cut
250 grams
Henry stedner tuber
1
condiments
energy
Proper amount
garlic
Proper amount
Cooking wine
Proper amount
Light soy sauce
Proper amount
refined sugar
Proper amount
verdant
Proper amount
oyster sauce
Proper amount
pepper
Proper amount
corn starch
Proper amount
step
1. First cut taro into pieces, garlic into garlic rice, ginger into ginger rice, onion into chopped green onion, and ribs into pieces.
2. Pour the ribs into a bowl, add ginger rice, garlic rice, appropriate amount of cooking wine, soy sauce, half a spoonful of sugar, appropriate amount of oyster sauce, sprinkle a little pepper, mix well and marinate for 20 minutes.
3. Pour the oil into the pot. When it is 70% hot, put the taro into the pot, fry it and take it out.
4. Put clear water in the pot, add a steamer, put it on a plate, pour the fried taro into the plate, then mix the raw flour and ribs evenly, pour it into the plate, cover the pot and steam for 15 minutes, and you can go out of the pot.
5. Pour the oil into the pot and heat it for later use.
6. Pour a proper amount of steamed fish soy sauce into steamed taro ribs, pour hot oil and sprinkle with chopped green onion, and you're done.
skill
1. Adding raw flour can make the ribs more tender.
2. When steaming, the ribs should be laid flat on the plate, not stacked, otherwise they will be uncooked.
How to steam taro is simple and delicious? Prepare taro.
Add appropriate amount of white vinegar and fine salt.
The microbubbles will be cleaned later.
Add water to the pot, put it on a steaming plate and steam it in water.
Cover, bring to a boil with high fire, and then simmer 15-20 minutes.
Finally, try the maturity with chopsticks.
Just eat soy sauce.
How to make taro delicious and the ingredients are simple
condiments
Henry stedner tuber
1500g
condiments
oil
Proper amount
refined sugar
Proper amount
Chive
Proper amount
step
1. Taro, onion
2. Cut the taro into small pieces and cut the chives into sections.
3. Stir-fry shallots in the griddle first. Don't pat the brick pan for rust. He seldom cooks. Thank you!
Then fry the onions in the oil, and then take them out.
5. Add more oil to the pot
Pour in taro
7. In the process of continuous stir-frying, the color will change slightly.
8. Dish the fried taro for later use.
9. Wash the pan without oil, just add water.
10. Pour in sugar.
1 1. I used 20 scoops of milk powder.
12. Start simmering.
13. Sugar can't be cooked badly, and it feels like a lump of sand.
14. Pour in taro and shallots.
15. Turn off the fire so that the taro is completely dipped in syrup, and then stir-fry over low heat until the syrup wrapped on the taro turns into sand.
How to make taro simple and delicious 1 Wash pork belly and cut into pieces, wash taro and cut into pieces, shred onion and ginger and slice garlic.
2. Put oil in the pot, add star anise, pepper and cinnamon, stir fry until fragrant, and add meat and stir fry until it is slightly yellow.
3. Add soy sauce, soy sauce and cooking wine and stir-fry until it changes color.
4. Add onion, ginger and garlic, stir well, add boiled water without meat, bring to a boil with high fire, and turn to medium heat for 30 minutes.
5. Add taro, add appropriate amount of salt, collect juice after the taro is soft and glutinous, and add chicken essence to the pan.
How to make delicious and simple ingredients from taro box cake and taro box
400 grams of whipped cream; 200 grams of cereal;
condiments
6 grams of matcha powder; 25 grams of sugar;
The box cakes that have been so popular in the past two years are actually simple enough to surprise you.
1. Prepare all the necessary materials first. You can also make your own cereal. I have made videos before, so you can watch the previous videos.
2. First mix the matcha powder with some whipped cream, then pour it into the remaining whipped cream and stir well.
3. Then send it until it is sharp. The cream I use is a blue windmill. I recommend a try. It tastes good.
4. First clamp the top of the piping bag, then put the piping bag into the cup and add the whipped cream.
Find a rectangular lunch box, now spread cereal on the bottom, then squeeze out rows of cream, sprinkle cereal on it, and so on, and the last layer is cereal.
6. Finally, squeeze in the cream cubes. Do you think this style is fun and joyful? Ha ha.
7. Sift a layer of matcha powder and put some honey beans on it. It is best to put it in the refrigerator for a while before eating, but you can eat it when you are in a hurry.
8. In fact, cereal and yogurt are also very good, that is, yogurt and cereal and favorite fruits are good, simple and delicious.
9. A delicious and healthy cereal cake is ready. Is it simple?
The method of making fried taro balls is very simple. Make taro 600g as the main ingredient, sugar 50g as the auxiliary material, rapeseed oil 50g as the right amount of eggs 1 glutinous rice flour 50g.
step
The steps of frying taro balls 1 1. Ingredients: taro.
Accessories: vegetable oil, sugar, glutinous rice flour and eggs.
How to fry taro balls step 22. Wash taro, peel it and cut it into small pieces.
Method of frying taro balls step 33. Add it into a steamer and take it out after steaming thoroughly.
The method of frying taro balls is step 44. Add sugar, press it into a paste with a spoon, and stir well.
How to fry taro balls step 55? Pour into a large bowl and mix with glutinous rice flour while it is hot.
The steps of frying taro balls. Let it dry for a while, add the eggs and mix well.
The steps of frying taro balls. Brush the plate with vegetable oil, dig a piece with a small spoon, touch a little vegetable oil on your hand and knead it into balls.
How to fry taro balls Step 88? Put them on the plate.
The steps of frying taro balls. Put cold oil in the hot pot, add 70% potato balls, fry for about 3 minutes on low heat, shake the bottom of the pot, and don't let the potato balls touch the pot.
Steps for frying taro balls: 10 10. Turn to low heat and fry the meatballs until cooked, and the meatballs float for about 10 minutes. Turn the ball over with a spoon.
How to cook fish is simple and delicious. Practice 1: fish with Chinese sauerkraut.
You can go to the supermarket to buy sliced grass carp slices (fish species can be selected) and sauerkraut seasoning, and the spicy degree can also be selected. After you buy it, just wash the fish, then cook it according to the seasoning, and finally add some hot oil to burn Chili oil, which is economical, simple and delicious!
Practice 2: Braised fish
You can choose a live fish from the market, let the seller kill it and come back to wash it. There are sauces for braised fish, onion, ginger and garlic, soy sauce and salt at home. Heat the pot, fry the fish until it is cooked, and then add water, yellow wine, soy sauce, salt, onion, ginger and garlic for braising. When it's almost done, put it away! The most important thing to cook braised fish is to fry the fish at first, not the skin. Finally, sprinkle some shallots, which looks good and delicious!
Practice 3: Steamed fish
Steamed fish can choose perch, which has few spines. After steaming, the taste is very fresh and the production is very simple. Choose a perch, cross-cut it a few times on both sides of the fish, then stuff some ginger slices and garlic, stuff the onion into the fish's stomach, steam it in boiling water for six minutes, turn off the heat and steam it for five minutes. Take it out and sprinkle with chopped green onion. Heat an appropriate amount of cooking oil. Pour it on the fish and pour it with steamed fish drum oil. You can eat!
Practice 4: Fish head with chopped pepper
You can choose the fish head of grass carp, wash the fish head, especially the gills, which are likely to be mixed with mud. Prepare chopped pepper, onion, ginger and garlic (three indispensable magic weapons for cooking fish), shred the ginger into the fish head, then add appropriate amount of salt and cooking wine, and marinate for 20 minutes. After pickling, cover the fish head with chopped pepper, steam it on hot water for 10 minute, and then sprinkle onion, ginger and garlic on the fish head.
Simple and delicious. How to make spicy chicken wings (spiced chicken wings)
Ingredients: chicken wings, roots, eight delicious spiced fried chicken ingredients, one bag.
Exercise:
1. Wash the wing roots, blanch them with boiling water, and drain the water.
2. Pour the fried chicken powder into the fresh-keeping bag (too big for me to carry here), put the wing roots into the bag one by one, and shake the bag to make the fried chicken powder evenly wrap on the surface of the wing roots.
3. After heating 200ml of salad oil in the pot, add the wing roots in turn, fry for three to four minutes, turn over one by one and fry for another three to four minutes (the time should be flexibly controlled according to the size of the wing roots), and fry until both sides are golden.
How to cook meat is simple and delicious. About 500 grams of pork belly with skin, cooking wine, 2 tablespoons of rock sugar, 2 tablespoons of green onions, 6 ginger, 2 star anise, 2 grains of water and a little salt.
1. Wash the meat, cut it into small pieces and feed it with cooking wine. About 15 minutes.
2. Put it into the pot, pour the oil, and then put the rock sugar into the pulp. Heat the oil until it thickens. Add pork and stir-fry for 5 minutes. Add soy sauce and continue to stir fry.
3. Add green onions, ginger and star anise, then pour some water to soak the meat in the soup, add a little salt, cover the pot, and simmer 1 hour.
How to make simple and delicious spiced chicken wings (spiced chicken wings root)
Ingredients: chicken wings, roots, eight delicious spiced fried chicken ingredients, one bag.
Exercise:
1. Wash the wing roots, blanch them with boiling water, and drain the water.
2. Pour the fried chicken powder into the fresh-keeping bag (too big for me to carry here), put the wing roots into the bag one by one, and shake the bag to make the fried chicken powder evenly wrap on the surface of the wing roots.
3. After heating 200ml of salad oil in the pot, add the wing roots in turn, fry for three to four minutes, turn over one by one and fry for another three to four minutes (the time should be flexibly controlled according to the size of the wing roots), and fry until both sides are golden.