Materials:
350 grams of beef, taro 350 grams, salt 1 tsp, onion moderate, ginger moderate, anise 1, 1 tsp of soy sauce, 1 tsp of soy sauce, 1 tsp of white wine, 1 tsp of tea, 1 tsp of sugar, vegetable oil moderate.
Practice:
1, Lipu taro peeled, cut into chunks, beef clean, cut into chunks, green onion and ginger sliced, cut into segments, tea with hot water to steep.
2, put the right amount of oil in the pot, when the oil is hot, the onion and ginger, star anise under the pot burst incense, put the beef stir fry a few times, add 1 tsp white wine, soy sauce and old soy sauce coloring.
3, into the tea water and boiling water did not exceed the beef, large fire boil to small fire stew 1 hour, such as beef eight mature, add 1 tsp salt and sugar, taro into the pot, stir fry evenly.
4, cover the pot with a lid, simmer until the taro and beef cooked when you can turn off the fire, out of the pot to eat.
Two, taro ribs casserole
Materials:
Li Pu taro 600g, 300g ribs, oil moderate, salt moderate, sugar moderate, red-hot sauce moderate, taste of fresh moderate, oyster sauce moderate, green onion 7g, onion 1, ginger 7g, garlic 7g.
practice:
1, ribs chopped into chunks, add the right amount of salt, sugar, MSG and marinate for 20 minutes.
2, the taro cut into large pieces, onion and ginger slices, garlic do not need to cut.
3. Heat the oil in a hot pan and fry the ribs until golden brown on both sides.
4: Add onion slices, ginger slices and garlic and sauté for flavor.
5. Add taro pieces and stir-fry.
6, add the appropriate amount of salt, sugar, braising sauce, flavor fresh and other seasonings stir fry.
7, then add boiling water, not over the ingredients.
8, medium heat boil until the taro flavor, high heat juice, add green onion.
9, Sheng into the pot, fire boiled, can be served.
Three, steamed Lipu taro
Materials:
Taro 1, sausage 2, carrot half, salad oil moderate, head pumping moderate, 5 grams of green onions.
Practice:
1, Lipu taro peeled and cut into thin slices.
2, the taro slices rinse, remove the mucus.
3, Canton style sausage oblique knife cut into thin slices.
4, stack the taro slices on top of each other and place them on a plate, with two slices of Chinese sausage between the two taro slices.
5. Shred the carrots and sprinkle some on top.
6: Steam the taro for 15 minutes on high heat.
7, put some oil in the pot, add the head pump or sugar, boil, sprinkle with green onions, pour on the taro can be.