1. Diced pickled cucumbers. Wash the cucumber and cut it into 8 long strips, then cut into 1-2mm thick cubes. Put the diced cucumber in a bowl, add 5g of salt, stir well and set aside.
2. Steamed potatoes. Wash the potatoes and cut them into pieces, steam them on the pot for 25 minutes, let them cool, and peel them for later use. The steamed potatoes can be penetrated by a stick with chopsticks, and the potato skins will automatically bend up; the process of steaming potatoes can prepare the next materials.
3. The egg is cooked, the white and the yolk are separated, and only the white is cut into small dices; the chestnuts are cut into small dices; the wide-flavored sausage is cut into 2-3mm thick round slices, and the ingredients are ready.
4. Divide the steamed potato pieces into 2-3 portions and roll them into a puree, then put the egg yolks in and continue to roll and stir evenly.
5. Add the salad dressing and stir well. At this time, the mashed potatoes are very dry. Then, put the water in 3 times, each time you need to stir well and then put it in the next time, the mashed potatoes after adding the salad dressing and water, become a paste.
6. At this time, the diced cucumber has been pickled, and water has precipitated. Don't let this water fall. The salty taste in the mashed potatoes is enhanced with cucumber water. The pickled cucumber diced is to add a bit of flavor to the cucumber and make it fresher; Add the diced cucumber and cucumber water to the mashed potatoes and mix well.
7. Finally, add the wide-flavored sausage, cooked chestnuts, cooked corn kernels, peas and egg whites to the mashed potatoes 4 times, stir well, and refrigerate for more than 1 hour, so that the mashed potatoes can better absorb the flavor of the ingredients , The taste is better. The order of putting it is based on the principle of more first, then less, first hard and then soft. Because the egg white is very soft, putting it at the end can reduce the smallness due to stirring and affect the taste.
