I wonder how taro horn is made.

Honeycomb taro horn

Materials: (24 pieces)

Stuffing: lean meat 150g, shrimp 150g, 3-4 mushrooms, garlic 1 petal.

Taro horn skin: areca taro (peeled net weight) 600g, lard or cream 1 13g, flour 1 3g, 3/4 cup of boiled water, baking soda 1 tsp, half a tsp of salt, and sugar/kloc-0.

Seasoning:

Half a teaspoon of salt, sesame oil 1/4 teaspoons, a little pepper, sugar 1/4 teaspoons, and white powder water 4 teaspoons.

Exercise:

1. Mushrooms are soaked in water, pedicled and cut into diced mushrooms; Pork and shrimp are diced into mushrooms; Slice garlic and mince. Heat 2 tbsp oil in wok, add minced garlic and stir-fry until fragrant, add diced meat, shrimps and mushrooms, add all seasonings, stir well, turn off the heat and let cool.

2. Cut taro into thin slices with a thickness of about 1cm, arrange them in a cauldron or on the insulation layer of a steamer (so that there is a gap between each slice, so as not to overlap as much as possible), steam them until they are cooked, take them out while they are hot and crush them.

3. Pour 3/4 cups of boiling water into the flour and stir until transparent. After a little cooling, knead the dough into the steamed taro until there are no flour particles, then add lard, baking soda, salt and sugar and knead well. See attached figure a for the photo of the kneaded dough. * In the process of rubbing, you will also find some small taro hard slag. If it can't be pressed, pick it out and throw it away.

4. Knead the taro horn flour dough into a ball, then cut it into 4 equal parts, each part is kneaded into a long strip and cut into 6 equal parts. Take a dough, round it, flatten it and wrap it. Refer to the method in Figure B, and fold the palms of your hands to make an olive shape.

5. Heat the oil pan and fry the oil. Put the taro horns into the frying pan and fry them together until the surface is colored and honeycomb-shaped crispy skin appears. Drain the oil and put it on the oil-absorbing paper towel.

Notes on Love Kitchen:

1. Areca taro, also known as Lifu taro, should be carefully considered when purchasing. The lighter you feel, the less water you have, and the texture is powdery and loose, which is suitable for making this snack; After steaming, it is not muddy, but loose powder.

The key point of making this snack is the temperature of frying oil. My method of testing the oil temperature is to take a small piece of freshly picked taro hard residue and put it in frying oil. If the residue sinks to the bottom of the pot and stays on the water surface for 1 s, it is already at a temperature suitable for frying. If the oil temperature is too high, it will fry quickly, and the honeycomb skin is not obvious enough; If the oil temperature is low, it is easy to burst or the honeycomb skin will fall off when frying. Try to change the amount of firepower and blow up more. You should get the hang of it slowly.

3. If you use unsalted butter instead of lard, remember to take the cream out of the refrigerator early and use it after softening at room temperature (choose unsalted butter).

4. The fried product should not be kept for a long time, and it will become damp and soft after a few hours, so it is best to eat it as soon as possible after frying.

Remarks:

1 cup = 240℃ = 240ml.

1 spoon = 1 spoon =15ml.

1 spoon = 1 teoon = 5 c.c. = 5 ml.

* If the label is "a little", it means less than 1/8 teaspoons; If the quantity can be increased or decreased according to personal preference or has little effect on the finished product, it is marked as "appropriate quantity".

Attached Figure 1:

Attached figure b:

Attached figure c:

Attached figure d:

2007-11-1514: 21:05 Supplement:

I can't see a few pictures ... Specific Operating Requirement)?, successive over-relaxation, standard operating report, Schedule Outlook Report ... but you can go to the following website to see ... eupho cafe/ cookbook/cookbook? rid=334，

Taste appetizing: pineapple taro horn (figure)

Image reference:. Huaxia/uniwaysimages/200607/shxl01

2007129 October, 18:58

Huaxia jingwei net

Picture reference:. Huaxia/uniwaysimages/200710/ydh290858341

Raw materials:

Canned pineapple 1 can, red pepper and green pepper 1/2, taro 1.

Accessories:

Material A: 2 tablespoons tomato sauce, soy sauce and mashed garlic 1 tablespoon sugar 1 tablespoon.

Material b: starch 1 tablespoon.

Material C: 1 tbsp vinegar.

Exercise:

1 Cut taro into cubes about 3cm long, fry them in a hot oil pan and take them out; Canned pineapple, green pepper and red pepper are cut into taro-sized pieces.

2. Pour 1 cup of water into the pot and bring to a boil. Add material A and cook until the sugar melts. Then pour in material B and thicken it with appropriate amount of water. Finally, add fried taro, pineapple, red pepper and green pepper, stir fry, and pour in material C to serve.

Features:

The sour taste of pineapple and the sweet taste of taro are very appetizing, which is suitable as an appetizer for a big meal and a daily snack. (2 1CN)

Crispy taro horn

Miho | April 22nd, 2007 | Chinese dim sum | (read1318)

Image reference: mihokitchen.mysinablog/resserver? blogId = 33044 & amp； IMG_35 14。 JPG & amp； Mode = Medium

The oil temperature control of fried taro corner is very important! !

Slow frying ... the taro horn will spread out; When the fire started ... as if I was doing it ... so soon? left

Try harder next time.

Image reference: mihokitchen.mysinablog/resserver? Resources =66 1684-005

Recipe source: EuphoCafe

Stuffing: (24 pieces)

Lean meat150g

Shrimp 1 tablespoon

4 mushrooms

Garlic 1 tablespoon

Seasoning:

Salt 1/2 teaspoons

Sugar 1/4 teaspoons

Sesame oil 1/4 teaspoon

A little pepper

1/2 tbsp cornmeal/white powder

2 tablespoons water

Taro horn material:

Taro (peeled net weight) 600g

Lard or butter 1 13g

Cheng flour 1 13g

Boil 3/4 cups of water.

Soda powder 1 teaspoon

Salt 1/2 teaspoons

Sugar 1 tablespoon

Exercise:

Peel taro, cut it into thin slices, arrange it on a plate (let there be a gap between each piece, try not to overlap), steam it in a pot, take it out while it is hot, and press it into a velvet shape for use.

Wash mushrooms and shrimps, soak them in clear water until soft, take them out, drain them, cut them into small pieces, and soak them in clear water for later use.

Wash and drain lean meat and cut into strips for later use.

Mix the seasoning well and set aside.

Heat a wok, add garlic, stir-fry until fragrant, add lean meat, dried shrimps and mushrooms, stir-fry until cooked, then add the mixed seasoning, stir well and serve.

Image reference: mihokitchen.mysinablog/resserver? Resources =478270-nekog 1-2-9

Pour boiling water into the clear powder and stir evenly until transparent. When it cools slightly, add the dough to the taro and knead until there are no flour particles.

Then add butter, baking soda, salt and sugar and knead well (in the process of kneading, you will find some hard taro residue, which can't be crushed, please pick it out)

Image reference: mihokitchen.mysinablog/resserver? Resources =478269-nekog 1-2-7

Knead the taro horn dough into a ball, then cut it into 4 equal parts, each part rolled into a strip, and then cut it into 6 equal parts.

Take part of the dough, round it, flatten it, fill it, and then make it into an olive shape.

The oil in the hot pot can cover half of the taro horn, and the oil should be hot enough to fry in the taro horn.

Add taro horns one by one, fry until the surface is colored, and honeycomb crispy skin appears, that is, scoop up and drain the oil, and then put it into kitchen paper to absorb the remaining oil, that is, crispy taro horns.

Stuffing: (24 pieces)

Lean meat150g

Shrimp 1 tablespoon

4 mushrooms

Garlic 1 tablespoon

Seasoning:

Salt 1/2 teaspoons

Sugar 1/4 teaspoons

Sesame oil 1/4 teaspoon

A little pepper

1/2 tbsp cornmeal/white powder

2 tablespoons water

Taro horn material:

Taro (peeled net weight) 600g

Lard or butter 1 13g

Cheng flour 1 13g

Boil 3/4 cups of water.

Soda powder 1 teaspoon

Salt 1/2 teaspoons

Sugar 1 tablespoon

Exercise:

Wash mushrooms and shrimps, soak them in clear water until soft, take them out, drain them, cut them into small pieces, and soak them in clear water for later use.

Wash and drain lean meat and cut into strips for later use.

Mix the seasoning well and set aside.

Heat a wok, add garlic, stir-fry until fragrant, add lean meat, dried shrimps and mushrooms, stir-fry until cooked, then add the mixed seasoning, stir well and serve.

Pour boiling water into the clear powder and stir evenly until transparent. When it cools slightly, add the dough to the taro and knead until there are no flour particles.

Then add butter, baking soda, salt and sugar and knead well (in the process of kneading, you will find some hard taro residue, which can't be crushed, please pick it out)

Knead the taro horn dough into a ball, then cut it into 4 equal parts, each part rolled into a strip, and then cut it into 6 equal parts.

Take part of the dough, round it, flatten it, fill it, and then make it into an olive shape.

The oil in the hot pot can cover half of the taro horn, and the oil should be hot enough to fry in the taro horn.

Add the taro corners one by one, fry until the surface is colored and honeycomb skin appears, that is, pick up and drain the oil, then put the kitchen paper to absorb the remaining oil, and serve.

Honeycomb taro horn

Materials: (24 pieces)

Stuffing: lean meat 150g, shrimp 150g, 3-4 mushrooms, garlic 1 petal.

Taro horn skin: areca taro (peeled net weight) 600g, lard or cream 1 13g, flour 1 3g, 3/4 cup of boiled water, baking soda 1 tsp, half a tsp of salt, and sugar/kloc-0.

Seasoning:

Half a teaspoon of salt, sesame oil 1/4 teaspoons, a little pepper, sugar 1/4 teaspoons, and white powder water 4 teaspoons.

Exercise:

Notes on Love Kitchen:

3. If you use unsalted butter instead of lard, remember to take the cream out of the refrigerator early and use it after softening at room temperature (choose unsalted butter).

4. The fried product should not be kept for a long time, and it will become damp and soft after a few hours, so it is best to eat it as soon as possible after frying.

Remarks:

1 cup = 240℃ = 240ml.

1 spoon = 1 spoon =15ml.

1 spoon = 1 teoon = 5 c.c. = 5 ml.

Image reference: euphon cafe/recipe/dessert _ Chinese/other _ 01_ 2.

Honeycomb taro horn

Materials: (24 pieces)

Stuffing: lean meat 150g, shrimp 150g, 3-4 mushrooms, garlic 1 petal.

Taro horn skin: areca taro (peeled net weight) 600g, lard or cream 1 13g, flour 1 3g, 3/4 cup of boiled water, baking soda 1 tsp, half a tsp of salt, and sugar/kloc-0.

Seasoning:

Half a teaspoon of salt, sesame oil 1/4 teaspoons, a little pepper, sugar 1/4 teaspoons, and white powder water 4 teaspoons.

Exercise:

Notes on Love Kitchen:

3. If you use unsalted butter instead of lard, remember to take the cream out of the refrigerator early and use it after softening at room temperature (choose unsalted butter).

4. The fried product should not be kept for a long time, and it will become damp and soft after a few hours, so it is best to eat it as soon as possible after frying.

Remarks:

1 cup = 240℃ = 240ml.

1 spoon = 1 spoon =15ml.

1 spoon = 1 teoon = 5 c.c. = 5 ml.

Attached Figure 1:

Image reference: euphon cafe/ recipes/dessert _ Chinese food/other _ 0 1A

Attached figure b:

Image reference: euphon cafe/recipe/dessert _ Chinese/other _ 01b.

Attached figure c:

Image reference: euphon cafe/recipe/dessert _ Chinese/other _ 01c.

Attached figure d:

Image reference: euphocafe/recipe/ dessert _ Chinese/other _ 01d.