Taro and meat how to cook delicious? Taro is a common ingredient in life, rich in starch, satiety, that taro and meat how to do delicious? Here's a specific look at it.

1

Taro meat

Materials: taro, skinned pork, onion, ginger and garlic, anise, cinnamon, cooking wine, soy sauce, soy sauce, salt, chicken

Practice:

1, cleaned and cut into cubes of pork, taro, washed, large head of the block spare, onion, ginger, garlic, shredded.

2, put oil in the pot, put pepper and star anise, cinnamon burst out of the flavor, into the pork dry stir fry oil to the surface of the yellowish.

3, put soy sauce, old soy sauce, cooking wine stir fry until color.

4, add green onion, ginger and garlic, stir fry evenly, add boiling water not exceeding the meat, boil over high heat and then turn to medium heat for 30 minutes.

5, put the taro, put the right amount of salt, taro soft and sticky cooked over high heat juice, put chicken can be out of the pot.

2

Taro buckle meat

Materials: 400 grams of skinned pork, taro 400 grams, 800 grams of salad oil, 15 grams of shaoxing wine, 75 grams of soy sauce, 8 grams of sugar, 8 grams of water starch, 2 anise, 2 cloves of garlic.

Practice:

1, the whole piece of pork into the boiling water over high heat for 15 minutes, remove the 45 grams of soy sauce marinade for 10 minutes, and then put into the 50 percent of the heat into the salad oil in a low-fire deep-frying for 2 minutes to the surface of the meat color, fish out of the immediately after the soaking in cold water.

2, taro peeled, cut into long, wide, respectively, 7 cm, 1.5 cm thick, put into the boil to fifty percent of the heat of the salad oil in a small fire deep-fried for 2 minutes after fishing, oil control; pork cut into the same size as taro thick slices, and again put into the boil to fifty percent of the heat of the salad oil in a small fire deep-fried for 2 minutes, take out and then a piece of meat in a piece of taro in a way to put into a bowl, and drizzled with wine, 30 grams of soy sauce, sugar, 100 grams of clear liquid, and then put into a bowl, and put into a bowl, and drizzled with wine, 30 grams of soy sauce, sugar, 100 grams of clear liquid. Soy sauce, 30 grams of soy sauce, sugar, 100 grams of water, star anise, garlic sauce.

3, will have meat and taro bowl on the cage on high heat steaming for 40 minutes, remove the soup into the pot, pick out star anise, garlic, meat and taro buckle into the plate, soup thickened with water starch, poured on the meat and taro can be.

3

Pork stew taro

Raw materials: taro 400g, 100g pork, oil, salt, sugar, soy sauce, cornstarch

Practice:

1, taro peeled, washed and cut into pieces;

2, pork washed, cut into small pieces, with sugar, salt, cornstarch, soy sauce marinade for 20 minutes;

3, hot pan pour some oil, the marinated pork into the pan burst incense;

4, and then the taro into the, stir fry for a moment;

5, injected into the appropriate amount of water, cover and simmer for 20 minutes;

6, open the lid, and stir fry for a few moments; cook to become mushy, turn off the heat and install the dish to enjoy.

4

Taro meat folder

Materials: betel taro 2 (about 600g), 100g of minced pork, 2 small onions, ginger 10g, 5ml of Huadiao wine, 10ml of soy sauce, a little salt, a little vegetable oil

Practice:

1, betel taro peeled and washed, the first to cut off the meat around the curved, the taro cut into a rectangle

2, onion and ginger washed and chopped, minced meat into a bowl, add cooking wine, soy sauce, salt and minced onion and ginger and mix well;

3, will be cut inside the taro folder smeared with a layer of cornstarch, will be the right amount of meat stuffed into the middle;

4, in the stuffed taro folder on both sides of the brush on a layer of vegetable oil (you can brush every other piece of a piece of);

5, will be brushed with a good oil taro folder emissions into the steamer, such as steamer pot on high heat for 5 minutes, out of the pot sprinkled with chopped green onions can be.

5

Steamed Taro Meat

Ingredients: 1 taro, 500g of plum blossom meat, moderate amount of steamed meat powder, 1 tbsp of spicy bean paste, 1/2 tsp of sugar, 1 tsp of soy sauce, 1 tsp of rice wine

Methods:

1. First, peel and slice taro into thick slices and cut plum blossom meat into chunks, set aside.

2. Mix the meat with the marinade and marinate for about 15~20 minutes to taste.

3. Dredge the flavored pork cubes in the steamed meat powder and mix evenly.

4: Thickly slice taro into a pot and put the meat pieces covered with steamed meat powder on the bottom.

5, the inner pot into the electric pot, electric pot put 1 ? cups of water, cover and wait until the electric pot jump up to enjoy.