Hello, how to make taro?
The following opinions
Chives and taro
Pictures
Ingredients: taro, salt, shallots, water, sugar, vegetable oil.
Method:
1. Wash the taro skin, put it into a pot and cover with water. Bring to a boil, then turn to low heat and simmer for about 15 minutes, until chopsticks can be inserted easily. ;
2. Soak the cooked taro in cold water and cool it, then peel off the skin and cut the larger ones into large pieces for later use. Chop the scallions into mince and set aside;
3. Heat the wok, add two tablespoons of vegetable oil, add the white part of the scallions and saute until fragrant;
4. Add the taro and stir-fry;
p>
5. Add water, salt, and sugar and bring to a boil;
6. Cover, simmer over low heat for about 5-6 minutes, stir-fry in the middle to prevent sticking;< /p>
7. Finally, when the soup becomes slightly mushy, add the green part and stir-fry twice before serving.
2. Grilled chicken feet
Pictures
1. Peel and wash the taro, steam and pound into taro paste for later use.
2. Place the fine sugar and eggs in a container and mix well with a whisk.
3. Then add the salad oil and milk in batches to the ingredients of step (1) and stir evenly.
4. Add the sifted waffle flour and baking powder and mix until even and grain-free, then add the steamed taro paste and mix well to form a batter.
5. Place a layer of baking paper inside the mold, put the batter into the mold, then place it in an oven preheated to 170°C and bake for 30 to 40 minutes.
3. Taro pork belly
Pictures
Ingredients:
200 grams of pork belly with skin, 1/3 large taro, star anise 1, 2 cloves of garlic, 1/2 teaspoon of salt, 1 teaspoon of honey, 1 tablespoon of dark soy sauce (15ml), 2 tablespoons of fermented bean curd juice, 1 tablespoon of oil, and 100ml of thickening water starch.
Method:
1. Peel the taro and set aside, wash the pork belly and put it into a soup pot, add star anise, cook the pork belly until it is seven-cook and take it out;
2. Use a toothpick to poke some small holes in the cooked meat, and use about 5ml of dark soy sauce to evenly smear the surface of the pork belly;
3. Slice the pork belly coated with dark soy sauce, and cut the taro into slightly thick slices. , mince garlic and set aside;
4. Mix salt, honey, 5ml dark soy sauce, fermented bean curd juice, oil and minced garlic to make a sauce and set aside;
5. Taro slices and meat slices Mix the seasoning evenly so that each slice is evenly coated with the seasoning as much as possible;
6. Place a layer of taro and meat slices neatly in a bowl and steam for 30 minutes;
p>
7. After the pork belly is steamed, heat the water starch and 5ml to thicken it in another pot, and pour it onto the steamed pork belly just now.
4. Sanded taro
Pictures
Ingredients:
One-third of a large taro, 4 tablespoons of white sugar, 5 water About a tablespoon and an appropriate amount of cooking oil.
Method:
1. Peel the taro and cut into strips slightly thinner than the little finger;
2. Pour an appropriate amount of cooking oil into the pot. After the oil is 60% hot, fry the taro strips over low heat for about 3 minutes, take them out, cool slightly, then fry over medium heat for another minute to get color;
3. Take another wok and turn on the heat. Add water and sugar and stir-fry until it becomes a paste. Add the fried taro and stir-fry until the syrup is evenly coated on the taro sticks. Turn off the heat.
5. Taro pork ribs stew
Pictures
Ingredients: 300 grams of short ribs, 400 grams of taro, 2 cloves of garlic
Seasoning:
1. 1 tablespoon of wine, 1/2 tablespoon of soy sauce
2. 1/2 tablespoon of soy sauce, 1/2 teaspoon of salt, 1 teaspoon of sugar, a little pepper< /p>
Method:
1. Wash the short ribs, mix in seasoning 1 and marinate for 10 minutes, then fry in hot oil until colored and take out.
2. Peel the taro, cut into small pieces, fry in hot oil and remove.
3. Use 2 tablespoons of 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.