Small taro, also known as taro, taro, green taro and hairy taro. Taro has a delicate taste, is sweet and fragrant, has high nutritional value, is similar to potatoes, is easy to digest, does not cause poisoning, and is very resistant to hunger, so it is a necessary food at home. It can be steamed and boiled, and can also be mixed with roasted meat and corn to cook porridge. But be careful that it must be thoroughly steamed and cooked. So, how to make small taro delicious? Come on, let's study together.

how to make taro delicious?

1. Stir-fry taro

1. We should prepare ingredients, taro, ginger slices, salt, cooking wine, pepper, chopped green onion, red pepper and carrots. First of all, we have to wash the taro, and then peel it. This step is really a bit time-consuming and laborious. Recently, we haven't worked out how to peel it quickly. Because Xiaobian himself likes eating taro very much. In addition, the taro is cleaned and aired for 1 to 2 minutes to dry the skin. Then cut the big taro into half to make it easy to fry.

2. Then put the oil and ginger slices in the hot pot, but 7% of them are used and then add taro and carrots and stir fry. At the beginning of July, the surface is evenly covered with oil, so we should turn it quickly to prevent the pan from sticking and burning. Constant stir-frying can make the surface of fish head degenerate. You can also add a proper amount of cooking wine. After a while, the aroma is fragrant, and then we add a proper amount of green pepper and salt to stir fry. How much salt is put depends on the weight of taro. Add a bowl of water with you, cover the pot and simmer. In the meantime, turn the taro several times. Uncle Dai Xuefei added a little salt and pepper and chopped green onion for frying.

3. finally, we wait for the pan to be loaded, and the fragrant fried taro can be eaten.

second, sweet potato cake roll

ingredients: eggs, 4 low-flour 8g powdered sugar, 5g salad oil, 25g milk, 5ml lemon juice, purple potato, sweet potato and pure milk, 3~35ml condensed milk, 2g.

1. Put the egg yolk and egg whites into a water-free and oil-free pot, preheat the oven to 18 degrees and spread oil paper on the baking tray.

2. Add 1g of powdered sugar to the egg yolk, then add salad oil and milk, and then add the sieved low powder and stir evenly to form egg yolk paste (the whole process is egg pumping and stirring).

3. Add a little lemon juice to the egg whites and use electric egg beater to make coarse foam. Add the remaining white sugar twice, and send about 8% or 9% of the hair at high speed. It is not good to beat it to dry foam.

4. Add one third of the egg yolk paste and mix it up and down evenly, then pour it back into the rest of the egg whites and mix it evenly.

5. Pour the cake paste into the baking tray, smooth the surface with a scraper and gently shake it. Put it in the oven at 18 degrees and bake it up and down for about 12 minutes. Take it out and tear off the surrounding baking paper to cool.

6. Slice taro and purple potato, steam, mash, sieve, add pure milk and condensed milk, stir well and let cool (taro can leave some particles to enrich the taste).

7. Tear off the oily paper from the cake slices, spread it with sweet potato stuffing, roll it up, wrap it in oily paper and put it in the refrigerator for 2 hours.

Taro is rich in trace elements, which can help the body to correct the physiological abnormalities caused by the lack of trace elements. At the same time, it can also increase people's appetite and help digestion. Finally, it is thought that taro is rich in nutrition, and there are a lot of starch, minerals and vitamins. It is not only a vegetable, but also sheep excrement. It can be cooked, and Ganzhi River is intelligent. The taste of taro is very soft and nutritious, and it can be used as both a dish and a variety of snacks.