material
Ingredients: taro 500g, sesame 10g, sugar 200g, cooked lard or clear oil 750g, and the actual dosage is 10g.
working methods
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 750g of oil after it is cooked, and when it is half cooked, add the taro pieces, fry them twice and color them until golden yellow.
4. Pour out the oil in the frying spoon, and the remaining oil is 15g. Put 200g of sugar into the pot, stir constantly, so that the sugar melts evenly when heated, but the fire is not 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, turn over evenly and serve quickly.
Second, the practice of shredded pork with taro and green pepper
Taro has the effects of benefiting stomach, relaxing bowels, detoxicating, tonifying middle energizer, benefiting liver and kidney, relieving swelling and pain, invigorating stomach and spleen, resolving stagnation and regulating qi, resolving phlegm and replenishing essence, and replenishing marrow.
material
200g of taro, 0/00g of shredded pork/kloc-,a little green pepper and fungus, oil, onion and ginger, cooking wine, starch, salt and chicken essence.
working methods
1. Marinate the shredded pork evenly with cooking wine and starch 15 minutes.
2, taro peeled and cut into strips, fungus soaked, green and red peppers washed and shredded.
3. Stir-fry shallots and ginger with hot oil, and stir-fry shredded pork.
4. Stir-fry taro and fungus with the remaining oil in the pot, add 2 tablespoons of water and simmer for 3 minutes.
5. Add green pepper and shredded pork and stir well. Season with salt and chicken essence.
Third, the practice of steamed pork ribs with taro powder
material
Pork ribs, taro, steamed stuffed bun,
working methods
1, wash the ribs, add a little water, add about 20 grams of water to 500 grams of ribs, add steamed pork sauce, mix well and marinate for half an hour;
2. Peel and slice taro and spread it into the bottom of the bowl;
3. Put the marinated ribs into the steamed pork powder bag, mix well and spread them on the taro;
4. Put in a steamer, steam over high fire and steam over medium fire for one hour.
Efficacy: Taro is rich in starch and nutrition, mainly containing protein, calcium, phosphorus, iron and vitamins. Soft, smooth and easy to digest, it has the function of strengthening the stomach. It is especially suitable for patients with spleen and stomach weakness, intestinal diseases, tuberculosis and convalescence, and is a good food for infants and the elderly.
The practice of braised taro with three layers of meat
material
Three-layer meat 300g taro 300g brine 1 sliced minced garlic, onion paste 1 tablespoon cinnamon 1 segment star anise 3 pieces of oyster sauce 1 tablespoon Shaoxing wine 1 tablespoon sauce green 1 tablespoon black soy sauce 1 tablespoon.
working methods
1, three layers of meat slices, rotten, marinated with appropriate amount of sugar and pepper 15 minutes, sliced taro until golden brown.
2. Boil the oil pan, add minced garlic and onion paste and stir fry. Add minced meat and stir-fry over high heat, and add cinnamon star anise. When the meat becomes bigger, add 600ml of boiled water 10 minute or so, then add the fried taro and seasoning, and simmer until the soup becomes thick and the taro becomes soft.
3. Finally, add Shaoxing wine and sprinkle pepper to add flavor.