Taro has always been a staple food for the elderly and remains a common dish on the table. Taro is also a very delicious ingredient, taro is also very nutritious. Taro is high in fluoride, which cleans the teeth, prevents cavities and protects them. Taro contains a variety of trace elements that can improve the body's immune function. Preventive and curative As a medicinal dietary staple commonly associated with cancer, taro can be consumed in a variety of ways. Boiled, steamed, papered, baked, broiled, stir-fried, stewed or deep-fried. Food Guide In this episode of Sky Sword Food Court, we will show you how to cook delicious taro, so if you like taro, watch soon. If you like food, please order. Beware. We update and share different food tutorials every day. We believe there will always be a dish you want to learn!
If you like taro, you have to collect it and let me teach you 5 very delicious ways to make tarot.
NO.1 Taro Steamed Duck
Prepared ingredients include: 750 grams of duck meat, 500 grams of taro, 2 garlic sprouts, the right amount of ginger, scallions, garlic, sorghum pepper, 1 teaspoon of salt, 2 tablespoons of light soy sauce, the right amount of soy sauce, 5 brown sugar, aniseed fennel, cinnamon, and coriander
Here is how to the specific method: First, remove the tarot card shells, cut it into a piece of duck size, then lift the fan, then remove the taro until the surface is brown, remove the toto and remove the oil and leave the floor. Put the oil in a wok, put the waves in a wok, pour ginger, garlic, wok pour in a wok, pour in a wok, pour a weak fire, pour clean duck meat, remove the meat from the media and add 2 tablespoons. Put a pale soy sauce, slightly dark soy sauce, pour duck meat. Civil 5, Star ANIS 2, movie stick, put 5 pieces of leaves and cover the pan for 30 minutes! After 30 minutes, put the roasted taro in the pot and boil with the domestic broth, letting the domestic broth almost dry.
If you like tarot, you have to collect it. I will teach you five ways to savor a very tasty taro.
No. 2 return sand taro
Materials are as follows: taro 330G, peanut oil suitable, garlic half, 60 ml of water, after vinegar 1 template, sugar 110g
The following is the method of concrete: Remove the tarot shell, cut the length of a knife 1cm, cut into 5cm, 5cm, and press the garlic using garlic oil and put the oil on the pot, put it on the pan! , put it on the pan and put it on the pan and put it on the pan and put it on the pan and put it on the pan and put it on the pan and put it on the pan and put it on the pan and put it on the pan and put it on the surface and send it to the surface surface surface surface surface surface surface surface surface surface surface surface surface surface surface surface surface surface surface surface surface surface surface surface surface surface surface surface surface surface surface surface surface surface surface surface surface surface surface surface surface surface surface surface surface surface surface surface surface surface surface surface surface surface surface surface surface surface surface surface surface surface surface surface surface surface. It is a bit golden in color and removes it by default. Clean the pan in the stove, pour in the sugar and water in the pan, turn on the medium, pulse pulse pulse, and quickly saute. Raise quickly about 200 times. Bake until the syrup is bubbly. Enlarge the garlic, tarot cards, vinegar, and again coated with thickness. Bake the syrup still slightly diluted. Bake until the syrup is dry and can be rotated on another surface of the vertical surface. Leave!
No.3 Flavored Pork (Salt) PS: Hakawa Southern Pig Sweet Ingredients include: 450 grams of pork belly, 1 taro, 3 tablespoons of oyster sauce, 2 tablespoons of soy sauce, 2 tablespoons of boiled wine, some cornstarch, some green onions
The method is as follows: Wash the fresh pork belly, put it in a pot, cook it, remove, absorb the water, heat oil in a pot, put the processed pork belly into the frying pan, and fry it until. The skin is golden, so remove it. Drain the oil and cut the skin into 1 cm thick lower the pancetta and place it neatly in a bowl. Place the taro slices on top and adjust the juice in a bowl. Add the oyster sauce, light soy sauce, cooking wine and 2 tablespoons of water and mix well, then pour evenly over the taro, diced carrots, tofu and chopped spring onions for later use. Put half a pot of water into a casserole dish, place the carrots on the steamer and steam on high heat for 10 minutes, then check with chopsticks. Pour the steamed fish and taro soup into a bowl, pour the broth into the pot, add a little cornstarch water to thicken the broth, pour a little oil, pour the steamed taro on a plate, and then pour the juice evenly over the meat!
If you love taro, you have to gather it up, and I'm going to show you 5 ways to make it delicious.
Tarrot Cake #4
The ingredients include: 500g White Shark Radish Cake Special Powder, 2 Chinese sausages, 20g shrimp peel, 300g taro, 150g pork belly, 500g water, 5g salt, 2g five-flavor powder, and a little bit of cooking oil
The method is as follows: Prepare the necessary ingredients, and peel the panko and cut it into small cubes. Prepare the necessary ingredients, peel the pancetta, cut into small squares, peel and wash taro, cut into small squares, wash the shrimp shells, drain the water, drain the sausage, wash the sausage, cut into small pieces, heat the pan, pour it into the pancetta, so that the pancetta is browned, until it pours into the shrimp shells, and then add the sausage until fragrant. Fry for a while, pour in the spiced taro, bring to a boil over high heat, add salt, season to taste, stir evenly, set aside, set aside, pour the white shark radish cake powder into a large pot, pour 500 g of water, stir with a wooden spatula, then stir with a wooden spatula to make an uncooked rice paste, then fry. Pour the cooked ingredients into the rice paste and mix well, then line a steaming bowl with a layer of cooking oil. Pour the glutinous rice paste into the steamer, place in a steamer, cover and steam at a high temperature, remove the taro cake after 40 minutes and ring it with a spatula. Steam bowl, taro cake is easily fixed on a cutting board, cut into small pieces and ready to eat!
NO.5 toast taro
Ingredients include: taro 600 grams, half a tablespoon of vinegar, 65 grams of sugar, the right amount of vegetable oil
The specific method is as follows: wash taro, remove the soil, rub the skin. Small taro can be used directly. Large taro should be cut into small pieces. Heat oil in a pot. Fry the taro. Fry taro slowly over medium heat. Fry until crispy on the outside and soft on the inside. Wait until taro is ripe and turns golden brown on the outside. Remove the fat, wash the bowl and brush it on. Layer the oil and place the peeled taro on a plate, leaving a bit of the bottom in the iron skillet. When the oil gets hot, add the soft white sugar and cook slowly over low heat. When the sugar melts and bubbles come up, add ? teaspoon of vinegar, then boil slowly until the sugar is Red immediately turn off the heat, pat the taro fries a few times, sprinkle the taro evenly in the syrup while it is still hot and serve, bring a bowl of cold water with you! Love to eat the tower must be collected. Five kinds of taro must teach you super tasty practice.
Well, friend! These types of rates are temporary and if you are reading this article, you will not be able to understand it. Please leave a message in the message area below this article. Immediately send a message below this article with a better suggestion or even more if you wish and **** enjoy your message in the message area!