Xiangsha taro is a taro variety unique to Qidong. Qidong is an alluvial plain, which is very suitable for the growth of taro. This kind of soil-cultivated taro tastes very fragrant, sticky but not greasy, and has an excellent taste. The appearance of Xiangsha taro in Qidong is not much different from other places, but the varieties are not the same. This kind of taro is both "fragrant" and "sandy", has a pure taste, and is moderately soft and soft in the mouth. Unlike other varieties of taro, it is either too soft and sticky, or it is chewable, giving people the feeling that they cannot burn.
There are many ways to eat Xiangsha taro. One is dry roasting, which means boiling with the skin, peeling the skin after cooking, and dipping in the seasoning to eat. One is stewing taro, which means that the taro is cooked, peeled, cooled, and then stewed with oil. In order to make the taro taste more delicious, add salt, monosodium glutamate and finely chopped garlic leaves. There is also one that is braised with chicken, pork, eel, etc. to make a dish. When such dishes are served, people's attention is often all on taro. Because taro is highly absorbent, it can absorb the delicacy of chicken, meat and fish. It has a unique natural flavor and is very popular. Therefore, all meat dishes made with taro, although taro is a foil, the first to be "eliminated" is taro, which is really "anti-customer dominated." In addition, Xiangsha taro can also be cooked with pumpkin or sweet potato to complement each other.
Xiangsha taro is also a good gift to relatives and friends. Before August and a half of the lunar calendar, it is the season when Xiangsha taro is harvested in large quantities. At this time, rural people who go to the city or go to other places to visit relatives and friends often send a bag of taro as a gift. Although it is not valuable food, it can express the kindness of the giver and is very popular with the owner.
Stewed chicken with fragrant sand taro
Recipe Recommendations
- Cao chicken in 1
- salt appropriate amount
- chicken essence appropriate amount
- cooking wine appropriate amount
- octagonal appropriate amount
- cinnamon appropriate amount
Steps for Stewed chicken with fragrant sand taro
1
Kill the chicken, tidy it up, and cut it open. Peel and wash Xiangsha taro, and slice it.
2
Take a casserole, add appropriate amount of water, add ginger slices, onion knots, star anise, cinnamon, and cooking wine.
3
Put down the chicken, blanch for 1 minute, remove it, and rinse clean.
4
In addition, change water, add ginger slices, onion knots, star anise, cinnamon, and cooking wine, bring to a boil, put down the grass chicken, bring to a boil over high heat, and simmer over low heat for 60 minutes.
5
Put down the Xiangsha taro, bring to the boil over high heat, and simmer over low heat until the taro is cooked.
6
Add salt and simmer for 5 minutes.
7
Skim off the oil slick and add some chicken essence.Stewed chicken with fragrant sand taro Make Tips
1. If the casserole is large, the chicken does not need to be cut open, but can be boiled whole. 2. Simmer slowly over low heat, and the chicken soup will be more fragrant.