2, golden betel nut taro roll. Ingredients: betel nut taro 1, spring roll skin moderate, honey red beans moderate. Ingredients: 1 egg, breadcrumbs moderate. Seasoning: half a bowl of milk, sugar, red onion oil a few drops. Directions: Wash and prepare all the ingredients. Cut the betel nut taro into small pieces and steam them in a pot. After steaming, take it out while it is still hot and put it into a large bowl, add a little sugar. Use a clean rolling pin to press into a paste, then add the appropriate amount of milk in small portions, stirring as you add. Press into soft and hard taro paste. (You can also take a blender and mix it). Add the honey red beans. Mix well with chopsticks and the filling is ready. (Don't use a rolling pin to press down the beans after adding them, or they will be crushed.) Cut the spring roll wrappers in half. Take half of it and spread it out, roll the honey bean taro paste into a round shape of the right size and put it on the spring roll skin. (When rolling the filling, grease your hands with a little red onion oil, or regular oil if you don't have any, to avoid sticking to your hands). Cover the sides of the spring rolls first and then roll them up. Do this in order. Crack the egg into a bowl, mix well, and stick the wrapped taro rolls in turn with a layer of egg wash. Cover with another layer of breadcrumbs. Sequentially done. Heat a moderate amount of oil in a wok, 6% heat, into the taro rolls. Deep fry until the taro rolls are golden brown. Fish out, absorb the oil with absorbent paper to absorb the oil can be arranged on the plate.
3, betel nut taro steam buckle meat. Raw materials: 500 grams of pork, betel nut taro 400 grams, green vegetables, 1 gram of garlic, star anise 0.5 grams, 2 grams of mushrooms, 2 grams of jujubes, 15 grams of Guilin curd, 2.5 grams of salt, 5 grams of sugar, 25 grams of dark soy sauce, 10 grams of wet starch, 200 grams of light two soup, 1500 grams of peanut oil (about 75 grams). Practice: betel nut taro after opening the package quasi-use, peeled, cut into pieces, put into the frying pan fried until crispy and golden brown when removed. Mix garlic paste, Guilin curd, refined salt, star anise, sugar and soy sauce (10 grams) into a sauce. Remove the hairs on the meat skin with fire, scrape clean, take the whole piece of pork and blanch and cook it in a pot, take it out and fry holes in the skin to let the excess fat filter out, then scrub the skin with ginger water or light soy sauce. Heat a wok over medium heat, add oil and fry until the meat reaches 80% of its original size, then add the pork and deep fry until the skin is golden brown, pour into a strainer to drain off the oil, rinse with water and allow the skin to develop tiger skin-like grooves for about half an hour, then take out and slice into taro-sized pieces. Put the meat into the bowl of sauce and mix well, then put the skin down one by one, arrange with taro pieces in a large bowl, put mushrooms and dates on top, steam in a cage over medium heat for about 1 hour until soft, remove and put it back in a large dish; decorate with blanched vegetables or sprinkle chopped scallions around it. Heat a frying pan over medium heat, pour the original juice of the steamed meat, add light soup and soy sauce (5 grams), with wet starch thinning thickening, oil (15 grams) to push evenly, dripping in the buckled meat will be completed.