Store taro in a dry and cool place with ventilation for 3-5 days, as taro tends to get soft, so consume it as soon as possible after purchase. Do you want to make your own taro buckle meat? Here is what I have organized for you.
Home made taro buckle meat 1
Materials
Pork 750g, betel taro 600g, tofu milk 2 blocks, anise 1 or anise powder a little bit, 2 cloves of garlic, 30ml of soy sauce, 15ml of dark soy sauce, 15ml of cooking wine, 5g of sugar, 30ml of oil, 30ml of water starch, salt. A little
Practice
1. Wash the meat into the pot, add enough water to cook until seven mature
2. Fish out of the drain, hot with a little soy sauce coated in the table, and use a bamboo stick in the epidermis of some of the small holes
3. Taro peeled and washed, cut into 0.5cm thick slices
4. Fry until light brown
5. Fish out
6. Pork pieces into the frying pan, fry until golden brown
7. Fish out immersed in cold water, soak until the meat skin wrinkled
8. Cut the pork into 0.5cm thick slices
9. Garlic chopped, star anise patted through the chopped, the beancurd milk, minced garlic, minced star anise, cooking wine, soya sauce, dark soy sauce, salt, Sugar and oil mixed evenly into the sauce spare
10. Cut the sliced pork and taro slices into the sauce and mix
11. And then the meat skin down, and taro blocks between rows in a large bowl, drizzle the remaining sauce, into the steamer pot on high heat steaming for 60 minutes, to the meat and taro slices soft, remove the reverse buckle in the dish
12. frying pan, add a little water and old soy sauce to boil, adjust the water starch thickening, dripping on the buckle meat can be
Taro buckle meat homemade practice 2
Materials
five-flower meat, taro, salt; sugar, chicken essence, soy sauce, old soy sauce, white wine.
Practice
1, the five-flower meat washed and drained, meat skin smeared with a layer of honey and a little soy sauce. Prepare more oil, burn to about 50 percent hot, 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.
Taro buckle meat home practices 3
Materials
Main Ingredients
Main Ingredients: pork ribs 500 grams of pork, taro 400 grams,
Seasonings: 10 grams of soy sauce, curdled bean curd red 20 grams of wine 15 grams of sugar 15 grams of peppercorns 6 grams of star anise 7 grams of garlic 7 grams of peanut oil 50 grams, pea starch, 15 grams of sugar, pea starch. grams, 20 grams of pea starch
Practice
1. Taro washed and dried, cut into rectangles, fried in boiling oil;
2. Scrape the meat, cooked in soup to seven mature;
3. Fish up coated with dark soy sauce, put into the frying pan, frying with a martial arts fire to the skin is red;
4. Remove the floating oil rinsed in cold water, and cut into rectangles the size of taro;
4. The size of the rectangular original;
5. garlic, milk, pepper, anise, soy sauce, sugar and cut cooked meat mix well;
6. then a piece of pork and a piece of taro clamped up row buckle in a large bowl skin side down, into the cage to steam nine mature;
7. steam nine mature buckle meat, pour out the original juice, covered with a plate;
8. with a martial arts flame Start a pot, put in the original juice, add light two soup, old soy sauce, wet powder thickening, pour on the buckle meat.
Taro buckle meat home practices 4
Materials
taro, pork
Practice
Practice, 1, pork cut a few large sections, and then cold water, put in a pot, add 2 star anise, a piece of cinnamon, two pieces of cinnamon, the water into 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, boiling, sprinkled on the button meat.
Home made Taro Buckle Meat 5
Materials
Five-flake pork, Lipu taro, maltose, curdled milk juice, green onion, ginger, garlic, vegetable heart
Practice
1. Five-flake pork skin side down, cold water into the pot, add sliced onion and ginger and cooking wine, open the pot to turn the heat to a low boil, covered with a lid and cook until broken
7. Pork put on the drying rack to dry the surface, can somewhat reduce the frying of 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, buckle the bowl 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