Raw materials: taro 400g mung bean paste 4 spoons
Practice: Taro peeled and cut into pieces
Pot on the water steam 25-30 minutes, until cooked through;
The taro into a container, mashed with a spoon;
The taro mud into balls, spare;
The pot of half a bowl of water to boil, add the mung bean paste with low heat to break up into a paste, pouring;
Put a chopstick to break up the paste into a paste, pouring.
Put half a bowl of water in a pot, bring it to a boil, add the green bean paste, reduce the heat, use chopsticks to break up the green bean paste into a paste, and pour it over the taro balls.
Cold food, hot food can be, sweet and soft
Two, taro cake
Making method
The taro peeled, diced, add a little salt, put in a pot of water to steam, and then poured into the rice milk and mix well. Dry shrimp to choose the smaller size, washed and soaked soft. Bacon and Langkawi respectively cut into pieces, and dry shrimp with the pot burst incense, and discretionary salt, sugar, etc. Seasoned, stir-fried with the rice paste, taro grains together with the mixture, removed from the cake basin, and then placed in a pot of water to steam under water. And put coriander, green onions, fried sesame seeds and cooked oil on the cake surface.
Three, taro cake second practice
You can also diced taro, boiled, mashed (do not need to be too crushed), plus glutinous rice flour, sugar, kneaded into a dough (if dry, add boiling water, scalded glutinous rice flour is more sticky). Then, roll the dough into small strips of 1.5cm in diameter in batches, and then cut the strips into small dices of 1.5cm thick, note that after cutting, you can sprinkle some glutinous rice flour to prevent sticking. All the dices will be bagged and kept in the refrigerator to freeze, when to eat, take out like cooking dumplings cooked, add to any sweet soup (such as red bean soup, green bean soup, sago dew, milk, black rice porridge, etc.), are sticky and chewy! Or just add sugar (preferably rock sugar) to the soup, it's also very tasty!
Four, taro buckle meat
Raw materials: 400 grams of pork, 400 grams of taro, 2 anise, 2 cloves of garlic
Seasoning:
1, soy sauce 3 tbsp
2, 1 tbsp of wine, 2 tbsp of soy sauce, 1/2 tbsp of sugar
3, 1/2 tbsp of water starch
Style of operation:
This is the first time that I've seen the same thing. p>1: Boil the pork in one piece, then marinate it in seasoning 1 for 10 minutes, so that the skin is evenly dipped in soy sauce, then deep-fry it in hot oil until it reaches the top color and remove it from the pan, then soak it in cold water immediately.
2. Peel the taro, cut thick slices, and fry them in oil. Cut the pork into taro-equivalent thick slices, fry them in hot oil, then put them into a steaming bowl with a slice of meat and a slice of taro in the same arrangement, and drizzle them with Seasoning 2 and 1/2 cup of water as well as star anise and garlic.
3. Steam the meat in a pot over high heat for 40 minutes, then pour the broth into the pot, pick off the star anise and garlic, and put it on a plate, then thicken the broth with cornstarch and pour it back over the meat.
Note: 1, the meat must be selected three layers of meat, the meat is firm and square block is good, into the deep-fried with a toothpick in the meat before the hole in the skin, so that the fat can be removed, eat up will not be greasy.
2, fried pork immediately soaked in cold water, can make the pork skin elastic.
Six, ham and taro soup
Ham washed and cut into slices, soak in water for about 30 minutes and then cut into thin silk, taro peeled and cut into pieces, the ham and taro slices into the ham before soaking in water, plus ginger and a small amount of wine to cook, to be open after skimming the froth, to the soup white taro soft, add coriander sesame oil on the line. This soup red, white and green color distinctly delicious and beautiful.