Question two: how long to cook taro This depends on how you cook It also depends on the heat of the small cooking to the above said that the use of chopsticks *** to go to la, but it is best to cook for a little while, and then set aside the skin, you can add the water to cook, cooked when it is best to put some scallions, eat spicy, you can put some spicy powder. Cooked when it is best to put some scallions, eat spicy words can put some spicy powder, if it is a large taro, then shredded fried to eat, the flavor is also very good Oh
Problem three: how long can taro cook Cook taro water should be no more than the taro, cover the lid, 15-20 minutes. You can take chopsticks to poke, if cooked, you can easily poke through. If you want to steam more rotten, you can put more water to simmer for a while. Cut the taro into a small square and a small square of steaming, can be cooked quickly, but will destroy the nutrients, you can first blanch in hot water to half-cooked, and then steamed.
The way to cook taro
Main ingredients: taro 500g, brown sugar, honey, moderate
Steps: 1. taro, also known as taro, in the purchase of taro, first of all, we must look at whether there is no spot, colleagues must be well-proportioned body type, pick up the weight of the light, said that the water is less; cut to the meat of the fine white, said that the texture of the loose, which is the top grade. Pay attention to the appearance do not have rotten spots, otherwise cut must have corruption. In addition, you can also observe the taro incision, incision juice if present powder, meat crispy and delicious; if present liquid, meat is not so fluffy.
2. Taro carrots are more sediment, taro soaked in water for 10 minutes and then use a cleaning cloth or something like that. Raw taro juice is easy to cause local skin allergies, can be rubbed with ginger to solve it.
3. Put into the rice cooker and cook for 20 minutes, if it is a pressure cooker, six minutes. Taro contains indigestible starch and calcium oxalate crystals, however, calcium oxalate has a bitter taste and will make the skin allergies, after cooking in water will disappear. The flesh turns gray or lavender when cooked. Raw taro has a small poison, food must be cooked;
4. With chopsticks can be easily inserted into the taro, is cooked.
5. Eat it dipped in sugar or drizzled with honey.
Question 4: How long do I have to cook the taro? Forty minutes or so.
Scrape the skin with a spoon, scrape the skin, wash the ribs, stewed ribs. Soup white Gong taro and meat revealed a rich fragrance.
1, taro peeling spare, clean ribs into the soup pot, add star anise, stewed ribs.
2, with a toothpick in the boiled meat to tie some small holes, with about 5ml of old soy sauce evenly coated with the surface of the meat.
3, coated with good old soy sauce pork slices, taro cut slightly thicker slices, garlic minced spare.
4: Mix salt, honey, 5ml dark soy sauce, curd sauce, oil and garlic into a sauce and set aside.
5, taro slices and meat slices in the seasoning and mix well, so that each slice as much as possible coated with seasoning.
6, coated taro layer, meat slices layer, neatly yards in a bowl, on the pot to steam for 30 minutes.
7, buckle meat steamed, another pot of water starch and 5ml heating thickening, pour to just steamed buckle meat on the can.
Question 5: taro powder about how long to cook can eat? A production method of taro powder, its process includes the selection of peeling, cutting granules, air drying and dehydration, low temperature pressurized aging, air-cooled dehydration, crushing and weighing packaging, which is characterized by the selection of the peeling process, the selection of large taro washed out, with the friction peeling method or knife peeling method of taro peeling; in the cutting granules A production method of taro powder, its process includes the delivery of the peeling, granularity, air drying and dehydration, Low-temperature pressurized ripening, crushing and weighing packaging, the key is the low-temperature pressurized ripening process in the material ripening temperature should be controlled at 80 ℃ ~ 100 ℃, the pressure is controlled at 101.3-202.6KPa (1-2 atmospheric pressure). This method of production of taro powder efficiency, and the production of finished products of superior quality
First of all, the woolly taro washed and peeled, peeled taro and then rinsed clean, placed in the milling machinery with water milling or stone grinding plate with water manually milled into taro homogenate, and then filtered through gauze to remove taro dregs, placed in containers and static for 12 to 24 hours, after allowing it to settle, filtered to the top of the container of the clear liquid, and then rinsed and filtered, and static! Precipitation, filter the clear liquid, and finally take out the taro powder, placed in a multi-layer gauze to absorb the water, remove the powder, cut into thin slices with a knife, dry with a dryer, or dry in the sun under strong sunlight, to be cold and cool, you can use a polyethylene film bag containing, sealing that is made.
Question 6: taro generally steamed for how long especially good taro sago dew
taro sago dew - ta's pen - luxury materials: taro 1 sago 100 grams 100 grams of rock sugar 100 grams of coconut milk 100 milliliters of fresh water 200 milliliters
Practice:
1, taro peeled and washed and cut into cubes into a steamer and steamed for 20 minutes until cooked, and then take 1/3 of the cooked taro diced and set aside. Cooked taro diced and set aside, the remaining 2/3 into the blender to further process into taro paste
2, the pot of boiling water, boiling when pouring into the sago, cook for 10 minutes to the middle of only a small white spot after the fire off the lid of the pot to simmer for 10 minutes, sago will be fully cooked (the process of cooking need to be stirred from time to time to prevent sticking to the bottom)
3, the boiled sago poured into the cold water after the cold water Fish out
4, pour 200 ml of water into the pot into the rock sugar to cook dissolved, and then the taro puree into the pot and stirred evenly into the previous 1/3 portion of the taro diced together to cook, and then pour into the coconut milk and stirred evenly, boiled into the boiled sago and mix can be removed from the fire
Clams Taro Casserole
Ingredients: 200 grams of watermelon, 100 grams of meat, 200 grams of taro, ginger, green onion, a little oil, oil, oil, oil, oil and water, oil, oil, oil, oil, oil, oil, oil, oil. , a little onion, oil, salt, monosodium glutamate, milk, each appropriate amount.
Production process
The first step: water melon scrape the skin, cut blocks; taro peeled, cut into diamond-shaped pieces; the rule of meat after mourning water fishing up for use.
The second step: another pot, put oil, ginger, onion, burst incense, add water, taro, slow cooking about 2 minutes.
Step 3: Put into the watermelon, maggot meat, and taro together to cook, seasoning salt, milk, monosodium glutamate, until the watermelon can be cooked.
Nutritional benefits nourish the yin and nourish the face, reduce swelling and detoxification, quench thirst and remove annoyance.
Taro Button Meat
Ingredients: 200 grams of pork with skin, 1/3 taro, 1 star anise, 2 cloves of garlic, 1/2 teaspoon of salt, 1 teaspoon of honey, 1 tablespoon of dark soy sauce (15ml), 2 tablespoons of curdled milk juice, 1 tablespoon of oil, thickening with water cornstarch 100 ml.
Directions: 1, taro peeled and spare, wash the meat in a soup pot and add the star anise. Anise, the meat cooked to seven mature after fishing;
2, with a toothpick in the boiled meat on the poke some small holes, with about 5ml of soy sauce evenly coated the surface of the meat;
3, coated with soy sauce slices of meat, taro cut slightly thicker slices of garlic chopped standby;
4, salt, honey, 5ml of soy sauce, curdled milk juice, oil and garlic crushed into a mixture of sauces Stand by;
5, taro slices and meat slices in the seasoning and mix well, so that each slice as far as possible coated with seasoning;
6, coated taro layer, a layer of meat slices, neatly yards in a bowl, on the pot to steam for 30 minutes;
7, steamed button meat, another pot will be thickened by the water starch and 5ml of heating thickening, pouring to the just steamed button meat on the can be.
Turn the sand taro
Ingredients: one-third of a large taro, 4 tablespoons of sugar, about 5 tablespoons of water, cooking oil in moderation.
Method:
1, the taro peeled, cut into strips thinner than the pinky finger;
2, the pot into the appropriate amount of cooking oil, until the oil is hot 6 into the next taro strips fried on low heat for about 3 minutes after the fish out, a little cooler after the medium heat under the frying and then a minute on the color;
3, the other take the frying pan to open fire, pour in the water and sugar stir-fry, the slurry and then under the fried taro! Stir fry, so that the syrup evenly covered in taro strips, you can turn off the fire.
Question 7: How to cook taro rice Taro rice Ingredients 1/2 cup diced taro, 1/2 cup diced pork, 2 tbsp diced carrots, 1 cup white rice, 1 and 1/4 cups of water, 2 tsp salt, 1 tbsp oil, 1/3 tbsp sugar Directions 1.) Prepare diced taro, diced pork, and diced carrots. 2.) Wash rice, drain well, add 1 and 1/4 cups water (or stock), Ingredient 1 and all seasonings, mix well and let stand for 20 minutes, then place in electric pot for steaming. 3.) After the switch jumps up, don't open the lid of the pot yet, let the taro rice simmer for about 15 to 20 minutes, then use a rice spoon to stir it evenly from bottom to top.
Question 8: How long does it take to cook "taro and sweet potato" in boiling water in a small rice cooker? Small rice cooker with boiling water to cook taro, because taro size is small, so, 25 - 30 minutes on the line. The sweet potato is larger than taro, so it will take 35-40 minutes! Note:
1, to determine whether the sweet potato and taro is cooked, you can use chopsticks before removing it from the pot, if it can be easily pierced, it proves that it is cooked and can be eaten.
2., sweet potatoes must be cooked at one time, otherwise, pinch raw is not good to cook again.
Question 9: How long does it take to cook small taro steamed High heat, 25 minutes