Braised taro chicken
material
Chicken taro 1 onion 1 garlic 2-3 cloves of coriander, a little white sesame, a little chicken oil, a little Japanese-style teriyaki sauce, 3-4 tablespoons of garlic, 2 cloves of soy sauce, 2 tablespoons of protein 1 rice wine and a little white pepper.
working methods
Wash the chicken and cut it into pieces, marinate it in marinade for one to half an hour ~ Peel the taro, wash it and cut it into pieces, then fry it and steam it in Datong electric cooker ~ If there is more fat in the chicken, you can fry it into chicken oil for later use (salad oil can be used if there is no chicken oil).
Saute garlic with chicken oil, stir-fry the marinated meat until cooked, add steamed taro, and finally cover the pot with roasted sauce for 5- 10 minutes.
Stir-fry the onion before cooking!
Sprinkle a little white sesame and coriander to complete 0/
Taro chicken porridge
material
The size of taro 2x2 is about 10 piece of chicken, 2-3 pieces of cabbage, 1 cup of salt.
working methods
After washing rice 1 cup, add 2 cups of water and steam with taro. You can put more water in the outer pot. Don't completely deice a chicken breast. When there is still some hardness, cut a piece about 0.2 cm obliquely with a knife. After the rice cooker jumps, add chicken, cabbage and 1 glass of water, and press the rice cooker again. When the rice cooker jumps up again, add a little salt and serve!
Stewed taro with beef
material
Beef brisket and taro
working methods
1. Wash the sirloin, cut it into 3cm pieces, add enough water to boil it in a saucepan, skim off the floating foam, and simmer for one hour;
2. Wear disposable gloves to peel taro, clean it and put it in a brisket stew pot for one hour;
3. Mix the salt before eating, sprinkle a little chicken essence, and the chopped green onion will be OK!
skill
It is best to choose taro, the size of table tennis. Skinning will make your fingers itch. Be sure to wear gloves. Beef brisket soup should be added at one time, without chicken essence, which is very delicious.