Recipe:

Drawn taro

Raw materials:

500g of taro, sesame10g, 200g of sugar, 750g of cooked lard or clear oil (actual dosage10g).

Method:

1. First, wash and peel taro, cut it into hob-shaped or diamond-shaped pieces, and fry it in a pan.

2. Sesame seeds are removed from impurities for later use.

3. Put a frying spoon on the fire, pour 750 grams of oil after it is cooked, and when it is half cooked, add taro pieces and fry it twice for color (golden yellow

Color) decant the oil.

4. Pour out the oil in the frying spoon, leaving 15g oil, put 200g white sugar into the pot, and keep stirring to make the sugar melt evenly when heated.

However, the fire should not be too big. When the sugar solution bubbles to the size of a small needle tip, quickly pour in the fried taro pieces, sprinkle with sesame seeds and turn well.

After stirring, quickly put the plate on the table.

Sand-cast taro

Material: taro 1.

Seasoning: sugar 1 cup.

Exercise:

1. Peel taro, wash it, cut it into strips first, then trim it into oval shape, put it in hot oil, fry it with low fire and take it out.

2. Put the white sugar into the pot, add cold water, return the taro to the pot, stir-fry with low fire until the white sugar dissolves and evenly wrap it on the taro.

Relax:

1. Taro is trimmed into an oval shape and looks good. It can be directly cut into columns without pruning, but after trimming the bits and pieces, it can be steamed into taro paste of sago dew.

2. Sugar melts into syrup, which is transparent at first. After cooling, the sugar will be reduced to powder, just like being wrapped in white sand.

Steamed pork slices with taro in Lipu

Production method: peeled taro, cut into long slices with a length of 6 cm, a width of 4.5 cm and a thickness of 1.2 cm, fried until golden brown, and fished out; Boil pork belly in water until chopsticks can penetrate the skin and take it out. Punch holes evenly in the skin with a needle tip, coat with soy sauce, honey juice and white sugar, fry until the skin is yellow, then cut into pieces, and take it out with Guilin bean curd, Sanhua wine, spiced powder, pepper and onion juice. Put Lipu taro slices and meat into a meat bowl (one piece of meat with a taro, skin down), and steam in a steamer for one hour. When serving, turn it upside down with a round dish. Better eat it while it's hot. Lipu taro braised pork is crispy and delicious, suitable for all seasons, and is liked by men, women and children.

There is also a website with detailed content and simple materials: /blog/CommList.aspx? temple code = 100000022 & amp； BlogLogCode= 1000242680

The method of taro cake-delicious. Let me introduce two methods of taro cake:

1: taro cake

Wash taro, steam it in water, let it cool, and then use a spoon to make it into mud for later use. Then add shallots and ham to the prepared taro paste, add appropriate amount of salt and stir well by hand to make a small cake, and then fry it in oil with a paste made of flour and eggs. The surface is golden, the inside is soft, slightly salty and delicious.

I must have time to do it. I made it for my husband and asked him to bring some samples to his colleagues, but he didn't want to give it.

2. Bean skin taro cake

Soak tofu skin or yuba in clear water, shred taro with a shredder or a kitchen knife, put in a pot, add salt and a little monosodium glutamate (or white sugar), spread out the soaked tofu skin or yuba, roll it into taro shreds, steam it in a pot for 20 minutes, cool it after steaming, cut it into 3-4 cm thick sections, and fry it in a pot with cars on both sides. Crispy and delicious.

The following is how to send it to the author of How to Cook Best, and write it here for everyone to see.

I have a good idea for this. I'll add one to the landlord, which is simple and convenient, without any salad:

If you want to cook delicious food: cook with boiling water, and be careful not to use too much water. Too much water will be too soft and not delicious. Measure it with chopsticks (all the way to the rice noodles), not more than one knuckle. Try it. It's definitely better than your method.

Then, if the rice is half cooked, just add two tablespoons of white wine and a small bowl of water, mix them and pour them into the half cooked rice, and then cook the rice. When the rice is cooked, it will be as good as new.

1. Mung bean stuffed taro (highly recommended)

Ingredients: 400g taro, 4 tablespoons green bean paste.

Practice: Peel taro and cut into pieces.

Steam for 25-30 minutes until cooked;

Put taro into a container and mash it with a spoon;

Knead the taro paste into balls for later use;

Put half a bowl of water in the pot, bring it to a boil, add green bean paste, reduce the heat, break the green bean paste into paste with chopsticks, and pour it on the cooked taro balls.

It can be served cold or hot, sweet and tender.

Second, taro cake

manufacturing method

Peel taro, dice it, add a little salt, steam it in a pot, then pour it into rice slurry and mix well. Choose smaller shrimps, wash and soak until soft. Dice the bacon and corn separately, stir-fry them with shrimp in a pot, and mix with salt and sugar. Stir-fried, mixed with rice paste and taro, taken out of the cake pan, and then steamed in a water pan. And put coriander, onion, fried sesame seeds and cooked oil on the cake surface.

Third, the second method of taro cake

You can also dice taro, cook it, mash it (it doesn't need to be too broken), add glutinous rice flour and sugar, and knead it into dough (if it is dry, add boiling water, the scalded glutinous rice flour is sticky). Then, knead the dough into strips with a diameter of 1.5cm in batches, and then cut the strips into cubes with a thickness of 1.5cm. After cutting, sprinkle some glutinous rice flour to prevent adhesion. Freeze all Xiaoding in the refrigerator. When to eat? Take it out and cook it like jiaozi. Add to any sweet soup (such as red bean soup, mung bean soup, sago dew, milk, black rice porridge, etc.). ). Delicious and chewy! Or add sugar directly to the soup (preferably rock sugar), which is also delicious!

Four, taro buckle meat

Ingredients: pork belly 400g, taro 400g, star anise 2, garlic 2 cloves.

Seasoning:

1, 3 tablespoons soy sauce

2. 1 tbsp wine, 2 tbsp soy sauce, 1/2 tbsp sugar.

3. Water starch 1/2 tablespoons

Exercise:

1. Pork belly is cut into pieces and cooked, then marinated with seasoning 1kloc-0/0 minutes, so that the skin is evenly dipped in soy sauce, then fried in hot oil until the color is the highest, then taken out and immediately soaked in cold water.

2. Peel the taro, cut it into thick slices, and fry it. Cut the pork belly into thick slices with the same width as the taro, fry it in hot oil, then put it in a steaming bowl according to the arrangement of one piece of meat and one piece of taro, and pour in the evenly stirred seasoning 2 and 1/2 cups of water, star anise and garlic.

3. Steam over high heat for 40 minutes. When taking out, pour the soup into the pot, then take out the octagonal garlic, buckle it into the plate, thicken the soup with water starch, and pour it back onto the meat noodles.

Note: 1, pork belly must choose three layers of meat, and the meat quality is tight and square. Punch a hole in the skin with a toothpick before frying, so that the oil can be removed and it will not be greasy.

2, the fried pork belly is soaked in cold water immediately, which can make the pigskin elastic.

Six, ham taro soup

Wash the ham and cut it into pieces, soak it in clear water for about 30 minutes, then cut it into filaments, peel the taro and cut it into pieces. Put shredded ham and taro slices into the water that soaked ham before, add ginger and a little yellow wine to cook, skim off the foam after boiling, and add coriander sesame oil when the soup turns white and taro becomes tender. This soup is delicious, red, white and green look good.

Seven, taro salty rice

Half a taro (about 500 grams), 7-8 mushrooms, 50 grams of shrimp skin, 200 grams of flower meat, 5-6 onions, white rice, sun-dried oil, soy sauce and refined salt.

1. Dice taro, add oil, stir-fry, remove and drain oil, soak mushrooms and slice, cut flower meat into pieces about 1 cm thick and 3cm long, soak shrimps and chop them, slice shallots, wash white rice and drain water for later use.

2. Stir-fry the shallots in a hot pot, stir-fry the chopped pork until it is oily, stir-fry the mushroom slices, diced taro and shrimps until the fragrance overflows, and stir-fry with the white rice.

When the water in the rice begins to dry, dry the oil, soy sauce and refined salt. Add the same amount of water and cook in an electric cooker until cooked.

Eight, cream taro paste

Cut taro into thick slices. Steam it. You can also boil it in water, which is faster. After steaming, the skin will peel off as soon as it is torn. Put the taro pieces in a large bowl, mash them with a rolling pin, mash them all into a paste, add a few spoonfuls of sugar, pour some milk (not too much), stir, heat 2 spoonfuls of butter and pour them on the taro paste. Start stirring with your strength. I saw taro.

Nine, cake burning taro paste

500g of taro (that is, steamed taro is ground into taro powder), 400g of white sugar, lard 150g, 4 shallots and clear water 100g.

Heat lard in a pot, stir-fry onion until golden brown, and take out onion. Stir-fry chopped taro in lard for a while, then add water and sugar, stir-fry slowly until it doesn't stick to your hands, and then put it in a bowl.

Note: the key to this dish is to be sweet enough. Taro should not have particles, but must be smooth. In addition, you must use a lot of lard to fry, so as to bring out the aroma of taro. A lot of lard makes taro smoother.

Mushroom taro porridge

material

Mushrooms ... 2 taro ... 30g minced pork ... 20g rice ... 1/4 cups shrimp ...10g chopped green onion ... a little.

The way of doing things

1. diced mushrooms, peeled taro and diced shrimps.

2. Wash the rice, add a proper amount of water and boil it with high fire, then add all the materials and turn to low heat to cook until the rice is rotten.

3. Finally sprinkle with chopped green onion and add seasoning.

Avocado taro porridge

Ingredients: avocado and taro each 1 00g, white rice12 cups, flour and corn flour each1teaspoon; Seasoning: salt 1 teaspoon.

Exercise:

1. Wash the white rice, put it in a pot, add 3 cups of water to boil, cook it into porridge with low heat and put it in a bowl.

2. Wash avocado, peel and core it, grind it into mud, put it in a bowl, add flour, corn flour and salt, and make it into avocado mud for later use.

3. Wash taro, peel it, shred it, coat it with avocado paste evenly, fry it in a hot oil pan until it is crisp and yellow, take out the drained oil and put it in white rice porridge.

Note: When frying, it is best to wait until the oil is hot before putting the taro, so as to avoid the taro crisp from inhaling too much oil, which is greasy and high in calories.

Mushroom taro porridge

material

Mushrooms ... 2

Taro ... 30 grams

Minced pork ... 20g

M... 1/4 cups

Shrimp ... 10g

Chopped green onion ... a little.

The way of doing things

1. diced mushrooms, peeled taro and diced shrimps.

2. Wash the rice, add a proper amount of water and boil it with high fire, then add all the materials and turn to low heat to cook until the rice is rotten.

3. Finally sprinkle with chopped green onion and add seasoning.

Taro porridge

& gt material: taro-1/2, broth-1 spoon, soy sauce-some.

& gt method (1) peeled taro, cut it into small pieces, salted it and washed it.

& gt(2) The taro is stewed, mashed and filtered.

& gt(3) Cook the broth and taro in a small pot, and stir fry from time to time.

& gt(4) Add soy sauce to taste after boiling until it is thick.