Introduction: taro is taro, taro to make food is a lot of people rave about, eat up is also particularly refreshing, the key is the nutritional value of taro is also particularly high, we often see some people suffering from high blood pressure, high cholesterol people like to eat the taro, taro to do a variety of types of food, can be used to fry, can be used to cook, but also can be used to simmer, can be used to do a variety of desserts. used to do a variety of desserts, here we come to see what this taro practice.
Practice 1
750g of pancetta, betel taro 600g, tofu milk 2 blocks, anise 1 (or anise powder a little), 2 cloves of garlic, 30ml of soy sauce, 15ml of soy sauce, 15ml of cooking wine, 5g of sugar, 30ml of oil, 30ml of water starch, a little salt
Practice
1. Wash the meat into the pot, add enough water to cook until seven mature
2. Fish out of the drain, hot with a little soy sauce coated in the table, and with a bamboo skewer in the epidermis of the prick some small holes
3. Taro peeled and washed, cut into 0.5cm thick slices
4. Taro slices into the fried until light yellow
5. Fish out
6. Pork cubes into the frying pan, fried until golden brown
7. Fish out immersed in cold water, soak until the skin of the meat is wrinkled
8. Pork sliced into 0.5cm thick pieces
9. Garlic chopped, star anise patted broken chopped, the tofu milk, minced garlic, minced star anise, cooking wine, soy sauce, Soy sauce, salt, sugar and oil mixed evenly into the sauce spare
10. Cut the slices of pork and taro slices into the sauce and mix well
11. And then the meat skin down, and taro blocks between rows in a large bowl, dripping with the remaining sauce, into the steamer pot on high heat steaming for 60 minutes to the meat and taro slices soft and rotten, take out of the reverse buckle in the dish
12.
Method 2
Tapioca Ingredients : 150g, 100g of vegetable cream, 50cc of milk, 2g of salt, 3g of sugar, Filling: 300 grams, 40 grams of vegetable cream, 20 cc of milk, 60 grams of sugar, 100 grams of whipped cream
Methods
1. Peel and cut the taro for the filling into pieces and steam them in a pot, then set aside some for dicing, and the rest with a spoon and press them into a puree. Add the taro puree from recipe 1 while it is still hot and mix well with a spatula
3. Add the whipped cream from recipe 2 and mix well to form the taro puree filling and set aside
4. Take a steel bowl and pour in the milk, add the sugar and salt, and mix with a straight beater to dissolve the mixture
5. Add the whipping cream and the low-gluten flour, and mix by hand to make a smooth dough. strong>
1. Prepare the ingredients 2. Brush the taro clean
2 wear disposable gloves to shave the skin off the taro, and cut it into rollers
3 rose curd crushed with a spoon, green onions cleaned and cut into scallions 3. Heat the oil in a pan, pour in the taro and stir-fry on a medium heat until the edges of the taro are a little browned 4. Pour in the crushed rose curd and the curd juice and stir-fry well 5. . drop a few drops of soy sauce 6. pour a small bowl of water, the amount of water and taro basically flush 7. cover the lid with medium-low heat and simmer for about 10 minutes, until the taro is crispy 8. open the lid to collect the juice, sprinkled with green onions out of the pot
The above is about the taro head of the various practices, everyone in the making of the time to remember to reasonable to the taro head of the seasoning to put their own to avoid putting too much salt and monosodium glutamate (MSG), if you do the dessert, then also to avoid too sweet, then you should avoid too much sweetness. Then also avoid too sweet, too sweet and too salty for the body is very bad, such food to eat is also very nutritious, especially taro simmering soup, you can put some tube bone, put some ribs, etc., so that the nutrition is better.