You can make a taro fried chicken. Taro fried chicken is a home-cooked dish, the main ingredients are taro and chicken, meat and vegetable dishes, not only the color is beautiful, the nutrition is also comprehensive some, the taste is fresh and rich intermingling, very tasty meal. Here is a brief introduction to this taro fried chicken production method.
Taro fried chicken ingredients: 200g chicken, taro 100g, green onions, ginger, garlic, anise, cooking wine, soy sauce each moderate.
Taro fried chicken practice:
1, buy back the chicken cut pieces of clean, the chicken pieces skimmed off the blood foam after fishing out standby.
2, taro peeled and cut into pieces soaked in water, to taro skin when it is best to wear disposable gloves.
3, the pan into the oil into the onion, ginger, pat loose garlic cloves, anise, stir fry flavor.
4, into the blanched chicken stir-fry two or three minutes, pour the wine and soy sauce coloring. Pour boiling water over chicken pieces, cover the pot and turn to medium-low heat stew for half an hour.
5, the soup received half of the time into the 2 spoons of sugar and salt, put taro pieces and then stewed for fifteen minutes so.
6, taro with chopsticks can easily pass through, it can be a big fire juice, and finally sprinkled with a little scallion can be out of the pot to enjoy.
Edible value:
1, taro's nutritional value is also very high, the starch content in the tubers up to 70%, both as food, but also to do vegetables, is suitable for both young and old nourishment, the fall of the vegetarian a treasure. Taro is also rich in protein, calcium, phosphorus, iron, potassium, magnesium, sodium, carotene, niacin, vitamin C, vitamin B1, vitamin B2, saponin and other ingredients.
2, chicken is rich in potassium sulfate amino acid content, so it can make up for the lack of beef and pork. Also due to the chicken than other meats with more vitamin A content, and in terms of quantity, although worse than vegetables or liver, but compared with beef and pork, its vitamin A content is much higher.