Taro braised pork
Main ingredients: pork (appropriate amount) taro (appropriate amount) seasoning green onion (appropriate amount) ginger (appropriate amount) Lee Kum Kee secret braising sauce (appropriate amount) salt (appropriate amount)
1, the material picture.
2, pork cut square blanching, plus scallions.
3, ginger slices, taro peeled and cut into hobnail blocks, pour out the appropriate amount of braised pork juice, according to 300 grams of meat 60 grams of juice ratio can be, if you add other ingredients, you can increase the amount of appropriate.
4, blanched pork and fish out of the water
5, boil the pot pour oil, into the ginger stir fry.
6, under the five-flower meat block stir fry.
7, after the meat pieces change color, pour the braising sauce.
8, add the right amount of boiling water or stock.
9, the meat with the broth to the pressure cooker, plus put taro blocks. Large fire boil and then turn to small fire stew fifteen minutes.
10, ready to decorate the shredded green onions, the green onion leaves with a toothpick cut and put in the water.
11, after the pressure cooker drop valve, you can add salt to adjust the flavor.
12, open fire to thicken the soup, plate can be.
Tips:
1, blanched meat soup can be retained, filtered floating on the end.
2, if you do not use the broth, be sure to use hot water.
3, the pressure cooker is more convenient, usually do not have to worry about the soup will be burned dry, but finally open the pot to collect the juice.
Taro how to do delicious Part 2
chopped taro
main ingredients: taro (appropriate amount) homemade chopped pepper (appropriate amount) seasoning sesame oil (appropriate amount) scallions (appropriate amount) chicken essence (appropriate amount) taste fresh (appropriate amount)
Ingredients: taro homemade chopped pepper scallions sesame oil chicken essence taste fresh
1. Taro washed drained water. Scrape the skin with a knife
2. Peeled taro cut into thin slices of uniform thickness
3. Chopped peppers mixed with chicken flavor flavor oil
4. Mixed
5. Cut taro yards in a bowl
6. Mixed peppers flat in the taro
7. Boiling water on the steamer pot over high heat steaming for 20 - 30 minutes
8.
8. cut the scallions into scallions
9. sprinkle the scallions on the pot
Tips:
1. taro cut the thinner the better
2. must be steamed to be soft and sticky
how to make taro delicious Part 3taro stewed chicken
taro stewed chicken
taro stewed chicken
taro stewed chicken
taro stewed chicken
Main ingredients: chicken thighs (2) taro (1) seasoning ginger (a piece) garlic (two cloves) chopped green onion (a small amount) soy sauce (2 tablespoons) pepper (1 teaspoon) sugar a (small spoon) salt (1 teaspoon) chicken essence (a teaspoon)
1.
2. Chicken thighs chopped, blanched with cooking wine and then rinsed with water to remove skin impurities.
3. Taro peeled and cut into slightly larger pieces, ginger peeled and sliced, garlic peeled and flattened.
4. Pan into a small amount of oil heat, put ginger, garlic slices burst incense, into the chicken pieces fried on both sides of the yellow.
5. Chicken pieces pulled aside, put taro slightly fried, stir fry for 1 minute. Pour in soy sauce and stir fry.
6. Inject boiling water, just level with the material, add a small spoonful of sugar and stir-fry, cover the pot with a lid and cook on high heat, simmer for 10 minutes.
7. When 1/2 of the soup is left, add a teaspoon of pepper and a teaspoon of salt and stir well. Simmer over low heat for another 10 minutes.
8. Stew taro cooked, put a teaspoon of chicken as the final seasoning, high heat slightly reduced juice.
9. Plate, sprinkle with green onion garnish can be enjoyed.
Tips:
1. Taro slightly fried, stewed not easy to break.
2. Chicken skin contains too much fat, I cut down and threw away.
Taro how to do delicious Part 4
bacon fried old taro
Main Ingredients: bacon (appropriate amount) taro (appropriate amount) seasoning garlic (appropriate amount) red pepper (appropriate amount) salt (appropriate amount) cooking oil (appropriate amount)
1. Taro peeled and sliced.
2. Sprinkle salt and marinate l5 minutes, wash.
3. Steamer on the fire, into the water to boil, into the taro and bacon, steam over high heat for 5 minutes, remove the taro, and then steam for 5 minutes, remove the bacon.
4. bacon a little cool, cut into the same size as the taro slices; garlic, chili peppers clean cut horseshoe slices. Pan on the fire, into the oil is hot, put people garlic seedlings, chili stir fry a few times.
5. Pour into the taro, plus steamed bacon soup stir-fried to taste.
6. Put in the bacon, add the right amount of salt to taste.
7. Continue to stir fry evenly, sprinkle garlic leaves paw turned a few times can be out of the pot.
Tips:
1. Salt pickle, you can make the old taro taste more tendon.
Taro how to do good Part 5
Taro rice
Main ingredients: taro (200g) rice (one cup) small dried squid (one) dried shrimp (two) pork (50g) seasoning garlic (two cloves) soy sauce (moderate) salt (moderate) chicken essence (moderate)
1. small dried squid and dried shrimp soaked.
2. Pork washed, chopped into minced meat, do not need to chop very fine, a little grain bite more flavorful.
3. Small squid remove the red membrane, shredded.
4. Dried shrimp cut fine.
5. Garlic pat flat and chopped.
6.3 taro cut one centimeter square grain.
7. Rice washed in accordance with the usual water, press the cook button.
8. Pan put a little oil, squid shredded quickly fried, shovel up and spare.
9. Pan and put a little oil, put the garlic into the fried.
10. Then put the shrimp grain, small fire into the garlic shrimp oil.
11. Then put the minced meat into the fried.
12. Put the taro into the stir fry.
13. Then put a little salt, a spoonful of soy sauce and a little chicken seasoning, you can turn off the fire.
14. Taro fried, rice cooker rice just also boiled, and then the fried taro shoveled into the rice cooker, laying flat on the rice, and then cover the lid to continue to cook.
15. The rice cooker jumped to the keep warm button, so fragrant and fragrant taro rice cooked.
16. The fried squid before the good mixed into the taro rice can be eaten.
Tips:
1. Peeling taro hand will itch, the gas stove on a small fire, hand grilled a baked on the itch, or in the rice bucket scratch, will not itch.
2. Do not think that taro put into the rice pot together with the stew will have to add more water to cook rice, according to the usual water to cook rice can be, or dry rice will become taro rice.
3. Taro to choose a light hand, taro cooked will be fragrant and powder, white radish to choose a heavy hand, only juicy.
taro how to do delicious Part 6spicy taro
1, the taro peeled off the skin and cut into roughly two centimeters ` small square, so that the steam is easy to cook, but also easy to taste;
2, the pot into the right amount of water, put taro steamed for 15 minutes, steamed and then take out the standby;
3, the pan into the white onion and pickled pepper, stir-fried over low heat;
4, and then poured into the steamed taro grain;
5, do not fry, it will be easy to taro fried rotten, gently tossed evenly, pickled pepper is already salty, so do not have to add other seasonings;
6, out of the pot sprinkled with chopped green onions can be;
Taro how to do good Part 7Instruments
Ingredients
To make a good taro, you can use a variety of ingredients. strong>
Taro/taro: one dish
Red bell pepper: 1
Ginger and garlic: moderate
Oil and salt: moderate
Soy sauce: a little
Chicken broth: a little
Garlic: a little
Methods/Steps
Methods/Steps
Prepare the taro: one dish. p> Prepare taro for one meal.
Wash them first with water, probably just a little bit of dirt.
Then peel, peel remember to bring gloves ah, never remember, or will be allergic, super itchy, do not ask me how to know TAT.
Peeled out of the skin is almost like this, of course, you can directly peel and then washed.
After peeling the skin, cut it a bit, the small ones in half, and the big ones in slices.
Ginger, garlic and chili peppers cut up and put in the pot first, stir fry.
Then put the taro down to stir fry, stir fry a few times on the lid of the pot to simmer.
Simmer a five minutes beads or so almost cooked, uncovered and add salt, soy sauce and chicken essence, and then put in the garlic leaves.
Stir well on the pot, fried small taro is ready!