Sweet potato contains a lot of collagen and mucopolysaccharide, which is a mixture of polysaccharide and protein. It can provide 335-502 kilojoules of heat energy per 100g. The amino acid composition of protein is similar to that of rice, and the utilization rate of lysine is higher than that of wheat and corn. It is also rich in vitamin C, trace element selenium and more carotene. Sweet potato contains more cellulose and has a laxative effect. Honey has the effects of nourishing the middle energizer, moistening dryness, calming the nerves and detoxifying, and is rich in nutrition. It is a good product for promoting growth and development, eliminating diseases and strengthening the body, and preventing aging. Eating honey baked sweet potato for pregnant women can dispel diseases and strengthen the body, promote the growth and development of the fetus, prevent constipation and protect the fetus.

Ingredients: 500g sweet potato with red heart, jujube and honey 100g, 50g rock sugar and 500g vegetable oil.

Making:

1. Wash the sweet potato, peel it, cut it into cubes first, and then cut it into pigeon eggs shapes respectively; Wash the red dates, remove the core and cut into pieces.

Second, put oil on the wok, heat it, fry the sweet potatoes, and remove the oil.

Third, the wok is degreased and placed on a high fire. Add 300 grams of water, add rock sugar to boil, add sweet potato with oil, cook until the juice is thick, add honey, sprinkle with red dates, push well, cook for another 5 minutes, and serve.

Features: ruddy color, sweet, soft and waxy, full of fragrance.

Name of dish: light film

Classification of dishes: China vegetarian dishes.

Raw materials: sweet potato, crude oil (oil consumption), refined salt, sugar, alum and red oil.

Production method: clean the red heart, cut it into rectangular pieces, then cut it into pieces with the thickness of 1 mm with a sharp knife, soak it in 3 grams of alum and 90 grams of water for 30 minutes, then take it out, then soak it in 3 grams of salt and 225 grams of water for half an hour, then take it out and dry it; Oil the wok and cook it until it is half cooked. Fry the sweet potato slices in an oil pan until the brown water is dry, take them out, and put the dry oil into a plate. Take a bowl, add red oil, refined salt, monosodium glutamate and white sugar to make juice, and pour it on the sweet potato slices on the plate to serve.

Characteristics of dishes: golden red color, crisp and refreshing, salty and slightly spicy, slightly sweet.

baked sweet potato

material

300 grams of sweet potato with red hearts and 2 paper towels.

condiment

operate

1 Choose two red sweet potatoes with the same size and longer length, wash them, dry them, and wrap them with paper towels respectively.

Bake at high temperature for 8 minutes. Turn once in the middle.

Curry chicken with vegetable name

This dish belongs to Korean cuisine.

Characteristic Huang Liang, slightly spicy, crisp but not mushy.

raw material

Fat and tender chicken 1.5 kg, peeled sweet potato 750 g, chicken soup 3 kg, cooking wine 60 g, refined salt 30 g, monosodium glutamate 7 g, sugar 15 g, soybean oil 2 kg (actually eaten 150 g), curry oil 250 g, onion 50 g and ginger 25 g.

manufacturing process

1, make curry oil first; Heat a wok, add 200g of soybean oil, add100g of chopped green onion when it is 60% hot, add 50g of garlic paste and 250g of curry powder when stir-frying, stir-fry evenly with low heat, add clear water after stir-frying, and mix well with a spoon. If curry oil needs to be thicker, mix well with proper amount of flour and water. 2. Select and clean the tender raw chicken, cut off the head, neck and tail feet, cut it from the back of the chicken with a knife, cut it into 2 pieces, cut off the back bone, then cut it from the middle of the chicken leg and breast and cut it into 4 pieces. Peel and wash the sweet potato and cut it into diamond-shaped pieces. 3. Heat the wok, add the soybean oil, when it is 70% hot, add the chicken pieces and fry them until the skin of the chicken pieces is tight and discolored, then take them out with a colander and control the oil to dry. 4. Take a clean porcelain basin, add appropriate amount of cold water, and then soak the chicken (in order to prevent the chicken from changing color after being blown by the wind). 5. Heat the original wok. When it is 50% hot, pour in sweet potato pieces. When fried to tender yellow, leave the fire. Take out the sweet potato, pour in the colander to control the dry oil, and pour the remaining oil into the oil tank. 6. Leave a little soybean oil in the wok, heat it, stir-fry the onion and ginger slices, add cooking wine and chicken soup, then remove the chicken pieces from the water, put them in the wok, cover the lid and simmer for about 20 minutes. When the chicken is almost crisp, add refined salt. Curry oil, sugar, monosodium glutamate, then stew 10 minutes. Chicken nuggets are crisp and rotten at this time. Take them out with a colander and put them in a porcelain basin. 7. Pour the fried sweet potato into the pot of curry brine and cook for about 7 minutes, remove it with a colander and put it in another container. Then, pour the salt water from the curry chicken into a ceramic container. 8. After the cooked chicken pieces are cooled, evenly cut into about 50 pieces; Take 10 clean porcelain bowl, put it into sweet potato pieces, then mix and package the chicken pieces, add chicken gravy, and store it in the refrigerator. 9. Take it out and heat it when eating, then add a little starch to thicken it, sprinkle a little sesame oil, and then sprinkle sesame noodles.

Sweet potato with honey sauce

cook

Fujian cuisine/dishes

raw material

Sweet potato1500g, lettuce 500g, honey 200g. (HaoChi 123.com)

working methods

1. Cut sweet potatoes into long strips, trim them into olive shapes with a knife, and cook them with water. Cut the lettuce into triangles, blanch it with salt water and take it out for later use. 2. Put honey in the pot, heat it, pour in the olive-shaped sweet potato, stir-fry evenly and neatly, put it in a diamond shape, and decorate the periphery of the sweet potato with triangular lettuce.

trait

Taro-I remember when I was a child, whenever there was taro on the dining table, my parents would call it betel nut, or compare it with it. I was deeply impressed, thinking that taro should belong to Penang ... all taro recipes were beautiful in appearance and rich in nutrition.

Candied sweet potato

Peel the red sweet potato, cut it into rolling blades, fry it in 70% hot oil until it is light yellow, and take it out for use. Put the wok on the fire, add clean water, add white sugar after the water is boiled until the white sugar blooms (the color of the sugar is light yellow), put the fried sweet potato slices into stir-fry so that the sugar flowers are evenly hung on the sweet potato slices, sprinkle the cooked sesame seeds on the sweet potato, and quickly put them on the plate (the plate should be oiled in advance to avoid sticking). After the dish is served, dip it in cold boiled water immediately, because the sugar on the sweet potato block can be similar to the sugar on the sugar-coated gourd after being dipped in water, which also reduces the temperature of the sugar and does not burn the mouth.

Sweet potato and fruit soup

Sweet potato is peeled, washed and cut into small pieces, while apples, pears, bananas, kiwis, pineapples, oranges and other fruits are peeled and cut into pieces for use. Boil the sweet potato first, then add the diced fruit and sprinkle some osmanthus. It tastes sweet and nutritious.

Stir-fried shredded sweet potato with vinegar

Wash, peel and shred sweet potatoes, and rinse with cold water. Cut onion and ginger into filaments for later use. Pour peanut oil into the pot, heat it to 80%, add shredded onion and ginger and stir-fry until fragrant, add shredded sweet potato and stir-fry a few times, quickly add white vinegar and salt, and stir-fry until tasty. This dish is sour, sweet and crisp, which makes people have an appetite.

Sweet potato with honey sauce

Wash and peel the sweet potato and cut it in half. When cooking, put a little oil in the pan, stir-fry the sweet potato when it is slightly hot, then add a bowl of clear water, boil it with strong fire, and simmer it with warm fire until it is crisp and rotten. When the juice is dry and not paste, take it out of the pan and put it into the basin. Then put some boiling water in the pot, add sugar, honey and osmanthus sauce, and boil it into honey juice. Pour it on the sweet potato and it becomes a sweet, oily and delicious honey sweet potato.

Sweet potato, corn and red bean soup

Peel the sweet potato, wash it and cut it into cubes for later use. Wash red beans, corn kernels and glutinous rice, and burn them with stainless steel pot and hydrological fire until they are 80% crisp. Add diced sweet potatoes and cook for 20 minutes. Thicken them with wet starch (moderate thickness) and add a tablespoon of osmanthus before eating. This is a sweet and delicious Xian Yi snack, which is suitable for men, women and children.

Take sweet potato powder1000g, flour 300g, sugar 300g, soda 8g and warm water, mix them evenly, put them in a steamer, and steam them with high fire after fermentation. When it is dried from the fire to warm, rub sesame oil on its surface, sprinkle with green shredded pork and sesame seeds, and cut into pieces to eat. If you add some food pigments, red dates, etc. When it comes to ingredients, it will become colored cakes, or red jujube cakes, which are beautiful in color, soft and delicious.

Sweet potato scallion cake Sweet potato is washed and steamed, peeled and mashed into a paste. Add the same amount of flour and the right amount of warm water, onion, pepper noodles, salt, etc. Stir well to form a palm-sized round cake. Put it in a pot and bake it in oil. This cake is golden in color, fragrant in onion and sweet in taste.

Sweet potato biscuits are made of fermented sweet potato dough, sprinkled with a little oil, made into cakes, brushed with caramel water, dipped in sesame seeds and baked in an oven or wok.

Sweet potato diced soup: Wash the sweet potato, remove the rough skin and cut it into small dices. Pour the vegetable oil into the pot and stir-fry the diced potatoes. Then add water to cook the sweet potato. Add salt, monosodium glutamate and a little lard before cooking, sprinkle with chopped green onion and drizzle with sesame oil.

Wash the sweet potato, peel it and soak it in clear water for 1-2 minutes, then cut it into small slices, blanch it in boiling water for 1 minute, drain it and fry it in an oil pan for about 1 minute. When the potato chips are soaked and fried thoroughly, they are taken out and drained, cooled to room temperature and immediately sent to the refrigerator for freezing. After freezing, quick-frozen fried chips are obtained, which are crisp, tender and refreshing, and fragrant.

Sweet potato and egg rice, sweet potato 250g, 4 eggs, proper amount of vegetable salt and vegetable oil. First, put the rice into the pot together, add a proper amount of water to boil, then simmer it with slow fire, then beat the eggs into the pot, add a little refined salt, pour them into a hot oil pan, stir-fry them into pieces, and then mix the stewed sweet potato rice evenly to eat.