Taro Porridge
Ingredients: taro - 1/2, broth - 1 tbsp, soy sauce - some
Method of Preparation (1) Peel off the skin of the taro and cut it into small pieces, pickle them with salt and then wash them.
(2) Stew the taro, then mash and strain.
(3) Cook the broth and taro in a small pot, stirring occasionally.
(4) Cook until thickened and add soy sauce to taste.
Shredded taro
Information: 500 grams of taro, 10 grams of sesame seeds, 200 grams of sugar, 750 grams of cooked lard or oil (100 grams of actual consumption).
-operation: 1. first taro washed and peeled, cut into hobnail cut or rhombus-shaped pieces, put the disk to be fried.
2. Sesame seeds picked out impurities and wait for use.
3. fire on the shelf frying spoon, burn well and pour 750 grams of oil, burned to six mature, the taro blocks into the two fried color (golden brown) decanting out of the oil.
4. the frying spoon oil poured out, leaving 15 grams of oil, 200 grams of sugar into the pot, stirring constantly, so that the sugar is heated evenly melted, but the fire should not be too large, such as the sugar liquid bubble the size of a small pinpoint, quickly poured the fried taro pieces, sprinkled with sesame seeds, turned over evenly, plate rush table.
Taro ribs
Materials: taro a (about 500 grams), pork ribs 250 grams.
Seasoning: three tablespoons of salad oil, three and a half cups of hot water, four green onions; (A) one tablespoon of soy sauce, a small amount of sesame oil, a small amount of black vinegar (that is, Shanxi vinegar), a spoonful of sugar, half a spoonful of salt; (B) half a spoonful of refined salt and monosodium glutamate.
Practice: ①Marinate the pork ribs with seasoning (A) for 1 hour; peel the taro and cut into pieces.
②Slice green onion, add salad oil on high heat for 2 minutes, then mix in ribs and taro, put in a vessel, cover with a lid on high heat for 10 minutes, then heat water and seasoning (B), on high heat for 10 minutes.
Coconut taro sago dew
Materials: taro 900G, sago 225G, icing sugar 270G, 1 ? cups of coconut milk, half a cup of milk
Practice: taro cleaned and peeled, cut small grains of standby;
Sago soaked for 30 minutes, put the pot to cook for 2 minutes until translucent loaded, off the heat for about 5 minutes, take out, divided into a number of times rinsed to avoid stick together;
With a few minutes, the water is not sticky, and then the water can be removed. p>
Boil the right amount of water, put taro and cook until soft; then put the sago and rock sugar, cook well, to constantly stir, and finally put the coconut milk and milk can be adjusted evenly.
Tips: Cooking sago should be constantly stirring, because sago is easy to stick to the pot, and is not suitable to cook too long, otherwise it will not be tough. You can use mango instead of taro, but mango is sweeter, the right amount of rock sugar to put less.
Ham and taro soup
Ham washed and cut into slices, soaked in water for about 30 minutes and then cut into thin slices, taro peeled and cut into slices, ham and taro slices into the water before soaking the ham, plus ginger and a small amount of wine to cook, to be open and skimmed off the froth, to the soup white taro soft, add cilantro sesame oil on the line.
Taro salted rice
Taro half (about 500 grams), mushrooms 7-8, about 50 grams of shrimp, 200 grams of pork, 5-6 small green onions, white rice, soy sauce, soy sauce, salt.
1. taro diced, slightly fried in oil, pick up and drain the oil, mushrooms softened and sliced, flower meat cut about a centimeter thick, 3 centimeters long, shrimp softened and chopped, sliced scallions, white rice washed and drained to be used.
2. hot pan sautéed small onions, under the meat fried until oil, under the mushroom slices, taro diced shrimp fried until the flavor overflow leakage, add white rice with fried.
3. The water in the rice began to dry when the sun oil, soy sauce, and salt. Add the same amount of water, into the rice cooker until cooked through.
Creamy taro puree
Cut taro into large thick slices. Steam it. You can also boil them in water, which is faster. After steaming, the skin will come off when you tear it. The taro pieces in a large bowl, pounded with a rolling pin, all into the mud, put a few spoons of sugar, and then pour a little milk (not too much), stir a little, burn 2 tablespoons of BUTTER, poured on the taro puree. Start stirring with all your might. See the mashed taro into a sticky glue, and then you can eat. If you can't finish it, put it in the refrigerator. It tastes just as good frozen as it does hot. You can put some fruits on top, ICE CREAM, etc. It's very delicious.
Cake roasted taro puree
Taro puree 500 grams (that is, taro steamed and ground into a paste) 400 grams of sugar, 150 grams of lard, 4 green onions, 100 grams of water
Heat the lard in a pot, put the onion particles fried until golden, fish up the onions do not need. Add the taro paste into the lard and stir-fry for a few moments, then add the water and sugar, and slowly stir-fry until it does not stick to your hands, then you can fill the bowl.
Note: The key to this dish is to have enough sweetness, and the taro mushrooms should not be grainy and must be smooth. In addition, must use a lot of lard fried, so as to bring out the flavor of taro mushrooms, and a lot of lard makes the taro mushrooms more slippery.
Taro cake:
1. a. one package of sticky rice flour b. 6 cups of water 2. 1 pound of taro (peeled and cut into pieces) 3. 25 grams of preserved sausage (cut into pieces) 4. 30 grams of bacon (cut into pieces) 5. 4 mushrooms (soaked in water and cut into julienne strips) 6. 30 grams of shrimp (soaked in water) 7. 2 tablespoons of lard 8. 4 large sliced red onions Directions: 1. Saute the red onions in lard. When the red onion turns brown, then pour the ingredients 3~6 into the pan and stir fry, stir fry and then put the taro into the stir fry, stir fry and then put soy sauce and monosodium glutamate to taste 2. 2. Mix the sticky rice flour and water together and then add it to the recipe 1 and mix well 3. 2. 2. Use a container (not too deep) and put it into the rice cooker for steaming, put 3 cups of water in the outer pot of the rice cooker and then wait for 5 minutes after the jump up and then put 3 cups of water in the outer pot and then continue steaming. Continue steaming, do not lift the lid when the rice cooker jumps up, and smother for 15 minutes before you can take it out. 4. Use a knife to make a circle along the edge of the pot, and then take a large plate and invert it.
Spicy fried taro chips
Raw materials:
500 grams of taro, 30 grams of soy sauce, 15 grams of garlic cloves, 1 gram of chili powder, green onions, a little ginger, 1.5 grams of monosodium glutamate, 500 grams of frying oil.
Method:
1. Taro peeled and washed, cut into thin slices of uniform thickness, put in hot water to bleach off the surface starch, fish out, control the water.
2. frying pan on the fire, put the oil, until the oil boils will be taro slices into which, to be fried to the surface of the golden brown when fishing out of the control of the remaining oil.
3. will be poured out of the pot of oil, leaving a little bottom oil, when the oil boils, into the ginger, chili powder, garlic, stir-frying to be seasoning color out of the flavor, add soy sauce, "frying sauce, then poured into the fried taro slices, stir-frying a few times, add a little broth, monosodium glutamate, green onion can be removed from the fire out of the pot on the plate.
Taro burn ribs
Main ingredient: ribs
Accessories: taro, green onions, ginger
Seasoning: salt, chicken essence, soy sauce, cooking wine, sugar, star anise
Methods of cooking:
1, will be blanched in the pot of six ripe ribs and removed from the standby, the sitting pot ignited and poured the oil into the sugar stir-fried until browning, into the spare parts, and then put in the ribs, plus the soy sauce, wine, green onions, and so on. Soy sauce, cooking wine, scallions, anise stir-fry for a few moments;
2, ribs in the appropriate amount of water, add salt, chicken essence, taro stew 5-10 minutes, out of the pot before drizzling sesame oil can be.
Taro buckle meat
Raw materials: 400 grams of pork, 400 grams of taro, 2 star anise, 2 cloves of garlic
Seasoning:
1, soy sauce 3 tbsp
2, 1 tbsp of wine, 2 tbsp of soy sauce, 1/2 tbsp of sugar
3, 1/2 tbsp of water starch
How to do it
This is a good idea. 1: Boil the pork in one piece, marinate in seasoning 1 for 10 minutes, dip the skin evenly in soy sauce, then deep fry in hot oil until light brown, then soak in cold water immediately.
2. Peel the taro, cut thick slices, and fry them in oil. Cut the pork into taro-equivalent thick slices, fry them in hot oil, then put them into a steaming bowl with a slice of meat and a slice of taro in the same arrangement, and drizzle them with Seasoning 2 and 1/2 cup of water as well as star anise and garlic.
3. Steam the meat in a pot over high heat for 40 minutes, then pour the broth into the pot, pick off the star anise and garlic, and put it on a plate, then thicken the broth with cornstarch and pour it back over the meat.
Note: 1, the meat must be selected three layers of meat, the meat is firm and square block is good, into the deep-fried with a toothpick in the meat before the hole in the skin, so that the fat can be removed, eat up will not be greasy.
2, fried pork immediately soaked in cold water, can make the pork skin elastic.
Flipping sand taro
Materials: taro 1
Seasoning: sugar 1 cup
Methods:
1, taro peeled, washed, cut into strips, and then trimmed into an oval shape, put into the hot oil, frying over low heat and fish out.
2, the sugar in the pot, add cold water to the taro back to the pot, stir-frying over low heat until the sugar dissolves, and evenly wrapped in taro that is.
Taro rice with golden chicken
Main ingredient:
About 350 grams of taro, 3/2 cups of rice, 2 cups of water or broth, about 250 grams of chicken, chopped green onion and salt.
Supplements:
Seasoning: 1 teaspoon each of soy sauce and cornstarch, 1 tablespoon of water, sesame oil, salt and sugar to taste.
Method:
1. Peel and cut taro into cubes, place in a dish and steam under water to soften.
2. Dice the chicken and mix with seasonings.
3. Heat 1 tablespoon of oil, sauté the chicken, add the rice and stir-fry well, then add the stock or water and bring to a boil.
4. Put taro dices into the rice, cover and cook over low heat until the water dries up and the rice is cooked, then remove from the heat and bake for about 10 minutes, season with salt and add chopped green onion.
Taro Pie
Ingredients (10 pcs)
Crust: 1 taro (about 500g), 5 tbsp cashew milk, 2 tbsp cornstarch, 1/2 tsp salt,
Filling: 4 large mushrooms, 1 green onion, 1 bamboo shoots, 1/2 cup water, 11/2 tbsp natural non-fermented soy sauce, 1/2 tsp salt, 1 tsp honey, Tai Pak flour water (1 tsp Tai Pak flour + 2 tbsp water)
Powder: 1 cup bread flour, 3/4 cup water
How to make:
1 Skin: Peel taro and cut thin slices for steaming and mashing, press. Not crushed taro shall be picked up and discarded. Then add cashew milk, too white powder, salt and stir well.
2 Filling: Mushrooms, green onions, bamboo shoots cut into cubes. Put natural non-fermented soy sauce, salt, honey and water in a pot and bring to a boil, then pour in the mushrooms, green onions and bamboo shoots and stir-fry, then add cornstarch water to thicken.
3 Divide the mashed taro into 10 equal portions and shape each portion into a ball, then flatten it and wrap it in the filling to form a round cake. Then dip into water, coat with breadcrumbs, and place on a baking sheet.
4 Preheat the oven to 190℃ and bake at full heat for 5 minutes, then change the heat to 170℃ and bake for 10 minutes.
YiPin Taro Balls
Information: 600g of taro; 150g of minced pork; 2 teaspoons of minced green onion; 1 tablespoon of soy sauce; 1 teaspoon of cornstarch; 1 teaspoon of granulated sugar; 1/2 teaspoon of sesame oil; 1 teaspoon of salt; 1 tablespoon of sugar; 2 tablespoons of cornstarch
Doctrine:
1. Dehydrate, squeeze out the water, add taro julienne marinade and mix well.
2. Ground meat with minced scallions and marinade mix well marinated for 15 minutes.
3. Split the taro into 10 portions, pack the meat into each portion of taro, wrap tightly into a ball, and steam in a steamer basket for about 15 minutes.
4. Can be eaten dry, can also add soup and celery into the taro ball soup.
Taro Mochi
Information: 300g of taro, 1 tablespoon of cream, 31/2 tablespoons of sugar, 300g of mochi, 40g of coconut flour, 2 cherries, 16 paper cups
How to make it:
1. Peel the skin of the taro, slice it into pieces and steam it, then add the cream and sugar to make a mashed taro mixture.
2. Cherry cut into sixteen small pieces, white spuds also divided into sixteen.
3. Dip the sweet potato into coconut flour, flatten it with the palm of your hand, wrap the taro paste filling in the center, put the white mochi around it in a shallow paper cup, and decorate it with cherries.
Egg yolk taro balls
Information: 600 grams of taro; 3 tablespoons of lard (or cream); 8 tablespoons of flour; 10 tablespoons of sugar; 5 salted egg yolks; 2 eggs; 1 tablespoon of white sesame seeds; 1/2 bowl of bread crumbs; 1/3 pot of frying oil.
Method:
1. Peel and wash taro, slice and steam it, then mash it into puree, add sugar, oil and flour while it is still hot.
2. Taro ball into thirty parts, salted egg yolk also cut into thirty parts.
3. Mix white sesame seeds with bread crumbs.
4. Wrap the taro ball with the egg yolk, roll it into a circle, dip it in the egg mixture and then coat it with 3 ingredients.
5. Fry the taro balls over medium heat until they are golden brown.
Taro Sesame Rolls
Information: 400 grams of taro; 3 tablespoons of sugar; 1 tablespoon of milk powder; 180 grams of wonton wrappers; 2/3 cup of white sesame seeds; 1 egg; 1/3 pot of frying oil.
Method:
1. Peel the taro, slice it and steam it, then add sugar and mix it with a rice spoon (or a tablespoon) while it is still hot.
2. Put the wonton skin diagonally into a diamond shape, take the taro paste filling and put it in the middle of the bottom half of the diamond shape, roll it into a long strip like a spring roll, and wipe a little water on the joints to make them sticky.
3. Beat the egg and heat the oil.
4. The taro rolls will be dipped in the egg and then rolled in white sesame seeds, and put into the frying pan to fry into a golden brown can be removed.
Mushroom Taro Kuey Teow
Information: 400 grams of taro; 300 grams of glutinous rice kuey teow; 100 grams of minced pork; 100 grams of mushrooms; 3 tablespoons of oil.
Seasoning: 1/2 teaspoon salt, a pinch of monosodium glutamate (MSG), 11/2 tablespoons sugar, 11/2 tablespoons soy sauce, 1/8 teaspoon pepper.
How to make:
1. Peel and shred the taro, soften the mushrooms and cut them into cubes.
2. Start a frying pan, explode the mushrooms, explode until the mushrooms are slightly dry and add the stranded meat with fried, until the stranded meat is fully cooked add soy sauce and sugar and stir fry for a few times, then add taro and stir fry and drizzle half a cup of water with mushrooms, add salt, monosodium glutamate, pepper to taste. When the water is dry, turn off the heat.
3. Take a big bowl, first roll the glutinous rice kuey teow into fine crumbs, then add the fried taro shreds and mix well. After the mixture is ready, pour it into a cellophane-lined steamer basket and steam it over high heat for about half an hour to cook.
Taro dumplings
Information: Taro 600 grams; 4 tablespoons of cornstarch; 30 grams of dried longan; 180 grams of brown sugar;
Method:
1. Peel the taro, slice it, steam it and mash it into a puree, then add the cornstarch to the mixture while it is still hot and shape it into small dumplings.
2. Put six cups of water in the pot, after the water boils, put the dried longan to cook for two minutes, and then put into the dumplings with the cooking, until the dumplings float for a few moments, add sugar, sugar can be dissolved and then can be served up.
Taro Ribs Soup
Information: Taro 300g; Ribs 300g; Shiitake mushrooms (small).
Seasoning: 1 teaspoon salt; monosodium glutamate (MSG); 3 tablespoons soy sauce; sugar; 1/3 pot frying oil.
Method:
1. Peel taro, cut into cubes, deep-fry in oil until golden brown, then remove and set aside.
2. small ribs with soy sauce and sugar marinade for half an hour, into the frying pan fried to golden brown, remove and set aside.
3. Soften the mushrooms and remove the tips.
4. Spare ribs and mushrooms with seven cups of water and boil, cook until the meat of the spare ribs are fully cooked and soft, then put the taro and boil, cook until the taro is fully cooked, add salt and monosodium glutamate to taste. Sprinkle with a little parsley before serving.
Taro paste
Information: taro 200 grams; 370 grams of flour; 1 tablespoon of vinegar; 1 tablespoon of soy sauce; 3 tablespoons of oil; 300 grams of pork; 180 grams of chives; 200 grams of shrimp; green onion
A little.
Seasoning: 1/2 teaspoon salt; a pinch of monosodium glutamate (MSG); 1 teaspoon sesame oil; 1 tablespoon soy sauce; a pinch of pepper;
Method:
1. Peel the taro, steam it, and mash it into a paste. Put the flour in a cup of hot water, then add the taro puree and mix well. The dough will be ready in ten minutes.
2. Chives, shrimp chopped, onion and ginger also minced. Ground meat and Zhou flavor and minced onion, ginger stirred until a little sticky, then add shrimp and chives and mix well.
3. Divide the dough into 40 equal portions, shape into dumpling wrappers, wrap the dumpling wrappers around the filling, fold and pinch the wrappers tightly, and leave a small hole at each end.
4. Heat oil in a pan on the stove. When the oil is hot, put the pot stickers in the pan, add water (add one tablespoon of soy sauce and vinegar to the water), submerge the stickers in the water, cover the pan with a lid and cook until the skin of the stickers is transparent.