material

After autumn, it is the season to eat taro. Taro has the characteristics of small starch granules, and its digestibility can reach 98.8%, ranking first among similar foods. The plasticity of taro in dishes is extremely high, and the dishes steamed with shredded taro are also ever-changing

working methods

Ingredients: 50g of dried shrimp, 50g of dried whitebait, 30g of cashew nuts (roasted and crushed), 300g of taro, 20g of Japanese crab seeds, 0/00g of loofah/kloc-,0/0g of shredded red pepper/kloc-,a little shredded ginger, salt, soy sauce and peanut oil.

Practice: Shrimp skin and whitebait are soaked in clear water for later use; Peel and wash the loofah, and cut it into strips for later use; Peel taro, clean it, cut it into shreds, drain the water, mix it with dried shrimp, dried whitebait, cashew nuts, Japanese crab seeds, loofah, shredded ginger, salt, soy sauce and peanut oil, put it on a plate, steam it in a steamer for 10 minute, take it out and sprinkle with shredded pepper.

Method 2: Steamed tofu with shredded taro

material

200g pork belly, 50g winter vegetables (after boiling), 50g shredded taro, 4 bricks of tofu, a little lard residue, salt, sugar, soy sauce, raw flour, dried tangerine peel and cooked oil.

working methods

1. Wash and chop pork belly, and mix well with salt, sugar, soy sauce, raw flour, winter vegetables and dried tangerine peel for later use;

2. Cut the tofu into small pieces and put it in the pot. Put shredded taro in water and put it on tofu.

3. Then add minced meat and lard residue;

4. Steam in a steamer for 6 minutes until the materials are cooked;

5. Finally, drizzle with cooked oil and soy sauce.

Practice 3: Three fresh steamed taro shreds.

material

Ingredients: 14 frozen mussels, shelled after thawing, 6 middle frozen scallops, thawed and chopped, 6 middle cooked shrimps, thawed and chopped, 1 shredded taro (14), 1 shallots, chopped, juice: the quantity is for reference only, garlic.

working methods

1. After mussels are shelled, clean their internal organs and cut into pieces, and marinate them with other seafood materials 10 minutes.

2. Open the mussels, first add the shredded taro, then add the mixed seafood ingredients, press them by hand, and arrange them one by one. If there is not enough space, you can put the remaining materials in the middle. Steam for 10 minute, remove excess water from the plate and sprinkle with chopped green onion.