Taro is an alkaline food, which is not only varied in practice, but also very rich in nutrition. It contains a variety of vitamins and trace elements, which can increase the body's resistance and improve the body's immunity. The minerals contained in it also have the function of protecting teeth. It can also adjust the pH of the human body and has the effect of nourishing hair. Eating more taro at ordinary times is of great help to the health of the body. I will share with you the best way to eat taro. It is an alkaline food, weighing a kilo of 5 yuan. It is fragrant and crisp when cooked simply, and it can increase resistance if eaten frequently.
First of all, prepare taro. When selecting, you should choose taro with a uniform head and similar size, which is hard to dry to the touch. This kind of taro is generally of good quality. Wash the taro and remove the skin (you can wear a glove when peeling the taro, otherwise your hands will itch). After removing the skin, cut the taro into thin slices, then add a spoonful of salt in the basin and stir well. Add some flavor. If you like sweet taste, you can put some.
Pour the oil into the pot, put the taro slices into the pot when the oil temperature is 50% hot, control the heat when frying, prevent the taro slices from being fried, gently turn them over a few times to prevent them from sticking together, fry them until they are crisp, and then take them out to control the oil, so that a crispy and delicious fried taro slice is ready, fragrant, crisp and refreshing, and very delicious.
The best way to eat taro is not to steam or boil it without a drop of water. It is crispy and refreshing, and 5 kg is not enough to eat. This is the method of frying taro slices that I brought to you. The method is super simple, without steaming or boiling it, and without a drop of water. Just slice the taro and fry it in oil. It is simple and delicious. Friends who like it can try it according to this method.
The children especially like to eat taro. Those who have children at home might as well make it, and the price is not expensive. 5 yuan Jin, you might as well buy some to try, so as to ensure that the children like it very much. It is fragrant and crisp and more delicious than potato chips and chips. Besides, it is healthier to eat without any additives. Eating taro at ordinary times can increase the body's resistance. Everyone who likes taro can make it. Finally, I hope everyone can make delicious fried taro chips.
Speaking of taro, I believe everyone is familiar with it. Taro has been a staple food from the older generation and is still a common food on the table. It can be seen that taro is also a very delicious food, and its nutritional value is also very high. Among the minerals contained in taro, the fluorine content is high, which has the functions of cleaning teeth, preventing caries and protecting teeth. Taro contains a variety of trace elements, which can enhance human immune function and can be used as a cancer prevention and treatment. In this issue of the food tutorial, Tianjian Food Store is ready to share with you several super delicious methods of taro, so friends who like taro will quickly watch, and friends who like food should not forget to give me some attention. I will update and share different food tutorials every day. I believe there will always be a dish you want to learn!
NO. 1 braised duck with taro
The ingredients to be prepared are as follows: 750g of duck meat, 500g of taro, 2 garlic seedlings, appropriate amount of ginger, onion, garlic and millet pepper, salt 1 teaspoon, 2 tablespoons of light soy sauce, appropriate amount of dark soy sauce, 5 crystal sugar, and anise cinnamon leaves.
The specific method is as follows: firstly, peel the taro and cut it into hob blocks the size of duck meat, then take out the pan to widen the oil, fry the taro until the surface is brown, remove and drain the oil for later use, and leave the bottom oil in the pan, then pour the onion, ginger, garlic and millet pepper into the pan, which is small and fragrant, and then pour in the cleaned duck meat, stir-fry the duck meat with water in a medium fire, then add 2 tablespoons of soy sauce, add a little soy sauce, pour in clean water without duck meat, and add 5 crystal sugar. After 30 minutes, put the fried taro in the pot and stew it together. When the domestic soup is basically dry, add 1 teaspoon of salt, collect the juice over high fire, and stir well to get out of the pot!
NO.2 fansha taro
The ingredients are as follows: 330g of taro, proper amount of peanut oil, half of garlic, 60ml of water, white vinegar 1 tablespoon, and sugar1/0g.
The specific methods are as follows: peel taro, cut it into strips with a knife and a length of 5CM 1CM, press garlic into pieces for later use, heat the pan with oil, fry the taro into a slightly golden brown surface, take it out after it is basically cooked, clean the pan and put it on the stove, pour sugar and water into the pan, and stir-fry quickly, about 200 times, until the syrup bubbles and thickens, and quickly add garlic.
NO.3 braised pork with taro (salty) PS: Hakka and south milk braised pork are sweet.
The ingredients are as follows: pork belly 450g, taro 1 piece, three tablespoons of oyster sauce, two tablespoons of light soy sauce, two tablespoons of cooking wine, a little starch and a few chives.
The specific methods are as follows: Wash the fresh pork belly, put it in a pot and cook it, then take it out, suck up the water, heat the oil in the pot, put the processed pork belly skin down in the oil pan and fry it until the skin is golden, take it out, drain the oil and cut it into pieces about one centimeter thick, put the pork belly skin down neatly in a bowl, put the taro slices on it, take a bowl to make juice, and pour in oyster sauce, soy sauce and soy sauce. Carrots, diced tofu, and cut onions are reserved. Put the casserole into a half pot of water, put the diced carrots in, put the steamer on it, and steam for about 10 minutes. After checking with chopsticks, the taro can be easily squeezed in, and then the steamer can be opened. Pour the diced tofu into it, pour in starch water after boiling, and sprinkle with salt and chopped green onion. Pour the soup of steamed fish taro into a small bowl, pour the soup into the pot, and add a little starch water.
NO.4 taro cake
The ingredients are as follows: 500g of white shark radish cake powder, 2 sausages, 20g of shrimp skin, 300g of taro, 50g of pork belly/kloc-0, 50g of clear water, 5g of salt, 2g of spiced powder and a little of cooking oil.
The specific methods are as follows: prepare the required ingredients, peel the pork belly and dice it to prepare the required ingredients, peel the pork belly and dice it, peel the taro and wash it, dice it and wash the shrimp skin, drain the water, wash the sausage and dice it, heat the pan, stir-fry the pork belly to get fat, stir-fry the pork belly until it is brown, then stir-fry the shrimp skin and stir-fry the sausage. White shark radish cake powder is poured into a large basin, 500g of clean water is poured into it, and it is stirred with a wooden spatula into a thick rice paste without granules. Then, the fried ingredients are poured into the rice paste and mixed evenly. A layer of cooking oil is coated in the steaming basin, and the mixed rice paste is poured into the steaming basin, placed on the steaming rack of the steamer, covered with a pot cover, and steamed for 40 minutes under water fire. Then, the steamed taro cake is taken out and scratched in the steaming basin with a scraper.
NO.5 shredded taro
The ingredients are as follows: 600 grams of taro, half a spoonful of vinegar, 65 grams of soft sugar, and appropriate amount of vegetable oil.
The specific methods are as follows: after washing the sediment, peel the taro. The smaller taro can be used directly. The larger taro should be cut into small pieces, and the oil in the pan should be heated. Then the taro should be fried slowly in the middle fire. It is necessary to fry the taro until it is crisp outside and tender inside. Just wait until the taro is mature and golden in appearance. Take out and drain the oil, take a plate, brush it with a layer of cooked oil, and put the fished taro into the plate and iron pan. When all the sugar melts and bubbles appear, add half a teaspoon of vinegar and slowly boil the sugar until the color of the sugar turns yellow, and then turn from yellow to red. At this moment, immediately turn off the fire, put the fried taro in, stir it a few times to make it evenly stained with syrup, serve it while it is hot, and dip it with a small bowl of cold drinking water!