NO.1 braised duck with taro
The ingredients to be prepared are as follows: 75g duck meat, 5g taro, 2 garlic sprouts, appropriate amount of ginger, onion, garlic and millet pepper, 1 teaspoon of salt, 2 tablespoons soy sauce, 5 crystal sugar, and anise cinnamon leaves
The specific method is as follows: firstly, peel the taro and cut it into hob blocks the size of duck meat, and then remove it. Then pour the onion, ginger, garlic and millet pepper into the pot, which is small and fragrant, then pour in the clean duck meat, stir-fry the duck meat in the middle fire, add 2 tablespoons of soy sauce, add a little soy sauce, pour in clean water without duck meat, add 5 crystal sugar, add 2 star anise, 1 cinnamon and 5 fragrant leaves, cover the pot and stew for 3 minutes after boiling! After 3 minutes, put the fried taro in the pot and stew it together. When the domestic soup is basically dry, add 1 teaspoon of salt, collect the juice over high fire and stir well to get out of the pot!
NO.2 Taro returned to sand
The ingredients are as follows: 33g of Taro, proper amount of peanut oil, half of garlic, 6ml of water, 1 tablespoon of white vinegar and 11g of white sugar
The specific method is as follows: peel the Taro, cut it into strips with the thickness of 1CM and 5CM with a knife, crush the garlic for later use, add oil to the pan and heat it, and fry the Taro into the pan until the surface is slightly golden yellow. Pour sugar and water into the pot and turn on medium heat to stir fry quickly, about 2 times, until the syrup bubbles and thickens. Add garlic, taro and white vinegar to stir fry quickly. At this time, the syrup is still a little thin, and stir fry until the syrup dries and the surface of taro feels frosty. Turn off the heat!
NO.3 braised pork with taro (salty) PS: braised pork with Hakka and south milk is sweet
The ingredients are as follows: 45g of pork belly, 1 taro, 3 tablespoons of oyster sauce, 2 tablespoons of soy sauce, 2 tablespoons of cooking wine, a little starch and a few chives
The specific methods are as follows: wash the fresh pork belly, cook it in a pot and take it out. Drain the oil, cut it into pieces about one centimeter thick, put the pork belly slices face down and put them neatly in a bowl, put the taro slices on it, take a bowl to make juice, pour in oyster sauce, soy sauce, cooking wine and two spoonfuls of water, stir well, pour them on the taro, dice carrots, tofu and cut onions for later use, put the casserole into half a pot of water, put the diced carrots on it, and put the steamer on it. Pour in diced tofu, pour in starch water after boiling, sprinkle with salt and chopped green onion, pour the soup of steamed fish and taro into a small bowl, pour the soup into the pot, add a little starch water to thicken it, then pour a little oil to make the sauce brighter, pour the steamed taro upside down on the plate, and pour the sauce evenly on the braised pork!
NO.4 taro cake
The ingredients are as follows: 5g of white shark radish cake powder, 2 sausages, 2g of shrimp skin, 3g of taro, 15g of pork belly, 5g of clear water, 5g of salt, 2g of spiced powder and a little cooking oil.
The specific methods are as follows: prepare the required ingredients, peel the pork belly, and dice. Drain the water, wash the sausage, dice, heat the pan, stir-fry the pork belly to get fat, stir-fry until the pork belly is brown, stir-fry the shrimp skin, stir-fry the sausage for a while, stir-fry the taro, stir-fry with strong fire, add the salt and spiced powder, stir-fry evenly, and then put aside. Apply a layer of cooking oil to the steaming basin, pour the mixed rice paste into the steaming basin, put it on the steaming rack of the steamer, cover the lid, steam it for 4 minutes under water and fire, take out the steamed taro cake, draw a circle in the steaming basin with a scraper, and the taro cake can be easily inverted on the chopping board, and cut into pieces to eat!
NO.5 shredded taro
The ingredients are as follows: 6g of taro, half a spoonful of vinegar, 65g of soft sugar, and appropriate amount of vegetable oil
The specific methods are as follows: the taro is washed and peeled, and the small taro can be used directly. The big taro should be cut into small pieces, and the oil in the pot is heated. The taro is fried in the pot, and the taro is fried slowly in the middle fire. Brush a layer of cooked oil, put the fished taro into the pan, leave a little base oil in the iron pan, add soft white sugar when the oil is hot, and slowly boil the sugar with low fire. When the sugar is completely melted and bubbles, add half a teaspoon of vinegar, and slowly boil the sugar until the color of the sugar turns yellow, and then turn from yellow to red. At this time, immediately turn off the fire, put the fried taro in, toss it a few times to make the taro evenly coated with syrup, and serve it while it is hot.
all right, friends! For the time being, I'll share these kinds of taro practices with you. If you don't understand the steps in the process of reading this tutorial, please leave a message for me in the message area at the bottom of this article, and I'll answer it for you immediately after I see it. If you have better suggestions or more delicious practices, you are also welcome to leave a message in the message area to share!
I'm Tianjian Food Store. Thank you for reading. See you next time!