Method of taro
1. Taro coconut milk sago
Material: 2g of taro, 5g of western Gu Mi, 25g of coconut milk, 3m of water and 15g of white sugar
Method:
1. Peel taro, wash it and cut it.
2. Take a steel pot, first boil 1, ㏄ of water with high fire until it boils, then put in the taro blocks of the method 1, and continue to cook with low fire for about 15 minutes, then take out the taro blocks and let them cool for later use.
3. Put the West Gu Mi into the pot of Practice 2, and cook it with low fire until the appearance is translucent, then turn off the fire. Leave the West Gu Mi in the pot and soak it until the appearance is completely transparent, then take it out and drain it, and then rinse it with cold water until the West Gu Mi becomes cool.
4. Boil the remaining 2, ㏄ boiling water, first add white sugar, then add the taro from Method 2, the Gu Mi and coconut juice from Method 3, and boil until the water boils again. Drinking after ice has a special flavor. )
Second, taro fat beef roll
Materials: 3g of taro, 1g of fat beef, appropriate amount of salad oil, appropriate amount of soy sauce, appropriate amount of oyster sauce, appropriate amount of starch and appropriate amount of tomato sauce.
Practice:
1. Peel the taro and cut it into thick strips
2. Open the fat beef slices, put the taro strips on them and roll them around
3. Put them in a steamer
4. Steam for 2 minutes
5. Put oil in the pan, and add light soy sauce, tomato sauce, oyster sauce and so on.
Practice:
1. Dice taro and celery, add salt and mix well
2. Buy ready-made spring rolls
3. Wrap them in the shape of spring rolls
4. Fry them in an oil pan until golden brown
5. Put them on a plate and let them cool to eat
4. Taro ice cream
Material.
2. Beat the egg yolk with sugar until it is thick and light yellow.
3. Add the egg yolk into the hot milk and mix well.
4. Cook in the oven in step (3) until it is slightly thick, air-cool, add taro color sesame oil and stir well.
5. Beat the whipped cream until it is wet and foamed, and then mix well in step (4).
6. put it in a fresh-keeping box, shake out bubbles, freeze for 1 hour, take it out, stir, freeze it several times, then package it, and freeze it overnight.
5. Roast taro with onion
Materials: taro, onion, light soy sauce and sesame oil
Practice
1. Rinse taro, steam it in a pot with cold water for 12 minutes, rinse it with cold water and peel it.
2, hot pot cold oil, add peeled taro, fry until a little golden brown, add about three spoonfuls of soy sauce and stir fry, then add cold water, which is less than half of the taro.
3. When the soup is thick, sprinkle with sesame oil and sprinkle with chopped green onion.
six, taro beef pot
materials: beef (hind legs) 15g, taro 15g, dried mushrooms 3g, milk 1g, whole milk powder 5g, green onion 15g, ginger 8g, white garlic 1g, vegetable oil 5g, monosodium glutamate 6g, pepper 1g and starch 1g.
2. Soak mushrooms and remove their pedicels;
3. Slice taro, ginger and garlic;
4. Cut the onion into small pieces;
5. Pour 3 grams of oil into the wok, heat it to four minutes, add taro, fry it until it changes color, and take it out;
6. Add beef, fry until it floats, take it out and drain it;
7. Heat 2 grams of oil in the wok, add ginger and garlic, stir fry, add broth salt, monosodium glutamate, sugar, wine, water and taro, and cook for three or four minutes;
8. When the taro is slightly rotten, add beef, mushrooms and onions and cook for a while;
9. thicken, pour in milk and boil, then pour into the casserole;
1. Move the casserole to the stove, and cook for a few minutes on medium heat before serving.
VII. Vegetarian-cooked taro
Materials: taro, cooking oil, salt and hot sauce
Practice
1. Heat the oil in a hot pan, then put the peeled taro into the pan and fry it a little.
2. Wait until the surface of the small taro is slightly browned, then add water, and be careful that the oil splashes your hands. The amount of water does not exceed that of the small taro, and add a proper amount of salt.
3. When the water boils, turn the fire to the middle gear, cover the pot and stew until the water is dry and the taro is cooked, then add the hot sauce and stir well.
VIII. Pan-fried taro cake
Material: 5g of taro, 2 teaspoons of white sugar (about 1g) and 5g of starch (or flour or glutinous rice flour)
Practice
1. Peel taro, slice it and put it in a bowl (it is best to wear cooking gloves when handling taro, because its mucus is slippery and it will irritate your hands. If you feel itchy, you can bake it on the fire for a while, and you will be fine.)
2. Steam it in a steamer for 3 minutes until it is cooked.
3. After steaming, put the taro on a cutting board, press it into mud with the back of a knife, add flour and white sugar and mix it evenly, and rub it into balls with your hands (if you put some oil on your hands, it won't stick to your hands)
4. Squash the balls with your hands and burn the oil in the pot to five degrees.