Taro buckle meat

Materials: pork (7 cm wide)

Seasoning: soy sauce, Guangdong taro, ginger juice, Southern fermented bean curd, cooking wine, sugar, pork chop sauce, Zhuhou sauce

Method: (1) pork cooking broth to stay. Taro peeled, cut into thin rectangular slices.

(2) "frying oil" hot, first taro into the pot fried to golden brown out. Then add the pork (skin side facing the bottom of the pot, cover the pot to avoid oil explosion) and deep fry until golden brown, remove (about 3 minutes) and leave to cool and slice.

(3) put the sliced meat into a large pot, put the ginger juice, southern curd, cooking wine, sugar, pork chop sauce, zhouhou sauce, soy sauce and then mix the meat (our taste here is salty with sweet)

(4) prepare a bowl, in accordance with the meat a piece of taro a piece of the order of the row full of the leftover materials and then filled, the excess gravy poured into the bowl, steamed for about 1 hour and a half to rotten, pour out the juice! Turn upside down on a serving plate and pour the sauce over. Serve with a side of cooked bok choy.

This is the southern practice, of course, you can do it yourself according to their own taste adjustment

Taro meat dumplings

Information:

Sticky rice 2cup, taro 4, eyebrow beans 1/3cup (can be used in the United States store of the blackeye beas) red beans 1/3cup, a little pepper, sesame oil 1 teaspoon, green onions (chopped) a little, garlic (chopped) 1 cup. Garlic (chopped) 1 clove, oil to taste.

Filling:

1 Cantonese sausage with the same amount of salted pork cut into pieces, a pinch of shrimp, mushrooms.

Seasoning:

Small amount of five-spice powder, 1 teaspoon of trench oil, a small amount of pepper, 1 teaspoon of sesame oil, 1 teaspoon of soy sauce, 1 teaspoon of wine, ? teaspoon of oil, 1 pinch of salt, a pinch of sugar.

Methods:

Wash glutinous rice and beans, soak in water for half an hour. Peel the taro, wash, dice and wrap in oil. Boil hot oil in a pot, burst the onion and garlic rice, pour in the ingredients, stir-fry, and set aside. Shake the meat (add 1 teaspoon of cornstarch), shrimp, mushrooms and seasonings well. Then wrap it like a regular brown wrap and cook for 2 hours.

These are really good. You can make 10 small pillow dumplings with this amount. You can make about 15 triangular dumplings.

Fresh Fruit Taro Porridge

Raw materials: taro, pineapple, apples, oranges, raisins

Oranges peeled into flaps, and the rest cut into dice.

Making: first taro into the water to cook 20 minutes, and then the rest of them together into the pot, and then cook for ten minutes, if you like to eat cooked rotten point, cook longer, almost cooked, with cool water and a little bit of cornstarch, while pouring into the pot with a spoon to stir, and finally before the pot according to the personal taste of a little bit of sugar on the OK!

This porridge is nutritious and delicious, calories are also low, afraid of fat MM can eat more

Taro sago dew

Materials: taro, coconut milk, condensed milk line if there is no, sago

Practice:

1 cut taro into small pieces, the size of the sugar on the line (too big difficult to cook through). First slice, then cut into small pieces. If the taro is large, only half can be used. If you have a pot at home, you can first heat the pot, put in the oil and a small piece of ginger, and then pour into the taro pieces, stir fry a few times, fragrant and then turn off the heat. I would have thought it would be strange to put oil and ginger to cook sugar water. But the taro sago soup will be more flavorful that way. As for the ginger, it seems to have an expectorant effect. This step can be done or not, but it turns out that if you do this step more often, the sago dew will be really delicious. And, put ginger and oil, is not to make the sugar water become greasy ~

2 with a bowl of a small bowl of sago (note that can not be too much, because sago cooked out of the swelling, become a lot. And, usually taro sago dew is more taro). Some people soak the sago first, but don't - it will fall apart once soaked. Bring a small pot of boiling water to a boil, and while it's boiling, pour in the sago. Stir constantly as it cooks. It doesn't matter if the sago is a little cloudy at first. Keep stirring until all the little white spots in the center of the sago slowly become transparent (at that time the whole whole sago becomes round and transparent), turn off the heat, cover with a lid and bake for a while.

3 over the cold river (the so-called over the cold river, is over a cold water, so that too sticky sago become dry a little). After this process, the sago becomes crystal clear and full of grains. That sago has been cooked

4 and then boil water, put the taro, the fire into a small fire, until the taro becomes soft, put in the sago, the right amount of sugar (can be yellow sugar, icing sugar, white sugar, but not too much, because coconut milk or condensed milk is sweet). Until the taro and sago mixture are melted together, put in the coconut milk or condensed milk. Turn off the heat.

Delicious taro sago soup is ready.

Taro Spare Ribs Casserole

1. Wash the spare ribs, put soy sauce, starch marinade, and then put into the hot oil to deep-fry, and then put out the spare.

2. Taro peeled, cut quadrangular pieces, hot oil frying until the skin yellow, fish out and spare.

3. When the oil is hot, put the garlic, fried flavor, and then into the fried pork ribs, add wine, oyster sauce, sugar, salt, water, boil and then change to a small fire until the taro is cooked and soft, into the casserole dish and then burned for a short while.

4. When the soup is boiling again, sprinkle some parsley on the end can be.