material
500g pork belly and 400g braised pork in Penang and Jiangxi Ingredients: 3 shallots, 3 fragrant leaves, 2 cinnamon 1, star anise, cooking wine 1 tablespoon, light soy sauce 1/2 tablespoons, light soy sauce 2 tablespoons, and refined salt 1/0.
working methods
1. Pour water into the pot, add meat, shallots and all braised pork materials, bring to a boil and simmer for 30 minutes.
2. Add 1/4 teaspoons of salt into the uncoordinated slices with a thickness of 5 mm, smear evenly, and marinate 15 minutes.
3. Take out the cooked meat to cool, coat the surface with black soy sauce, and stick a small hole in the surface with a toothpick to drain the water.
4. Heat the oil in the pan, add the meat pieces and fry until both sides are golden (cover the lid when frying the skin to avoid being hurt by oil).
5. Fry the taro in hot oil until the surface forms a hard shell.
6. Cut the fried meat into 5 mm thick slices.
7. Put the meat and taro pieces in a deep bowl indirectly, and lay the rest of the taro on the top.
8. Mix oyster sauce, sugar and soy sauce in a bowl, and then spread them evenly on the meat and taro. Boil water in the pot, cover the pot and steam for 60 minutes.
9. Steamed meat, buckle a large plate on the bowl and buckle the bowl upside down.
10. Decorate the cooked Chinese cabbage in the dish, pour the soup steamed from the bowl into the pot, heat it until it becomes thick, and pour it on the surface of braised pork.
Tips:
1. Be very careful when frying meat, because the pigskin is easy to burst when heated, so prick the pigskin with a toothpick before putting it in the oil pan. The water in the meat must be drained. Cover the lid when frying the skin noodles to avoid being fried.
Taro must be fried until the surface becomes hard. Tapping with chopsticks will make a "stuttering" sound, so that taro is not easy to break.
Taro roll
material
Ingredients: Shanghai wonton skin 4 Liang (about 160g), taro 1/2kg (about 320g, 2 tablespoons raisins, 2 tablespoons honey. 0.5 teaspoon of seasoning powder/kloc-0, 0.2 teaspoon of cooking oil/kloc-0, and 0 teaspoon of honey/kloc-0.
working methods
(1) Peel taro, steam it, mash it, add raisins and seasonings and mix well.
(2) Sweep a corner of the wonton skin with clear water to make it easy to stick, put (1) taro stuffing on the wonton skin and wrap it into small rolls.
(3) Boil three cups of oil in a wok, put down the taro and fry it until it is slightly golden, drain the oil, set the plate and pour honey on it.
feel
After the taro roll is fried, put it on the plate with a paper towel to absorb the excess oil, so as to avoid the soft and crisp wonton skin from soaking in the drained oil. Taro produced in Lipu is the best, because it has a little more "powder", bright colors and clear patterns.
Pearl taro cake
material
Ingredients: 2 pairs of taro paste (steamed and pressed into paste), 2 pairs of minced fish (meat glue or shrimp dumplings) and 2 ~ 3 salted egg yolks (cut into small grains).
working methods
Add proper amount of salt, monosodium glutamate, corn flour and oil into taro paste and minced fish, and mix well.
Dip some water in your hand first, rub the taro paste into a small cake, and put a salted egg yolk in the middle.
Fry both sides until cooked.
Fried pork belly with taro
material
Ingredients: half taro, 200g pork belly, half green pepper, one celery, a little onion, ginger and minced garlic.
Sauce: soy sauce, Guilin fermented milk (spicy), spiced powder, sugar, cooking wine, raw flour and chicken salt.
working methods
Cut the taro into small pieces and steam it in a pot. Chop pork belly, green pepper and celery, and chop onion.
Hot oil, stir-fry pork belly until it is oily, add steamed taro, green pepper and celery, stir-fry a few times, add salt and chicken essence, thicken with the sauce, cover the pot slightly, stew until cooked, and add chopped green onion to serve.
Fried rice with coconut milk and taro
material
Ingredients: fragrant rice 150g, egg 1 piece, cooked ham powder 10g, taro seasoning 50g, monosodium glutamate 2g, vegetable oil 250cc, custard powder 2g, raw flour 5g, coconut milk 5cc, and a little salt and pepper.
working methods
1. Put the taro in a steamer and steam for 2 hours until it is crisp.
2. Cut the steamed and cooled taro into 0.8cm cubes.
3. Put the diced taro into a container, marinate it with a little egg liquid, salt, custard powder and cornflour, and mix well.
4. Add 250cc oil to the pot, add the pickled diced taro, fry until the appearance becomes hard, and drain the oil.
5. Leave 30cc of oil in the pot, add the beaten egg liquid and stir well, add rice, salt, pepper and monosodium glutamate and stir well, then add the diced taro and stir well.
6. Add coconut milk and saute.
7. Sprinkle ham and serve.
main points
1, the time for frying taro should not be long, which is >>
Question 2: What are the Cantonese dishes cooked by taro? Potato pumpkin pot
Ingredients: 200 grams of taro and 200 grams of pumpkin.
Accessories: 50g of milk and 50g of eggs.
Seasoning: 5g of garlic (white skin), 50g of vegetable oil, 3g of salt and 2g of chicken essence.
The practice of taro pumpkin pot;
1. The pumpkin is seeded and cut into strips.
2. Peel taro and cut it into diamond-shaped blocks;
3. Peel garlic, wash it and dice it for later use;
4. Put the pot on the fire, pour in the oil, heat it, add the prepared taro and pumpkin, fry until golden brown, and take out and drain the oil;
5. Clean the pot, add about 500 ml of water, add garlic, salt and chicken essence, boil the water, and add fried pumpkin and taro;
6. Pour in the egg milk and cook until the taro and pumpkin are soft and cooked. Serve.
Toss taro
1, peeled taro and cut into strips slightly thinner than the little finger;
2. Pour the right amount of cooking oil into the pot. After the oil is 60% hot, fry the taro strips with low fire for about 3 minutes and take them out. After a little cooling, fry for another minute with medium fire for coloring;
3. Take another wok, pour in water and sugar, stir fry, stir fry the fried taro, and turn off the heat after the sugar water is evenly wrapped on the taro strips. The taro is cold, and you can see that sugar sticks to the taro evenly, which tastes delicious.
Question 3: What vegetables can taro be cooked with? Taro ribs ~ taro duck ~ taro is very suitable for all kinds of ingredients ~ soup is like hot pot ~ Buddha jumps over the wall ~ hot pot is cooked for a long time, taro will melt ~ soup will thicken.
Question 4: What is sweet potato cooked? Homemade sweet potato.
Raw materials:
250g sweet potato with red heart, 0/00g rock sugar/kloc, 500g vegetable oil (about 50g).
Exercise:
1. Peel the sweet potato, wash it, cut it into 3 cm hob pieces, soak it in clear water, and take it out, mainly to wash off the starch on the surface to prevent it from turning black after frying for a while, and drain the water;
2. Put the pot on a strong fire. When the vegetable oil is burned to 60% heat, the sweet potato pieces are released and slowly fried;
3. Stir-fry until the sweet potato slices are completely mature and slightly Huang Shi in appearance.
4. Leave a small amount of oil in the pot, add rock sugar, and add a little water to stir fry continuously;
5. Stir fry until the rock sugar begins to melt slowly;
6, began to melt but the color became lighter, and there were big bubbles;
7. Melt all the bubbles with light color and big bubbles, pay attention to the heat, and the temperature should not be too high;
8. At this time, the sugar has turned golden yellow and the bubbles have begun to get smaller;
9, sugar began to become sticky, some strength, some places bubbles disappeared, we must pay attention.
Don't let the temperature be too high, the sugar will become bitter and caramel;
10, quickly add the fried sweet potato pieces;
1 1, add sweet potato pieces, stir-fry quickly and evenly, and serve.
Because I ate a lot when I was a child, I had a coup. Brush a little sesame oil on the plate to prevent the sugar from sticking to the plate when it is cold. In addition, prepare a bowl of cold boiled water. When eating shredded sweet potatoes, dip them in a bowl first, and don't burn your mouth. Haha, pour people into the oil pan. Pick up the potato pieces with chopsticks and serve them while they are hot.
Sweet potato and egg cake
Raw materials:
1 sweet potato, 1 egg, 1 tablespoon sugar, 2 tablespoons flour (full).
Exercise:
1. Peel and wash the sweet potato, cut it into thin slices, then cut it into strips, and finally cut it into small grains;
2. Put the eggs into the flour, add sugar, add 2 tablespoons of water, and stir together to form a batter;
3. Add sweet potato granules into the batter;
4. Heat the pan, brush a thin layer of oil, pour in the batter, and fry on low heat;
5. If you want to cook sweet potatoes quickly, cover the pot and fry them on low heat;
6. Fry until golden brown, and then fry the reverse side. Continue to cover the pot and fry until the other side is golden.
7. plate and eat.
Sweet potato vegetable rice
This sweet potato paella is delicious (I think it's delicious anyway! ) There are vegetables, rice and coarse grains, which are nutritious, healthy and delicious!
Materials:
Thai fragrant rice 150g, Shanghai green (called rape in Beijing) 80g, 2 sweet potatoes, shrimp skin 10g, 2 slices of ginger, chicken soup (or water), oil 1 tablespoon, and appropriate amount of salt.
Practice of sweet potato vegetable rice:
1. Wash and drain fragrant rice for later use. Wash Shanghai green and tear it into small pieces by hand. Wash the sweet potato, peel it and cut it into small pieces.
2. Soak the shrimps in warm water, drain and cut into powder, and cut into powder with ginger.
3. Heat the pan, add oil, add shrimp and stir-fry Jiang Mo.
4. Add fragrant rice and stir fry until transparent. 5. Add Shanghai green stir-fry until soft. Add a proper amount of salt and stir well.
6. Add chicken soup (or water) without rice.
7. Put the sweet potato pieces into the rice.
8. Cover and simmer until the sweet potato is cooked.
I hope you are satisfied with the above answers, and I hope you can adopt O (∩ _ ∩) O, and plagiarism is strictly prohibited.
Question 5: How to cook taro stalks?
condiments
Taro stalk
200 grams
pickled vegetables
100g
condiments
oil
Proper amount
salt
Proper amount
energy
1?o'clock
garlic
1?o'clock
pepper
1?o'clock
monosodium glutamate
1?o'clock
step
1. Taro stalks are peeled off by hand and kneaded into small pieces of about 4 cm.
2. Wash the taro stalks with clear water, then blanch them in a boiling water pot and take them out.
3. Shred ginger and garlic, and cut pepper into small pieces for use.
4. Prepare some pickles.
5. Heat oil in a wok, add pepper, ginger and garlic and stir fry.
6. Add the cooked taro stalks and stir fry.
7. Add water and pickles and stir fry for a while.
8. Add the right amount of salt and a little monosodium glutamate and mix well.
Question 6: I have eaten a dish in the restaurant, which seems to be made of taro, sweet, and I don't know what it is called: sliced taro (Taro in Lipu) with toast.
Seasoning: condensed milk sesame sugar
Production method:
1 Cut the taro into small pieces and steam it in the pot until it becomes soft and becomes mud when pinched.
2 live the steamed taro into mud.
3 Add proper amount of sugar and condensed milk to taro and stir well.
4 cut off the four sides of the bread slice, then roll the appropriate amount of taro paste and wrap it.
Dip a little egg liquid on both sides of the bread roll, and then dip sesame seeds.
6 fry in a pan until golden brown.
Question 7: Why can't many foods of taro be eaten together, but what if they are eaten together? I don't know. The following foods cannot be eaten together for two hours:
Mutton should avoid watermelon ―― eating the same food will hurt your vitality.
Beef avoids chestnuts-vomiting when eating together.
Persimmons avoid crabs-eat diarrhea together
Eggs avoid saccharin-food poisoning at the same time
Avoid celery for rabbit meat ―― eat hair loss together.
Goose avoid eggs ―― Eating the same food will hurt your vitality.
Onions avoid honey ― eating them together hurts the eyes.
Cucumbers don't eat peanuts ― eating the same food will do harm to your health.
Bananas avoid taro-bloating when eating together.
Avoid pork water chestnut ―― it hurts my stomach to eat it together.
Tofu together to avoid eating honey deafness
Avoid fungal dermatitis caused by eating radish together.
Avoid mung beans in dog meat ―― eating too much at the same time is easy to be poisoned.
Horses avoid eating fungus-cholera together.
Beef avoids ginger ―― Eating the same food and dying of poisoning.
Mutton should avoid plums ―― it's boring to eat together.
Don't put mustard in chicken ― eating the same food will hurt your vitality.
Donkey meat should avoid yellow flowers-it hurts to eat together.
Avoid meat and Chinese cabbage ―― it's easy to vomit when eaten together.
Avoid pears ― eating them together will give you a fever.
Black fish avoid eggplant ―― it's easy to get cholera when eaten together.
Sea crabs avoid dates-eating together is easy to get malaria.
Mustard avoids pears-vomiting when eating together
Potatoes avoid bananas ― they are spotted when eaten together.
Question 8: Taro fruit powder can be used to make milk tea at will.
Jelly, pudding, milkshake, smoothies, cakes, biscuits, sweet potatoes, rice cakes and so on.
Almost all desserts can be seasoned ~ ~ ~
There is also flour as the main material, and you can also put some seasoning ~ ~ ~
Think of the taro-flavored steamed bread, taro-flavored glutinous rice balls and delicious noodles ~ ~'
Question 9: A vegetable with leaves, such as taro leaves, can be eaten dry or fresh. The freshly picked seabuckthorn fruit can be used as soup, that is, the picked seabuckthorn is washed and boiled directly in a pot. It's best to put some taro slices, add some starch and a little sugar after cooking, which is sour and delicious.
Question 10: Can someone tell me the name of this taro-like dish? Sagittarius Sagittarius, also known as Pennisetum and Scissorium, belongs to Alismataceae and is a perennial aquatic herb.