1. Taro pork belly
Materials
400 grams of pork belly with skin and 400 grams of taro. Seasoning: 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 star anise, and 2 cloves of garlic.
Method 1. Put the whole piece of pork belly into boiling water and cook it for 15 minutes on high heat. After taking it out, marinate it in 45 grams of soy sauce for 10 minutes, then add it to 50% hot salad oil and fry it for 2 minutes on medium-low heat. When the surface of the pork belly is colored, remove it and soak it in cold water immediately.
2. Peel the taro, cut into large pieces of 7 cm in length and 1.5 cm in width, immerse in 50% hot salad oil over medium-low heat and fry for 2 minutes, then remove and control the oil; Cut the pork belly into thick slices the same size as the taro, put it into 50% hot salad oil and fry it for 2 minutes over medium-low heat. After taking it out, put it into a bowl with one piece of meat and one piece of taro, and top it with Shaoxing wine, Prepare the juice with 30 grams of soy sauce, sugar, 100 grams of water, star anise and garlic.
3. Steam the bowl with meat and taro over high heat for 40 minutes. After taking it out, pour the soup into the pot, pick out the star anise and garlic, put the meat and taro into the plate, and cook the soup. After the juice is thickened with water starch, pour it over the meat and taro.
Tips:
Features
The taste is mellow, the dishes are beautiful, and the combination is reasonable.
The chef’s words
1. Pork belly must be three-layered meat with skin. The meat is firm and square in shape. Use a toothpick to prick the skin of the pork belly before frying. Punch holes in the top to remove the oil and make it less greasy.
2. The fried pork belly must be soaked in cold water immediately to make the pork skin elastic.
3. Place the meat in the bowl with the skin facing down.
2. Shredded taro
Ingredients
Main ingredients: 500 grams of taro, 10 grams of sesame seeds, 200 grams of white sugar, 750 grams of cooked lard or clear oil (solid Consumption 100 grams).
Method 1. Wash and peel the taro first, cut it into hob-cut or diamond-shaped pieces, and put it on the plate for frying.
2. Remove impurities from sesame seeds and set aside.
3. Put a frying spoon on the fire and pour 750 grams of oil after it is cooked. When it is cooked until it is six times cooked, add the taro pieces and fry them twice until they are golden brown. Drain out the oil.
4. Pour out the oil from the frying spoon, leaving 15 grams of remaining oil. Put 200 grams of white sugar into the pot and stir constantly to heat the sugar and melt it evenly, but the fire should not be too high. Wait until the sugar When the liquid bubbles about the size of a small needle tip, quickly pour in the fried taro pieces, sprinkle with sesame seeds, toss evenly, and serve quickly.
3. Taro porridge
Ingredients
Ingredients: 1 cup of white rice, 1 taro (about 600 grams), 3 tablespoons of dried shrimps, 2 stalks of celery, seasoning 10 cups of water, 1 teaspoon of salt
Method 1. Wash the white rice, add 10 cups of water and soak for 20 minutes, bring to a boil, then reduce to low heat to make porridge.
2. Peel, wash and dice the taro, soak the shrimp until soft, wash and add to the porridge and cook together. When cooked, add salt to taste.
3. Wash and dice the celery, add it to the porridge and mix well, then turn off the heat and serve.
Notes on making porridge
1. Taro is easier to paste after it is cooked and soft. If you like to keep the grainy texture, you might as well fry the diced taro, or steam it separately before putting it in In the porridge.
2. Peel the taro skin thicker so that the taste will not be hard on the outside and soft on the inside.
Therapeutic benefits
Widen the stomach and replenish fatigue
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