Taro Crisp Baking Recipe Details

Hope you can refer to, make your own delicious taro crisp

Carbohydrates 34,34g, Protein 4.35g,

Fiber 0.55g, Calories 243.94 calories

Crumb Raw Material: 200g of gluten flour, 40g of sugar, 40g of lard, about 120g of water

Crisp Raw Material: 100g of lard, 200g of gluten flour, 40g of sugar, about 120g of water. 40g of sugar, 40g of lard, about 120g of water

Crisp raw materials: 100g of lard, 200g of gluten flour, taro color sesame oil a little

Taro filling: 300g of taro, 120g of condensed milk, 30g of butter

Taro filling production:

1, taro skinned and sliced into pieces, put into the Depp Steamer steamer standby for 30 minutes

Taro filling production:

1, Taro peeling and cutting, put in Depp Steamer steaming, 30 minutes can be minutes

2 Add condensed milk and butter and mix well:

3 Mix flour, sugar and lard together

4 Add water and form a smooth dough that can be pulled out as a thin film

5, knead and let stand for 10 minutes

6 Stir the flour and lard together and add taro-colored sesame oil and form a shortcrust

7 Divide the oil skin into 30 grams of a dosage, and the shortcrust into 20 grams. divided into 30 grams of a dose, shortening divided into 20 grams of a dose

8 a portion of the oil skin into a shortening, wrapped into the mouth of the closure face down

9 rolled into a cow tongue shape

10 turn over the top and rolled up from the bottom, and so on, all the dough, relax for 10 minutes

11 flattened, rolled into a thin slice,

12 wrapped into the taro filling, into the Depot Oven fast-heating gear, 180 degrees for 30 minutes to bake.

Baking Lab Tips:

The role of taro color oil to regulate the color of the crust, do not like to eat can not be put

A, ribs steamed taro

Materials: pork chops, taro, salt, chicken broth, soy sauce, starch, vegetable oil, sesame oil, sugar.

Practice:

1. taro peeled, cut into pieces;

2. pork ribs with a little salt, soy sauce, a little sugar, a little chicken powder, vegetable oil, a spoonful of starch, mix well, marinate standby;

3. taro diced into the ribs, mix well, and then poured with a little sesame oil;

4. Steamer boiling water, into the pot, the water steamed for 15 to 20 minutes or so can be.

Two, coconut taro sago dew

Materials: sago, taro, coconut milk, sugar.

Practice:

1. Cooking sago dew: pick up a pot of water, boil, put sago, medium heat while cooking and stirring, about 15 minutes to sago translucent time, turn off the heat and simmer for 10 minutes until completely transparent, over cold water, rinse the mucus clean and standby;

2. Steam taro: taro peeled, cut into chunks, the steamer steams taro for about 20 minutes to the powder sticky (chopsticks can easily pass through), standby;

2. can easily pass through), standby;

3. Boil coconut milk: pour coconut milk into the pot, add the right amount of water to dilute, and then add the right amount of sugar, boil, pour into the taro and sago and mix well.

Three, Lipu taro

Materials: taro, bacon, salt, chicken essence, oyster sauce, sesame oil, vegetable oil.

Practice:

1. Taro washed and shredded, put salt, chicken essence, sesame oil and mix well; bacon cut into cubes;

2. Mixed taro shredded into vessels, sprinkled with diced preserved meat, on the cage steaming for 8-10 minutes;

3. Sit in the pot on the stove, pour the oil when the oil is 9% hot, will be hot oil poured over steamed taro shredded on can be.

Four, scallion taro

Materials: taro, salt, green onions, water, sugar, vegetable oil.

Practice:

1. taro even skin washed, put into the pot with water to cover, boil rolled to a small fire to cook for about 15 minutes to chopsticks can be easily inserted shall prevail;

2. the boiled taro soaked into cold water to cool down and then peeled off the skin, a larger head of the larger piece of cut into large pieces to spare. Shallot minced spare;

3. frying pan hot into two tablespoons of vegetable oil, the white part of the onion to join the fragrance;

4. and then put the taro into the stir-fry;

5. add water, salt, sugar boiled;

6. cover, simmering on a low flame for about 5-6 minutes, in the middle of the attention to stir fry a little bit in order to prevent sticking to the pot;

7. Finally to be slightly soup is

Five, taro cake

1. Taro peeled and washed steamed and mashed into taro puree spare.

2. Put the sugar and eggs in a container and mix well with a whisk.

3. Then add the salad oil and milk to the ingredients in recipe (1) and mix well.

4. Add the sifted muffin mix and baking powder to the mix until it is uniform and grain-free, then add the steamed taro puree to the mix.

5. Put a layer of baking paper inside the model, fill the char into the model, then put it into the preheated 170℃ oven and bake for 30-40 minutes.

Six, taro sago dew

Materials: taro 1 sago 100 grams of rock sugar 100 grams of coconut milk 100 milliliters of fresh water 200 milliliters

Practice:

1, taro peeled and cleaned and cut into cubes into a steamer and steamed for 20 minutes until cooked, and then take 1/3 cooked taro diced and stay up for spare time, and the rest of the 2/3 into the blender to further process into the taro! Mushroom

2, pot of boiling water, boiling when pouring into the sago, cook for 10 minutes to the middle of only a small white spot after turning off the heat to cover the pot and simmer for 10 minutes, sago will be fully cooked (the cooking process needs to be stirred from time to time to prevent sticking to the bottom)

3, the boiled sago poured into cold water in the cold water and then fished out

4, the pot of water poured into the 200 ml water to put the rock sugar to cook dissolved, and then the taro puree into the pot of water, and then put the taro puree to cook.

Procedure

The first step: water melon scrape the skin, cut blocks; taro peeled, cut into diamond-shaped pieces; the regulation of the meat eulogized water after fishing to be used.

The second step: another pot, put the oil, ginger, shallots burst incense, add water, taro, slow cooking about 2 minutes.

Step 3: Add the watermelon, clams, and taro; season with salt, milk, and monosodium glutamate (MSG) until the watermelon is cooked.

Nutritional benefits nourish yin and nourish skin, reduce swelling and detoxification, quench thirst and remove vexation.

Eight, taro buckle meat

Raw materials: 200 grams of skinned pork, taro 1/3, anise 1, 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 of 100ml of water starch.

How to do it:

1, taro peeled and spare, the five meat Wash the meat and put it into a soup pot, add star anise, cook the meat until it is 70% mature and then fish it out;

2, use a toothpick to poke some holes in the boiled meat, and use about 5ml of dark soy sauce to evenly coat the surface of the meat;

3, slice the dark soy sauce-coated meat, slice taro into slightly thicker slices, and mince the garlic for spare use;

4, mix the salt, honey, 5ml of dark soy sauce, curdled bean curd, oil, and minced garlic into a seasoning mixture. and garlic crushed into a sauce spare;

5, taro slices and meat slices in the seasoning mix, so that each slice as far as possible coated with seasoning;

6, coated with taro a layer, a layer of meat slices, neatly yards in a bowl, on the pot to steam for 30 minutes;

7, buckled meat after steaming, a separate pot will be the water starch and 5ml of heated thickening, poured to the steamed buckled meat on just now can be.

nine, turn the sand taro

Raw materials: one-third of a large taro, 4 tablespoons of sugar, about 5 tablespoons of water, cooking oil moderate.

Practice:

1, taro peeled, cut into strips slightly thinner than the pinky finger;

2, the pot into the 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 than the medium heat under the frying for another minute on the color;

3, another frying pan to open fire, pour in the water and sugar stir-fry, into a slurry of taro under the frying good! Stir fry, so that the syrup evenly wrapped in taro strips, you can turn off the fire.

Ten, taro ribs casserole

Materials: 300 grams of baby back ribs, 400 grams of taro, 2 cloves of garlic

Seasoning:

1, 1 tbsp wine, 1/2 tbsp soy sauce

2, 1/2 tbsp soy sauce, 1/2 tsp salt, 1 tsp sugar, a little pepper

Practice:

1, baby back ribs Wash and marinate in seasoning 1 for 10 minutes, then deep-fry in hot oil to remove color.

2, taro peeled, cut into small pieces, and put into the hot oil and fried out.

3. Stir-fry the garlic cloves in 2 tbsp oil, then add the baby back ribs, season with seasoning 2 and 2 cups of water, bring to a boil, and cook over low heat for 20 minutes.

4. Cook taro for 20 minutes or until tender and sauce is reduced to a simmer.

Eleven, taro fried meat

Main ingredients: lean meat 150g, taro 150g.

Accessories: garlic, green onions, chili.

Seasoning: oil, soy sauce, sugar, pepper, starch.

How to do:

1, cut the meat into 1.5cm square dices, mix with a little salt, pepper, and then use starch to scratch well.

2, taro cut into 1.5cm square diced, put the pot over medium heat and fry for 2 minutes, set aside.

3, the oil boiled to 50 percent hot, under the diced meat push scattered, add garlic, chili pepper sautéed, and then pour into the taro stir-fry, add soy sauce, sugar fried for 1 minute, sprinkled with green onions can be from the pot.

Twelve, braised taro

Raw materials: a number of small taro, chicken thighs, sugar, a little onion, a little sesame.

Practice:

1. taro boiled peeled and cut into pieces, chicken thighs cut into pieces and standby;

2. pot of hot oil add sugar to simmer out of the color of sugar, plus chicken fried to seven mature, poured into the taro, a little light soy sauce, salt, chicken and a little bit of water with the simmer;

3. chicken can be cooked to start the pot, the pot can sprinkle with chopped scallions and sesame seeds.

Thirteen, soy sauce taro folder

Raw materials: taro slices, pork.

Practice:

1, taro slices into the frying pan slightly fried;

2, chopped pork, marinated, take two taro slices, the center of the meat mixture, plate into the steamer for ten minutes;

3, the pot of oil, add a little garlic aroma, pour soy sauce, after the smell of steamed taro folder poured on.

XIV, taro roast chicken

Raw materials: chicken, taro.

Practice:

1, chicken cut into pieces, wash. Taro peeled and cut in half soaked in water

2, the pot put the right amount of water, put the chicken pieces into, skimmed off the blood foam and then fish out standby. Pour oil into the pot into the onion, ginger, pat loose garlic cloves, star anise, stir fry flavor. Put in the blanched chicken pieces stir fry two or three minutes, pour in cooking wine and old soy sauce color.

3, pour boiling water over chicken pieces, cover the pot and turn to medium-low heat stew for half an hour. The soup received half of the time to put 2 spoons of sugar and moderate salt, into the taro pieces and then stewed for fifteen minutes so.

4, big fire juice, and finally sprinkled with a little scallion can be.

Fifteen, shrimp taro pot

Raw materials: shrimp, taro, corn.

Accessories: cilantro, rice wine, ginger, salt, egg white.

Practice:

1, shrimp peeled and gutted with rice wine, salt, egg white marinade for a few moments.

2, taro peeled and cut into rolled pieces.

3, frying pan 70% hot, first into the corn kernels stir fry, and then into the taro stir fry for a while.

4, the corn kernels, taro, ginger slices into another casserole, injected with rice wine and a moderate amount of cold water (not over taro pieces can be), medium heat to boil, small fire simmer.

5, about 20 minutes, taro cooked, add salt, medium heat, put shrimp, water boiling, put coriander leaves can be.

Sixteen, taro cake

Materials:

Taro 1/2 only, 25 grams of starch, 100 grams of glutinous rice flour, 50 grams of clarified flour, 50 grams of bread crumbs, 20 grams of sugar.

How to make:

1. Grind the breadcrumbs into fine crumbs.

2, taro peeled and washed, cut into 2 cm square small pieces of water steamed for 25 minutes, pounded with the back of the knife into a paste. Add glutinous rice flour, clarified flour, starch, sugar and mix well.

3, this time the taro paste into 8-10 parts, rolled round, pat flat, made into a small round cake shape, the outer layer of fine breadcrumbs sticky.

4, the fryer temperature control at 210 ℃ (eighty percent hot), taro cake one by one under the pot, and constantly turn over, when it is golden brown when fishing out to drain the oil, you can plate.

Eat taro will be fat 4 taro weight loss recipes

Taro is a very common ingredient, this kind of ingredients to eat more, on this kind of ingredients in the time of eating, according to their own favorites, then eat taro will be fat, which is also many people are not too clear. Taro is a very common ingredient, this kind of ingredients to eat more, on this kind of ingredients in eating, according to their own favorite, that eat taro will be fat, this is also many people are not too clear. The following Chili editorial to introduce you to eat taro will be fat 4 taro weight loss recipes!

Eat taro will be fat:

Taro contains a variety of nutrients, mainly rich in carbohydrates, per 100 grams of starch 17.5 grams, 2.2 grams of protein, higher than the average vegetable, and thus taro can be used as a staple food. But at the same time, taro is also a low-calorie diet, because taro contains a large amount of fiber and B vitamins, eaten in moderation, can play a role in its weight loss effect, of course, not before or after meals taken.

Steaming taro, baked taro, taro soup, taro dishes, taro cake, taro cake, a small taro can change out of dozens of meals, the eater can also eat a lot of flavor, pleasure. Taro, soft and delicate, sweet and appetizing and renowned. Taro's vitamin and mineral content is high, with heat and phlegm, swelling and pain, laxative and other medicinal value. Taro also contains calcium, phosphorus, iron and other minerals and carotene, thiamin, riboflavin, niacin, vitamin C and other vitamins, these substances on the human body has - certain nutritional value. Especially selenium and age-related cardiovascular disease, osteoporosis, cataracts, diabetes, and can prevent colon cancer and other cancers; can help digestion, enhance the body's immune function and increase the resistance to disease, strengthen the spleen and stomach, nourishing the body.

The above is to eat taro will be fat in detail, such food in eating, is not fat, and eat such food, but also to be correct, that the production of taro soup is a good choice, can be well retained, but its help, vitamins, carbohydrates, eat the time of the body will not have damage.

Taro weight loss recipes recommended

A, ribs steamed taro

Materials: pork chops, taro, salt, chicken essence, soy sauce, starch, vegetable oil, sesame oil, sugar.

Practice:

1. Taro peeled, chopped garlic;

2. Ribs with a little salt, soy sauce, a little sugar, a little chicken powder, vegetable oil, a spoonful of starch, mix well, marinate and standby;

3. Diced taro added to the pork ribs, mix well, and then poured a little sesame oil;

4. Steamer boiler water, into the pot, the water steam 15 ~20 minutes or so can be.

Two, coconut taro sago dew

Materials: sago, taro, coconut milk, sugar.

Practice:

1. cook sago dew: pick up a pot of water, boil, put sago, medium heat while cooking and stirring, about 15 minutes to sago translucent time, turn off the heat and simmer for 10 minutes until completely transparent, over cold water, rinse the mucus clean and standby;

2. Steam taro: taro peeled, cut into chunks, the steamer steams taro for about 20 minutes to the powder sticky (chopsticks can easily pass through), standby! can easily pass through), standby;

3. cook coconut milk: pour coconut milk to the pot, add the right amount of water to dilute, then add the right amount of sugar, boil, pour into the taro and sago and stir well.

Three, Lipu taro

Materials: taro, bacon, salt, chicken essence, oyster sauce, sesame oil, vegetable oil.

Practice:

1. Taro washed and shredded, put salt, chicken essence, sesame oil and mix well; bacon cut into cubes;

2. Mixed taro silk into the vessel, sprinkle cut into cubes of bacon, on the cage steaming for 8-10 minutes;

3. Sit in the pot on the stove, pour the oil when the oil is 9% hot, will be good to heat the oil poured in the steaming taro silk on can be.

Four, scallion taro

Materials: taro, salt, green onions, water, sugar, vegetable oil.

Practice:

1. taro with skin washed, put into the pot with water to cover, boil after rolling to a small fire to cook for about 15 minutes to chopsticks can be easily inserted into the shall;

2. the boiled taro soaked into cold water to cool down and then peeled off the skin, a larger head of the larger pieces cut into large pieces of standby. Shallot minced spare;

3. frying pan hot into two tablespoons of vegetable oil, the white part of the onion to join the fragrance;

4. and then the taro into the stir-fry;

5. add water, salt, sugar boiled;

6. cover, simmering over low heat for about 5-6 minutes, in the middle of the attention to stir frying a little bit in order to prevent sticking to the pot;

7. Finally to be slightly soup was The final soup is slightly paste, the green part of the green onion sprinkled into the stir-fry two can be removed from the pot.

PS: The above introduction to eat taro will be fat 4 taro weight loss recipes, you can go to try!

How to eat health recipes?

The practice of taro and pumpkin casserole details Vegetables and efficacy: home cooking recipes cold limbs cold recipes fat recipes Taste: salty and fresh flavor Process: the original stew Taro and pumpkin casserole preparation materials: Main ingredients: taro 200 grams, 200 grams of pumpkin Auxiliary: 50 grams of milk, 50 grams of eggs Seasoning: garlic (white skin) 5 grams of vegetable oil 50 grams of salt 3 grams, 2 grams of chicken teaching you how to do taro and pumpkin casserole How to do taro pumpkin casserole is delicious 1. pumpkin seeded and cut into strips, 2. taro peeled and cut into diamond-shaped pieces; 3. garlic peeled and washed and cut into pieces spare; 4. pot on a high flame, pour oil, hot, into the ready taro, pumpkin, fried to a golden brown, drain the oil; 5. net pot on the fire, put about 500 ml of water, add the garlic, add salt, chicken broth, after the water boiled, put the fried pumpkin and taro; 6. Pour in the egg milk, cook until the taro, pumpkin soft cooked, can be removed from the pot. Taro pumpkin casserole production tips: 1. this product has a deep-fried process, need to prepare about 500 grams of vegetable oil; 2. fried taro, pumpkin, the oil temperature should not be too high, to slowly fry through the frying, the best after the frying and then steamed for about 5 minutes, the flavor will be better. Tips - Food Compatibility: Taro: taro avoid eating with bananas. Eggs: eat with goose to damage the spleen and stomach; with rabbit, persimmons with food leading to diarrhea; at the same time should not be with turtle, carp, soy milk, tea with food. The practice of frying eggs with leeks is described in detail Department and Efficacy: Kidney tonic recipes Blood tonic recipes Impotence and premature ejaculation recipes Yang recipes cold limbs cold recipes Taste: salty flavor Process: frying leeks fried eggs ingredients: Main ingredients: egg 150 grams, 60 grams of leeks Seasoning: salt 3 grams teach you how to fry eggs with leeks, how to do fried eggs with leeks to be tasty 1. will be washed, chopped leeks; 2. egg shells put salt and mix, and then put into the leeks and mix well; 1. Into the leeks and mix well; 3. start frying pan, spread open eggs leeks, move the pan, turn the eggs leeks and then fried, fried can be. Tips - health tips: warm blood, warm kidney solid leakage; kidney disease for a long time is the spleen and kidney deficiency cold, loss of blood, symptoms see colorless, do not think of food, cold waist and knees, urination, spermatorrhea, etc.; with leek fried eggs, the same effect. Tips - Food Compatibility: Eggs: with goose meat with food damage to the spleen and stomach; with rabbit meat, persimmons with food leading to diarrhea; at the same time should not be with turtle, carp, soy milk, tea with food. The recipe details of the bean paste hemp round cuisine and efficacy: dessert / snacks nourish the body recipes malnutrition recipes cold recipes taste: sweet technology: deep-fried bean paste hemp round ingredients: main ingredients: glutinous rice flour 400 grams Auxiliary ingredients: indica rice flour (dry, fine) 150 grams, 300 grams of red bean paste, 50 grams of white sesame seeds, 10 grams of baking powder Seasoning: 100 grams of sugar, 150 grams of salad oil Teach your bean paste hemp round How to do, how to do bean paste sesame round is delicious 1. glutinous rice flour in a basin, add the appropriate amount of sticky rice flour, baking powder, sugar, water and well; 2. knead into glutinous rice dough, out of the strip under the section son; 3. will be wrapped into the skin bean paste filling rolled round, and then rolled dipped in white sesame seeds; 4. into the frying pan deep-fried to a golden brown, when the fish is ready. Bean paste sesame round production tips: 1. fried sesame round sometimes out of the pot after parking less than half an hour on the phenomenon of collapse; 2. This is the mix of glutinous rice flour and sticky rice flour is not appropriate, the proportion of glutinous rice flour and sticky rice flour used to match should be 4:1; 3. and then there is no good control of the temperature of the frying, the oil temperature should be low by the slow rise; 4. this product has a deep-frying process, you need to prepare about 500 grams of salad oil.