Northeast Farm Food
1.
Prepare the ingredients, wash the potatoes, do not need to peel them, you can feel the peel when you eat them. Japanese squash has the same properties as southern pumpkins, and may have slightly different varieties. The northern squash is big and round, the southern squash is large and long, and the northern squash is more faceted. Wash the sweet potatoes. In the past, sweet potatoes were not grown in the north. Now there are sweet potatoes in the local area, but they are a little smaller. Eggs, chili and soybean paste are used to make chili stuffing.
2.
Wash the chili. This is a fried chili. It has a slightly spicy taste. If you can eat it, you can add some millet chili. Chop the peppers, put them in a bowl that is not afraid of high temperatures, beat 2 eggs, and stir well.
3.
Add two tablespoons of Scallion Mate Soybean Paste, add or subtract the amount according to your taste
4.
Add an appropriate amount of oil and mix well.
5.
Cut the Japanese squash and sweet potatoes into pieces. The potatoes are not too big and can be steamed whole.
6.
Add an appropriate amount of water to the pot, do not exceed the limited water level, put on the steaming curtain, and stack all the prepared ingredients on the steaming curtain of the cooking pot. The steaming pot used today is Zhenmi multi-function electric hot pot, a high-value and high-quality white pot. This pot is very practical. In addition to shabu-shabu, it can also be steamed, fried, fried, fried, boiled, stewed, and braised. , Get it in one pot. 4 liters of gold capacity, one person can not eat much, family and friends are not too small, suitable for a family of 3 to 5, non-stick pan bottom, light oil, less smoke and easy to clean. Fast heating, 500 to 1500w three-level firepower, simple operation, frying, cooking and deep-frying. It is especially suitable for stewing chicken and steaming fish. It is more than enough to put the whole chicken or fish in the pot.
7.
Cover the pot, connect the power supply, adjust the firepower, turn on the switch, boil on high heat, and steam for 10 minutes on medium heat. The steaming time depends on the size of the potatoes.
8.
The fire is fast, the small white pot has less oily smoke, and it is clean wherever it is. Time is up, turn off the fire. Open the lid to see if you really want to eat it. My family steams a pot every three to five in the fall, and I never get tired of it.
9.
Out of the pot.
