In fact, taro roast chicken is a special food in Sichuan in historical time, but it is not well spread because of folk culture, so people in many areas have never eaten taro roast chicken. But with the development trend of food fairs, I firmly believe that it won't be long before taro roast chicken can be eaten all over the country. Let's talk about the method of taro roast chicken first.
Taro roast chicken belongs to one of Sichuan cuisine. The key raw materials are chicken breast and pepper, which are spicy to eat, and the processing technology is frying. Chicken breast is tender, spicy but not dry, and taro is waxy and sweet, which is unforgettable after eating.
Manufacturing raw materials
Chicken, taro, onion, ginger, garlic, dried pepper, pepper, Pixian bean paste, soy sauce, star anise (small amount), kaempferia kaempferia (small amount), salt, chicken essence, sugar and vegetable oil.
Nutritional components of raw materials
Chicken breast has the effects of warming the middle warmer, nourishing blood, solidifying essence, tonifying kidney and marrow, nourishing yin and nourishing blood, and improving intelligence.
Sweet potato is suitable for food and grain, but the meat can be salty and sweet, with rich nutrition. Sometimes it is very good to eat it, for example, when enjoying the moon in the Mid-Autumn Festival, in my leisure time.
Peel a few boiled taro seeds casually and gently rub them with soy sauce, which is fragrant and smooth. Under the bright moon and cool breeze, friends and relatives are very relaxed. Sweet potato belongs to Araceae and can also be appreciated. The field of the joint film is full of sweet potato leaves and fields, and the wind is swaying, colorful and really beautiful.
manufacturing process
1. Slice chicken and taro, divide garlic cloves in two, slice ginger, and cut onion into foam; 2. Heat the pot to 5 layers of heat, pour in Pixian bean paste, add ginger slices, fish paste, star anise, rhizoma Dioscoreae Septemlobae, dried pepper and pepper when it is almost dry, stir-fry until fragrant, then pour in black pepper chicken pieces, stir-fry the surface, and cook a small amount of light soy sauce for coloring; 3, then add salt and sugar, stir fry and add cold water to the chicken breast, then pour in the taro, turn to a small fire and gradually burn until the potatoes become loose. After collecting the juice, sprinkle the chicken essence and the onion can be cooked.
According to the above detailed introduction, we have mastered the practice of taro roast chicken. However, we must be clear that it is basically impossible to prepare the special food of taro roast chicken. So the most important thing is the usual repeated training. To put it bluntly, diligence can make up for it. I firmly believe that it won't be long before everyone can make delicious taro roast chicken.