material

After autumn, it is the season to eat taro. Taro has the characteristics of small starch granules, and its digestibility can reach 98.8%, ranking first among similar foods. The plasticity of taro in dishes is extremely high, and the dishes steamed from taro silk are also ever-changing.

working methods

Ingredients: 50g of dried shrimps, 50g of dried whitebait, 30g of cashew nuts (roasted), 300g of taro, 20g of Japanese crab seeds, 0/00g of loofah/kloc-,0/0g of shredded red pepper/kloc-,a little shredded ginger, and proper amount of salt, soy sauce and peanut oil.

Practice: Soak dried shrimps and whitebait in clear water for later use; Peel and wash the loofah, and cut it into strips for later use; Peel taro, clean, cut into shredded taro, drain water, mix with dried shrimps, dried whitebait, cashew nuts, Japanese crab seeds, loofah, shredded ginger, salt, soy sauce and peanut oil, plate, steam in a steamer for 10 minute, take out and sprinkle with shredded pepper.

Method 2: Steamed tofu with shredded taro

material

200 grams of pork belly, 50 grams of winter vegetables (after water), 50 grams of shredded taro, 4 pieces of tofu, a little lard residue, salt, sugar, soy sauce, raw flour, dried tangerine peel and cooked oil.

working methods

1. Wash and chop pork belly, and mix well with salt, sugar, soy sauce, raw flour, winter vegetables and dried tangerine peel for later use;

2. Cut the tofu into small pieces and put it in the pot. Shred taro into water and put it on tofu.

3. Then add minced meat and lard residue;

4. Steam in a steamer for 6 minutes until the materials are cooked;

5. Finally, drizzle with cooked oil and soy sauce.

Practice 3: Three fresh steamed taro shreds.

material

Ingredients: 14 frozen mussels, defrosted and shelled, 6 medium frozen scallops, defrosted and chopped, 6 medium-cooked shrimps, defrosted and chopped, 1 shredded taro (14), 1 root onion, chopped, juice: the quantity is for reference only, with garlic and lobster sauce.

working methods

1. After mussels are shelled, the internal organs are washed and cut into pieces, and marinated with other seafood materials 10 minutes.

2. Open the mussels, first put the taro shreds, then put the mixed seafood ingredients, press them by hand, and arrange them one by one. If there is not enough space, you can put the remaining materials in the middle. Steam for 10 minute, remove excess water from the plate and sprinkle with chopped green onion.