[rabbit Paper Private Kitchen] The Trainer Needs More Nutrition-four Special Yam Salad Sandwiches (with Yam Salad Method)
1.
Cut all ingredients into small dices, the smaller the better. This will not affect the viscosity of the yam mud.
2.
The yam is cut into small pieces and steamed in a pot. Put it in a blender, add milk (don't miss the yam, just a little bit), salt and black pepper.
3.
Break the yam and turn it into yam mud.
4.
Find a large container and put all the ingredients in it to cool down. It must be cooled, otherwise the yam will be slimy. It can be kept in the refrigerator in summer. Just take it out and eat it directly.
5.
First, three slices of bread are coated with tomato sauce, Thousand Island dressing and salad dressing.
6.
Spread abundant lettuce leaves on top.
7.
Spread the yam mud evenly on it, not exceeding the boundary line.
8.
Don't put the oil in the bacon and fry it in a pan. Put it on the yam puree while it is hot; fried a poached egg fried with bacon; cut the ham into long strips and square it on top of the yam puree.
9.
Cover with a piece of bread spread with the same sauce, and you're done.
10.
Just pack the bag and put a label on it.