First of all, you must choose fresh ingredients, and then pay attention to the time and fire control in the process of stewing to achieve more delicious and tasty results.
Steamed ribs with taro
Main ingredient: 150g taro, 350g ribs
Accessories: oil, salt, soy sauce, chicken broth, garlic
Steps
(1) Prepare the ingredients
(2) Add soy sauce to the ribs
(3) Salt, chicken broth, garlic marinate for 20 minutes. taste
(4) taro cut strips fried
(5) fried taro fish up
(6) taro yards in the ribs of the bottom
(7) began to steam 25 minutes
(8) out of the pot 10 minutes before the red chili pepper in the spare ribs
(9) now on the steam
The Taro Pork
The Taro Pork
Main Ingredients: pork moderate
Accessories: green onion moderate, garlic moderate, taro moderate
Seasonings: salt a little, a little rock sugar, star anise moderate, peppercorns a little, soy sauce moderate, old soya sauce moderate, cinnamon (leaves) moderate, a little sugar, a little pepper, a little fermented soybean curd (red), edamame moderate
Practice
(1) five meat cleaned (It must be dry, otherwise the oil will splash everywhere when frying)
(2) Peel the taro and cut it into about 8mm slices.
(3) dry pork with a toothpick in the skin of the pig tie some small holes, first the whole piece of meat rubbed once the soy sauce, soy sauce a little dry and then in the skin of the pig rubbed a layer of honey, the pot to put the right amount of oil, 8 minutes hot, the pork skin down into the deep frying, with a spoon, the hot oil kept pouring over the pork, to the skin of the pig deep frying until blistering.
(4) Drain the pork and let it cool.
(5) Cut up the taro and put it into the frying pan and fry for a while
(6) Cut the cooled pork into 8mm slices.
(7) Make a sauce with 2 tablespoons of salt, 2 tablespoons of soy sauce, 2 tablespoons of honey, and 2 tablespoons of curd sauce.
(8) Smear both sides of the meat and taro with the sauce.
(9) Arrange the pork and taro one by one in a large bowl (or pot) with the pork slices facing downward. Boil water in a pot, and steam the pork and taro over high heat for 35 minutes (adding enough water to keep the lid on halfway through the cooking process).
(10) steamed buckwheat, first pour the soup in a bowl.
(11) take a plate, cover the basin, inverted over, and then dripping soup, a plate of fragrant buckle meat is completed.
Taro Sago Dew
Main ingredient: taro 250g, sago 100g, black pearl 50g
Seasoning: rock sugar 50g, honey beans 50g
Practice
(1) Preparation of the materials used in the sago
(2) yellow pearl and black pearl (sold in the place where the milk tea is sold)
(3) taro Peeled and washed, cut into cubes spare
(4) a little honey beans, coconut milk in moderation (like heavy milk flavor can be put more)
(5) rock sugar
(6) pot of water with the right amount of water to boil, pour in the sago, cook for 10-15 minutes to the middle of the only remaining a small white spot after the fire
(7) yellow pearls and black pearls are also used in the same way to cook, the time is 30 minutes, after cooking and mixing with sago. (8) pot of water into the taro, high heat to boil
(9) add rock sugar until the taro is soft
(10) and then pour coconut milk or milk
() (11) Finally, add the honey beans and bring to a boil, add the processed sago and mix well
Ingredients: 20 grams of black sesame seeds, 100 grams of groundnuts, 50 grams of taro.
Taro Groundnut Balls
Practice:
(1) Pour cooked black sesame seeds into a dish and set aside.
(2) Put the groundnut and taro into the rice cooker and steam until fully cooked and fluffy.
(3) Remove the groundnuts from the rice cooker, place in a large bowl and leave to cool, then mash with a large spoon.
(4) Remove the taro, peel and mash the taro into a paste, scoop an appropriate amount into the palm of your hand with a tablespoon, and rub it into a ball shape.
(5) Finish making several taro balls in order.
(6) Take a taro ball, scoop up some groundnut paste and wrap it around the ball, then roll it into a ball, and wrap all the taro balls in the groundnut paste.
(7) Finally, the good balls on the surface evenly sprinkled with black sesame seeds can be.