces and steam them in a steamer.
2. Take out and mash it into mashed potatoes.
3. Scallions, garlic, and bacon mince, set aside
4. Put oil in the pot and wait until the oil temperature is about 60% hot
5. Add the chopped green onion and minced garlic until fragrant, then add the frothed bacon.
6. Stir-fry evenly, add appropriate amount of salt, light soy sauce, and abalone juice (if you don't have it, leave it alone). When the bacon is cooked, add an appropriate amount of chicken essence and stir-fry evenly.
7. Add the mashed potatoes, stir fry with the bacon froth evenly, and pour 2 spoons of black sesame seeds. Continue to stir fry evenly.
8. Let the fried mashed potatoes cool.
9. Prepare a sheet of seaweed and spread it with the smooth side down
10. Serve with mashed potatoes. It's as much as you like, and the taste is better if it is thinner.
11. Roll up the seaweed with a sushi curtain. If you don’t have it, you can use a slightly harder poster paper to replace it, and just cover it with a layer of plastic wrap. After the roll is rolled, cut off the excess seaweed with a sharp knife.
12. Cut into sections diagonally with a serrated knife and load it into a plate.
Tips:Let the fried mashed potatoes cool before rolling, so that the seaweed does not taste bad when heated. It is best to use a serrated knife when cutting, carefully and lightly.
