material
250g of taro, 6 chicken wings, ginger 1 piece, 2 cloves of garlic, salted chicken powder 10ml, 5ml of wine, light soy sauce 10ml, and 5ml of sugar.
method of work
1. Clean the chicken wings and cut them into 2 pieces each; Peel taro and cut into cubes; Slice ginger and garlic
2. Add ginger slices, garlic slices, 5ml of salted chicken powder, 5ml of wine, 5ml of soy sauce 10ml and 5ml of white sugar to chicken wings and marinate for 20min.
3. Put a little more oil in the pot, heat it, put the drained taro in, and fry it over medium heat until golden.
4. After turning over, continue to fry until both sides are golden.
5. Add chicken wings, ginger and garlic slices
6. Spread the materials as flat as possible on the pot, fry them slightly and stir them evenly.
7. Put all the ingredients into the casserole, pour in the marinade of the chicken wings just now, and add 150ml of water.
8. When the fire boils, turn to medium and small fire for 10~ 12 minutes and sprinkle with chopped green onion.
Tossed taro
material
Material: taro 1000g
Seasoning: blended oil, sugar 250g, salt 10g, half bowl of water.
method of work
1, taro peeled, washed and cut into long strips, mixed well with a little salt, and fried completely first.
2, the pot is washed, and the white sugar is added to the pot on a small fire and stirred until it is sticky. When the flag is hung, the fried taro is turned off and kept stirring. Until the white sugar is evenly wrapped in taro, it is finished.
Braised taro block
material
Ingredients: taro 1 50g, egg 1 piece, ginger10g, red pepper1piece, and onion10g.
Seasoning: 500g of peanut oil, 50g of salt10g, 8g of monosodium glutamate, 3g of sugar, 0g of soy sauce king10g, 50g of raw flour and 50g of clear soup.
method of work
1, taro peeled and diced, ginger sliced, red pepper sliced, onion cut.
2, the eggs are scattered, add raw flour to make a paste, and hang the taro.
3. Add oil to the pan, add taro at the oil temperature of 150℃, fry until golden brown, pour out, leave oil in the pan, add ginger slices, red pepper strips and taro blocks, add clear soup, salt, monosodium glutamate, white sugar and soy sauce, and cook with wet raw flour.
Fried pork belly with taro
material
Ingredients: half a taro, 200g pork belly, half a green pepper, celery 1 root, a little onion, ginger and minced garlic.
Sauce: soy sauce, Guilin fermented milk (spicy), spiced powder, white sugar, cooking wine, raw flour, chicken essence, salt.
method of work
1, taro cut into small pieces and steamed in the pot. Chop pork belly, green pepper and celery, and chop onion.
2. Heat the oil, stir-fry the pork belly until the oil comes out, add the steamed taro, green pepper and celery, stir-fry a few times, add salt and chicken essence, then thicken it with the prepared sauce, and cover the pot slightly for a while.
3. Add chopped green onion and serve.
Coconut juice taro purple rice dew
material
Black glutinous rice 1 80g water1liter taro 200g yellow sugar 2 teaspoons sliced sugar 80g salt 1/8 teaspoons coconut milk 250ml milk160ml.
method of work
1
After washing black glutinous rice, add 1 liter of water and soak for more than 30 minutes.
2
Peel taro, cut it into cubes with the size of 1 cm, steam taro 15 minutes over medium-high fire, then add brown sugar while it is hot and mix well.
three
Pour the water soaked in black glutinous rice into the pot and bring it to a boil with high fire, then add the black glutinous rice, bring it to a low heat again, cover and cook for 40 minutes.
four
Open it, add the broken sugar and salt, stir well, turn off the heat and cover it for 20 minutes.
five
Add coconut milk, milk and taro, stir well, and cook over low heat until warm. Don't boil over high heat, or the coconut milk will go bad.
six
Serve.
Taro porridge
material
Taro 1 minced meat 1 50g fresh mushrooms, 4 carrots 1/4 strips of shrimp skin, a little chopped green onion, a little sugar, a little salt1and 1/2 teaspoons of leftovers, 4 cups.
method of work
1
Cut taro into pieces
2
Slice mushrooms and shred carrots.
three
Grab the ground meat for later use.
four
Start a frying pan, add chopped green onion and dried shrimps and saute until fragrant.
five
Add other ingredients and stir fry quickly.
six
Add the taro and stir-fry quickly.
seven
Add about 3000c.c of water and cook until the taro is soft and tender.
eight
Pour in four cups of leftovers and cook until you want to be thick, then you can season.