1 spicy taro slice, it requires the following raw materials: taro 300 grams, 15 grams of cooked sesame seeds, 30 grams of red oil chili, 15 grams of pepper, 1 gram of monosodium glutamate, 3 grams of sesame oil, 5 grams of refined salt, 4 grams of sugar, 750 grams of refined oil, and it's specific production methods are as follows:
1, we first wash the taro in the sink, slice it, and then use warm water to remove the surface powder. The surface of the powder to remove a little, drain the water.
2, and then we put the pot and fire are ready, and so the oil in the frying pan burned to seven mature, we put the taro slices into the frying, and so taro slices become golden we can fish it out of the oil, add salt, monosodium glutamate, sugar, pepper, red oil chili pepper, sesame oil and mix well, loaded into the plate, sprinkle cooked sesame seeds that is completed.
This spicy taro slice, the biggest feature is spicy and thick, fresh and delicious. But do not add with juice seasoning, so as not to soften.
2 five willow sweet and sour fish, this dish fish head and tail of all sorts, but eat fish do not see fish, eat is fried taro, interesting. It requires the following raw materials: 300 grams of taro, pickled chili 10 grams of shredded onion 15 grams of shredded bamboo shoots 10 grams of shredded mushrooms 10 grams of shredded peppers 10 grams of ginger rice 5 grams of garlic rice 5 grams of refined salt 6 grams of soy sauce 5 grams of vinegar 20 grams of sugar 20 grams of broth 120 grams of water soybean flour 25 grams of refined oil 750 grams of monosodium glutamate 1 grams of MSG, and it's specific methods of production are as follows:
1, we first put the Taro clean, steamed into the cage, take out the skin, make mud, add salt, monosodium glutamate mix well, after we use our hands to make it into the shape of a fish, the oil in the frying pan burned to seven mature when the bar "fish" into the frying, frying into a golden brown and then fished out of the oil.
2, and then we add a little oil in the pot to heat, under the asparagus, mushrooms, green pepper shredded wonderful cooked, start the pot to be used.
3, finally, we cook the fire turned on to the maximum, the frying pan into the appropriate amount of oil and other oil burned to five mature, we put into the pot ginger and garlic, they fried, and then the broth into the successive addition of salt, sugar, and soy sauce and other seasonings, after the taste of water soybean meal thickening, add five silk mixing well, and then drizzle in the "fish
This five willow sweet and sour veggie fish, finally made out of the finished fish shape realistic, sweet and sour flavor, refreshing and delicious. And this dish can be varied in flavor according to the diner's favorite.
3 taro bead roast duck, it needs the raw materials are: water basin duck, pickled chili powder a little, cooking wine, ginger rice, green onion section, soy sauce, monosodium glutamate (MSG), about 1500 grams of refined oil , taro 100 grams, 15 grams of bean paste mushrooms, 100 grams of high-level broth, 8 grams of sugar, pepper, water bean powder, a little water, it's the specific production method is as follows:
1, we first water basin duck cleaned into the Boiling water pot blanching, remove blood and odor, dry while hot smeared with soy sauce, people 70% of the hot oil pan frying to golden brown out, cooled into strips; taro wash peeled into about 2.5 cm in diameter taro beads, into the 50 percent of the hot oil pan frying until the skin tight, fish out.
2, then we cook the fire open to the maximum, leaving a moderate amount of oil in the frying pan, and so the oil burned to four mature, we can prepare the bean paste and pickled chili pepper thrown into the pot, stir-fry a little bit, and then add ginger, garlic and green onions, wait until it becomes bright red in color, we add broth, and slagging, and then into the cooking wine, sugar, salt, soy sauce, pepper, vinegar, duck strips, taro beads to boil! Move to a small fire until cooked and smoked to taste, with a thin thickening with soybean flour hook, under the MSG and well, start the pot to plate that is complete.
This taro beads roast duck, the most important feature of the color red, salty and spicy, home to guests when doing this dish to entertain, times have face! To remind everyone: when burning, duck strips into the pot first burn a while, only under the taro beads, so as to achieve the maturity of the same.