1 How to make taro delicious and simple

There are many ways to eat taro. The following methods are mainly used as examples. The specific methods are as follows: Steamed Taro Pork Ribs

Ingredients: taro, ribs, soy sauce, oil, cooking wine, starch.

Method:

1. Add soy sauce, oyster sauce, cooking wine and starch to the ribs, mix well, and marinate for 15-30 minutes.

2. Peel, wash and cut the taro into cubes and place on a plate.

3. Then put the marinated ribs on the taro pieces.

4. Pour cold water into the pot, steam for 20-25 minutes, sprinkle with chopped green onion and serve. Fried taro

Ingredients: taro, onion, ginger, garlic, chili, Sichuan peppercorns, salt, star anise.

Method:

1. Peel the taro and cut into pieces.

2. Cut the pepper into shreds, wash and cut the onion, ginger and garlic separately and set aside.

3. Pour in oil, heat the pan and add ingredients, except garlic, stir-fry evenly.

4. Then add the taro, fry for a while, add some water and simmer for a while.

5. When the taro becomes doughy, add garlic and add appropriate seasoning. Steamed taro

Ingredients: taro, sugar.

Method:

1. Wash and remove the fur from the taro and put it in the basket.

2. Then turn on the induction cooker and pour boiling water into the steamer , put the cage on.

3. After the water boils, steam for about 30 minutes.

4. Finally, take it out from the basket, peel it and dip it in sugar to eat. 2 Whether taro tastes better is steamed or boiled

It doesn’t matter, but steaming is recommended.

Generally speaking, taro can be steamed or boiled. The nutritional value and edible value of both are relatively high. But if you have to choose one, it is recommended that steamed taro is better, because boiled taro is better. Putting taro directly in water will easily lead to the loss of nutrients in the taro. Steaming taro does not require direct contact with water, so the loss of nutrients will be less, so steaming taro is better. 3 Can glutinous rice flour be added to taro?

Not recommended.

Taro itself contains a certain amount of starch and cellulose, and is relatively sticky. If you add some glutinous rice flour at this time, the taro will become even stickier, making it softer to eat. The taro cake made in this way is more difficult to shape, so it is not recommended to add glutinous rice to taro. 4 How to make taro cake

Ingredients: taro, rice flour, salt, sugar, chicken essence, boiling water.

Method:

1. Peel and wash the taro and cut into thin strips.

2. Heat the oil in the pot, add shredded taro and fry until fragrant, then turn off the heat.

3. Put the rice flour into a large bowl, add a little salt, sugar, and chicken essence. Mix well, add a bowl of boiling water, and stir into a powder paste without obvious particles.

4. Pour the fried shredded taro into the flour paddle and mix gently. Then pour it into an oiled basin. Use chopsticks to gently flatten the surface.

5. After the water is boiled in the pot, steam it over high heat for 15-20 minutes. Insert a toothpick into the cake. If it is pulled out and no flour sticks to it, it is ready to serve.

6. Remove from the pan and let cool, then cut into small pieces, then put a little oil in the pan, fry the cut taro cake until two sections are golden, then you can eat.