Because fresh sweet potato stems contain astringent acid, special attention should be paid to cooking them until they are half cooked (while others can be pickled and eaten raw), and then there are two ways to eat them. If the amount is small, you can spread it out in cold water immediately after cooking, and now eat it crisply with sugar, salt and sauce (if you mix it with shredded pepper or jellyfish skin, it will be cool! Ze! Beautiful! ) If the amount is too much, cook it, spread it out to dry, and then take a round crock (if it can be evacuated, the vacuum crock made by the local method will be covered with water on the top cover, and then stamped _ so that it can be isolated from the air and stored for a long time). Generally, you can eat it in a climate of 10 degrees for two or three weeks, and you can eat it after the year. Of course, the ingredients should be based on personal preference. You can marinate some smoked bacon together, or you can put hundreds of kinds of vegetables (in practice, most vegetables can be dried directly without boiling, and salt and sweet potato stalks can be put into earthen pots). When you take them for export, you usually have to cook them for a long time to taste delicious.
Stewed beef with sweet potato stalk
Ingredients: dried sweet potato stalks and beef hind legs;
Accessories: pepper, aniseed, salt, sugar, bean paste, onion, garlic, ginger, cooking wine;
Exercise:
1. Dried sweet potatoes are soaked in cold water for two hours in advance, and beef slices are soaked in cold water for half an hour to remove blood.
2. Put the beef in a pressure cooker, add water and a small amount of cooking wine and apply air pressure for 20 minutes until it is soft and rotten;
3. Put oil in the hot pot. When the oil temperature is 60% to 70% hot, add pepper and aniseed and stir-fry until fragrant, then add two spoonfuls of bean paste, one spoonful of sugar and appropriate amount of soy sauce. Stir-fry and add water;
4. After the water is boiled, add beef and sweet potato stalks in turn, simmer for half an hour, season with salt and chicken essence, and then take out the pot.
5, out of the pot, everyone will eat, ha, the beef is salty and spicy, soft and juicy, and there is no feeling of firewood. Sweet potato stems are very biting and absorb the flavor of beef. They love eating very much. I found that the sweet potato stalks will taste better when I eat the second meal. Praise a friend who can get the material and give it a try. It's delicious!