Raw materials: taro 400g mung bean paste 4 spoons

Practice: Taro peeled and cut into pieces

Pot on the pot of water steaming for 25-30 minutes, until cooked;

The taro will be placed in a container, mashed with a spoon;

The mashed taro will be rolled into a ball shape, standby;

The taro will be rolled into a ball shape, standby;

The water in the pot half a bowl of boiling, add the green bean paste to a small fire, beat with chopsticks to break up into a paste.

Put half a bowl of water in a pot, bring it to a boil, then 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, 2 anise, 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 the same thing. p>1: Cook the pork in one piece, then marinate it in seasoning 1 for 10 minutes to evenly coat the skin with soy sauce, then deep-fry it in hot oil until it reaches the top color and remove it from the pan, then soak it in cold water immediately.

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. It can also be boiled in water, which is faster. After steaming, the skin is torn off. 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, 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 is not used. 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 is not sticky.

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, be sure to 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.