Half two onions, tied knots, about 20 pieces of pepper, three spoonfuls of soy sauce, salt and monosodium glutamate.
Ingredients: chicken (half, 350g), taro (500g), green pepper (1 spoon), dried pepper (5),
Star anise (1 slice) and ginger (3 slices) Seasonings: oil (2 tablespoons), light soy sauce (2 tablespoons), bean paste (2 tablespoons) and sugar (1/2 tablespoons).
Exercise 1:
1 Wash and chop naked chicken, blanch in boiling water to remove the smell of blood, and drain.
2 Peel taro, wash it and cut it into hob blocks; Dice the dried pepper.
Heat 2 tbsp oil, stir-fry fragrant green pepper, dried pepper, star anise and ginger slices with low heat, add 2 tbsp bean paste and stir well.
4 pour in the chicken pieces and stir fry until the color is the highest. Pour in the taro and stir well.
5 Add 2 tablespoons of soy sauce, 1/2 tablespoons of sugar and 2 cups of water, stir-fry and boil, cover the pot and stew for 15 minutes.
6 cook until the taro is soft and cooked, and the soup is nearly dry, so you can start the pot.
Exercise 2:
1, put oil in the pan and heat it to 70%. Add chicken essence, ginger, onion and pepper and stir-fry until the water is dry and shiny.
2. Push the chicken pieces to the side of the pot and add salt and soy sauce.
Stir-fry the soy sauce and salt in the oil with low fire (about one minute), and then stir-fry with the chicken pieces for half a minute until the color is the highest.
4, put soup or water to boil, cover and change to low heat and simmer.
5. Simmer on low heat for about 40 minutes until the chicken pieces are 70% soft, add a little salt, cover the taro and boil it on medium heat, then simmer on low heat.
6, stew for about 20 minutes until the taro is soft, pick up the onion, ginger, and put monosodium glutamate to collect thick soup.
nutritive value
1, the mucus of taro contains saponin, which will irritate the skin and can be peeled with gloves; You can also peel it off, sprinkle some salt or vinegar on your hands, and bake it with fire a little, so that your hands won't itch.
2. When you go to the market to buy taro, you should choose small and round ones. This kind of taro is fresh, smooth and delicious.
3. Bean paste and soy sauce are salty, used to season taro chicken pieces, without salt, otherwise they are too salty and bitter.
4. When stewing taro chicken nuggets, uncover the pot cover and stir fry from time to time, so that the ingredients in the pot are heated evenly and cooked easily.
5, taro is coarse grains, rich in dietary fiber and starch, can not eat more at a time, otherwise it is easy to feel full, thus causing gastrointestinal discomfort.