Question 1: Lipu people how to eat Lipu taro Some years ago, with the "Prime Minister Liu Luoban" hit, Lipu taro also followed a fire. But see the TV Emperor Qianlong for Lipu taro eating method, can not help but feel very ridiculous, and even feel some waste of our taro. In fact, in our place, taro is traditionally eaten as buckwheat. This is a dish that is still a bit delicate, but everyone can do it.

Lipu Taro Buckle Meat

Production method will be taro peeling, cut into six centimeters long, four and a half centimeters wide, one point two centimeters thick long pieces, fried in oil until golden brown and then removed; will be pork boiled in water until the chopsticks can go through the meat skin and removed, with the tip of a needle in the meat skin evenly punctured with small holes, coated with soy sauce, honey sauce and sugar, fried until the meat skin foaming yellow, and then cut into pieces, with the Guilin Bean Curd Milk, Sambal Wine, Five Spice Powder, Pepper and Scallion Sauce. Lipu taro slices and meat into a row into the meat bowl (a piece of meat sandwich a piece of taro, meat skin down), into the steamer with a high flame steam for one hour. Served on a round plate upside down, while hot food is best. Lipu taro buckle meat is characterized by crispy flavor, all seasons, men, women and children like to eat

Eat Lipu taro buckle meat has a pay attention to, shall not avoid the meat block special folder taro, and taro and buckle meat into the double entrance, so that the eating method is considered authentic, the taste is also authentic, the meat in the taro, taro in the meat flavor, complement each other.

Question 2: Eat Lipu taro should pay attention to what I am Lipu people, this is a small point! The most classic is to use taro and pork made of buckled meat, but this is a little difficult for you, and also more complex; another most commonly used cooking method is to use taro stew dog, duck, rabbit and so on: first taro cut into a dingzhi (small square, 5cm or so), and then deep-fried to a golden brown standby. The meat to be cooked together with the usual method of cooking to 9 mature and then put the taro on the meat under the slow cooking with a small fire is almost; there is also a more people like to do is to cut the taro into 2cm rectangular slices, can be deep-fried to golden brown or directly into the soup pot hot to eat (pay attention to can not be too hot too long, it is easy to paste); Lipu people we also like a way to be made into pulling the wire taro! The method of cooking is the same as that of pulling potatoes. In short, Lipu taro eating method is quite a lot, you can also get some of their own creative out! Lipu taro is too fragrant, too pink, too flavorful!

Question 3: Lipu taro how to steam delicious Lipu taro practices Steam Lipu taro practices

Lipu taro is this very large taro Oh, not a small taro, usually the food court will be like selling winter melon cut to sell

Taro peeled, cut into smaller hobnail block (which reduces the time of steaming, but also more flavorful) will be oil, water, salt and soy sauce mixture and taro blocks Mix the oil, water, salt and soy sauce with the taro pieces and put them on a plate

When the water in the steamer comes to a boil, put the taro on a plate and steam it over high heat for 25 minutes. Out of the pot garnished with chopped bok choy decoration

Question 4: What are the benefits of eating taro in Lipu? It is produced in Lipu County, Guilin region. It is large and nutritious. Cut it into thin slices, deep-fried and sandwiched between the pork into a "braised pork", special flavor, meat is not greasy mouth, is a beautiful dish on the banquet. It will be cooked and peeled, put in a hot pot, plus lard, sugar, a small amount of milk powder, pressed into milk taro, taste sweet, soft and sweet; mixed with fish, meat, chicken, asparagus, mushrooms, etc., lightly fried in oil, crispy and refreshing.

Question 5: Lipu taro how to steam Lipu taro

Choose Lipu taro to choose the top tip, the root thick, so that the taro is more powder, Lipu taro must be steamed across the water, the interface of the boiling water away from the taro the further the better, so that eat up very powder and fluffy and soft, sweet and tasty. Cutting taro with cotton thread is really a good way.

Ingredients

Taro, cotton thread, sugar

Method

1.2 pounds of taro steamed about 40 minutes, cooled and peeled;

2. Prepare a cotton thread rope, both hands hard to "cut", pieces of taro dipped in sugar to eat.

3. Microwave steam taro more powder some, sliced in advance can reduce the microwave time.

The answer to your question is yes, thank you!

Question 6: Lipu taro how to steam Lipu taro cut into almost the size of the block, the pot to put about a bowl and a half of water, take a plate buckle in the pot, cover the water (this is to prevent the steam to the sweet potato to get wet, steamed out of the sweet potato taste is not good and is not easy to cook), and then put the sweet potatoes along the plate around the pan, cover the lid, light the fire. Waiting for the water to boil, turn the heat down and steam for another 25-30 minutes is almost done ~

But the size of the Lipu taro block determines the time to steam sweet potatoes, as long as you take the chopsticks to penetrate the sweet potatoes are cooked!

Tip: Before cooking, Lipu taro cut pieces soaked in salt water for an hour or two before steaming, can reduce the post-eating pantothenic acid and abdominal bloating and exhaust and other discomforts.

Question 7: Lipu taro practice is which Steamed taro

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The right amount of water is not enough. 适量、胡椒粉适量

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