Taro is delicious and nutritious. It is very simple to make all kinds of delicacies at home.
Taro pork ribs stew
Ingredients
300 grams of short ribs, 400 grams of taro, 2 cloves of garlic, 1 tablespoon of wine, 1/2 tablespoon of soy sauce, 1/2 tablespoon of soy sauce, 1/2 teaspoon of salt
1 teaspoon of sugar, a little pepper, appropriate amount of camellia oil
Method
1. Small Wash the spareribs, stir in seasonings and marinate for 10 minutes, then fry in hot oil until brown and take out.
2. Peel the taro, cut into small pieces, put in hot tea oil, fry and remove.
3. Use 2 tablespoons of tea oil to sauté the garlic cloves until fragrant, then add the short ribs, add 2 seasonings and 2 cups of water and bring to a boil, then reduce to low heat and simmer for 20 minutes.
4. Put the taro into the pot and cook for about 20 minutes. When it is soft and the soup is slightly dry, you can serve it out.
Shrimp and taro stew
Ingredients
Shrimp, taro, corn kernels, coriander, rice wine, ginger, salt, egg white, appropriate amount of Centennial camellia oil
Method
1. Peel and devein the shrimps and marinate them with rice wine, salt and egg white for a while.
2. Peel the taro and cut into hob pieces.
3. Pour camellia oil into the pot, heat it to 70%, add corn kernels and stir-fry first, then add taro and stir-fry for a while.
4. Transfer the corn kernels, taro, and ginger slices to another casserole, add rice wine and an appropriate amount of cold water (just enough to cover the taro pieces), bring to a boil over medium heat, and simmer over low heat.
5. After about 20 minutes, when the taro is cooked, add salt, over medium heat, add shrimps, after the water boils, add coriander leaves.
Fried taro
Ingredients
One-third of a large taro, 4 tablespoons of white sugar, about 5 tablespoons of water, and an appropriate amount of Centennial Camellia oil
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Method
1. Peel the taro and cut into strips slightly thinner than your little finger.
2. Pour an appropriate amount of camellia oil into the pot. After the oil is 60% hot, fry the taro strips over low heat for about 3 minutes, then take them out. After cooling slightly, fry over medium heat for another minute to get color. .
3. Take another wok and turn on the heat. Pour in water and sugar and stir-fry until it turns into a paste. Add the fried taro and stir-fry until the syrup is evenly coated on the taro strips. Turn off the heat.
Scallion-flavored taro slices
Ingredients
500g taro, appropriate amount of camellia oil, appropriate amount of salt
Method
< p>1. Soak the cut taro in water.2. Put camellia oil in the pot.
3. Add taro slices.
4. Add salt and chicken essence.
5. Add chopped green onion.
6. Stir fry evenly.
Tips:
1. It is best to replace the cooking oil at home with camellia oil. Camellia oil contains many nutrients, with unsaturated fatty acids as high as 90%. It is not easy to eat healthily. Get fat.