Potatohead
By VicentaLakin
The Beijing people are also particularly fond of talking, talking, talking about things that make people laugh, and a lot of things that make people happy. I've been married to Jiangxi's husband for almost 20 years, and I can't go back to his house for spring, but there must be a bowl at my dinner table. Whether it's a prune, or a soybeans, or a snow, eggplant, taro, it's just a nice “tuck”. My father made it first. My father was an immigrant in Yunnan, and although he left home in his teens to come to the capital, the smell of home was still deep in his memory, and when I was little, material was scarce, but I remember my father's meat. It wasn't easy to get a prune, so Dad used it to make meat. It's so rare to eat meat and soak the cabbage with oil and spray. Now I can make a few. It's like today's tacos with famous tacos. It's only because of the hot air of the TV show that you can taste this good taro。
Recipe Recommendations
- salty and fresh
- steamed
- three-quarters of an hour
- simple
Steps for Potatohead
1
I think it's better to have a fat one, if it's a fat five
2
And pour the bouquet into the cooling pot, which is based on water without meat, and the skin is down and boiled for 10 minutes
3
(b) To remove the piece of meat, to put a hole in the skin with a toothpick, to put a layer of soy sauce on it, and to continue to pierce it, so that the soy sauce can infiltrate the skin
4
Put a little oil in the frying pan, wipe out the water and sauce on the skin, and drop the skin into the pot and blow the fire after blowing up bubbles; the skin contains water and glue, which can easily be blown up when entering the pan, and the face must not be too close, let alone past, in case of accidents
5
and lays the pieces of meat in thin pieces, evenly cut
6
(b) The pouring of a suitable amount of soy sauce, oak oil, a small amount of salt, cool water, two eight horns, and a small fire to boil for five minutes; and the closing of the fire, the rolling of the meat tablets in the juice, with a bit of colour
7
Cleaning up the skin of the taro; picking up the taro with the know-how, symmetry and light weight means less water, and cutting up the fine meat means pine
8
Cut the skin off of the taro, and adjust the amount of consumption according to the amount of consumption, and I have used only two-thirds of it, cutting it and presenting it in the form of a bowl
9
(a) Take a medium-sized bowl, and place the piece of meat in the bowl, and then place the tarp in the bowl, which will fill the skin of the piece
10
A layer of taro on the surface, so that it is flattened, which does not deform; pour the casserole and the eight horns into the bowl, which can add some more if the juice is too small; and steam on the fire for about 40 minutes, when the boiler comes out and is put on the plate, where the juice can either eat directly, or be stung in the frying pan。
11
The second round of tacos feels better than the first one, so it's better to do more and feel different tastes and flavors twice。Potatohead Make Tips
1. In ancient times, it was the first of its kind in Guangxi, especially during the years of Qing Dynasty; its head was spleen, humid, detoxified and itchy, and it was often eaten to fertilize its skin while increasing its immune capacity. Potatoheads are alkaline foods, acidic substances that accumulate in the body, reconciling the acidic balance of the human body to the aesthetic color, the effect of black hair, and can also be used to combat excess stomach acid. 2. Juice can be adjusted more, at the same level as taro, after long periods of evaporation, both meat and taro can taste, meat tablets are not greasy and taro fragrance; if the evaporation is short, the taste will be different。