Sweet Potato is Not Sweet Potato: Raw or Cooked, the Flavors are Completely Different
Northern people call sweet potato 'diguo' (earth yam), but in Chongqing, 'diguo' is not sweet potato; its scientific name is 'dou shu' (bean yam).
There are many ways to eat 'diguo', it can be eaten raw or cooked, but you must peel it before eating.
In summer, after peeling the 'diguo' skin, you can eat it directly, it's crisp and sweet, which is a Chongqing secret for cooling down.
In winter, it's not suitable to eat raw, so you cut the 'diguo' into slices and stir-fry it.
Chongqing people like to put chili in stir-fries, no matter what you stir-fry, you must first use dried chili to sizzle the pot. When stir-frying 'diguo', it's the same.
Because 'diguo' can be eaten raw, you can seize the moment to cook it to the desired degree.
I prefer to eat fully cooked 'diguo', so when the 'diguo' turns pale yellow, you can add an appropriate amount of salt and finish cooking it.
Cooked 'diguo' is not as crisp as raw 'diguo', it's in a state of moderate softness, with a hint of chili flavor, but it's still sweet when you eat it, which is very appetizing.
Do you know other ways to make 'diguo'? Please leave a comment to tell us.
