Guilin Lipu taro

cook

Vegetarian menu

raw material

Taro, bacon salt, chicken essence, oyster sauce, sesame oil

Practice method

1. Wash taro and shred it. Add salt, chicken essence and sesame oil and mix well. Dice the bacon; 2. Put the mixed taro shreds into a vessel, sprinkle with bacon, and steam in a cage for 8- 10 minutes; 3. light the fire in the pot and pour the oil. When the oil is 90% hot, pour the hot oil on the steamed taro shreds. Salt, chicken essence, oyster sauce, sesame oil

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.

Mung bean stuffed taro

Ingredients: Lipu taro 400g, 4 spoonfuls of mung bean paste.

Practice: peel and cut taro into pieces (I bought peeled taro, which saved a process);

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.