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The recipe for braised sweet potatoes with chicken

2025-03-08 Category: delicacies Views(9) Comments(0)

I think the best vegetable to accompany chicken is taro, which is simple and fragrant, appetizing and delicious, especially with rice.

Put 800 grams of cold water in the pot, chop 500 grams of chicken into this kind of piece and pour it into the pot, at the same time put 5 grams of green onions, 2 grams of ginger slices, 10 grams of rice wine, boil for 2 minutes on high heat, blanch the chicken blood. After blanching the chicken, take it out and drain the water.

Heat 20g of oil in a pot, pour the blanched chicken into the pot, turn on high heat and stir-fry the chicken for 2 minutes.

Add 2 grams of green onion, ginger and minced garlic, 2 grams of cinnamon, 1 gram of dried Sichuan pepper, 10 grams of Pixian red oil old bean paste, 2 grams of dried chili pepper, and stir-fry the fragrance of the seasoning and the red oil of the bean paste on high heat. The bean paste I use is a two-year-old Pixian old bean paste, the flavor of this bean paste is particularly strong, and the color of the fried dish is red and bright, which is particularly beautiful. Let’s take a look, if I briefly fry the chicken, is the color particularly red and bright?

Stir-fry the seasoning, fry the red oil of the bean paste, put 500 grams of boiling water into it, put 3 grams of sugar, 10 grams of light soy sauce, 2 grams of dark soy sauce, 10 grams of rice wine, bring to a boil over high heat, and simmer for 15 minutes.

Heat 100g of oil in a pan, cut 150g of taro into hob pieces and put them in the pan and fry them over high heat for 2 minutes. Fry the taro on high heat for 2 minutes, the surface begins to turn slightly yellow, and then quickly remove it and dry the oil.

When the time is up, pour the fried taro into the pot and simmer for another 10 minutes. When the time is up, add 1 gram of monosodium glutamate and 10 grams of green garlic sprouts, simply stir and mix evenly. It’s okay, just stir a few times, turn off the heat and remove from the pot.

The chicken stewed taro is done. This is a simple chicken dish that is especially popular with both adults and children.

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  • The second Cherry Blossom Festival of Chengguang District will kick off on March 8th.

    In the spring city, flowers are flying everywhere. It's the time when cherry blossoms are in full bloom. "Cherry Blossoms in Chengguang 'Presenting You with Beauty'" The second cherry blossom festival of Luolong Park in Chengguan District of Kunming City will kick off on March 8th and last until March 31st. During the event, more than 60 cultural activities such as "Phoenix Flying Heavenly" drone show and intangible cultural heritage "Tangram Fireworks Show" will be staged.

    On March 8th and 9th, from 7:30 p.m. to 8:00 p.m., the Luolong Lake Park will host the intangible cultural heritage "Iron Water Shower Show". The intangible cultural heritage inheritors will splash molten iron at a temperature of 1600℃ into the night sky, creating a magnificent scene of "Iron Trees and Silver Flowers Falling, Ten Thousand Stars Opening". Meanwhile, the sky above Luolong Lake will be illuminated by the "Phoenix" three-dimensional images presented by drones (the performance time will be determined according to the weather conditions), presenting the legend of "Phoenix Rebirth and Resurrection after Fire".

    In addition to drones and iron flowers, during the Cherry Blossom Festival, Chenggong will unlock a variety of new ways to play around the way of "flower appreciation +", and citizens and tourists can experience a variety of new spring games such as "flower appreciation + intangible cultural heritage", "flower appreciation + culture", "flower appreciation + food" and "flower appreciation + trendy play". There are more than 60 cultural activities such as national orchestra concerts, national dance performances, Hanfu dance performances, and "different city managers" art performances.

    Watch the drone show and appreciate the charm of iron flowers The second cherry blossom festival in Chenggong District will start on March 8

    In order to enhance the cherry blossom viewing experience of tourists and make tourists feel comfortable and warm, 170 parking spaces in the office area of the Chenggong District Comprehensive Administrative Law Enforcement Bureau are open for free, and citizens and tourists can park from 07:00 to 21:00 every day on weekends and national holidays, and from 17:00 to 09:00 the next day on weekdays. In addition, Chenggong Wuyue Plaza provides 1,991 parking spaces, and citizens and tourists can register for "Wuyue Plaza" WeChat membership to bind license plates and enjoy free parking rights and interests for 4 hours each time.

  • An 8-year-old boy in Nanjing ran away from home with his schoolbag at night in anger with his mother

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    At about 10 o'clock in the evening, the boy's mother, Ms. Wang, rushed to Jurong Station, and when she saw that the child was safe and sound, she was moved to tears and thanked the police repeatedly.

    The Jurong Station Police Station reminds parents to strengthen their guardianship responsibilities for their children and avoid letting them go out alone. Pre-adolescent children already have a sense of independence, and parents should establish equal and effective communication with their children and pay attention to their children's inner needs. If you find that your child is missing, you must call the police for help as soon as possible.

  • More than 20 farmers in Tongxiang don't work, and the grapes are eaten casually!

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    In February this year, the trial operation of the Childhood Farm in Chongfu Town, Tongxiang City, launched a one-year adoption quota for 24 Sunshine Rose vines, which is very popular. Kwai Bao, Dong Ge, Lele, Huang Yapei...... These "farmers" who pop up are the customers who have adopted the vines.

    In the farm, the upside-down "big-eyed boys" turn their heads from time to time, looking east and west, as if searching for something. In fact, this is the "farmer" who is remotely checking the growth process of the vines in real time through the app.

    "This is a high-definition camera that we have installed, and each camera can cover eight vines, so that adoption customers can see their own trees at any time." These big-eyed cameras moved the farm "online", thus opening up a new business format of "adopting a vine".

    For this new adoption model, how well the market accepts, the person in charge of the farm, Pu Xiaoliang, originally had no bottom in his conscience, so he chose to "test the water" on a small scale. However, the enthusiastic feedback from customers made him call it "beyond expectations"!

    "Our vines are planted in an H-shape, and the space reserved in the middle is very spacious, which is convenient for adoption customers to participate in activities such as pruning, thinning and picking fruit trees." According to Pu Xiaoliang, these vines are 3 years old, each tree can cover about 24 square meters of growth space, and the amount of fruit can reach about 120 catties. When it is harvest time, customers can either go to the farm to experience the fun of picking in person, or they can ask the farm to pick it and mail it to their home. Even if the yield is poor due to climate problems, the farm will provide a guaranteed yield of 100 catties to ensure the interests of customers.

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    Regarding the creation of such an adoption base, in fact, Pu Xiaoliang still hides his "careful thoughts".

    "In recent years, there has been an overproduction of Sunshine Roses and uneven quality, and many people have misunderstood this variety and even worried that there are problems in the planting and breeding process. We hope that by creating a transparent planting environment, consumers can intuitively understand and participate in our planting process. Pu Xiaoliang said what he thought from the bottom of his heart. And the addition of these farm "big-eyed boys" undoubtedly made it possible for his ideas to land.

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    The new six-way shuttle is an innovative combination of four-way shuttle and vertical two-way vehicle, which can achieve "installation and delivery", shorten the lead time by more than 80%, and significantly reduce the delivery cost. At the same time, it adopts a platform-based and modular design, does not require electrical debugging, has higher security, and can adapt to multiple scenario applications such as dense storage and storage and picking, making it more intensive and efficient, and has the characteristics of easy delivery and operation and maintenance. The product is suitable for food, manufacturing, cold chain and other industries with "storage" as the main scenario, as well as retail, shoes and clothing, supermarkets and other industries with "storage + picking" as the main scenario.

    Focusing on the R&D and production of pallet storage robots, Think Tank Intelligence has more than 190 independent intellectual property rights, including more than 20 invention patents, and has successfully landed more than 500 project cases around the world. Think Tank Intelligence will continue to increase R&D efforts, empower the digitalization and intelligent upgrading of smart warehousing, intelligent manufacturing and other scenarios, and promote the development of the global warehousing industry.

  • Pingxiang stir-fried pork dish

    One bite into the soul! Authentic Pingxiang fried meat, spicy and fragrant

    The reason why Pingxiang fried pork is unique is inseparable from its selection of materials and production technology. The selection of ingredients is the first step to the success of this dish. Pork, the star of this dish, is made with fresh pork belly. The fresh pork belly has a clear texture, fat and lean, and the lean part shows a natural red color and is elastic; The fat part is as white as snow and has a firm texture. During the cooking process, the lean meat can lock in the aroma of the meat, and the fat melts and releases a mellow fat, adding a rich taste to the dish. Generally speaking, it is enough to prepare about 300 grams of pork belly, which can ensure that the meat is rich in flavor and not too greasy.

    Chili pepper is the soul of Pingxiang fried pork. Fresh local peppers are a must, as they are spicily and pure, and go well with the pork belly. The dosage of sharp peppers is about 250 grams, and friends who like spicy food can increase it appropriately. High-quality peppers have smooth skin and bright color, and they feel firm to the touch when pinched, with no signs of softness or decay. In addition to pork belly and peppers, you also need to prepare some ginger, garlic, green onions and other seasonings to enhance the flavor. About 15 grams of ginger, 2-3 cloves of garlic and 1 green onion. Ginger should be smooth with skin, no spots, and hard texture, garlic should be plump and no signs of germination, and green onions should be fresh and tender with no yellow leaves. In addition, 15 ml of light soy sauce, 10 ml of cooking wine, 3-5 grams of salt, 5 grams of sugar, 3 grams of chicken essence, and an appropriate amount of cooking oil, although these seasonings are not used in large amounts, they play a key role in the cooking process. Once the ingredients are ready, it's time for an intense and fun cooking session. First of all, the ingredients are processed, the pork belly is washed, cut into thin slices, and try to cut it as thin and even as possible, so that it is heated more evenly and has a better taste when stir-frying. Put the cut pork belly into a bowl, add 5 ml of light soy sauce and 5 ml of cooking wine, grasp and marinate for about 15 minutes, so that the pork belly can fully absorb the flavor of the seasoning, and at the same time, it can also remove part of the fishy smell. The marinating time should not be too long, otherwise the meat will lose its tender taste; It should not be too short, otherwise it will be difficult to absorb the flavor.

    While the pork belly is marinated, wash the peppers and remove the stems and cut them into hob pieces. When cutting hob pieces, pay attention to the appropriate size, about 2-3 cm square per piece, so as to ensure that the peppers are evenly heated during the frying process, and can match the taste of the pork belly. Shred the ginger, slice the garlic, cut the green onion into sections, and put them on a plate for later use. In the process of cutting vegetables, it is necessary to pay attention to the safety of the use of knives, while keeping the ingredients neat and beautiful. Heat the pan with cold oil, and wait for the oil to heat to about 60% hot, that is, when you see the oil smoking, put the marinated pork belly slices into the pot. When you first put in the slices, don't be in a hurry to flip, let the slices fry in the pan for a while, and then gently turn them with a spatula when the bottom is golden and continue to fry the other side. In the process of frying the pork belly, it should be fried slowly over low heat, so that the fat in the pork belly can be fully fried and the meat slices become crispy and delicious. As the oil temperature rises, the pork belly makes a "sizzling" sound in the pan, and the fat keeps coming out, and the air is gradually filled with the enticing aroma of meat. When the pork belly is fried on both sides until golden brown and slightly curled on the surface, remove it and set aside. The fried pork belly can be placed on a plate and used a kitchen paper towel to absorb the excess grease so as not to affect the taste.

    Leave a little base oil in the pot, heat it again, add shredded ginger and garlic slices and stir-fry until fragrant. As the oil temperature rises, the aroma of ginger and garlic quickly spreads out and permeates the entire kitchen. As soon as you smell the fragrance, pour the chopped pepper cubes into the pot and stir-fry quickly on high heat. In the process of stir-frying the peppers, you can add 2-3 grams of salt appropriately, which will make the peppers taste faster and keep the peppers crisp and tender. Keep stir-frying the peppers until the surface of the peppers is slightly wrinkled and takes on a tiger skin color. At this time, the pepper has been basically fried, and its spiciness and aroma have also been fully stimulated. Pour the previously fried pork belly slices into the pan and stir-fry well with the chili peppers. Next, add 10ml of light soy sauce and 5g of sugar, and continue to stir-fry to allow the pork belly and pepper to fully absorb the flavor of light soy sauce and sugar. Light soy sauce adds color and umami to dishes, while sugar enhances freshness and makes dishes more mellow. After stir-frying evenly, add an appropriate amount of chicken essence to taste according to personal taste, then sprinkle with green onions, and stir-fry a few times quickly to let the fragrance of green onions blend into the dish. The green onion segment not only adds color to the dish, but also brings a fresh aroma that makes the whole dish richer in taste.

    When the ingredients in the pot are fully mixed and the fragrance is overflowing, a small fried pork in Pingxiang with good color and flavor is finished. From the start of preparing the ingredients to the completion of the cooking, the whole process takes about 30-40 minutes, which is not a short time, but every minute of waiting is worth it. The fried Pingxiang fried pork is put on a plate, and the steaming dishes exude an attractive aroma, and the emerald green of the sharp peppers, the golden yellow of the pork belly, and the tender green of the green onions set off each other, making people salivate when they see it. Pick up a piece of pork belly and put it in your mouth, the first thing you feel is the crispy flavor of the meat, the fried pork belly is crispy on the outside, tender and juicy on the inside, and the fat bursts in the mouth, bringing a full sense of happiness. Then, the spiciness of the pepper spreads quickly, and this spicy taste is not a simple irritation, but has a unique fragrance that blends with the aroma of pork belly, making people want to stop. Take another bite of the pepper, and its crisp and tender texture contrasts with the pork belly, making your taste buds jump through different textures. A bite of meat, a bite of peppers, and a bowl of steaming white rice, the taste is simply amazing! Each bite is full of a strong local flavor, which makes people feel like they are in the streets and alleys of Pingxiang and feel the enthusiasm and boldness of the local people.

    Pingxiang stir-fried pork is not only a delicacy, but also a cultural inheritance. It has witnessed the changes in the lives of the people of Pingxiang and carries the warmth and memories of countless families. In Pingxiang, whether it is a high-end hotel or a small restaurant on the street, you can taste this delicious fried pork. It is a frequent guest at the table of the locals and a must-have dish for entertaining friends from out of town. For food lovers, learning to make Pingxiang stir-fried pork can not only satisfy their taste buds, but also gain an in-depth understanding of the food culture of Pingxiang, Jiangxi, and feel the breadth and profundity of Chinese cuisine. Now, please prepare the ingredients and follow the method I introduced to make this delicious Pingxiang stir-fried pork! You'll be captivated by its unique flavor and fall in love with this smoky delicacy. Let's show our cooking skills in the kitchen together, convey happiness with food, and feel the beauty of life with taste.

  • How do you make fried prawns delicious and crispy?

    In the world of food, fried prawns are undoubtedly a mouth-watering classic. Not only does it look and smell, but it's also relatively simple to make, making it an excellent choice for family dinners and gatherings with friends. Today, we're going to dive into how to make fried prawns that are crispy and delicious.

    ### First, material selection and preparation

    First of all, the key to making fried prawns is the selection of ingredients. Fresh prawns are the first step to success. It is best to choose prawns that are medium in size, smooth in appearance, bright in color, and firm in flesh. Fresh prawns are plump and have a better taste when fried. In addition, prepare some basic seasonings and trimmings, such as salt, black pepper, cooking wine, green onions, ginger and garlic, starch, eggs, and breadcrumbs or corn flakes, for marinating and coating.

    After the prawns are cleaned, remove the heads, shells, and threads. The shrimp line is the intestine of the shrimp, which contains more sediment and impurities, which must be removed to ensure taste and hygiene. Put the processed prawns in a bowl, add an appropriate amount of salt, black pepper, cooking wine and sliced green onions, ginger and garlic, and marinate for 15-20 minutes to allow the prawns to fully absorb the aroma of the seasoning.

    ### Second, pickling and seasoning

    Marinating is a key step in the flavor of the prawns. During the marinating process, we can adjust the type and amount of seasoning to make different flavors of fried prawns. For example, if you like spicy flavor, you can add an appropriate amount of chili powder or chili paste; If you like sweet and sour taste, you can add an appropriate amount of tomato sauce or sweet and sour sauce.

    In addition to the basic seasoning, try adding some special spices such as rosemary, thyme, etc., to add a unique aroma to the fried prawns. The marinating time should not be too long, so as not to make the prawns too salty or too soft, which will affect the taste. At the same time, make sure that the prawns are in full contact with the seasoning during the marinating process for better flavor.

    ### 3. Breading and frying

    Breading is an important part of the production of fried prawns. It not only adds layers to the taste of the prawns, but also makes the fried prawns more crispy. Coat the marinated prawns in starch, egg mixture, and breadcrumbs or corn flakes in turn. The starch gives the prawns a smoother surface, the egg wash acts as a stick, and the breadcrumbs or tortilla chips add crispiness.

    When wrapping, make sure that the surface of the prawns is evenly covered with a thin layer of flour and avoid being too thick or too thin. Too thick will cause the frying time to be too long, which will affect the taste; If it is too thin, it will not form a crispy skin. Set aside the floured prawns.

    The frying time depends on the size of the prawns and the temperature of the oil, generally about 2-3 minutes. When the surface of the prawns is golden brown and floating on the oil surface, the oil can be drained. At this time, the prawns are crispy on the outside and tender on the inside, and the aroma is tangy, which makes people appetize.

    ### Fourth, plating and decoration

    After the fried prawns are made, the plating is also a part that cannot be ignored. A beautiful presentation not only enhances the visual appeal of the dish, but also adds a sense of ritual to the meal. Arrange the fried prawns neatly on a plate and add some garnishes such as fresh vegetable leaves, lemon slices, or fruit chunks to add layers of color and texture depending on your preference.

    In addition, some dipping sauces such as ketchup, sweet and chili sauce or honey mustard can be prepared for diners to choose according to their personal taste. The dipping sauce not only adds flavor to the fried prawns, but also makes the whole dish more colorful.

    ### 5. Cooking skills and precautions

    1. **Oil temperature control**: When frying prawns, the control of oil temperature is crucial. If the oil temperature is too high, the prawns will be charred on the outside and raw on the inside; If the oil temperature is too low, the prawns will absorb too much oil and affect the taste. Therefore, it is necessary to pay attention to the change of oil temperature at all times during the frying process and adjust the heat in time.

    2. **Breading Tips**: When wrapping, make sure that the surface of the prawns is evenly covered with a thin layer of flour. Too thick or too thin will affect the taste of the fried food. At the same time, pay attention to the order and method of breading to ensure that a crispy crust forms on the surface of the prawns.

    3. **Marinating time**: The marinating time should not be too long or too short. Marinating for too long can make the prawns too salty or too soft; If the marinating time is too short, the prawns will not be able to fully absorb the flavor. Therefore, it is necessary to adjust the marinating time according to personal taste and the type of marinade.

    4. **Ingredient matching**: Although fried prawns are delicious, you should also pay attention to the combination of ingredients. It can be paired with some light vegetables or fruits to balance the taste and nutrition. At the same time, avoid eating it at the same time with foods that are too greasy or heavy in flavor to avoid affecting the overall taste.

    5. **Safety and hygiene**: During the process of making fried prawns, pay attention to the hygiene and safety of the kitchen. Ensure that the ingredients are fresh, the tools are clean, and the operation is standardized to avoid food safety problems.

    ### VI. Conclusion

    Fried prawns are an easy-to-learn, delicious, home-cooked dish. Through careful selection of ingredients, pickling, flouring, frying and plating, we can easily make fried prawns that are crispy on the outside and tender on the inside. Whether it's a family dinner or a gathering of friends, this dish can be a highlight on the table. I hope this article will help you better grasp the skills of making fried prawns and enjoy the fun of food.

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