2. Wash the pork belly, scrape off the dirt on the epidermis, and cut it into pieces, the size is as you like.
3. Boil the water in the pot and put the meat in the pot with cold water.
4. After the water is boiled, cook for a while, remove the meat and wash the floating foam on the surface of cooked meat with hot water.
5. Take a frying pan and pour some oil. After the oil is hot, put it into the taro block and fry the taro slightly. Put it on a plate for later use.
6. Fry the oil in the pan. When the oil is hot, add pepper, aniseed, fennel, pepper, chili onion, ginger and garlic, and stir-fry the fragrance of these spices.
7. Pour in the cooked meat, stir fry for a while, and pour in the braised soy sauce after the meat is fragrant.
8. Pour a bowl of boiling water. After the water boils, add salt, sugar and cooking wine and simmer for about 30 minutes. Pour in taro and stew it with meat.
9, simmer slowly, all the juice is gathered in the meat and taro, and then out of the pot.
The practice of burning meat with taro II. Practice of stewed meat with taro in Lipu
Braised pork is mainly cooked with low fire for a long time, so that the meat melts in the mouth and is fat but not greasy. Required materials: 2 kg pork belly, Lipu taro 1 piece, half a can of beer, salt, rock sugar, soy sauce, pepper and ginger. Wash and cut pork belly, blanch with boiling water, remove and wash. Peel and wash the taro in Lipu and cut it into large pieces. Pork belly ribs 1000g. Salt 10g, Shaoxing wine 150g, onion 30g, ginger 15g, soy sauce 100g.
Wash and scrape the pork ribs, cut them into rectangular strips, put them in a clear water pot (horizontal meat noodles) and boil them with high fire, skim off the floating foam, take out the meat in the pot and scrape it off with a knife. Put the meat back into the pot, add the onion and ginger slices (pat loose), cover the lid, bring to a boil with high fire, open the lid, add Shaoxing wine, soy sauce and refined salt, cover the meat noodles with three plates, then close the lid, simmer for about 3 hours (without opening the lid in the middle) until crisp, pick out the onion and ginger, and take out the meat and ribs with a colander.
Taro is nutritious and contains a lot of starch, minerals and vitamins. It is not only a vegetable, but also a grain, which can be cooked, dried or ground. Taro tastes soft, waxy and refreshing, and is rich in nutrition. It can be served as a dish or a variety of snacks, crisp and delicious. There are about 100 different kinds of taro. Some are oval like sweet potatoes, while others are mostly round. The strange shape of taro is less than that of other tuber plants. Taro can grow to 6 feet high and has wide leaves; However, the buds are edible after being scalded in boiling water. However, leaves and buds are rarely used in western markets. The tuber is partly dark brown, and the outer skin is annular and quite rough, with hairs on it. The pulp is white, grayish white and purplish gray, and some pulp is pink or brown. ...
Efficacy of Lipu taro
1, taro's mucus contains a complex compound, which will decompose when it meets heat energy. This substance has a therapeutic effect on the body, but it has a strong stimulating effect on the skin and mucosa. Therefore, when peeling and washing taro, the skin on your hands will itch, which can be relieved by baking it on the fire. Therefore, it is best to wear gloves when peeling and washing taro.
2, taro must be cooked when cooking, otherwise the mucus inside will irritate the throat;
3. Taro can be eaten as a staple food steamed and dipped in sugar, and can also be used to make dishes and snacks, so it is a favorite root food.
Taro, also known as taro, is the underground fleshy bulb of taro, a perennial herb of Araceae. Taro tastes soft, sweet, fragrant and glutinous, and its nutritional value is similar to that of potatoes. It contains no solanine, is easy to digest and will not cause poisoning. It is a good alkaline food. Taro can be steamed or boiled, but it must be steamed or cooked thoroughly.
Taro is flat, sweet, pungent and slightly toxic. It can tonify the spleen and stomach, regulate middle qi, resolve phlegm and dissipate stagnation. Can be used for treating anorexia, fatigue, tuberculosis, chronic dysentery, hematochezia, carbuncle and other diseases. Among the minerals contained in taro, fluorine content is high, which has the functions of cleaning teeth, preventing caries and protecting teeth. Taro contains a variety of trace elements, which can enhance human immune function and can be used as a staple food to prevent and treat cancer. It has a good auxiliary function in cancer surgery or postoperative radiotherapy, chemotherapy and rehabilitation.
Taro is rich in nutrition, containing carbohydrate 13%, mainly starch. It contains about 2% protein and almost no fat. Taro also contains potassium, calcium, carotene, vitamin C, B vitamins, saponins and other ingredients, among which fluorine content is high, which has the function of protecting teeth. Taro contains a natural polysaccharide plant gum, which can stimulate appetite, help digestion and stop diarrhea. At the same time, it has the function of dietary fiber, which can moisten the intestines to relieve constipation and prevent constipation; It can also improve the body's disease resistance and help to recover after illness.
Taro burning meat practice 3 raw materials:
About 500 grams of pork belly, half of Lipu taro.
Seasoning:
Peanut oil, rock sugar, cooking wine, soy sauce, aniseed, pepper, ginger, onion, salt.
Exercise:
1. Wash the pork belly, cut it into small pieces, put it in a pot and blanch it with cold water.
2. After boiling, skim off the floating foam.
3. Take out the meat and rinse it for later use.
4. put a little oil in the pot and add some rock sugar to heat it slowly.
5. When the rock sugar melts reddish, pour in the meat and stir fry.
6. Add cooking wine and soy sauce to the top color.
7. Add the right amount of water, and don't put meat.
8. Add fennel and pepper.
9. Add ginger slices and shallots. It would be better if there were cinnamon and geranium, but I don't have any at home.
10. Cover the pot, bring to a boil, and then simmer for half an hour.
1 1. Add the chopped taro.
12. stew again until the taro is soft and rotten, and the soup becomes thick.
There are many ways to eat taro, such as boiling, steaming, simmering, roasting, roasting, frying and stewing. The most common and simple way is to cook or steam taro and dip it in sugar. Taro can also be cooked with pork belly, which is delicious and soft in the mouth. Taro absorbs the fragrance of pork belly and various seasonings, which is delicious and lingering between lips and teeth, making people memorable.
The practice of burning meat with taro
1. Pork belly is 2 cm square, taro is peeled and cut into the same size, and ginger is sliced; Pour a little oil into the pot and heat it over medium heat. Add ginger slices and saute until fragrant.
2. Add pork belly pieces and stir-fry until the meat changes color. Add some oil, and the taste is not greasy. Add soy sauce to color and stir-fry for a while.
3. Pour the yellow wine along the pot. Add enough water and avoid meat completely.
4. After the medium fire is boiled, turn to low heat for about 1 hour.
5. Add taro pieces. If you like, you can also put some boiled eggs. Eggs need to be pricked with toothpicks to taste good. I put quail eggs.
6. Add a little soy sauce, salt and rock sugar according to personal taste.
7. After stewing 1 hour, the juice is collected on medium fire, which consumes 90% of the soup and is sticky.
If you think the color is monotonous, you can put some green and red peppers! ! ! !
skill
Taro is delicious and delicious! ! ! !