Light shadow sweet potato slice(deng ying tiao pian )

The method of light shadow sweet potato slice:

Raw materials for making dengyingtiao tablets:

Sweet potato, raw oil, refined salt, sugar, alum, red oil

The production steps of dengyingtiao slice are as follows:

Wash the sweet potato, cut it into long pieces, then cut it into 1 mm thick pieces with a top knife, soak it in 3 G alum and 90 g clear water for 30 minutes, then soak it in 3 g salt and 225 g clear water for half an hour, and then take out the water to dry; put the oil in the frying pan on the fire until it is six mature, then deep fry the sweet potato slices in the oil pan until it is brown, and take out the water when it is dry, control the dry oil and put it on the plate; take a bowl and put it on the plate Add red oil, refined salt, monosodium glutamate, sugar into juice, pour in the sweet potato plate, you can serve

Light shadow sweet potato slice

Dengyingtiao Pian is a traditional famous dish in Sichuan Province, which belongs to Sichuan cuisine. The tea is thin and transparent after being fried. It shines on the lamp and the shadow of the lamp is faintly visible, so it gets its name. Wash the sweet potato slices with sweet potato, cut them into 7 cm long and 5 cm wide rectangles, then cut them into 1 mm thick slices with a knife, dip them in alum water for 20 minutes, take them out, then put them in brine for 30 minutes, take them out and dry them. It is characterized by golden red color, crisp and refreshing, salty, fresh and slightly spicy, slightly sweet.

practice

Ingredients: jinghongxintiao 500g, chili oil 25g, sugar 3G, Zanthoxylum 2.5G, monosodium glutamate 1.5g, salt 2G, alum 25g, sesame oil 25g, vegetable oil 150g.

Production steps:

1: Wash the sweet potato, cut it into long pieces, and then cut it into 1 mm thick pieces;

2: Soak in 3G alum and 90g clear water for 30 minutes, then soak in 3G salt and 225g clear water for half an hour, and take out the dry water;

3: Put the oil in the frying pan on the fire until it is mature. Deep fry the sweet potato slices in the oil pan until it is brown. When the water is dry, take out the sweet potato slices and control the dry oil into the plate;

4: Take a bowl, add red oil, refined salt, monosodium glutamate, sugar into juice, pour on the sweet potato plate, you can serve.

Key technology

1: Mixing method of alum water: 750g, water plus alum 25g, refined salt 25g,. Salt water mixing method, 750 grams of water plus 10 grams of refined salt.

2: When frying sweet potato slices, it should be dry and not scorched.

3: Avoid mixing with soy sauce.

Flavor characteristics

1. The color is golden red, crisp and refreshing, salty and slightly spicy, slightly sweet.

2. This dish is named because it is thin and transparent after deep frying. It shines on the lamp and the shadow of the lamp is faintly visible.

dietary nutrition

It is rich in starch, dietary fiber, carotene, vitamin A, B, C, e, potassium, iron, copper, selenium, calcium and more than 10 kinds of trace elements and linoleic acid. It has high nutritional value and is called the most balanced health food by nutritionists. These substances can maintain the elasticity of blood vessels and are very effective in the prevention and treatment of senile habitual constipation.

Recipe efficacy

Eating sweet potato not only won't get fat, on the contrary, it can lose weight, keep fit, prevent sub-health, defecate and detoxify. Every 100 grams of fresh sweet potato contains only 0.2 grams of fat, producing 99 kilocalories of heat energy, which is about 1 / 3 of rice. It is a good low-fat, low caloric food. At the same time, it can effectively prevent sugar from turning into fat, which is conducive to weight loss and fitness.

Sweet potato contains a lot of dietary fiber, which can not be digested and absorbed in the intestinal tract. It can stimulate the intestinal tract, enhance peristalsis, defecate and detoxify, especially for senile constipation.

Sweet potato contains lysine, which is much higher than rice and white flour. It is also rich in carotene, which can promote the normal maturation of epithelial cells, inhibit the abnormal differentiation of epithelial cells, eliminate the carcinogenic oxygen free radicals, prevent the combination of carcinogens and proteins in the nucleus, and promote the enhancement of human immunity.

Diet attention

In the selection, the sweet potato with spindle shape is the best. The sweet potato with red skin tastes better than the sweet potato with white skin. The sweet potato contains "gasifying enzyme". It is not suitable to eat too much sweet potato. In the diagnosis of traditional Chinese medicine, people with dampness obstructing the spleen and stomach and qi stagnation should be cautious. There may be indigestion, abdominal distension, heartburn, belching, pantothenic acid, exhaust and other discomfort.

After eating, sometimes heartburn, acid water vomiting, stomach distension and exhaust, etc. can be avoided as long as you don't eat too much at one time, and eat with staple food, and add pickles or a la carte soup. Rotten sweet potatoes (sweet potatoes with black spots) and germinated sweet potatoes can cause poisoning and are not edible.

Eating cold sweet potato is easy to cause stomach discomfort. Sweet potato and other rhizome vegetables contain a lot of starch, which can be processed into vermicelli for consumption. However, alum is often added in the production process. Excessive consumption will lead to the accumulation of aluminum in the body, which is harmful to health. Sweet potato contains a lot of dietary fiber, which can not be digested and absorbed in the intestinal tract. It can stimulate the intestinal tract, enhance peristalsis, defecate and detoxify, especially for senile constipation. When eating sweet potatoes, you should pay attention to steaming and boiling thoroughly. The patients with dampness obstructing the spleen and stomach, qi stagnation and food accumulation in TCM diagnosis should be cautious.

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Chinese PinYin : Deng Ying Tiao Pian