Spices: blended oil, sugar 250g, salt 10g, half a bowl of water
Practice
1, taro peeled and washed and cut into long strips of cubes, mixed with a little salt, first all the oil fried down.
2, the pot clean, start a pot of water over low heat and sugar has been stirring until thickened, there are hanging flag when off the fire and pour down the fried taro has been constantly stirring. Until all course white sugar are evenly wrapped in taro, finished.
Tips
This is our Chaoshan people's specialty snacks, add a little salt will not be easy to get tired, but also can be added to the sugar and stir together. Sugar can be added to the amount for each person's taste. Taro probably cut 1cm * 0.8cm thickness better taste.
Oyster sauce taro ball
Required ingredients/kitchenware
Main ingredients taro (1)
Seasonings onion (appropriate amount) chopped scallions (appropriate amount) cornstarch (appropriate amount) salt (appropriate amount) chicken broth (appropriate amount) pepper (appropriate amount) wine (appropriate amount) oyster sauce (appropriate amount) water starch fen (appropriate amount)
Kitchenware casserole
Production steps
1 Prepare 1 taro
2 Peel and slice the taro, and steam until soft
3 Try to insert chopsticks into the taro
4 Put the steamed taro in a large bowl and press it into a puree
5 Season with salt, pepper, and chicken seasoning
6 Take the taro puree with your hands, and knead it into a ball
7 Wrap the outside of the taro into a big taro ball and roll it into a big taro ball with the raw flour. The taro rounds are rolled into large taro rounds
8 Heat the oil in a pan, put the taro rounds into the high heat and fry them until the skin rises
9 Lay a layer of tinfoil in a casserole dish, put onions
10 The fried taro rounds are placed on top of it
11 Add a few spoons of oyster sauce and a small amount of cooking wine to the pot, and then pour in the starch to heat it up and make an oyster sauce
12 Pour it over the taro rounds
12 Pour it over the taro rounds
12 Pour it over the taro rounds.
The taro buckle meat
Required ingredients/kitchen utensils
Main ingredients Pancake (appropriate amount) Taro (appropriate amount)
Seasonings Ginger (appropriate amount) Garlic (appropriate amount) Anise (appropriate amount) Salt (appropriate amount) Rice wine (appropriate amount) Soy sauce (appropriate amount) Oyster sauce (appropriate amount) Raw meal (appropriate amount) Sugar (appropriate amount)
Kitchen utensils Pan, Steamer
Preparation steps
1 Two pieces of pancake.
2 Clean and blanch in the pot, cook until the meat skin can be gently inserted with a toothpick.
3 Strain and rinse off the water, rub some salt on the skin, tie a small toothpick, and insert small holes all over the skin of the meat.
4 Strain and rinse off the water, rub some salt on the skin, tie a small toothpick, and insert a small hole all over the skin of the meat.
5 Dry the pancetta a little and fry it in a frying pan.
6 fried to golden brown immediately after fishing put cold water basin soak for two hours (this step and do the tiger skin phoenix claw to make the skin wrinkled the same reason).
7 Prepare taro two small, peeled and sliced.
8 Then put the frying pan fried, fried to very dry after mounting up standby.
9 Then put in a frying pan and fry until very dry, then set aside.
10 fried pork and taro, the pork sliced.
11 fried pork and taro, slice the pork.
12 Prepare the seasoning (minced ginger, diced garlic, crushed star anise).
13 Prepare seasoning (ginger, garlic, star anise).
14 Put all the ingredients in a bowl, add in the appropriate amount of salt, soy sauce, rice wine, oyster sauce, cornstarch seasoning
15 Pour the seasoning into the pot, turn on the heat to boil, remove from the heat and pour the pork and taro into the mix.
16 Yardage and steam on the pot.
17 Steam about 50 minutes and then take out, use a plate to cover the surface, reverse that is ready.
17 After about 50 minutes of steaming, take it out and cover it with a plate.