Lipu taro 350g sugar 100g water.

working methods

1 1. Prepare all raw materials in advance.

22. Wash and peel the taro and cut it into curly blades.

33. Heat the pan, pour in the oil, cook until it is half cooked, add the taro and fry for 10 minutes, and take it out for later use.

44. Leave a small amount of base oil in the pot, add a little water and add sugar. After the sugar is completely melted, the color turns yellow slightly and bubbles evenly, pour it into the fried taro block.

55. Stir-fry until the taro slices are evenly coated with sugar, and then take out the pan and plate.

66. Who said that delicious food is complicated? A few simple steps can make it so delicious and lightly frosted. At first glance, it looks like ice and snow, pleasing to the eye; The food in the mouth is smoother and sweeter. The most important thing is that it tastes better after cooling.

Second,

material

Pork belly with skin 200g, Lipu taro 1/2, lotus seeds 20, braised soy sauce 1 tablespoon, star anise 1, garlic cloves 2, salt 1/2 teaspoons, honey 1 teaspoon and Guilin fermented milk 2 teaspoons.

working methods

1. Lotus seeds are soaked in water for half a day in advance.

2. Wash the pork belly, put it in the pot, add star anise, add water until it is 7 minutes cooked, and take it out.

Punch some holes in the cooked meat with a toothpick, so that the juice will have a taste.

4. Spread a layer of braised soy sauce (about 1/3) evenly on the surface of pork belly, fully knead with your hands, and marinate for 15 minutes.

5. Cut garlic into minced garlic.

6. Put the mashed garlic into a bowl and add salt.

Add honey

8. Add 1/3 braised soy sauce.

9. Add fermented milk

10. Add vegetable oil, stir well, and use it as juice.

1 1. Peel taro and cut into thick slices.

12. Pickled pork belly slices

13. Pick up taro slices and meat slices, fully dip them in the juice, and try to make each slice full.

14. The taro and meat slices dipped in the juice are layered at intervals, neatly placed in a bowl, covered with lotus seeds and steamed for about 30 minutes.

15. After steaming, take a flat plate larger than the bowl and put the meat upside down in the bowl.

16. Put the starch into a bowl, add the remaining soy sauce and a little hot water, stir well as thicken juice, and pour it on the steamed pork.

Third,

material

Lipu taro 330g (weight after peeling), single garlic 1/2. Peanut oil, sugar 1 10g, water 60ML, white vinegar 1 tablespoon.

working methods

1: Peel taro, cut it into strips with a thickness of 1CM and a length of 5CM with a knife, and crush garlic for later use.

2: Heat the oil in the pot, fry the taro in the pot until the surface is slightly golden yellow, and remove it after it is basically cooked.

3: Clean the pot on the stove, pour sugar and water into the pot and stir fry quickly over medium heat.

4: Stir-fry for about 200 times until the syrup bubbles and thickens.

5: Quickly add garlic, taro and white vinegar and stir fry. The syrup is still a little thin at this time.

6: Stir-fry until the syrup is dry, and turn off the heat when the surface of taro feels frosty.

Fourth,

material

Lipu taro 400g, green bean paste.

working methods

1. After the taro is steamed, knead it into balls of uniform size (I made them a little big, and the smaller ones are easier to taste).

2, drenched with green bean paste, you're done.

Five,

material

Pork belly, Lipu taro, maltose, fermented milk, onion, ginger, garlic and Chinese cabbage.

working methods

1. Pork belly with skin facing down, put cold water in the pot, add onion and ginger slices and cooking wine, turn to low heat after boiling, cover and cook until it is not cooked.

2. The time should be controlled according to the fire at home, generally between 10-20 minutes.

3. Wash the blood foam after cooling

4. Dry the surface moisture and make a uniform hole in the pork belly with a toothpick.

5. Brush a layer of sugar water evenly on the pork belly according to the ratio of maltose water = 1: 1.

6. No maltose can be replaced by honey.

7. Pork belly can be put on a clothes rack to dry the surface, which can reduce the splash of hot oil when frying to some extent.

Hehe. Taro Lipu appeared. . Now it is still intact.

9. Lipu taro is cut into 8mm thick slices on the left back, which is about the size of pork belly.

10. Taro chips are fried in the oil pan first, with golden edges and yellowish surfaces.

1 1. Take out the dry oil.

12. Then fry the pork belly. Be careful at this time. Skin will splash badly when it comes into contact with oil. Pay attention to safety ~

13. The pork belly painted in sugar water is colored quickly, so be careful not to fry it too much.

14. The dark sugar color as shown in the figure can be taken out and dried.

15. Pork belly is also cut into 8 mm thick slices.

16. Like a piece of taro, a piece of pork belly is put in a big bowl.

17. Make juice with a piece of fermented bean curd, fermented bean curd, soy sauce, soy sauce, cooking wine, oyster sauce, sugar, minced garlic, pepper, salt and water.

18. Pour the juice on taro and pork belly.

19. Fill the pot with enough water at one time, and don't open the lid in the middle.

20. After 20.SAIC, steam with low fire 1 hour for 30 minutes. The time can be adjusted according to the firepower at home.

2 1. After steaming, take out the soup, buckle the bowl on the big plate, pour the juice on the braised pork, and bake some Chinese cabbage for decoration.