Alocasia has already thought about what to do, and Sun's kitchen really has everything, which makes Alocasia feel a lot more relaxed. Pen | fun | pavilion www. ｂｉｑｕｇｅ。 ｉｎｆｏ

The chef in the kitchen looked at Alocasia as a child, and was quite disdainful, but Alocasia only thought that he didn't know. The alocasia was brought by the housekeeper himself, and no matter how disdainful the master was, he could only obediently let the kitchen out.

Alocasia has always cooked by himself, so he didn't ask anyone to help, and after a while, Alocasia was the only one left in the kitchen.

Alocasia looked at the "empty" kitchen, but only smiled, didn't care, and quickly cleaned up.

And the alocasia is naturally the taro and the pig into the water.

Alocasia plans to make taro steamed pork ribs first: taro steamed pork ribs have the effects of moisturizing the lungs, preventing cancer, strengthening the body, preventing tooth decay, and nourishing the kidneys.

Ingredients: Appropriate amount of pork chops, appropriate amount of taro, a little salt for seasoning, a little chicken essence, a little light soy sauce, starch, 1 tablespoon of vegetable oil, a little sesame oil, 1 tablespoon of sugar

Method 1: Peel the taro and cut it into small cubes

2. Pork ribs with a little salt, light soy sauce, a little sugar, a little chicken powder, vegetable oil, a spoonful of starch, mix well, marinate and prepare

3. Add diced taro to the pork ribs, mix well, and pour a little sesame oil on top

4. Boil water in a steamer, put it in the pot, and steam it for half an hour

5. Finally, pour the juice, hot oil, then add green onion and garlic to fry until fragrant, put some salt and soy sauce over the heat, and then immediately pour it on the pork ribs to absorb the flavor

When he walked to the kitchen, he asked the housekeeper if Sun Shang's master and apprentice had any taboos, who thought that the taste of the two was very similar to that of Alocasia.

So Alocasia added a little pepper, tempeh, chili pepper and the like, and it tasted even better!

In the process of stewing, Alocasia began to make another dish, roast duck with taro: roast duck with taro has appetizing, laxative, detoxification, anti-cancer, blood activation, physical fitness, anti-caries, anti-inflammatory, preventing heat stroke, and anti-risking effects.

Ingredients: appropriate amount of duck meat, appropriate amount of taro, a little star anise, appropriate amount of green onion, a little ginger, appropriate amount of garlic, appropriate amount of seasoning salt, a little chicken essence, an appropriate amount of cooking wine, a little dark soy sauce,

A pinch of white sugar, a pinch of pepper

Method 1: Wash off the surface sediment of the taro, put it in the steamer and steam for 20 minutes, and rub off the skin after steaming

2. Cut the duck meat into pieces, blanch the water in a pot under cold water, add a few slices of ginger, a small amount of cooking wine, remove the water after boiling, and wash off the foam

3. Cut the taro into cubes, heat oil in a pot, fry the ingredients first, and then fry the green onions, ginger and garlic

4. Stir-fry the duck meat

5. Add a small amount of dark soy sauce and cooking wine

6. Add water and bring to a boil

7. Transfer to the soup pot to medium-simmer

8. Cook for about 40 minutes, add salt, sugar, chicken essence, pepper, and put the taro in the pot

9. Cook until the taro is soft and rotten

Fortunately, there are many empty seats on the stove in the kitchen, and Alocasia continues to make one of the favorite pig's head meat in the previous life, it is tough and soft, the subcutaneous fat is like clotted fat, fat but not greasy, fragrant and delicious, and the sauce flavor of the pig's head meat is red and bright, rich in fragrance, soft and moist, refreshing and not greasy.

Ingredients

Pork head meat, 5 grams of cumin, star anise, 2 grass fruits, 2 slices of ginger, stigma sauce, light soy sauce, sugar, cooking wine

Steps/Methods

1A piece of pig's head meat, call the seller of meat to remove the hair, remove the excess fat, and go home and wash it

2. Prepare spices: 5 grams of cumin, several star anise, 2 grass fruits, 2 slices of ginger. Secret weapon: two tablespoons of stigma sauce

3. Marine: Put the washed meat in a large bowl, add two tablespoons of stigma sauce, three tablespoons of light soy sauce, 1.5 tablespoons of sugar, 1 tablespoon of cooking wine and meat pieces and marinate for 30 minutes.

4. After marinating, put the meat pieces in the pot, add the water that has not covered the meat pieces, add spices, and marinate for about 40 minutes until the water is dry

Although it may seem simple, it is difficult to make the taste good. In particular, the seasoning is not easy to find, but the alocasia seems to be very calm, and there is a solution to the seasoning, which earns income for his family.

After doing this, Alocasia took out the technique of pressing the bottom of the box, which was specially learned from a Shandong master. This dish is the nine-turn large intestine.

"Nine turns of large intestine" is a traditional famous dish in Jinan, Shandong. In the Guangxu period of the Qing Dynasty, the owner of Jinan Jiuhualin Restaurant, after washing and brushing the pig's large intestine (rectum), add spices and boil it in boiling water until it is hard and crispy, take out and cut into sections, add soy sauce, sugar, spices and other seasonings, first made a fragrant and delicious "braised large intestine", which won the popularity of customers and gradually became famous in the city. Later, the production method was improved, that is, after washing the large intestine and cooking it in a pot of boiling water, it was first fried in an oil pot, and then cooked with seasonings and spices, so that the taste of "braised large intestine" was more delicious. Many celebrities have prepared a dish of "braised large intestines" when they set up banquets at the restaurant. In order to please the shopkeeper's habit of liking "nine", and praised the chef for making this dish as meticulously as the Taoist "Nine Alchemy Pill", so they renamed it "Nine Turns of the Large Intestine". Since then, the dish of "Nine Turns of Large Intestine" has become well-known throughout the province and has become one of the most famous dishes in Shandong.

And this dish is also a dish that Alocasia likes very much, thanks to Alocasia's love of eating and cooking, otherwise it would not be a teacher.

Ingredients: cooked pork intestine (500g)

Seasoning: Light soy sauce (1 tablespoon), dark soy sauce (1 teaspoon), vinegar (1 tablespoon), Shao wine (1 tablespoon), clear soup (to taste), sugar (2 tablespoons), chicken essence (to taste), pepper (1/2 teaspoon), cinnamon powder (1/2 teaspoon), sand kernel powder (a little), Sichuan pepper oil (to taste), green onion, ginger and garlic (1 tablespoon each), salt (1 teaspoon), vegetable oil (to taste), chopped coriander (to taste)

Method: 1. Cut the cooked large intestine into 2CM long segments

2Blanch in boiling water, remove and drain

3. Pour vegetable oil into the pot, fry the large intestine until golden brown when the oil temperature is 7, remove and drain the oil.

4. Leave the bottom oil in the pot, add the green onion, ginger and garlic and stir-fry until fragrant

5Pour in the broth.

6Add light soy sauce, dark soy sauce, salt, sugar, wine, vinegar and chicken essence

7 Then pour into the large intestine, bring to a boil over high heat, turn to low heat and simmer the large intestine thoroughly.

8When the soup is thickened, add pepper, cinnamon and sand kernel powder.

9Finally, pour in pepper oil and sprinkle chopped coriander before cooking

This famous dish is complete. Finally, Alocasia is going to make a dessert and stir-fry a few side dishes.

The dessert is taro balls, with the following ingredients: taro, purple potato, red sweet potato, sweet potato starch, potato starch, white sugar (it is better to have powdered sugar.)

Preparation of taro balls: 1. Peel the purple potato

2. Cut the purple sweet potato into cubes

3. Cut the taro into cubes

4. Cut the sweet potato into cubes

5. Steam through water

6Red sweet potato, taro, purple potato

Before peeling and steaming, the amount is 300 grams, 150 grams of sweet potato starch per serving, and a total of 100 grams of potato starch are evenly divided into 3 parts when used

7. Take a bag of 150 grams of sweet potato starch, put 2/3 of the amount into the basin, and mix about 30 grams of potato starch

8Steamed sweet potatoes and taro

9 First make the red heart sweet potato flavor, and mash the red heart sweet potato into a puree

10. Pour boiling water into the starch... Note that if it's boiling water. It doesn't take much !! If the starch is blanched, it should be dry (red sweet potato has a large water content. So it's even more necessary to control moisture.)

11Stir quickly with chopsticks

12. Kneading into a ball does not need to be very smooth

13Add the red heart sweet potato puree

14Knead slightly

15. Add sugar

16At this time, the dough will get wet, slowly add the remaining 1/3 of the sweet potato starch and knead

17Knead the dough until it is smooth and non-sticky, don't be lazy... Rub it more, and the taro balls that come out like this will Q ha

18Wash the basin, and then make purple potatoes, and mash the purple potatoes into a puree

19. Take another 150 grams of sweet potato starch, put 2/3 in the same way, mix about 30 grams of potato starch, add a little boiling water to blanch, and knead into a ball

20Put purple potato puree, purple potato puree will be relatively dry, don't worry too much about putting too much and it will be difficult to get

21Knead well

22 Slowly add the remaining 1/3 of the sweet potato starch, knead until the surface is smooth and non-sticky, the purple potato is relatively dry, maybe 150 grams of sweet potato starch is not used up, look at it

23 The same way to make taro, taro is very sticky, and it is time to be patient

24Three pieces of dough are ready

25Maybe there will be small particles of taro in the dough, small particles of purple potato, it doesn't matter, it will be more interesting to eat

26. Roll the dough into long strips

27Cut into small pieces

28. The same method is used to make purple potatoes and red sweet potatoes

29 Finished taro balls, sweet potato balls

30 water to boil

31 good taro balls, pay attention to the point You can put the taro and the red sweet potato first, because the purple potato will be colored, immediately after the pot is removed from the bottom with a spoon and shovel, don't let it stick to the bottom of the pot

32 Cook on high heat until all the taro balls float, continue for 2-3 minutes, according to the size of your cooking, you can get a taste, bite into the inside and cook thoroughly

33. Put purple potatoes after scooping them out

Tip 1: Remember to blanch some sweet potato starch with boiling water first, boiling water is said to make taro balls more elastic

2. Don't worry too much about the quantification, the purple sweet potato taro puree itself can't be so accurate, and the water content is different. Anyway, if the dough gets wet, add starch to it and knead it more, so don't rush to mix everything. I look at it myself, among which the red heart sweet potato pays attention to controlling the moisture, and the sweet potato puree is not too much, this water is too much, it will be more troublesome, and the water content itself is the largest

3. Eat the taro balls at one time, sprinkle with starch, put them in a fresh-keeping bag, put ice to freeze, thaw them when eating, and cook them.

The steps are complicated, but they are also delicious.

The dish of the busy Alocasia is also completed, and I am waiting to see the effect.

PS: Xiaomeng, I'm really a foodie, and I've really tried some dishes myself, and the results are not bad. You can also try it.