Description:The style of cooking is classified: Guangdong Cuisine | Private savings dish | Suit the taste of both old and young Taste: Salty and fresh Make the degree of difficulty : Ganish food (intermediate ) Make time: 10 minutes The materials: Sweet potatoe... The gold and jade is cherished

• The style of cooking is classified: Guangdong Cuisine | Private savings dish | Suit the taste of both old and young
• Taste: Salty and fresh
• Make the degree of difficulty : Ganish food (intermediate )
• Make time: 10 minutes

• The materials: Sweet potatoes , taroes are right amount, the seafood does 20 grams , several quail's eggs
• Condiment : The garlic bolt , hot red pepper , black auricularia auriculajudae are each a little, the salt , pepper powder , chicken are precise , soup-stock , olive oil
• The gold and jade cherishes the method :
• 1, cut the fragrant taro of sweet potato into the hobbing cutter one first , then put into boiling water, boil it ,
  About 5 minutes later , pull it out for future spending;
  2, add the olive oil to pan , put the end Qiang pan of spring onions and ginger, put in dry steeping the seafood with well clean hair, stir-fry the fragrant smell of frying out before stewing;
  3, add a spoon of soup-stock , pour sweet potato one , fragrant taro lump , quail's egg into the pan, it is precise to add some salt , pepper powder and chicken , cook over a slow fire about kind for 10;
  4, cancelling water starch, spread some garlic bolt minced , fry and the pan appears to put the basin to turn over.
  
  
  
• Note: