1 spicy taro chips need the following raw materials: 300g of taro, 10g of cooked sesame 1 5g, 30g of red pepper, 0g of pepper powder15g, 3g of monosodium glutamate1g, 3g of sesame oil, 5g of refined salt, 4g of white sugar and 750g of refined oil. The specific production method is as follows:
1, let's wash the taro in the pool first, cut it into thin slices, then remove the powder on its surface with warm water and drain the water.
Then we prepare the pot and fire. When the oil in the oil pan is nearly cooked, we put the taro chips in and fry them. When the taro chips turn golden, we can take them out and drain them. Add salt, monosodium glutamate, sugar, pepper powder, red pepper and sesame oil, mix well, put on a plate and sprinkle with cooked sesame seeds.
The biggest feature of this spicy taro slice is spicy and delicious. But don't use fruit juice with seasoning to avoid softening.
56 sweet and sour fish, this dish has all kinds of fish heads and tails, but eating fried taro instead of fish is very interesting. The raw materials it needs are: taro 300g, pickled pepper 10g, onion 15g, bamboo shoot 10g, mushroom 10g, green pepper 10g, ginger rice 5g, garlic rice 5g, refined salt 6g, soy sauce 5g and soy sauce 5g.
1, let's wash the taro first, steam it in a cage, take it out and peel it, make it into mud, add salt and monosodium glutamate and mix well. Then we make it into the shape of a fish by hand, burn the oil in the oil pan to 70% maturity, put the "fish" in and fry it, then take it out and drain it.
2. Then we add a little oil to the pot, heat it, add shredded winter bamboo shoots, shredded mushrooms and shredded green peppers, and take it out for later use.
Finally, we turn the cooking fire to the maximum, and put a proper amount of oil in the oil pan until it is half cooked. We put ginger and garlic in a pot, stir-fry until fragrant, then mix the broth well, add seasonings such as salt, sugar and soy sauce one after another, thicken it with bean flour, add five shreds and stir well. After cooking, pour them on the "fish" and you can eat them.
This five-willow sweet and sour fish, the final finished fish is lifelike, sweet and sour, refreshing and delicious. And the taste of this dish can change according to the preferences of diners.
Roasted duck with taro beads needs raw materials: water pot duck, a little pickled pepper powder, cooking wine, ginger rice, scallion, soy sauce, monosodium glutamate, refined oil about 1500g, taro 100g, bean paste 15g, high-grade broth 100g.
1, we first clean the duck in the water pot, then blanch it in the boiling water pot, remove the blood and odor, dry it while it is hot, put it on soy sauce, fry it in a 70% hot oil pan until golden brown, take it out, cool it and change it into strips; Wash taro, peel it, cut it into taro beads with a diameter of about 2.5 cm, fry it in a 50% hot oil pan until the skin is tight, and take it out.
2. Then, we turn the cooking fire to the maximum and leave a proper amount of oil in the oil pan. When the oil is cooked to four degrees, we can stir-fry the prepared chopped watercress and pickled pepper in the pot, and then add ginger, garlic and onion. When the color turns bright red, we add clear soup to remove the residue, and then add cooking wine, sugar, salt, soy sauce, pepper, vinegar, duck strips and so on.
This kind of taro beaded roast duck is characterized by bright red color, salty and slightly spicy. It's great to cook this dish for guests at home! I want to remind everyone that when cooking, duck strips should be cooked for a while before putting beads to make them mature and consistent.