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In this season of hoarding, what to eat every day is still a historical topic, want to eat healthy, but also want to eat good, so the question is, what to eat today? Let's eat taro roasted crispy meat! There are vegetables, meat, and soups, which are the best for this season! Let's see how!
Ingredients required:
Pure lean meat, taro, salt, pepper, sugar, chicken powder, dried peppercorns, soy sauce, eggs, sweet potato starch, corn starch, cooking oil, rapeseed oil, lard, ginger, chicken juice, sesame oil, garlic seedling leaves
Preparation steps:
Step 1: After the pure lean meat is cleaned, first slice it into thick slices with a thickness of 1 cm, then cut into strips with a width of 1 cm, cut it and put it in a large bowl for later.
Step 2: Add salt, pepper, sugar, chicken powder, dried peppercorns, soy sauce, green onion and ginger water (use green onion and ginger to add water to the bowl and grab it together), then grab and mix well, grab until the meat strips absorb the water, and then put it aside and marinate for 10 minutes to make it fully flavored.
Step 3: Beat an old mother egg into a large bowl, add an appropriate amount of sweet potato starch, stir well with chopsticks to let the sweet potato starch dissolve; then pour in the marinated meat strips, stir evenly, so that each meat strip is wrapped in paste; then add a handful of corn starch, stir again with chopsticks and set aside.
Step 4: Heat the pot to add oil, turn on the high heat to heat the oil to 50% heat (about 150 degrees), and then disperse the meat strips into the pot in turn, wait for the meat strips to be fried until they are set, stir it with a spatula, so that the meat strips are heated evenly;
Step 5: The whole process is fried in the middle of the fire, the crispy meat is fried thoroughly (pay attention to the heat is not too big, otherwise the outside has been pasted off and the inside is not cooked), and fried until the surface is golden. After frying, remove with a colander and drain the oil for later.
Step 6: Prepare the taro, cut into slightly smaller hob pieces and then put the cut taro into the pot to cook,
This removes the mucus from the taro. Cook the taro until it is eight ripe, then use a colander to remove it and dry it for later.
Step 7: Heat the pot well, add a spoonful of rapeseed oil and a small piece of lard, simmer the lard and sauté the ginger to bring out the aroma; then pour in the cooked taro and sauté it slightly; then pour the appropriate amount of water into the pot, cover the lid and cook for five minutes, and cook the taro.
Step 8: Season a little salt, pepper, sugar, chicken powder and chicken juice into the pot and bring it to a boil over high heat; cook the crispy meat into the pot for 30 seconds before leaving the pot; then pour a little sesame oil and sprinkle a little garlic seedling leaves to get out of the pot.
Production key points:
1. In the process of handling taro, it is best to wear disposable gloves to prevent allergies to taro and cause discomfort.
2. Do not season the taro after it is cooked, otherwise it is easy to blacken.
This taro roasted crispy meat is very delicious to eat, the taro is soft and rotten, the crispy meat is tender and juicy, the soup is refreshing and delicious, drink warm and warm, come and try it, super delicious way to eat!
The whole process of video production of taro roasted crispy meat in this issue can refer to the video production of Kitchen Easy on November 23, 2020, we will see you in the next issue.