A, mung bean paste stuffed taro (enthusiastically recommended)
Raw materials: taro 400g mung bean paste 4 spoons
Practice: Taro peeled and cut
On the pot of water steaming for 25-30 minutes until cooked through;
The taro will be placed in a container, use a spoon to mash into a puree;
Roll the taro puree into a ball shape, set aside;
Put half a bowl of water in the pot, bring it to a boil, add the mung bean paste, change the heat to low, use chopsticks to break up the mung bean paste into a paste, and then drizzle it on top of the good taro ball to be ready.
Cold food, hot food can be, sweet and soft
Two, taro cake
Making method
The taro peeled, diced, add a little salt, put in a pot of water to steam, and then poured into the rice milk and mix well. Dried shrimp choose the smaller size, washed and softened. Bacon and Langkawi respectively cut into pieces, and dry shrimp with the pot burst incense, and discretionary salt, sugar, etc. Seasoned, stir-fried with the rice paste, taro grains together with the mixture, removed from the cake basin, and then placed in a pot of water to steam under water. And put coriander, green onions, fried sesame seeds and cooked oil on the cake surface.
Three, taro cake second practice
You can also diced taro, boiled, mashed (do not need to be too crushed), plus glutinous rice flour, sugar, kneaded into a dough (if dry, add boiling water, scalded glutinous rice flour is more sticky). Then, roll the dough into small strips of 1.5cm in diameter in batches, and then cut the strips into small dices of 1.5cm thick, note that after cutting, you can sprinkle some glutinous rice flour to prevent sticking. All small dices will be bagged and stored in the refrigerator to freeze, when to eat, take out like cooking dumplings cooked, add to any sweet soup (such as red bean soup, green bean soup, sago dew, milk, black rice porridge, etc.), are sticky and chewy! Or just add sugar (preferably rock sugar) to the soup, it's also very tasty!
Four, taro buckle meat
Raw materials: 400 grams of pork, 400 grams of taro, star anise 2, 2 cloves of garlic
Seasoning:
1, soy sauce 3 tbsp
2, 1 tbsp of wine, 2 tbsp of soy sauce, 1/2 tbsp of sugar
3, 1/2 tbsp of water starch
Style of operation:
This is the first time that I've seen this. p>1: Cook the pork in one piece, then marinate it in seasoning 1 for 10 minutes to coat the skin evenly with soy sauce, then deep fry it in hot oil until it reaches the top color and remove it from the pan.
2. Peel the taro, cut thick slices, and fry them in oil. Cut the pork into taro-equivalent thick slices, fry them in hot oil, then put them into a steaming bowl with a slice of meat and a slice of taro in the same arrangement, and drizzle them with Seasoning 2 and 1/2 cup of water as well as star anise and garlic.
3. Steam the meat in a pot over high heat for 40 minutes, then pour the broth into the pot, pick off the star anise and garlic, and put it on a plate, then thicken the broth with cornstarch and pour it back over the meat.
Note: 1, the meat must be selected three layers of meat, the meat is firm and square block is good, into the deep-fried with a toothpick in the meat before the hole in the skin, so that the fat can be removed, eat up will not be greasy.
2, fried pork immediately soaked in cold water, can make the pork skin elastic.
Six, ham and taro soup
Ham washed and cut into slices, soak in water for about 30 minutes and then cut into thin silk, taro peeled and cut into pieces, ham and taro pieces of silk into the water before soaking the ham, plus ginger and a small amount of wine to cook, to be open after skimming the froth, to the soup white taro soft, add coriander sesame oil on the line. This soup red, white and green color distinctly delicious and beautiful.
Seven, taro salted rice
Taro half (about 500 grams), mushrooms 7-8, about 50 grams of shrimp, 200 grams of pork, 5-6 small onions, white rice, sun oil, soy sauce, salt.
1. taro diced, slightly fried in oil, pick up and drain the oil, mushrooms softened and sliced, flower meat cut about a centimeter thick, 3 centimeters long, shrimp softened and chopped, sliced scallions, white rice washed and drained to be used.
2. hot pan sautéed small onions, under the meat fried until oil, under the mushroom slices, taro diced shrimp fried until the flavor overflow leakage, add white rice with fried.
3. The water in the rice began to dry when the sun oil, soy sauce, and salt. Add equal amount of water, into the rice cooker until cooked.
Eight, creamy taro puree
Taro cut into large thick slices. Steamed. Can also be boiled in water, this way faster. After steaming, the skin a tear down. The taro pieces in a large bowl, pounded with a rolling pin, all into the mud, put a few spoons of sugar, and then pour a little milk (not too much), stir a little, burn 2 tablespoons of BUTTER, poured on the taro puree. Start stirring with all your might. See the mashed taro into a sticky glue, and then you can eat. If you can't finish it, put it in the refrigerator. It tastes just as good frozen as it does hot. You can put some fruits on it, ICE CREAM and so on, it's very delicious.
Nine, cake burn taro puree
Taro paste 500 grams (that is, taro steamed into a paste after grinding) 400 grams of sugar, 150 grams of lard, green onions 4, 100 grams of water
In the pot of hot lard, put onion granules deep-fried until golden, fish up the onion does not need. Add the taro paste into the lard and stir-fry for a few moments, then add the water and sugar, and slowly stir-fry until it does not stick to your hands.
Note: The key to this dish is to have enough sweetness, and the taro mushrooms should not be grainy and must be smooth. In addition, you must use a lot of lard to stir-fry, so as to bring out the flavor of the taro mushrooms, and a lot of lard makes the taro mushrooms more slippery.
Respondent: michealee3721 - Daemon Master Level 13 10-24 19:55
Slice steamed and dipped in sugar to eat, simple and delicious.
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One, mung bean paste stuffed taro (enthusiastically recommended)
Raw materials: taro 400g mung bean paste 4 spoons
Practice: Taro peeled and cut into pieces
On the pot of water steaming for 25-30 minutes until cooked through;
The taro will be put into a container, with a spoon pounded into the mud;
The taro mud Put half a bowl of water in the pot, add the mung bean paste, reduce the heat, use chopsticks to break up the mung bean paste into a paste, and pour it over the taro balls.
Cold food, hot food can be, sweet and soft
Two, taro cake
Making method
The taro peeled, diced, add a little salt, put in a pot of water to steam, and then poured into the rice milk and mix well. Dried shrimp choose the smaller size, washed and softened. Bacon and Langkawi respectively cut into pieces, and dry shrimp with the pot burst incense, and discretionary salt, sugar, etc. Seasoned, stir-fried with the rice paste, taro grains together with the mixture, removed from the cake basin, and then placed in a pot of water to steam under water. And put coriander, green onions, fried sesame seeds and cooked oil on the cake surface.
Three, taro cake second practice
You can also diced taro, boiled, mashed (do not need to be too crushed), plus glutinous rice flour, sugar, kneaded into a dough (if dry, add boiling water, scalded glutinous rice flour is more sticky). Then, roll the dough into small strips of 1.5cm in diameter in batches, and then cut the strips into small dices of 1.5cm thick, note that after cutting, you can sprinkle some glutinous rice flour to prevent sticking. All small dices will be bagged and stored in the refrigerator to freeze, when to eat, take out like cooking dumplings cooked, add to any sweet soup (such as red bean soup, green bean soup, sago dew, milk, black rice porridge, etc.), are sticky and chewy! Or just add sugar (preferably rock sugar) to the soup, it's also very tasty!
Four, taro buckle meat
Raw materials: 400 grams of pork, 400 grams of taro, star anise 2, 2 cloves of garlic
Seasoning:
1, soy sauce 3 tbsp
2, 1 tbsp of wine, 2 tbsp of soy sauce, 1/2 tbsp of sugar
3, 1/2 tbsp of water starch
Style of operation:
This is the first time that I've seen this. p>1: Cook the pork in one piece, then marinate it in seasoning 1 for 10 minutes to coat the skin evenly with soy sauce, then deep fry it in hot oil until it reaches the top color and remove it from the pan.
2. Peel the taro, cut thick slices, and fry them in oil. Cut the pork into taro-equivalent thick slices, fry them in hot oil, then put them into a steaming bowl with a slice of meat and a slice of taro in the same arrangement, and drizzle them with Seasoning 2 and 1/2 cup of water as well as star anise and garlic.
3. Steam the meat in a pot over high heat for 40 minutes, then pour the broth into the pot, pick off the star anise and garlic, and put it on a plate, then thicken the broth with cornstarch and pour it back over the meat.
Note: 1, the meat must be selected three layers of meat, the meat is firm and square block is good, into the deep-fried with a toothpick in the meat before the hole in the skin, so that the fat can be removed, eat up will not be greasy.
2, fried pork immediately soaked in cold water, can make the pork skin elastic.
Six, ham and taro soup
Ham washed and cut into slices, soak in water for about 30 minutes and then cut into thin silk, taro peeled and cut into pieces, ham and taro pieces of silk into the water before soaking the ham, plus ginger and a small amount of wine to cook, to be open after skimming the froth, to the soup white taro soft, add coriander sesame oil on the line. This soup red, white and green color distinctly delicious and beautiful.
Seven, taro salted rice
Taro half (about 500 grams), mushrooms 7-8, shrimp about 50 grams, 200 grams of pork, small onions 5-6, white rice, sun oil, soy sauce, salt.
1. taro diced, slightly fried in oil, pick up and drain the oil, mushrooms softened and sliced, flower meat cut about a centimeter thick, 3 centimeters long, shrimp softened and chopped, sliced scallions, white rice washed and drained to be used.
2. hot pan sautéed small onions, under the meat stir-fried until oil, under the mushroom slices, taro diced shrimp stir-fried until the flavor overflow leakage, add white rice with fried.
3. The water in the rice began to dry when the sun oil, soy sauce, and salt. Add equal amount of water, into the rice cooker until cooked.
Eight, creamy taro puree
Taro cut into large thick slices. Steamed. Can also be boiled in water, this way faster. After steaming, the skin a tear down. The taro pieces in a large bowl, pounded with a rolling pin, all into the mud, put a few spoons of sugar, and then pour a little milk (not too much), stir a little, burn 2 tablespoons of BUTTER, poured on the taro puree. Start stirring with all your might. See the mashed taro into a sticky glue, and then you can eat. If you can't finish it, put it in the refrigerator. It tastes just as good frozen as it does hot. You can put some fruits on it, ICE CREAM and so on, it's very delicious.
Nine, cake burn taro puree
Taro paste 500 grams (that is, taro steamed into a paste after grinding) 400 grams of sugar, 150 grams of lard, green onions 4, 100 grams of water
In the pot of hot lard, put onion granules deep-fried until golden, fish up the onion does not need. Add the taro paste into the lard and stir-fry for a few moments, then add the water and sugar, and slowly stir-fry until it does not stick to your hands.
Note: The key to this dish is to have enough sweetness, and the taro mushrooms should not be grainy and must be smooth. In addition, must use a lot of lard fried, so as to bring out the flavor of taro mushrooms, and a lot of lard makes the taro mushrooms more slippery.
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Taro rice porridge
Raw materials: taro 50 grams of about 50 grams of round-grained rice 50 to 100 grams of water 500 to 800 milliliters
Method: each time you take about 50 grams of fresh taro, peeled and washed, cut into small pieces, 50 to 100 grams of round-grained rice, sugar in moderation, add 500 to 800 milliliters of water, cooked into a thick porridge, 2 times a day, served warm.
Utility: pediatric scrofula, false scrofula, chronic lymphadenitis, lymphatic tuberculosis and lymphadenopathy. This product contains a lot of starch, protein and lipids, ash, calcium, phosphorus, iron and vitamin B1, vitamin B2, vitamin C, vitamin A, etc., has a high nutritional value, both tonic effect, but also the ability to cure, is a nutritional dietary therapy. Taro is the tuber of taro in the family of Amanita muscaria. Most areas in China are cultivated. Cooking porridge with taro is recorded in the book "Food Therapy Herbal", "Materia Medica", etc. It is made of taro and round-grained rice cooked with water, which has the effect of tonifying the spleen and stomach and eliminating scrofula.
Description: [Explanation of treatment] Taro is both food and medicine, its flavor is pungent and sweet, and its nature is flat. Diannan Materia Medica" said: "treatment of the lack of gas, long service cake liver and kidney, add lean marrow." Folk also often cooked for sweet porridge to eat, there are complementary spleen and stomach, running water for scrofula effect, on various causes of chronic lymph node enlargement patients have a certain therapeutic effect. The Compendium of Materia Medica says: "Taro porridge broad stomach and intestines, people do not hunger." "Lingnan medicinal record" said: "This porridge, research and porridge food, can cure children's disease and false scrofula, adults are also combined, and can be free of all scabies." Visible, taro porridge, that is, as food, but also as medicine, has a long history, and is still widely used today. Lymphadenitis, lymph nodes, lymphatic tuberculosis and enlarged lymph glands, is a chronic disease, long course of treatment, poor efficacy, and more stubborn, with drug treatment, high economic value, long course of treatment, patients also lack of patience, therefore, taro porridge long into the service, the efficacy of a reliable, easy to use, spend less money, easy to accept, it is worthwhile to universally promote the flavor of the good medicine.
[Precautions] taro porridge can be served at random intermittently, morning and evening warm food. The person who has distension and pain in the stomach and abdomen should not be served.
Tofu Thick Soup with Taro and Tofu
Main ingredient: tofu, a few taro, shrimp or dried scallops a little
Auxiliary ingredients: salt, starch, pepper
Practice: 1. Taro pre-cooked, cut into cubes or slices and standby; tofu cut into cubes and standby; shrimp / scallops pre-soaked.
2. Fill a pot with water and add the soaked shrimp/dried scallops. When it boils, add the chopped tofu and taro in turn.
3. After boiling again, add salt and thicken with seasoned cornstarch, and finally put a little pepper to taste.
Taro Spare Ribs Casserole
Ingredients:
300g baby ribs, 400g taro, 2 cloves of garlic
Seasoning:
1, 1 tbsp wine, 1/2 tbsp soy sauce
2, 1/2 tbsp soy sauce, 1/2 tsp salt, 1 tsp sugar, a pinch of pepper
Practice:
Working method:
1. 1: Wash baby back ribs, mix in seasoning 1 and marinate for 10 minutes, then deep fry in hot oil until colorful.
2, taro peeled, cut into small pieces, put into the hot oil and fried out.
3. Stir-fry the garlic cloves in 2 tbsp oil, then add the baby back ribs, season with seasoning 2 and 2 cups of water, bring to a boil, and cook over low heat for 20 minutes.
4. Cook taro for 20 minutes or until tender and soup runs dry.
Take it easy:
1, the pot refers to a small casserole, with insulation; when the weather is hot, you can just use a deep dish.
2, baby back ribs to be used above the five-flanked pork sub-row, the texture is more tender, you can also blanch directly burned, but the color is lighter.
Golden Chicken Annunciation Taro Rice
Main ingredient:
Taro about 350 grams, rice 3/2 cups, water or stock 2 cups, chicken about 250 grams, chopped green onion, salt each moderate.
Supplements:
Seasoning: 1 teaspoon each of soy sauce and cornstarch, 1 tablespoon of water, sesame oil, salt and sugar to taste.
Method:
1. Peel and cut taro into cubes, place in a dish and steam under water to soften.
2, chicken cut into pieces, mixed with seasoning.
3. Heat a tablespoon of oil, sauté the chicken, add the rice and stir-fry well, then add the stock or water and bring to a boil.
4. Add taro dices to the rice, cover and cook over low heat until the water dries up and the rice is cooked, then remove from the heat and bake for about ten minutes.
Remarks:
1. Steam the taro before cooking to preserve the flavor and powder, so that the rice taste more delicious.
2. Cooking rice with soup has better flavor than using water, but the portion may need to be larger because the soup has oil.
3. This is an easy-to-cook, turbot-flavored rice that requires no other dishes.
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Scraping taro, yam skin, the hand touches the taro juice will be itchy, I would like to introduce you to three ways to stop the itch
1. When both hands Itchy because of scraping the taro skin, if you put your hands on the stove on the side of the fire slightly baked, you can stop the itch. But when using this method, be careful not to burn the skin of the hands.
2. Use a basin to hold some water, add a little vinegar, mix well and then used to wash your hands, can also stop itching.
3. Scraping taro skin and hands feel itchy, you can first rinse with water, and then wipe dry water stains, apply a little bit of wind oil and gently wipe, itchy feeling is removed.