Braised pork with taro

Ingredients: pork belly (width 7 cm)

Seasoning: soy sauce, Guangdong taro, ginger juice, South fermented bean curd, cooking wine, sugar, ribs sauce and princes sauce.

Method: (1) Pork belly boiled broth is reserved. Peel taro and cut into long square slices.

(2) Heat the "frying oil". First, fry the taro in the pan until it is golden yellow and take it out. Add pork belly (skin facing the bottom of the pot, cover the pot to avoid oil explosion), fry until golden brown, take out (about 3 minutes) and wait for cold slicing.

(3) Put the sliced meat into a big pot, add ginger juice, south fermented bean curd, cooking wine, sugar, ribs sauce, princes sauce and soy sauce and then mix the sliced meat well (our taste here is salty with sweet).

(4) Prepare a medium bowl, fill it up in the order of one piece of meat and one piece of taro, fill the remaining materials, pour the excess gravy into the bowl, steam it for about 1 hour and a half until it is rotten, pour the juice back on the dish, and then pour the juice. Surround with cooked vegetables.

This is the practice in the south, of course, when you make it yourself, you can adjust it according to your own taste.

Taro dumplings

Materials:

2 cups of glutinous rice, taro 4, plum beans 1/3cup (blackeye beas from American stores can be used), red beans 1/3cup, a little pepper, sesame oil 1 teaspoon, a little onion (chopped), garlic (chopped) 1 petal, oil.

Stuffing:

Cantonese sausage 1 root with the same amount of salted pork cut into pieces, a pinch of shrimp, and a flower of winter mushrooms.

Seasoning:

A small amount of spiced powder, trench oil 1 teaspoon, a small amount of pepper, sesame oil 1 teaspoon, soy sauce 1 teaspoon, wine 1 teaspoon, half a teaspoon of oil, a little salt 1 little sugar.

Practice:

Wash glutinous rice and beans and soak them for half an hour. Peel taro, wash, dice and oil. Heat oil in a pot, saute onion and garlic, pour in ingredients, and saute until fragrant. Shake the meat (add 1 teaspoon cornstarch), dried shrimps, mushrooms and seasonings well. Then wrap it like a bag of brown rice and cook it for 2 hours.

It's really delicious. This amount can pack 10 small pillow dumplings. You can pack about 15 triangular zongzi.

Fresh fruit taro porridge

Raw materials: taro, pineapple, apple, orange, raisin.

Peel the orange into pieces and dice the rest.

Production: first put the taro in water for 20 minutes, then pour the rest into the pot, and cook for another 10 minutes. If you like to eat the rotten point, cook for a long time. When it is almost cooked, use cold water and starch, stir it with a spoon while pouring it into the pot, and finally put some sugar according to your personal taste before taking off the pot.

This porridge is nutritious and delicious, and the calories are still low. MM who is afraid of gaining weight can eat more.

Sweet potato sago dew

Ingredients: taro, coconut juice, condensed milk line if not, sago.

Practice:

1 Cut the taro into small pieces, just the size of sugar cubes (it is too big to be cooked thoroughly). Slice first, then cut into small pieces. If the taro is big, only half of it can be used. If you have a pot at home, you can heat it first, add oil and a small piece of ginger, then pour in taro pieces, stir-fry for a few times, and then turn off the heat. I thought it was strange to boil sugar water with oil and ginger. But the taro sago cooked like that will be more fragrant. As for ginger, it seems to have the effect of expelling wind. This step can be done or not, but it turns out that the sago cooked by doing this step more is really delicious. Moreover, adding ginger and oil will not make the sugar water greasy ~

2 Use a bowl to hold a small bowl of sago (be careful not to use too much, because sago will swell and become a lot when cooked. Moreover, taro sago is usually taro. Some people will soak the sago first, which is absolutely impossible-once soaked, the sago will spread out. Boil a small pot of boiling water, and when the water boils, pour in sago. Stir constantly during the cooking process. At the beginning, the sago is a little cloudy, so it does not matter. Until the small white spot in the middle of sago becomes transparent (at that time, the whole sago becomes round and transparent), turn off the fire, cover it and bake for a while.

3 supercooled river (the so-called supercooled river, that is, too cold water, so that too sticky sago becomes a little dry). After this process, sago becomes crystal clear and full. Then sago will be ripe.

4 Boil the boiled water again, put in the taro, change the fire to a small fire, and cook until the taro becomes soft and rotten, put in sago, and add a proper amount of sugar (it can be yellow sugar, rock sugar, white sugar, but not too much, because coconut juice or condensed milk is sweet). Add coconut milk or condensed milk until the taro and sago are integrated. Turn off the fire.

Delicious taro sago is made.

Sweet potato sparerib pot

1. Wash the ribs, marinate them with soy sauce and starch, then fry them in hot oil and take them out for later use.

2. Peel taro, cut into four cubes, fry in hot oil until the skin turns yellow, and remove for later use.

3. When the oil is hot, add minced garlic, stir-fry until fragrant, then add fried ribs, add cooking wine, oyster sauce, sugar, salt and water, bring to a boil, then turn to low heat until the taro is cooked and soft, and then put it in a casserole for a while.

When the soup is boiled again, just sprinkle some coriander powder.