The taro roasted chicken is actually a historical time specialties of the Sichuan region, but due to folk culture reasons, can not get a very good dissemination, thus leading to many areas of the people have not eaten taro roasted chicken. However, with the development trend of today's food exhibition, I firmly believe that it will not be long before the whole country can eat taro roasted chicken. The following is to say that the taro roasted chicken method.
The Taro Roasted Chicken is one of the most popular Sichuan dishes, the key raw materials are chicken breast, morning glory, the taste is spicy, the processing technology is fried, the chicken breast material is tender and smooth, spicy but not dry, taro Po sticky back to the sweetness, people ate it can not be forgotten.
Making raw materials
Chicken, taro, onion, ginger, garlic, dried chili peppers, hemp pepper, PI County bean paste, soy sauce, star anise (a small amount), Sannai (a small amount), salt, chicken essence, sugar, vegetable oil.
Nutritional composition of raw materials
Chicken breast meat has warm blood, solid essence and strong kidneys to add marrow, nourishing yin and nourishing the blood and wisdom class effect.
Yam is suitable for point and food, meat can be vegetarian can be salty can be sweet, nutrients and colorful, sometimes eat a little or very good, such as the Mid-Autumn Festival moon festival, leisure
casually peeled a lot of boiled taro children, with a good light a little soy sauce, sticky smooth, the moon under the clear air, friends and family rambling home, very leisurely. Taro is Tennantaceae, can also be appreciated, joint piece of the field taro leaves Tian Tian, the wind blowing through the swaying, very good
Making process
1, chicken and taro slices, garlic cloves in two, ginger slices, scallions cut froth; 2, the pot burns electricity to 5 layers of heat, pouring Pixian Douban Sauce, almost dry when put into the ginger slices, fish slurry, octagonal, Sannai, chili peppers and jalape?o, fried into the aroma and pour into the black pepper chicken. Aroma after pouring into the black pepper chicken, surface fried after cooking a small amount of soy sauce coloring; 3, then add salt, sugar, stir-fry after adding cold water to just cover the chicken breast for the benefit of the next pouring into the taro, large fire after boiling to the fire gradually burned to the taro desertification become loose, the fire disaster to collect the juice, sprinkled into the chicken, green onion can be out of the pot.
According to the details above, we have a certain mastery of the taro roast chicken method. However, we should be clear, in order to all of a sudden to taro roast chicken this special cuisine to get good, basically not possible, so the key is the usual repeated training, to put it bluntly, diligence can make up for clumsiness, firmly believe that without much time, we will make a delicious taro roast chicken.