The most important way to eat sweet potatoes,
It is into the dish
It will become a memory that cannot be forgotten on the tip of the tongue.
Sweet potato braised pork.
When I was a child, I always harvested a lot of sweet potatoes at home in autumn. Sweet potatoes can be eaten raw, roasted, steamed, and fried sweet potato chips for snacks or refreshments. Of course, the most important way to eat sweet potatoes is to incorporate them into dishes and become unforgettable memories on the tip of your tongue.
Wash and peel the sweet potatoes (yellow hearts are the best), cut them into small pieces about two finger widths with a hob, cut the pork belly into mahjong-sized cubes, blanch the water and stir-fry until fragrant and remove the oil, put in the sweet potato pieces, fry until the surface is golden and put it in a bowl. Stir-fry the sugar color, then put in the pork belly, ginger slices and the whole garlic, stir-fry evenly so that the meat pieces are evenly coated with sugar color, add a large basin of water, cover the pot and simmer until the water is half dry, put in the sweet potato pieces, continue to simmer until the water is dry, sprinkle with fine salt, monosodium glutamate, green onions, etc. Sweet potatoes absorb the juice and fat to become softer and sweeter, and the pork belly has the fragrance of sweet potatoes, fat but not greasy, and sweet potatoes are rich in dietary fiber, potassium and iron and other beneficial elements for the human body, the two are a perfect match.
"Hot skin".
Wash the fresh sweet potatoes, crush and filter the white pulp, scoop up the white pulp with a round iron spoon and pour it into the rectangular aluminum frame for steamed rice (generally pour a spoonful into a frame), shake the aluminum frame left and right to make the white pulp evenly cover the bottom of the frame, and then put the aluminum frame into the steamer.
After about three to five minutes, it is steamed and turns into a thin "powder" of gray or brown. Roll up the "powder skin" with bamboo slices while it is hot (apply a layer of cooking oil at the bottom of the frame in advance, so that the "powder skin" does not stick to the bottom of the frame), spread out the "powder skin" on the cutting board, cut it into a square about two inches long and about one inch wide, and then place it in the bamboo plaque to dry, which is what the hometown people call "hot skin (homonym)".
"Hot skin" is a common dish in winter for hometown people. In case of snowstorm weather, it is inconvenient to go out to the vegetable garden to pick vegetables, so boil half a pot of water, put in a little "hot skin", and wait for the water to boil and boil soft again, add salt, monosodium glutamate, soy sauce and chopped green onions, it becomes a home-cooked delicacy. The "hot skin" is smooth and chewy, and the fragrance of sweet potatoes mixed with bursts of green onions in repeated chewing has a unique flavor. At the same time, the "hot skin" stewed cabbage, stewed pork, stewed pork ribs or stewed beef, are all excellent delicious, winter is the best time to eat hot pot, put some "hot skin" in the "Gu Du Du" hot pot, which can not only add freshness to the soup, but also relieve greasy, it is really wonderful.
"Chaling paste soup".
The precipitate obtained by soaking and filtering sweet potatoes is dried into lumps or granular dry starch, which is another important food and condiment in my hometown - "small powder". Take an appropriate amount of "small powder", mash it into powder, add it to the beaten egg mixture, and fry the egg cake in the oil pan, which is smooth and crispy, fluffy and soft. Take some "small powder", mash it and add an appropriate amount of water to make white juice, when the water in the pot is boiling, slowly pour the white juice in the bowl into the water along the water surface of the side of the pot, and at the same time stir continuously with chopsticks in a clockwise direction. 
After pouring the white juice, pour in a small half bowl of beaten egg mixture, stir continuously with chopsticks while pouring in, and then add finely chopped lean meat, pork liver, fried tofu puff and other substances. When the pot boils again, sprinkle with fine salt, monosodium glutamate, chopped green onions, and pepper, and the unique hometown delicacy "Chaling paste soup" is ready.
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Author: Liu Niangui Anchor: Li Yuncong Editor: Ni Yang Jinzi Design: Cui Pengjia Planner: Wang Yan Elegant Producer: Wang Yan
Anchor丨Li Yuncong