There are many ways to make taro, and the tastes made by different methods are also very different. Tired of eating braised pork, let the taste buds have a surprise experience for a change!
Taro has a particularly high starch content and absorbs oil. When cooking, a variety of meat ingredients are usually added, and the combination of meat and vegetables is more fragrant and delicious.
You can also fry it. It tastes crisp. Although fried food is not very healthy, it is good to try it occasionally. Who makes it so appetizing? Whenever I smell oil, my mouth will water.
Fried taro strips are made of taro paste and glutinous rice flour. They are golden and attractive in color and fresh in taste. They can be used as staple food and delicious snacks. It is also relatively simple to make, and it will be easy to get started at a glance.
A two-kilogram taro, cut in half, is enough for two and a half people, and the other half can be kept in the refrigerator. First, mix pork belly with taro, then add eggs and mushrooms to make taro balls that are tender, smooth and refreshing. Just steam it in a pot. Nutritious and healthy, super delicious.
The other half of taro, with glutinous rice flour, made a big plate of sweet and crisp fried taro strips. It's fragrant and crisp, and it makes people drool. When you open it, everyone is hollow.
Those who like taro must see it. It is best to eat taro in two simple ways. Once you learn it, come and do it with me!
Self-made method of taro balls
Required ingredients and seasonings: taro, pork belly, dried mushrooms, shallots, ginger, coriander, soy sauce, tasteless, corn starch.
Production process:
1, chop pork belly into minced meat for later use; Soak mushrooms, wash and cut into pieces.
2. Peel taro and slice it, then shred it, and finally chop it into small pieces.
3. Add Jiang Mo and chopped mushrooms into minced meat, add salt, cooking wine, soy sauce, oyster sauce, pepper and fresh essence, mix well and beat an egg.
4. After stirring, add three spoonfuls of corn starch and mix it into a sticky state.
5. Prepare a plate and put some oil on the bottom to prevent adhesion. Put some oil on your hands, grab a proper amount of taro pieces, and beat them into smooth balls of moderate size alternately with your left and right hands, and put them away.
Put cold water on the pot and steam for 20 minutes.
6. Put a spoonful of cooking oil, a spoonful of soy sauce, a spoonful of oyster sauce and two spoonfuls of water in the wok. After boiling, pour in the prepared starch water and cook until it is sticky.
7. Pour the simmered sauce directly on the steamed taro balls and sprinkle with some shallots or coriander to decorate.
8. If you feel that the meatballs are a little troublesome, directly pour the cut taro into the plate, smooth it slightly, and then steam it in the pot. After steaming, cut into small pieces with a knife and pour with sauce. It tastes the same and is simpler.
Soft and fragrant taro balls are ready. Do you still like them?
There is half of taro left, and there is ready-made glutinous rice flour at home. Let's make fried taro strips!
Fried crispy taro strips
Need ingredients and seasonings: taro half, glutinous rice flour, sugar, eggs, bread crumbs, cooking oil.
Production process:
1, peeled taro, cut into large pieces and set aside.
2. Steam in cold water for 20 minutes. You can try chopsticks. If you poke a hole, it means the taro is soft and rotten. Take it out, add a few spoonfuls of sugar while it is hot, and press the taro into mud with the back of the spoon.
3. Beat in an egg, add a small amount of glutinous rice flour several times, and knead into a dough with moderate hardness. This kind of dough tastes better when it is softened, and the amount of glutinous rice flour depends entirely on the hardness of the dough.
4, divided into small doses, and then rubbed into smooth strips for use.
5. Prepare two small bowls, beat an egg in one bowl and stir it into egg liquid; Put the bread crumbs in another bowl.
Dip the wiped taro strips in the egg liquid first, then wrap them in bread crumbs and put them on a plate.
6, all one by one.
7. Put more cooking oil in the pot. When the oil is heated to 50%, add taro strips, fry until golden and crisp, and then take out the pot!
Crispy taro strips are fried, crisp outside and tender inside, and all of them are hollow after a bite. Try to do it when you have time!