Minced pepper steamed taro
I. Introduction
At the time of the National Day, I made a bottle of chopped peppers at home (see the picture for details: want to eat chopped pepper fish head, and I am afraid that the chopped pepper bought outside is not hygienic, teach you a simple homemade method), in fact, the beginning of this month was done, has not been used to cook, because the family is unwell, respectfully follow the doctor's advice can not eat spicy, put in the refrigerator refrigeration, but the taste is more and more mellow.
Homemade chopped chili peppers
Last week I can finally eat, first take a little taste, made a minced pepper steamed taro boy to taste, the taste is really good, not as salty as bought outside, sour and spicy taste is more sufficient, sour flavor attack, even with taro boy is also very soft glutinous and sour. The ingredients made by yourself do taste different, not only healthier, but also more delicious, and good ingredients can make them even more delicious.
Second, the production process
Ingredient display
1, ingredient preparation: taro 1.5 pounds, homemade chopped pepper a dish of about 20 grams, Hunan tempeh about 10 grams, ginger and shallot garlic appropriate amount, soaked dried radish. (Experience sharing: chopped pepper sour and spicy, tempeh soy sauce, plus a little crisp and refreshing dried radish, can provide taro boy with a sour and spicy soy sauce compound fragrance)
Auxiliary material treatment
2, the self-made chopped pepper is not very salty, so there is no need to do any treatment, you can use it directly. Finely chop the ginger, shallots and garlic, and cut the dried radish into small cubes and set aside. (Experience sharing: The chopped pepper bought outside is generally very salty, it is best to wash it and then use it)
Cook taro in cold water for 10 minutes
3: Wash the soil, put cold water into the pot, cover the pot and cook for 10 minutes, then pass the cold water and tear the skin apart while it is hot. (Experience sharing: the skin of raw taro is not easy to scrape, and some people will be allergic to scraping directly, and it is easy to tear the skin after cooking, and it will not be allergic)
Peeled taro cubs
4, after peeling the taro, clean and control the water and set aside, and then change the knife to cut a little smaller to facilitate the taste of maturity and consistency.
Sauté ginger and garlic over low heat
5: Heat the oil, a little more oil, sauté the ginger and garlic on low heat, and fry until slightly yellow.
Add the dried radish and sauté until fragrant
6: Add dried radish over low heat and stir-fry the water.
Add tempeh and chop pepper and sauté until fragrant
7: Add tempeh, minced pepper, stir-fry over low heat, stir-fry dry water, put out of the pot and put in a bowl. (Experience sharing: stir-fry tempeh and minced pepper over low heat to make the aroma, and then steam taro will taste better, and the same goes for steamed fish heads)
Add raw soy sauce old soy sauce steamed fish sauce sauce
8: Add an appropriate amount of soy sauce and steamed fish sauce, add some oil if the oil is not enough, stir well into the sauce and set aside. (Experience sharing: chopped pepper, tempeh have salt, pay attention to the sauce is not too salty or too light, rather slightly salty.) It is best to adjust the taste enough at this time, and it is difficult to taste after the adjustment)
Stir in the taro cubes
9: Take a flat-bottomed shallow steaming bowl, mix the taro cubes and the sauce well, marinate for 30 minutes, stir several times in the middle to make it more fully flavored. (Experience sharing: Flat bottom shallow steaming bowl can be more shallow, cook faster)
Cover with a layer of tin foil and steam for 40 minutes
10, the bowl mouth covered with a layer of tin foil, with a toothpick in the middle of a few holes for ventilation, into the steamer on high heat for about 35 minutes. (Experience sharing: Cover with tin foil to prevent condensation from dripping into the bowl.) Cold water can be put into the pot, adjust the time according to the size of each house,and steam thoroughly)
Out of the pan, sprinkle with green onions
11: Out of the pot, sprinkle with green onions, scoop a little hot sauce and pour on the noodles, more oily and shiny.
Taro is soft and sticky, sour, spicy and salty
Taro is soft and delicious, the sauce is sour, spicy and salty, very appetizing, you can eat sweaty in winter, and the cold repellent effect is very unusual.
Third, experience summary and review
1, homemade chopped pepper steamed taro, delicious and healthy more sour. Add some tempeh and dried radish, the taste is salty and fresh, and it is more unusual.
2, taro boy boiled and then peeled, neither allergies to tear it off. Tempeh chopped pepper stir-fried over low heat, then mixed to steam for more flavor.
3, the sauce seasoning once is enough, rather salty than light after the difficult to make up. The steaming bowl is preferably flat-bottomed and shallow, and the bowl mouth is covered with tin foil.
IV. Afterword
1. Originality is not easy, please do not copy. If you like it, please like it. Favorite forwards, as you wish. If there is any impropriety, please leave a message.
2. Only represents the summary of personal experience, purely personal views, limited cooking skills, if there is any impropriety, please correct. But I am serious about cooking, and improving my cooking skills is endless.
Hello everyone! I am, love to cook, love photography, like to ponder cooking, like to use simple ingredients and methods to make healthy and delicious home cooking (do not like too much seasoning, never use MSG and chicken essence, like to explore the taste of the ingredients themselves, the pursuit of less oil, less salt and less sugar), like to use the lens to record the beauty of daily life. Thank you for your attention, welcome to discuss the topic of food and photography @ Toutiao @ Toutiao Cuisine @ Toutiao Recipe @ Qingyun Project # Winter Seasonal Delicious # #美食测评团 #