This Japanese root vegetable mixed dish is an indispensable auspicious dish during the Japanese New Year. Root vegetables themselves have various auspicious connotations in our oriental culture, and this miscellaneous cooking contains 6 kinds of root vegetables. Small taro and konjac, take their homophonic "Yu", which means there is more than enough every year; lotus root has the meaning of looking forward to the future in Japan, and in China it also has the auspicious meaning of smooth road; burdock is a very healthy food, which is the root of prosperity and the source of health; carrot, also called "ginseng" in Japanese, is also a representative of healthy longevity; bamboo shoots symbolize rising step by step; mushroom means harmony and beauty. <br /><br />Surplus, health, smoothness, high rise and harmony are all gathered in this bowl of miscellaneous cooking! So, take the opportunity of the competition to give it a beautiful Chinese name: Five Blessings! Haha, the mystery of culture is really magical! <br /><br />During the festival, when you are tired of eating big fish and meat, come with a light Wufu root mixed vegetable cooking to help you clean your stomach, digest accumulated food, give you health, and give you five blessings in the new year!
1. Wash the chicken wings 3-4 hours in advance, drain the water, chop them into small pieces, add soy sauce, pepper powder, salt, cooking wine, onions, and ginger, marinate until flavor;<br /> 2. Stir in two spoonfuls of starch into the marinated chicken, stir well, heat the oil pan to 80% heat, and fry the chicken into the pan. <br /><br />3. Remove the fried chicken wings and control the oil. <br /><br />4. Leave a little oil in the pan, heat it over low heat, add the pepper and pepper in and fry until fragrant, put the fried chicken in and stir fry, add a spoonful of bean paste, stir fry a few times, add the dried peppers and bright red peppers, continue to stir fry, pour a little boiling water, adjust to low heat and simmer for 2 minutes, turn on high heat, add salt, chicken essence, and monosodium glutamate, stir fry for a few times, and leave the pan.
[Simi]<br /> Sago is warm in nature, sweet in taste, strengthens the spleen, moistens the lungs, and reduces phlegm. <br />Edible starch made from carbohydrates stored in the trunks of several palm trees. English name: tapioca, or sago. The main raw materials are two sago palms originating in the Indonesian archipelago: Metroxylonrumphii and Sago coconut M.sagu. Sago palms grow in low-lying swamps and are usually 9 meters tall and dry. After 15 years of maturity, a flower ear grows, and the stem pith is filled with starch. As the fruit forms and matures, it absorbs starch, leaving the stems hollow. The tree dies after the fruit ripens. The cultivated sago palm is cut and split when the flower ears appear, the starch-containing pith is taken out and ground into powder. Add water and knead it above the filter to filter out the wood fiber. After washing several times, the rice flour is obtained, which is eaten locally. The sago that is shipped out is mixed with water to make a paste, and then ground through a sieve to make grains. According to the particle size, they are divided into pearl sago or pellet sago. Sago is almost pure starch, containing 88% carbohydrates, 0.5% protein, a small amount of fat and trace B vitamins. In the Pacific Southwest, sago is the staple food, and its coarse flour is used to make soups, cakes and puddings. Around the world, the main method of eating is to make pudding or sauce thickeners. Used as a hardening agent in the textile industry. On Seram Island in Borneo, Indonesia, the Simi palm forest is extremely large. A large amount of sago produced in Borneo has been imported into Europe, and due to increasing demand, the planting area is also expanding. Other Indonesian palms that are sources of sago include Arengapinnata, Caryotauren and Coryphaumbraculifera. The two types of sago palms produced in South America are Mauri
