Practice: 1. Wash and soak red beans in water for 3-4 hours.
2. Put the soup pot on the fire to do open and then turn off the fire to cover and simmer for 1 hour, the time is up and then open the medium heat will be cooked red beans.
3. Fresh taro peeled and washed, cut into small dices, in the red bean soup add the right amount of hot water into the taro dices, cook for about ten minutes until the taro is cooked through.
4. Adjust the amount of condensed milk and stir evenly after a delicious sweet soup.
A few more words:
1. Taro must be well selected. It is best to pick a little heavier, grain a little more, generally some taro when you buy a peeled place can still see some of the grain, grain more good, buy back the taro peeling, do not be too stingy, skin to peel more, so that when you cook will be faster and better, and will be more delicious!
2. red beans should be soaked in advance, so that cooked out of the easier to taste also save fire.
3. condensed milk must be the last to add, so as not to destroy the nutrition of condensed milk shrimp taro congee Department and efficacy: fine staple constipation recipes beauty recipes spleen stomach recipes malnutrition recipes
Flavor: fragrance process: cooking shrimp taro congee ingredients: main ingredients: taro 300 grams of rice (steamed) 300 grams
Accessories: pork (lean) 75 grams, shrimp 45 grams of rice, rice (steamed) 75 grams of rice, shrimp (steamed) 75 grams, rice (steamed) 75 grams, rice (steamed) 75 grams, rice (steamed) 75 grams. Shrimp 45g, onion (white skin) 30g
Seasoning: salad oil 45g, salt 10g, white pepper 5g, green onion 30g 1. Peel taro, cut into cubes;
2. Soak shrimp in hot water to soften;
3. In a pot, add stringy pork, shrimp and onion crisps 30g, salad oil, cover and cook for 3 minutes on high heat;
4. Remove and add taro, cover and cook on high heat for 10 minutes;
5. Add white rice and hot water, salt and white pepper, cover and cook on high heat for 10 minutes, sprinkle with chopped green onion (cut flowers). Shrimp taro porridge preparation tips: oil onion crispy: red onion and lard in a small fire **** fried, until the red onion fried golden brown can be. Taro and celery porridge
Ingredients:
2 taro, 1 cup rice, 1 celery, 2 spoons shrimp, a little salt.
Directions:
1. Peel the taro, wash and dice; wash the rice and soak in water for 20 minutes; wash and dice the celery.
2. Boil the rice, change to a small fire porridge.
3. With a little oil burst incense softened shrimp, into the taro diced fried, and then poured into the porridge with cooking.
4. When the taro and rice are cooked and soft, add salt to taste, and finally into the celery and mix well, can be served. Shiitake mushroom and taro porridge
Materials
Shiitake mushrooms ..... .2 Taro ..... .30g pork ..... .20g rice ..... .1/4 cup shrimp ..... .10g chopped scallions ...... A few
How to do
1. soften and dice the mushrooms, peel and dice the taro, soften the shrimp.
2. Wash the rice, add the appropriate amount of water and boil over high heat, then add all the ingredients and cook over low heat until the rice is rotten.
3. Finally, sprinkle with chopped green onion and add seasoning.
Avocado and taro porridge
Ingredients: avocado, taro 100 grams each, 1/2 cup of rice, flour, cornstarch 1 tsp each; Seasoning: 1 tsp salt
Directions:
1. Wash the rice, put it into a pot, add 3 cups of water and bring to a boil, then lower the heat and cook it into a porridge, then put it into a bowl.
2. Avocado wash, remove the skin and core, grind into a puree, put into a bowl and add flour, cornstarch and salt to mix, mix into avocado paste spare.
3. Taro washed, peeled, shredded, evenly coated with avocado paste, put into a hot frying pan and fry until crispy, fish out, drain the oil, into the rice porridge can be.
Note: When deep-frying, it is best to wait for the oil to heat up and then put taro, so as not to taro pastry to inhale too much grease, eat more greasy, calories to be relatively high.