"At the end of October, the cold wind blows." After Cold dew , the temperature is getting lower and lower day by day, and winter is about to begin. As the saying goes, "Eat fruits in autumn and eat roots in winter." Now, the season is changing with autumn and winter. At this time, a large number of seasonal root vegetables are on the market, such as yam , radish , sweet potatoes, taro, etc. The essence of all things in winter belongs to root seeds. These root vegetables are both fresh and cheap, and are very storage-resistant, affordable, and have great nutritional value. They are "good tonic products". Regular consumption is beneficial to the health of the body.
Speaking of yam, it is a nourishing product that can nourish the spleen and stomach, which is both medicinal and food-related. Yam has a high starch content and can provide more calories to resist the cold. Yam is calm in nature, neither dry nor greasy. At this time, it is not only cold but also dry. Yam has the effects of nourishing the lungs and nourishing but not dry. It is most suitable for eating in autumn and winter. I like to mix meat and vegetables for home-cooked dishes, so I stew them together with yam and chicken wing roots. Many people like to eat chicken wings, and the root of the chicken wing is the section next to the chicken wings, also called "chicken legs". The meat in this part is very strong and tender, just like a mini version of chicken thighs. The chicken wing root tastes great whether it is roasted, stewed, fried, etc. Yam and chicken wing roots are perfect matches. They are very delicious when put together and stewed together. They are delicious when they are appetizing and fragrant. They are loved by adults and children. This dish is made at least twice a week in autumn. It is nourishing, reducing dryness, delicious and cheap. You must eat it all every time. Let’s take a look at the specific way to cook this dish.
[Yam stewed chicken wing roots]
Ingredients: 8 chicken wing roots, 1 iron stick yam, 1 green garlic, 3 slices of ginger, 1 slice of cooking wine, 1 spoon of soy sauce, 1 spoon of oil, an appropriate amount of
Preparation: 1. Prepare the raw materials; 2. Heat the cast iron pot and add appropriate amount of oil, add the chicken wing roots into the pan and fry; 3. Fry the surface of the wing roots until golden brown, and add the ginger slices into the pan and continue to stir-fry for two times; 4. Add a little cooking wine and stir-fry evenly; 5. Add a little soy sauce and stir-fry to color; 6. Add an appropriate amount of water to stew;
7. Bring to a high heat and skim off the foam; 8. Cook for three minutes and add iron stick yam to the pot; 9. Cover and simmer for five minutes; 10. Add a little salt and pepper to taste and fill the sauce over high heat; 11. Finally add green garlic and stir-fry and change color; 12. Put it in the pot.
Tips: 1. Stir-fry the chicken wing roots first, and then add ginger slices and seasonings to stir-fry evenly; 2. Add a little water and simmer for three minutes, then add iron stick yam and simmer together; 3. Stir until 90% mature, add salt and other seasonings, and finally add green garlic and stir-fry and change color.
