In fact, taro roast chicken is a special food in Sichuan in history, but it has not been well spread due to folk culture, so people in many areas have never eaten taro roast chicken. However, 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 practice of taro roast chicken.
Taro roast chicken belongs to one of Sichuan cuisine. The key raw materials are chicken breast and pepper, which are spicy and spicy, 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 meat has the effects of warming middle warmer and nourishing blood, strengthening essence, tonifying kidney and marrow, nourishing yin and nourishing blood, and improving intelligence.
Sweet potato is suitable for food and grain, but meat can be salty and sweet, and its nutrients are rich and colorful. Sometimes it's good to eat it, for example, in the Mid-Autumn Festival, when enjoying the moon, in my spare time.
Peel a few boiled taro seeds casually and use soy sauce lightly, 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 fields of the joint film are full of sweet potato leaves and fields, swaying in the wind, 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, pour in Pixian bean paste, add ginger slices, fish paste, star anise, sweet potato, dried pepper and pepper when it is almost dry, 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, add cold water to the chicken breast, then pour in taro, turn to slow fire and gradually burn until the potatoes become loose, collect the juice on high fire, sprinkle with chicken essence, and the onion can be cooked.
According to the above detailed introduction, we have mastered the practice of taro roast chicken. However, everyone should know that it is basically impossible to prepare this special food, taro roast chicken. Therefore, the most important thing is the usual repeated training. To put it bluntly, diligence can make up for it. I firmly believe that before long, everyone will cook delicious taro roast chicken.