Raw taro is less toxic and must be cooked when eaten; Raw taro juice can easily cause local skin allergies, which can be solved by wiping with ginger juice.
Braised pork with taro
Ingredients: Pork belly (7 cm wide)
Seasoning: soy sauce, Guangdong taro, ginger juice, southern fermented bean curd, cooking wine, sugar, ribs sauce, and prince sauce.
prepare
(1) Pork belly boiled broth is reserved. Peel taro and cut into rectangular thin slices.
(2) Heat the "frying oil". First, fry the taro in a pot until golden brown, and then take it out. Add pork belly (skin facing the bottom of the pot, cover the pot cover to avoid frying oil), fry until golden brown, take out (about 3 minutes) and let it cool and slice.
3) Put the sliced meat into a large pot, add ginger juice, fermented bean curd, cooking wine, sugar, ribs sauce, prince sauce and soy sauce and mix well (our taste here is salty with sweet).
4) Prepare a medium bowl, fill it in the order of one piece of meat and one piece of taro, add the remaining materials, pour the excess gravy into the bowl, steam it for about 1.5 hours until it is rotten, pour the juice on the plate and pour it on. Surrounded by cooked vegetables.
This is the practice in the south, of course, when you make it yourself, you can adjust it according to your own taste.
Taro jiaozi
Materials:
2 cups of glutinous rice, 4 taro, 3 cups of plum bean 1/(black-eyed beas in American stores can be used), 3 cups of red bean 1/,a little pepper, sesame oil1teaspoon, a little onion (chopped), garlic1petal (chopped) and an appropriate amount of oil.
Stuffing:
Cantonese sausage 1 piece of equal amount of bacon, a pinch of shrimp and a mushroom.
Seasoning:
A small amount of spiced powder, gutter oil 1 teaspoon, a small amount of pepper, sesame oil 1 teaspoon, soy sauce 1 teaspoon, wine 1 teaspoon, half a teaspoon of oil, a little salt 1 little sugar.
Exercise:
Wash glutinous rice and beans and soak for half an hour. Peel taro, wash, dice and oil. Heat oil in the pot, saute shallots and garlic, pour in ingredients and saute. Shake the meat (add 1 teaspoon corn starch), dried shrimps, mushrooms and seasonings. Then wrap it like brown rice and cook it for 2 hours.
It is really delicious. This amount can pack 10 small pillow jiaozi. It can probably hold 15 triangular zongzi.
Fresh fruit taro porridge
Ingredients: taro, pineapple, apple, orange, raisin.
Peel the oranges and dice the rest.
Production: Soak taro in water for 20 minutes, then pour the rest into the pot and cook for 10 minute. I like to eat something rotten and cook it for a long time. When it is almost cooked, use cold water and starch, stir it with a spoon while pouring the pot, and finally put some sugar according to your personal taste, and then take it out of the pot.
Sweet potato sago dew
Ingredients: taro, coconut milk, condensed milk line. If not, sago.
Exercise:
1 Cut the taro into small pieces, just the size of sugar cubes (too big to be cooked thoroughly). Slice first, then cut into small pieces. If taro is big, you can only use half. If you have a pot at home, you can heat it first, add oil and a small piece of ginger, then pour in the taro pieces, stir fry a few times, and then turn off the heat. I find it strange to cook sugar water with oil and ginger. But the taro and sago cooked like that will be more fragrant. As for ginger, it seems to have the effect of expelling wind. This step can be done or not, but it turns out that the sago cooked by this step is really delicious. Moreover, adding ginger and oil will not make the sugar water greasy ~ 2 Put a small bowl of sago in a bowl (be careful not to use too much, because sago will swell a lot when cooked. And taro sago is generally taro. Some people will soak sago first, which is absolutely impossible-once soaked, sago will spread out. Boil a small pot of boiling water. When the water boils, pour in sago. Stir constantly during cooking. At first, sago was a little cloudy, so it doesn't matter. Until the small white spot in the middle of sago becomes transparent (at this time, the whole sago becomes round and transparent), turn off the fire, cover and bake for a while.
3 supercooled river (the so-called supercooled river means that the water is so cold that the sticky sago becomes a little dry). After this process, sago becomes glittering and translucent and full. Then sago will be cooked.
4 Boil the boiling water again, add the taro, reduce the heat, and cook until the taro becomes soft and rotten. Add sago and add some sugar (brown sugar, rock sugar and white sugar, but not too much, because coconut juice or condensed milk is sweet). Add coconut milk or condensed milk until taro and sago are integrated. Turn off the fire.
Sweet potato sparerib pot
1. Wash the ribs, marinate them with soy sauce and starch, then fry them in hot oil and take them out for later use.
2. Peel the taro, cut it into four pieces, fry it in hot oil until the skin turns yellow, and take it out for later use.
3. When the oil is hot, add minced garlic, stir-fry until fragrant, then add fried ribs, add cooking wine, oyster sauce, sugar, salt and water, bring to a boil, turn to low heat, and when the taro is cooked and soft, put it in a casserole for a while.
When the soup is cooked again, just sprinkle some coriander powder.
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.
Crispy taro strips
Steam taro in a cage, take it out and cut it into long strips for later use. Beat the eggs into a bowl and mix well. Hold the egg with a taro stick and roll the bread crumbs for later use. Tomatoes are made into flowers and placed in the middle of the plate, and cucumbers are cut into crescent edges. When the pot is on fire, the oil temperature is 70% hot. When the taro strips are fried to golden brown, remove them and put them into flowers, and sprinkle with white sugar powder. (Liu Qing)
South milk taro
Buy red-stemmed taro, wash and steam it, peel it and cut it into hob blocks. Soak taro in the dry raw flour in the oil pan until it turns golden yellow. Leave some oil in the pan and stir-fry the onions until fragrant. Pour in the milk from Dingfengnan, Shanghai, then stir-fry the taro for two or three minutes with low fire, and add a little chicken essence to the side basin of raw vegetable leaves. This dish is bright red in color, fragrant and waxy in taro, and green leaves can stimulate appetite and have a unique flavor. (Zhang)
Shredded pork soup with taro and shepherd's purse
First, peel the taro with red stem and cut it into strips, wash it, drain the water, stir-fry it in the oil pan for a few times, and add some water to fry it until it is crisp. Then put the shredded pork (chopped) and shepherd's purse fried in advance into the pot and cook with taro, and add seasoning salt, monosodium glutamate, sugar, sesame oil and so on. You can fill it out. This dish is bright in color, smooth and refreshing. (Qin)
Taro taro
Wash and cook taro until it is half cooked, then peel it. Then chop it into paste with a knife. Put it in a container. Add a little salt, sugar, chicken essence and chopped green onion, and beat in two eggs. Stir hard and evenly. Then spoon it in your hand, roll it into the shape of jiaozi, and roll it up with dry starch or flour. Blanch in the oil pan until golden brown. (Zhang Baosheng)
Baked taro with tofu ribs
Put oil in a wok, heat it, add anise pepper and stir-fry until fragrant. Add onion and ginger and stir-fry until fragrant. Then add the ribs cut into small pieces, stir fry, cut raw, add cooking wine and stir fry again. Add fermented bean curd and a little sugar, stir-fry, add water to ribs, bring to a boil, and turn to low heat 10 minute. Add taro and water, cook for 10 minute, add a little soy sauce and sesame oil, and then put in the pot. (Liu) According to
Bamboo shoots, taro and crucian carp soup
Peel bamboo shoots and taro, wash and cut into thick slices. Wash the candied dates, boil the lean meat in boiling water for 5 minutes, remove and wash. Then the crucian carp is washed and dried. Add oil, add ginger slices and fry crucian carp. Serve. Put a proper amount of water in the pot to boil, and then add all the ingredients to boil. Change to slow fire for 3 hours and add seasoning to taste. (Cao Qidong)
Braised taro and lentils
Peel taro and cut it into pieces with a thickness of 1 cm. Wash and drain the water. Tear off the stems of lentils and wash. Stir-fry taro in a hot oil pan first, then stir-fry lentils and taro together, then pour in soy sauce, add a little water, heat together, add seasoning salt, monosodium glutamate and sugar, and stir-fry to serve.
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.
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.
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!
Taro braised pork
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.
Stewed fish head with taro
Deep-fry the fish head, peel and cut the taro into pieces, put oil in a wok, add pepper, red pepper and onion ginger, stir fry the taro in the oil pan for a while, add the fish head, add soup, add various seasonings, stew until the taro is cooked, add chopped green onion and coriander, and take it out.
I tried a method, which is easy to get angry when eating, but it is really fragrant and crisp!
First of all, you should choose a relatively large taro, then slice it, thicken it with raw flour, then coat it with raw flour, burn half a pot of oil in a large pot, fry the taro coated with raw flour in the oil for about two minutes, and see for yourself if it turns a little yellow, but don't fry it for too long, otherwise it means that the whole taro will be completely abandoned when it turns black. After frying, take it out to dry the oil and you can open it.
Cured duck taro pot.
Peel the taro and cut it into pieces, not too thin. Fry it in the oil pan for later use. Just rub the taro in the oil pan.
Cut the cured duck into small pieces. Three slices of ginger.
Put oil in the pot. When frying taro first, you can leave less oil in the pot. Add ginger, wine and soy sauce, stir-fry and stew with water.
Put the taro into the casserole, and pour the braised salted duck into the casserole. It takes about ten minutes to stew.
On a business trip in Dali, Yunnan, I was lucky enough to taste the loach taro soup of Bai nationality.
This dish is delicious in color and flavor. Taro is smooth and milky white, garlic seedlings are green, loach is black and bright, and fried skin is golden yellow. With the bright red of ham slices, the color is really beautiful. Have a taste, the taro is slippery and waxy, the loach meat is tender and delicious, and the garlic seedlings are spicy and moist, which makes people have an appetite. Moreover, the milky white soup tastes better and makes people memorable.
It is said that this dish doesn't take much time to cook. Scrape the taro first, then put the cooked sesame oil, taro and fried skin into a casserole, add a little salt, add water and fry until it is 80% cooked, add loach and add a proper amount of salt. When the soup turns white, add green garlic sprouts and ham slices, add a few drops of pepper oil and cook for a while. Although the main ingredient of this loach taro soup is simple, it has unique medicinal effects such as invigorating stomach and spleen, replenishing essence and marrow. If you have a chance to travel in go to dali, you might as well eat it.
Coconut taro sago dew
Ingredients: taro (preferably areca taro) 900G, sago 225G, rock sugar 270G, coconut juice 1.5 cup, and fresh milk half a cup.
Practice: Wash and peel taro and cut it into small pieces for later use;
Soak sago for 30 minutes, put it in the pot for 2 minutes until it is translucent, turn off the fire for about 5 minutes, take it out and rinse it several times to avoid sticking together;
Boil a proper amount of water, add taro and cook until soft; Add sago and rock sugar, cook, stir constantly, and finally add coconut milk and fresh milk and mix well.
Experience: Keep stirring when cooking sago, because sago is easy to stick to the pot and not suitable for cooking for too long, otherwise it will not be very tough. You can use mango instead of taro, but mango is sweeter, so you should put less rock sugar.
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.
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.
3. 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.
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.
Cake baked 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.
Taro cake material:
1.a. A packet of sticky rice noodles B. 6 glasses of water 2. Taro 1 lb (peeled and diced for later use) 3. Sausage 25g (cut into pieces) 4. Bacon 30g (cut into pieces) 5. Four mushrooms (soaked in water and shredded for later use) 6. Shrimp skin 30g (soaked in water for standby). 7.2 tablespoons lard 8. 4 slices of red onion: 1. Stir-fried red onion with lard. After the red onion changes color, pour the ingredients 3~6 into the pot and stir fry. After stir-frying, stir-fry the taro together. Stir-fry and add soy sauce as appropriate. Season with monosodium glutamate. Mix sticky rice flour with water, and then add it to method 1. 3. Put the method 2 into a container (the container should not be too deep) and steam it in a rice cooker. Put 3 cups of water in the outer pot of the rice cooker, wait for 5 minutes after jumping, and then put 3 cups of water in the outer pot to continue steaming. Don't lift the lid of the rice cooker when jumping, and take it out after 15 minutes. 4.
Spicy fried taro slices
Raw materials:
500 grams of taro, 30 grams of soy sauce, garlic cloves 15 grams, Chili powder 1 gram, a little onion ginger, monosodium glutamate 1.5 grams, and 500 grams of fried oil.
Method:
1. Peel taro, wash it, cut it into thin slices with uniform thickness, put it in hot water to remove surface starch, and take it out to control water.
2. Put the wok on the fire and put the oil. When the oil boils, add the taro slices, and remove the remaining oil when the surface is golden brown.
3. Pour the oil out of the pot, leaving a little bottom oil. After the oil is boiled, add Jiang Mo, Chili powder and minced garlic, stir-fry until the seasoning changes color and taste, add soy sauce to stir-fry the juice, then pour in the fried taro slices, stir-fry for a few times, and add a little broth, monosodium glutamate and chopped green onion.
Features: reddish in color, spicy and delicious, crisp and fragrant.
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.
3. 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.
Braised taro meat
Ingredients: 300 grams of taro, 500 grams of pork belly, 4 cloves of garlic and proper amount of oil.
Seasoning: half a bowl of soy sauce, two bowls of broth, and one tablespoon of sugar.
Exercise:
1, peel taro and cut into pieces, cut pork belly, put it in hot oil and oil it respectively.
2. Boil all the seasonings in the pot, add the pork belly and cook for 15 minutes, then add the taro and cook for 10 minutes.
Salt and pepper taro
Raw material: taro
Seasoning: chopped green onion, salt and pepper powder, sugar (a little), salt.
Exercise:
1. Peel taro, wash and cut into pieces.
2. Put water in the pot, bring the salt to a boil, pour in the taro and cook until it is 90% cooked, then pour out and drain.
3. Wash the original pot, dry it, pour in oil and heat it to 50%, add chopped green onion and stir-fry, quickly stir-fry taro in water, add sugar (a little, never too much, mainly for flavor), sprinkle with salt and pepper (while frying taro), and serve.
Parent-child flowers nutritious meals braised taro
Ingredients: 500g taro, 50g onion, 50g onion. Seasoning: salad oil 35g, sugar 3g, soy sauce 20g, soy sauce 5g, monosodium glutamate 3g.
Practice: 1. Cut taro into diamonds, onion and Beijing onion into small pieces. 2. Steam the chopped taro for later use. 3. Put the oil in the hot pot, stir-fry the onion and add the taro. 4. After the taro is golden yellow, add soy sauce and sugar to braise in soy sauce, then add a little soy sauce to polish it, cover it for 5 minutes, then add a little monosodium glutamate and shake well.
Yipin taro soup
Materials/
Half a catty of taro, 2 pieces of scallops, 4 pieces of clams, 6 small pieces of garlic, 4 pieces of chicken breast, cellophane 1 piece, half a catty of pig's trotters, 6 cups of broth and 2 pieces of shark's fin (cooked).
Seasoning/
2/3 teaspoons of salt and 4 teaspoons of monosodium glutamate/kloc-0.
Practice/
Cut taro into coarse slices and fry in oil pan until the surface is slightly yellow.
Dice pig's trotters and chicken breast and blanch in boiling water for later use.
Steamed scallops and shredded peeled garlic for later use.
Put all the above materials into a casserole, add 8 cups of broth, add salt and vegetarian dishes to taste, seal the casserole with cellophane, and steam for about 2 hours.
Pork chop taro soup
Materials/
Taro 1 kg, egg yolk 1, ribs half a catty, white powder 1/2 cups, 6 garlic.
Seasoning/
Salt 1 4 teaspoon, soy sauce 1 2 teaspoon, rice wine1teaspoon, black vinegar1teaspoon.
2/3 teaspoons of salt and 4 teaspoons of monosodium glutamate/kloc-0.
Practice/
Peel taro and cut it into thick slices for later use.
Marinate the ribs with seasoning (1) for 30 minutes, then mix in the egg yolk, and then roll the ribs with white powder for later use.
Heat the oil pan, fry the taro until the skin is slightly yellow, and then fry the ribs thoroughly.
Put the ribs, taro and peeled garlic in a saucepan with 6 cups of water and seasoning (2), and steam in a steamer for 40 minutes. Sprinkle parsley and pepper before serving.
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.
3. 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.
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