"Late Night Canteen" version of mashed potatoes

Cooking Instructions

1. Peel the potatoes and carrots, dice them and put them in a bowl, then put the bowl in a pot and steam.

2. After the eggs are cooked in a pot, rinse them with cold water to make it easier to peel them. Place the eggs in a bowl and crush them with a spoon and set aside.

   

3. Slice the cucumber, add an appropriate amount of salt, stir well, and marinate for about 10 minutes. Rinse the cucumbers with water.

   

4. Shred the onion, add an appropriate amount of salt, stir well, and marinate for about 10 minutes. Discard the marinated water and rinse the onion with water. (Same as cucumber)

   

5. Diced sausages.

   

6. After the potatoes and carrots are steamed, they are pressed into a puree with a spoon (forgot to take a photo). Then put the crushed eggs, diced sausages, onions, cucumbers in the mashed potatoes and add a pinch of salt and a moderate amount of black pepper (not too much, a light sprinkle is fine) and the Thousand Island sauce.

   

7. Stir evenly with a spoon and you're good to go.