braised sweet potatoes

1

Two sweet potatoes, peel and wash, and appropriate amount of green onions.

2

After cutting the sweet potatoes into large pieces, rinse off some of the mucus on the surface again, and plate them for later use.

3

Pour the sweet potatoes into the Taji pot, pour in one-quarter of the height of water, which is basically equivalent to the amount of a rice bowl, and evenly sprinkle with half a teaspoon of salt.

4

A bowl of water and starch for later use.

5

Cover the lid of Taji and cook over medium heat for 10 to 15 minutes. Adjust it according to the amount. Mine is very soft and rotten after cooking for about 12 minutes.

6

Raise another pan and turn low heat, pour in the mixed water starch, and add half a teaspoon of chicken essence.

7

Cook until it starts to bubble, then stir continuously until it is transparent and sticky.

8

By this time, the sweet potatoes have been stewed. Pour the sauce on the sweet potatoes, sprinkle with chopped green onions, and use the remaining heat to continue to stew for two or three minutes.

1. After pouring the sweet potatoes into the Taji pot, put water first and then sprinkle with salt. If you sprinkle salt first and then add water, the salt will be washed to the bottom layer. If you add water first and then sprinkle salt, the salt will remain on the surface of the sweet potatoes, and it will still be salty when eating., but sprinkle evenly. 2. The proportion of water starch should be adjusted correctly, otherwise it will be stir-fried into a thick piece. If you really cannot judge, you can test the situation while cooking and add appropriate amount of water. Pick up the spatula and leave the juice in a straight line, but the speed left behind is just slow. 3. Sweet potatoes are lighter in color when raw and will look more attractive after being cooked.