Preparation Ingredients:
Chicken, potatoes, carrots, shallots, salt, chicken essence, oyster sauce, soy sauce, cooking oil
Special method:
1. Put the prepared chicken on a plate, add appropriate amount of water to it, and wash them. Clean the fresh chicken several times, so that the blood inside can be treated better. The cooked chicken is tender and delicious, and will not have a fishy smell. Rinse the green onions you have prepared in water, wash them and cut them into sections, cut them aside and set aside for later use;
2. Place potatoes and carrots on a plate, remove the skin with a paring knife, then wash and cut into a hob shape, and place them on a plate for later use. Because potatoes and carrots need to be stewed in the pot, you don’t need to cut them too finely, try to cut them into larger pieces;
3. Prepare a clean pot. After the water in the pot is dry, pour in appropriate amount of oil and pour in the chopped shallots. Stir them over low heat to bring out the aroma. When stir-frying the scallions, use low heat to avoid burning;
4. After washing the chicken, pour it into a pot, stir-fry them evenly with a spatula, and turn them frequently. Stir the chicken until it turns white. Pour in salt, chicken essence, oyster sauce, soy sauce, and a small amount of sugar. Use a spatula to stir-fry them evenly and stir-fry them;
5. The chicken should be stir-fried in the pot for a while and stir-fry them. Then pour in the appropriate amount of water, cut potatoes and carrots, turn them with a spatula, then cover and simmer for 20-30 minutes. The added water should be over the ingredients, the chicken is easier to cook, and the stewing time should be controlled at about 30 minutes;
6. The time is up, boil the pot and collect the juice. You can take out one piece and try whether it tastes cooked or not. After cooking, pour in the green onion leaves to enhance the aroma and enhance the flavor, then turn off the heat and release it out of the pot.
A home-cooked chicken braised potatoes and carrots are done in this way. The chicken is tender and has a delicious taste, while the carrots and potatoes are soft and delicious. It absorbs the fresh juice of the chicken and has a better taste.
Taro
Taro is rich in crude protein, starch, high in calcium, vitamins, minerals and other nutrients. The trace elements in taro have the benefits of beautifying and black hair.
Recommended recipe: taro carrot balls
Preparation ingredients:
taro, carrots, shallots, sweet potato powder , salt, chicken essence, oyster sauce, edible oil
Specific methods:
1. Prepare half a taro, put on a glove, and remove the skin of the taro with a paring knife. Remove its skin and wash it with clean water. Put the washed taro aside for later use. Prepare a wire wipinger, use it to insert the taro into thin wires, and then put it in a basin for later use;
2. The skin of the carrot is also washed with water and rub the surface of it back and forth with salt. Then rub the carrots into thin strips and put them in a basin for later use;
3. Prepare a basin and pour taro shreds, carrot shreds, sweet potato powder, salt, chicken essence, oyster sauce, and a small amount of cooking oil into the pot;
3. Add appropriate amount of water to the basin. At the beginning, you can't add more water, a small amount at a time. Prepare a pair of clean chopsticks and use it to mix all the ingredients in the basin. Add sweet potato powder, the ingredients will stick together and not loosely, and the food that comes out of the pot tastes super delicious;
5. Prepare a clean pot and add appropriate amount of water to the pot. Prepare a steamer, spread a layer of oil paper, grab a handful of ingredients with your hands, and rub them into small balls with your hands. Put the rubbed meatballs on a plate, then place them one by one in a steamer, cover them with a lid and steam for about 15 minutes.
Purple potato
Purple potato contains protein , starch, pectin, cellulose, amino acid , vitamins and various minerals, and is also rich in selenium and anthocyanin . Purple potato is rich in nutrition and has special health care functions, and the proteins and amino acids in it are very easy to be digested and absorbed by the human body.
Recommended recipes: Purple potato cake
Preparation ingredients:
Purple potato, glutinous rice flour, flour, sugar, white sesame,
Specific methods
1. Prepare two pieces of sweet potatoes and clean the surface of the sweet potato in clean water. Prepare a paring knife and use a knife to remove the skin of the purple potato. After peeling the purple potato with a little similar "milk" with bare hands, your hands will be a little sticky and you can wear gloves. After peeling the purple potato, put it on the chopping board and cut it into thin slices. The thin slices are easy to cook when steamed. Put the cut purple potato chips into a steamer, boil water in the pot, and after the water boils, put the steamer in the pot and steam for about 15 minutes. After steaming, insert it with chopsticks. It is easy to insert it, which means that the purple potato has been steamed.
2.3 During the period of steaming purple potatoes, we will make the dough. Prepare an appropriate amount of glutinous rice flour and flour, add water in a small amount and multiple times, stir it into a floc with chopsticks, and then knead it into a ball with your hands. Divide the kneaded dough into equal amounts of small doses, then roll them into small balls and place them in a basin for later use. Glutinous rice flour is 3:1 of flour. Glutinous rice flour has a strong viscosity. Frying directly softens it and will flow out. Adding some flour appropriate amount can avoid this problem.
After making the dough, put the steamed purple potatoes in a basin and crush them into a paste with a spoon. Add an appropriate amount of sugar, stir evenly, divide them into equal pieces and roll them into small balls and put them in a basin for later use. Cover with plastic wrap after finishing to prevent dryness.
3. Take out a dough, pinch it into a cake shape, put the prepared purple potato mashed balls in the dough, then pinch it and flatten it slightly, wrap it with a layer of white sesame seeds on the surface.
4. Preheat the electric cake pan, brush the appropriate amount of oil, place the prepared purple potato cake in the electric cake pan and follow the pancake mode. Fry on both sides for about 3 minutes. During frying, turn the cake to heat evenly. Use a small amount of oil to add in the electric cake pancake. The cake made with more oil will become greasy. Eat one and it will become greasy. A small amount of oil is used to lubricate the surface of the cake. It will not dry and hard when frying it, and it will be more fragrant. Fry the cake until both sides are browned and then leave the pot. The cake after the pan is crispy and chewy on the surface, and the inside is soft, glutinous and sweet.
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