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Materials:
300g of Lipu taro, orange 1 piece (5g of crushed orange peel), proper amount of edible oil, 60g of sugar, salt 1 g and 30g of water.
Step by step:
1. Prepare all materials: Lipu taro, oranges, sugar, salt and water.
2. Cut into 2X2X6 cm strips.
3, the oil temperature is 50% hot, add taro strips and fry until the appearance is crisp, which takes about 5-6 minutes.
4. Take out the fried taro and let it cool.
5. Wipe the orange peel.
6. Pour sugar, salt and water into the pot and mix well.
7, small heat until small bubbles are uniform.
8. Add the crushed orange peel and cook it into a thick syrup with low fire.
9. Pour in the fried taro strips and turn off the fire and stir fry. Don't worry about the slightly drawn state, continue to stir fry.
10, keep stirring, and the thick sugar will gradually turn to sand when it is cold.
1 1, which can be a staple food, a dessert or even afternoon tea.
Second, taro silk drawing
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Materials:
200g of Lipu taro, 0/00g of sugar100g of salt14 teaspoon, and proper amount of vegetable oil.
Step by step:
1, peeled taro, washed and diced (remember to wear gloves)
When the oil pan begins to bubble, fry it (not too hot, it will dry out, and fry it again later). When it becomes Huang Shi, pick it up.
3, hot pot, slightly smoking, and then back to the pot to fry for the second time, about 15 seconds, to fire (to force the oil out), and then turn off the fire and pick it up (otherwise the oil temperature will drop, you will eat oil).
4. Add a tablespoon of oil to the pot, turn on a small fire, pour the sugar into the pot and stir fry slowly.
5. Add salt after frying until it bubbles (this will be less greasy). When sugar turns reddish brown, it will be almost the same. Stir constantly with a spoon to avoid sticking to the pot.
6. Turn off the fire, pour in the taro and continue stirring. The more you mix, the more you draw.
Third, pickled peppers and taro.
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Materials:
500g of taro, 50g of pickled pepper, 4g of salt, 5ml of Jin Lan soy sauce, 2ml of vegetable oil, and 0g of organic bean paste/kloc-0.
Step by step:
1. Wash taro, peel and cut into 2 * 2 * 2cm dices;
2. Put the diced diced meat into the pot and add bean paste, soy sauce, oil and salt;
3. Add pickled peppers, mix well slightly, add a little water, cover and cook for about 20 minutes;
4, well, open the lid, a lazy and delicious pickled pepper can be eaten.
Fourth, taro rice
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Materials:
200g of taro, 200g of rice, salt, water and oil.
Step by step:
1. Wash the rice and cut the taro into small pieces.
2. Pour in the right amount of oil and taro.
3. Stir-fry until the color turns yellow, and add appropriate amount of salt (according to taste)
4. Pour in the washed and drained rice and stir fry.
5. When the rice is completely covered with oil, pour in a proper amount of water and bring it to a boil (usually there is enough water for cooking, and if the rice is soft, you can add more appropriately).
6. After the fire boils, pour in the rice cooker and press the cooking button.
7, taro rice is out of the pot!