Ingredients: 500g pork belly.
Ingredients: Lipu taro 400 grams, moderate amount of vegetables.
Seasoning: garlic paste 1g, star anise powder 0.5g, south milk 15g, refined salt 2.5g, sugar 5g, soy sauce 25g, wet starch 10g. 200 grams of Daner soup, peanut oil 1500 grams (about 75 grams).
Production process:
1. Cut taro into long cubes with a length of 6 cm, a width of 3.5 cm and a thickness of 4 cm. Remove the hair from the skin with fire, scrape it clean, put it in a boiling water pot, take it out when it is 70% soft and rotten, and spread it with soy sauce (10g) evenly.
2. Mix garlic paste, milk, salt, star anise powder, sugar and soy sauce (10g) into juice.
3. Heat the wok over medium heat, put the oil in it and burn it until it is 80% cooked, add the taro pieces and fry them until cooked, then take them out, add the pork and fry them for about 3 minutes until they are big red, pour them into the strainer to drain the oil, rinse them with clear water for about 30 minutes, and take them out and cut them into taro-sized pieces.
4. Put the meat slices into the juice bowl and mix well, then peel them off one by one, alternately arrange them with the taro slices in the big bowl, steam them in the cage for about 1 hour until they are soft and rotten, and then take them out and buckle them in the big plate. Surrounded by blanched vegetables.
5. Heat a wok over medium heat, pour in the raw juice of steamed meat, add light soup and soy sauce (5g), dilute the thicken with wet starch, add oil (15g), push it evenly, and pour it on the braised meat.
Features: Iron red color, rotten but not muddy meat, loose taro powder, rich taro flavor, fragrant taro and unique flavor.
Braised taro
Raw materials:
Ingredients: taro 1 50g, egg 1 0g, ginger10g, red pepper10g, onion10g.
Seasoning: 500g of peanut oil, 50g of salt10g, 8g of monosodium glutamate, 3g of sugar, 0g of soy sauce10g, 30g of raw flour and 50g of clear soup.
Exercise:
1, peeled taro and cut into pieces, sliced ginger, sliced red pepper and chopped onion.
2, the eggs are scattered, add raw flour to make a paste, and hang taro.
3. Put oil in the pan, add taro at the oil temperature of 150℃, fry until golden brown, pour out, leave oil in the pan, add ginger slices, red pepper strips and taro pieces, add clear soup, salt, monosodium glutamate, white sugar and soy sauce, and thicken with wet raw flour.
Taro jiaozi
Materials:
2 cups of glutinous rice, 4 taro, 3 cups of plum bean 1/(black-eyed beas in American stores can be used), 3 cups of red bean 1/,a little pepper, sesame oil1teaspoon, a little onion (chopped), garlic1petal (chopped) and an appropriate amount of oil.
Stuffing:
Cantonese sausage 1 piece of equal amount of bacon, a pinch of shrimp and a mushroom.
Seasoning:
A small amount of spiced powder, gutter oil 1 teaspoon, a small amount of pepper, sesame oil 1 teaspoon, soy sauce 1 teaspoon, wine 1 teaspoon, half a teaspoon of oil, a little salt 1 little sugar.
Exercise:
Wash glutinous rice and beans and soak for half an hour. Peel taro, wash, dice and oil. Heat oil in the pot, saute shallots and garlic, pour in ingredients and saute. Shake the meat (add 1 teaspoon corn starch), dried shrimps, mushrooms and seasonings. Then wrap it like brown rice and cook it for 2 hours.
It is really delicious. This amount can pack 10 small pillow jiaozi. It can probably hold 15 triangular zongzi.
Fourth, fresh fruit taro porridge
Ingredients: taro, pineapple, apple, orange, raisin.
Peel the oranges and dice the rest.
Production: Soak taro in water for 20 minutes, then pour the rest into the pot and cook for 10 minute. I like to eat something rotten and cook it for a long time. When it is almost cooked, use cold water and starch, stir it with a spoon while pouring the pot, and finally put some sugar according to your personal taste, and then take it out of the pot.
This porridge is nutritious, delicious and low in calories. MM who is afraid of gaining weight can eat more.
Sweet potato sago dew
Ingredients: taro, coconut milk, condensed milk line. If not, sago.
Exercise:
1 Cut the taro into small pieces, just the size of sugar cubes (too big to be cooked thoroughly). Slice first, then cut into small pieces. If taro is big, you can only use half. If you have a pot at home, you can heat it first, add oil and a small piece of ginger, then pour in the taro pieces, stir fry a few times, and then turn off the heat. I find it strange to cook sugar water with oil and ginger. But the taro and sago cooked like that will be more fragrant. As for ginger, it seems to have the effect of expelling wind. This step can be done or not, but it turns out that the sago cooked by this step is really delicious. And adding ginger and oil won't make the sugar water greasy ~
2 Use a bowl to hold a small bowl of sago (be careful not to use too much, because sago will swell a lot after cooking. And taro sago is generally taro. Some people will soak sago first, which is absolutely impossible-once soaked, sago will spread out. Boil a small pot of boiling water. When the water boils, pour in sago. Stir constantly during cooking. At first, sago was a little cloudy, so it doesn't matter. Until the small white spot in the middle of sago becomes transparent (at this time, the whole sago becomes round and transparent), turn off the fire, cover and bake for a while.
3 supercooled river (the so-called supercooled river means that the water is so cold that the sticky sago becomes a little dry). After this process, sago becomes glittering and translucent and full. Then sago will be cooked.
4 Boil the boiling water again, add the taro, reduce the heat, and cook until the taro becomes soft and rotten. Add sago and add some sugar (brown sugar, rock sugar and white sugar, but not too much, because coconut juice or condensed milk is sweet). Add coconut milk or condensed milk until taro and sago are integrated. Turn off the fire.
Delicious taro and sago are ready.
Sweet potato sparerib pot
1. Wash the ribs, marinate them with soy sauce and starch, then fry them in hot oil and take them out for later use.
2. Peel the taro, cut it into four pieces, fry it in hot oil until the skin turns yellow, and take it out for later use.
3. When the oil is hot, add minced garlic, stir-fry until fragrant, then add fried ribs, add cooking wine, oyster sauce, sugar, salt and water, bring to a boil, turn to low heat, and when the taro is cooked and soft, put it in a casserole for a while.
When the soup is cooked again, just sprinkle some coriander powder.
Making method of tomato sauce taro:
1. Peel areca taro, remove crumbs and cut into strips;
2. Steamed in a cage, taken out and cooled, fried in a hot oil pan until the skin is golden, and taken out;
3. Add tomato sauce to the pot, add a small amount of salt, sugar, chicken essence and appropriate amount of water. Stir-fry into juice, pour in taro, stir-fry and package.