Su Dongpo, a great scholar of the Song Dynasty, has two poems like this: "The incense is like ambergris and still white, and the taste is more complete and clear like cow's milk." These two poems describe the taste of taro. In fact, there are countless literati and inkers who like to eat taro, and Wang Wei, Du Fu, Zhang Zhi, and Wei Zhuang in the Tang Dynasty, and Fan Chengda and Lu You in the Song Dynasty have also described taro in their poems. Autumn and winter are the best time to eat taro, Chaoshan people eat taro is also very set, in addition to taro crisp, taro puree, back to the sand taro such as "taro three must", folk also have taro button meat, taro cooking ribs and other famous dishes. Today, what I want to share with you is a home-cooked and delicious steamed chicken with sweet potatoes.
Taro steamed chicken
[Preparation ingredients]: Chicken, corn starch, taro, chili sauce, oil consumption, soy sauce, green onion, salt 1, fresh chicken, rinse well, add a spoonful of corn starch and a small half spoon of salt and mix for 30 minutes. 2: Cut the taro into small pieces, put it on the plate, put the marinated chicken on top, remember to bring disposable gloves when cutting the taro, and avoid itching the taro mucus. 3: Spread the chili sauce on top of the chicken, add a small spoonful of oyster sauce and soy sauce to the bowl and pour over the chicken. 4: Bring the water in the wok to a boil, put it into the steaming tray, then put it in the pot and cover the pot and cook for 20 minutes to get out of the pot, and finally sprinkle the chopped green onion, you can serve it on the table and enjoy.
Tomato fried tofu
Ingredients: Tofu, egg, starch, tomato paste, dark soy sauce, soy sauce, sugar, salt, water, green onion, Directions: 1. Slice the tofu. 2. Mix tomato sauce, soy sauce, dark soy sauce, sugar, salt and starch with water to make a sauce. 3. Roll the tofu in the starch and then dip in the egg mixture. 4. Heat the oil in a frying pan and place the tofu in a pan over low heat and fry until golden brown on both sides. 5. Pour in the prepared sauce, cover and simmer for 1 minute. 6. Finally sprinkle an appropriate amount of green onion.
Steamed sea bass
Ingredients sea bass, salt, pepper, shallots, chili peppers, ginger, cooking oil, steamed fish drum oil Practice fish scales and offal, and then apply salt and pepper to the fish body. Cut the fish on both sides with a few knives and stuff the ginger slices. Ginger cut into sections and minces, ginger into strips. The green onion is stuffed into the belly of the fish, and the ginger shreds are placed on the fish. Steam in a pot of boiling water for six minutes, turn off the heat, and steam for five minutes. Remove and sprinkle with green onions, pepper segments. Heat an appropriate amount of cooking oil. Pour over the fish and drizzle with steaming drum oil.
The taste of fish is between "small sweet and sour mouth" and "small sour and spicy mouth", the taste is salty, fresh and sour, the taste is smooth and tender, and it looks like fish without seeing fish.
Shredded fish and meat
【Required ingredients】 1 spoonful of watercress paste, 2 spoons of vinegar, 2 spoons of light soy sauce, 1 spoonful of oil consumption, 2 spoons of sugar, 1 spoonful of cooking wine, starch appropriate amount, 250 grams of tenderloin, 3 green peppers, 10 wood ear mushrooms, 1/2 carrot, 3 cloves of garlic, 5 slices of ginger. 【Preparation steps】 1. Put the soy sauce, vinegar, oyster sauce, sugar, and put it into the bowl according to the ratio of 1:1:0.25:1.5, and then add a small amount of starch and stir well. 2. Wood ear fungus soaked in warm water, scrubbed clean and torn into small pieces and set aside for later. 3. Carrot peeled and shredded, green pepper, ginger shredded, garlic sliced, 4. Lean meat to buy back is best put in the refrigerator for a while, so that it is easier to cut shredded, and then add soy sauce, starch, grasp and marinade in the shredded meat, so that it is flavorful and silky (it will be better to replace starch with egg white). 5. Heat the oil, add the carrot shreds and stir-fry until it changes color, about 1 minute, this is more difficult to cook. 6. Then add the fungus green pepper shreds and stir-fry evenly, hear the sound of the fungus crackling and bursting, and fry for another 20 seconds to almost put out of the pot and set aside. 7. Start another pot, stir-fry the shredded meat until it turns white, eight ripe on the line, out of the pot and set aside. 8. Turn on high heat, add garlic slices and stir-fry with bean paste, pour in the freshly fried semi-finished products and ginger shreds, pour in a little cooking wine, stir-fry a few times and add the mustard juice prepared in step 1 (stir with chopsticks) Stir-fry for about 1 minute to get out of the pot.