material
1 chicken leg (boneless), half taro, 2 shallots, 5 slices of ginger, 5 garlic, 5 pieces of bean curd, 1 teaspoon of rice wine, 1 teaspoon of miso, 1 tablespoon of sugar, and half a glass of water (measuring cup).
working methods
1, cut chicken legs into pieces, cut taro into pieces, fry them in a pan, and then pick them up for use. Mix the seasoning well for later use;
2. Ginger slices, garlic and shallots are fragrant in the pot. After the chicken legs are fried in the pan, add taro and seasoning;
3. simmer on a small fire. Finally, put down the shallots and stir fry for a few times to eat.
Practice 2, taro fermented bean curd roast chicken
material
Boneless chicken leg 1 (280g), taro 180g, carrot 50g, 3 pieces of spicy bean curd, shallots 1 branch, 3 pieces of garlic cloves and pepper 1. "Soy sauce 1- 1/2 tbsp", "rice wine 1 tbsp" and "Lin Wei 1 tbsp".
working methods
1: preparation of main materials. Cut taro and carrot into small pieces for later use.
2. Green & Safe put the boneless drumsticks that Gu Shan had memorized in a package. The amount used by small families is just right, the meat is tight and chewy, and it is more delicious after stewing with taro dishes.
3: Take a small bowl and crush the spicy bean curd with a spoon, then add seasoning A and mix well to make a sauce. Take half of the sauce and rub it on the side of the chicken leg.
4: After heating a little oil, fry the chicken leg skin down until golden and fragrant, and then turn it over and stir-fry slightly.
5: the fried chicken leg steak is cut into a bite size. (At this time, the ripeness is only about 3 minutes. )
6: Add the right amount of oil to another pot, then add garlic cloves, onions, carrots and taro and stir fry.
7: Move Step 6 to a casserole (stew pot) and add the remaining sufu sauce, seasoning B and water 150m from Step 3. Bring to a boil over medium heat, turn to low heat, cover the pot and stew for about 10 minutes.
8: Drain the chicken legs, stir fry a little, cover the pot, and simmer 10 minutes.
9: Finally, add green onions, pepper slices and tomato sauce and cook for about 2~3 minutes to thicken the soup.
10: The tender chicken leg and steamed taro are really a must. Not only is the chicken leg salty, it is delicious with spicy fermented bean curd, and the thick soup simmered with taro over time is even more delicious. A basin full of fragrant white rice, a super delicious meal.
Practice 3, spicy fermented bean curd with taro diced chicken.
material
One boneless chicken leg, half a onion, two onions, taro 1/3, half a bowl of fried oil, two Chili bean curd+spicy oil, one tablespoon of kinmen kaoliang liquor, one tablespoon of sugar, one tablespoon of soy sauce and one tablespoon of white powder.
working methods
1: Prepare all materials first, including a bottle of 38°C [kinmen kaoliang liquor]. Dice the onion and cut it into sections.
2: This is the chili bean curd in Tainan Erkong. Take two slices and add a little sesame oil, and the meat is cured ~
3: Diced chicken legs are marinated with braised pork. Kinmen kaoliang liquor, put a spoonful in the middle. About half an hour.
4: Heat half a bowl of oil and fry the surface of taro first.
5: The taro is fried, the onion is cut into sections, the onion is cut into sections, the meat is marinated, and the preparations are done, so you can come to roast chicken.
6: The oil is hot and the onion smells good. Add diced chicken legs, stir fry, add fried taro for about 5 minutes, and add a tablespoon of [kinmen kaoliang liquor] and tofu emulsion. Add about 400cc of water, cover the pot and cook 10 minutes ~ let taro and chicken taste.
7: When the juice is almost dry, add the shallots and mix well.