Food: sweet potato
1, clean up the sweet potatoes directly, and peel them off after washing. Now we will cut the big sweet potato well, so if the sun is too big, we don't have to cut it very small. If we eat it thicker, we will feel fleshy.
2. Cut all the pieces and put them into the pot to start steaming for the first time. I use the method of three steaming and three drying for this dried sweet potato. The first steaming must be cooked thoroughly, and you can poke it through with chopsticks. Don't cook it too badly, otherwise it won't take shape;
3. Then put it on and start the first sunshine. It will take 1-2 days if the weather is fine. The sweet potato is not particularly dry at this time, so you and I can make it smaller at this time;
4. Then put it in the pot and start steaming for the second time. It must be popular, because the dried sweet potatoes steamed at high temperature will be sweeter, and the cooking time will not be too long, just 8 minutes;
5. Then pour it out and dry it for the second time, and then dry it for another day. If it's rainy, you'll have to dry it in an oven or with a dried fruit machine. Be sure to look at the temperature before doing all this;
6. The sweet potato after the second exposure is already very ripe. Let's continue to put it in the pot and start steaming for the third time. The third steaming can make the dried sweet potatoes softer and last longer. The steaming time is 10 minute.
7. Then pour it out and put it in the sun for one day, until it is 80% dry, and the dried sweet potatoes with better sun can be eaten directly; The sweet potatoes at this time are fragrant and colorful. Dried sweet potatoes made by the ancient method of three steaming and three drying are soft and waxy in taste, natural and sweet, and will not feel greasy at all.
Fried lotus root box autumn lotus root is a specially recommended autumn nourishing food, and medicine and food are homologous. Direct raw food can clear away heat and moisten the lungs, promote blood circulation and moisten the lungs, and cooked food can nourish the stomach and replenish qi, nourish blood and beautify the face; Lotus root tastes fragrant, sweet, crisp and delicious. It is easy to get angry in autumn. Eating a little lotus root can clear away heat and detoxify and reduce noise.
Ingredients: lotus root, lean pork 250g, wheat flour 100g, cassava starch 50g, baking powder 2g, 3 eggs, ginger slices, salt, monosodium glutamate, white pepper, rice wine, soy sauce, sesame oil, Jiang Shui, scallion,
1, fresh lotus root, peeled before cleaning. Then cut into pieces and cut into continuous cutter heads, that is, the first knife keeps opening and the second knife breaks again.
2. Cut the whole into a bowl and add a spoonful of salt and blisters to prevent the air in the duck gizzard from oxidation and blackening.
3. Then prepare 250 grams of lean pork in advance, slice it before washing, put it into a meat grinder, add a small piece of ginger to make it into meat foam, pour out the seasoning, raw eggs, salt, monosodium glutamate, white pepper, rice wine, soy sauce, sesame oil, Jiang Shui and onion, mix well in one direction, and then add strength.
4. Then prepare a small plate and pour in a spoonful of cassava starch for later use.
5. Stir the batter below, 1 00g of wheat flour, 50g of cassava starch, 2g of baking powder, 2 eggs,1tablespoon of salt, a small amount of white pepper, and an appropriate amount of cold water, and mix well to make a thinner batter.
6. After mixing the batter, pour out the lotus root clip and drain the water, take out a lotus root clip, put a little tapioca starch in the middle, and then fill the dumpling stuffing evenly outside the plug, gently knead it to make the duck gizzard stick. When jiaozi is all wrapped, one lotus root clip is ready, and then the next one is made.
7. After eating all the lotus root clips, take out the pot and pour more oil. Then put a lotus root clip in the batter and wrap it with a layer of paste. At this time, the oil in the pot was boiled and put into the lotus root folder wrapped in batter.
8. Turn on a small fire and fry slowly until the lotus root clip floats and then turn it over with chopsticks.
9. It is enough to fry on both sides with shells. First, fish them out and drain the oil.
10, then heat up, pour in the lotus root clip and fry twice. Stir-fry for a minute and you can eat it. At this moment, the fried lotus root is crispy, and the dumpling stuffing inside is cooked, which has been fried and drained.