Taro has a very good weight loss and slimming effect, so that taro can be used for beauty, often eat hairy taro is very good for the body. Taro can also plump up the skin. What are the delicious practices of taro buckle meat? Below, I'll introduce you.
The delicious practice of taro buckle meat 1
Materials
Five-meat, taro, salt; sugar, chicken essence, soy sauce, soy sauce, white wine.
Practice
1, pork washed and drained, meat skin smeared with a layer of honey and a little soy sauce. Prepare more oil, burn to about fifty percent heat, with a small fire, the whole piece of meat into the frying until the skin is golden brown, fish out.
2, the oil away from the pork cut thin slices, taro slightly thicker, shoot a little ginger, onion and garlic. Put salt, sugar, chicken essence, soy sauce, old soy sauce, white wine, meat and taro mix well, marinate for about fifteen minutes.
3, a piece of meat, a piece of taro yards, plate, and finally sprinkled on top of a little dry rice. Into the pressure cooker steam water about twenty minutes on it.
The delicious practice of taro buckle meat 2
Materials
Taro, Zhizhu, 2 pieces of milk, garlic
Practice
1. Taro cleaned, sliced.
2. Soak the bamboo in boiling water.
3. Mash two pieces of fermented milk and add chopped garlic.
4. Put the cut taro into the frying pan slightly fried, soaked bamboo cut into the same length as the taro, taro round end down in the bowl emissions, and then in accordance with a piece of taro a branch of bamboo in the order of the row, add the made of nanmilk, sugar, salt to taste, put the pot of boiling water to steam for 20 to 25 minutes.
The delicious practice of taro buckle meat 3
Materials
Taro, pork
Practice
Practice, 1, the meat first cut a few large sections, and then cold water, put in the pot, add 2 anise, a piece of cinnamon, two pieces of cinnamon, the water to the meat, if you want to use broth, you can add a little more. If you want to use broth, you can properly add a little more, our family doctor can not eat this dish, so I did not put so much water.
2, open fire stew meat, first large fire stew pot, then medium heat stew 20 minutes, then small fire stew ten minutes, closed fire stew half an hour. Open the pot and cut the meat into thick slices. Try not to cut loose, cut slowly.
3, taro clean, cut into thick slices, to be consistent with the meat.
4, seasoning: soy sauce small half bowl, salt, sugar, ginger, fennel powder, white pepper, mix well.
5, then, respectively, the meat and taro dipped in seasoning sauce, a piece of taro, a piece of meat on the plate, and finally the rest
of the material, are on the top of the line. The rest of the seasoning standby.
6, put the plate in the steamer to start steaming it, high heat boil, medium heat steam half an hour can be.
7, steamed, take the plate out, find a larger plate, the meat in the steamer plate inverted in a large plate, open the fire, the remaining seasoning sauce poured in the pot, add oyster sauce, boil, sprinkle on the button meat.
The delicious way to make taro buckle meat 4
Materials
2 pounds of pork pork, half of Lipu taro, a little salt, a little honey, 2 tablespoons of sugar, 3 tablespoons of soy sauce, 1 tablespoon of fermented soybean curd, a little pepper
Practice
1. Wash the pork pork and cook it in a pot of boiling water. Fish out and drain the water, with a small bamboo skewer in the skin of the meat piercing dense holes, salt and honey coated in the skin of the meat
2. Into the frying pan deep-fried to the skin blisters, color was golden brown when removed, put into warm water, slightly soaked, cut into thick slices of meat, with salt, soy sauce, sugar, nanyang milk, pepper and mix well a little marinated to taste
3. Lipu taro cut into the same as the meat taro slices, will be clamped one by one in the meat slices between the steamed bowl with seasoning, placed into the Steam bowl, add seasoning, steam until the meat is crispy when removed, reverse buckle in the dish, remove the buckle bowl that is ready
Taro buckle meat delicious practice 5
Materials
five meat, Lipu taro, malt sugar, curd milk juice, green onions, ginger, garlic, vegetable heart
Practice
1. Five pork meat skin Face down, cold water into the pot, add onion and ginger and cooking wine, open the pot and then turn to low heat, cover and cook until broken
2. time according to the home of the fire to master their own Oh, generally in 10-20 minutes ranging
3. cooled down and rinsed clean of blood froth
4. dry the surface of the water, with a toothpick in the meat of an even small holes in
5. in accordance with the maltose water = 1:1 ratio, the maltose water = 1:1 ratio, the maltose water = 1:1 ratio, the Maltose water = 1:1 ratio, the Maltose water = 1:1 ratio, the Maltose water = 1:1 ratio. 1:1 ratio, in the meat on an even layer of sugar water brush
6. No maltose can be replaced by honey
7. Pork on the drying rack to dry the surface, can be reduced to a certain extent when frying the hot oil splash
8. hoho. Lipu taro out. At this time or complete drop
9. Lipu taro cut into 8mm left after the thick slice, the size and the cut surface of the meat is almost
10. taro slices first into the frying pan fried edge of the golden, the surface of the yellowish
11. Fish out of the control of drying the oil
12. oil and then deep-fried pork, at this time, be careful, the skin of the meat in contact with the oil must be a very strong splash! attention to safety ha ~
13. Brush over the sugar water of the meat color very quickly, be sure to pay attention, do not fry too much
14. As shown in the picture of the deep color of the sugar can be fished out and control the dry
15. The meat is also cut into thick slices of 8mm
16. As shown in the picture of a piece of taro, a piece of pork yards into a large bowl
17. A piece of curd, curd juice, soy sauce, soy sauce, cooking wine, oyster sauce, sugar, garlic, pepper, salt and water to make a sauce
18. Pour the sauce on the taro and pork
19. The pot of water should be added to a one-time enough, the middle of the lid can not be opened
20. After the steam, the steam on the cage over medium-low heat for 1 hour 30 minutes. The time can be adjusted according to the firepower at home
21. Steam well after the grate out of the soup, the bowl buckle on a large plate, the grate out of the juice poured on the buckle meat, blanch a few vegetables around the edge of the decoration