Style one
Dry stir-fried taro wire
Raw materials: potatoes, dried chili peppers, green onions, salt, chicken essence.
Methods:
1, cut the potato into thin shreds, put into the water in addition to unnecessary tapioca starch.
2, the dried chili and green onions are cut into thin julienne.
3, add some oil in the pot, you need to put more. When the oil gets to 5 or 6 percent heat, put in the dried chili peppers, and just after it starts popping put in the potatoes and sauté them on low heat.
Use a spoon to stir, while adding heat while using a spoon to roll over the shredded potatoes to burst the pot, has been constantly dragging the rolling.
Potatoes with a certain amount of tapioca starch, so it will stick together, it is so that the constant grinding can be crushed cake.
4, fried shredded potatoes have long been stirred into orange, evenly sprinkled with salt and chicken essence. Then put in the dried chili pepper shredded and shredded green onions.
Slightly fried into the aroma, then pour the remaining oil clean. It's ready to rise.
Mixed gazpacho Taro Shreds
Taste: salty and fresh aroma Processing: mixing
Mixed gazpacho Taro Shreds of the preparation of raw materials:
Main ingredients: 250 grams of potato (yellow skin)
Seasoning: 3 grams of ginger, 5 grams of green onions, 3 grams of salt, 3 grams of sugar, 4 grams of sesame oil, 5 grams of vinegar
Mixed gazpacho Taro Shreds of the features
This dish is snow-white, light taste flavor, crisp material, delicious, it is the antidote to cold dishes.
1. will be the taro (potato) cleaning, peeling, cut into fine silk;
2. will be fried potato silk into the funnel selection of cool water to clean for 5 minutes, wash away the taro silk surface layer of tapioca starch;
3. will be in a large iron pot of water to boil, put in the control of dry taro silk, cover the lid, with the fire to cook until the water boils again, when the taro silk is cooked, fished out and put into the cold water is too cold, control dry water spare;
4. will be the first time that the water is not used for the purpose of the water. Control dry water standby;
4. Taro wire, shredded green onions, ginger and mix, put salt, mix well, put in the refrigerator;
5. Eat when the three silk plate, sugar, vinegar, sesame oil in a bowl and mix, pour it can be.
Mixed gazpacho taro silk making tips:
1. taro silk cleaned with water to tapioca starch, into the dish snow white, crispy mouth;
2. cooking taro silk, the water can be fished out, a long time, loosened and not burnt.
Chili taro wire
Raw materials: taro (potato) a large, chili 2, more than one onion, garlic two and a half, salt, chicken essence, soy sauce appropriate.
First: the first taro peeled and cut strips (do not have to be too fine, fine and not crispy), followed by tap water to soak it (so that you can wash away the tapioca starch in the taro, so that it does not stick to the pot, do not consume oil). Pick up the onion clean and cut foam, green pepper shredded (the chili pepper patted flat and then cut, chili pepper is not only good to cut, and into the flavor, stronger fried.) Break the garlic clean and cut into slices.
Subsequent: pour a small amount of oil in the pot, wait for the oil to burn a little bit of smoke into the garlic after frying, and then into the chili pepper, add a small amount of salt (so that the chili pepper into the flavor) stir-fry. When the chili is cooked, put in the taro, add salt and stir fry. Add soy sauce and chicken broth and stir until the taro is cooked. Remove from the pan, stir in the chopped green onions, and serve!
The taro silk can be fried just right, that is crispy and refreshing. People in the northern region to be able to put in a small amount of vinegar seasoning.