Materials
"Daijia taro 798g", "Unsalted butter 37g", "Two sugar 86g", "Fresh milk 50g"
Practice
1: Double-handed peeling of taro with gloves, not wearing hands will be itchy Oh!
2: Put the sugar, cream and milk on the scale and set aside.
3: When the steam is ready, add sugar to the steam while it is still hot, press the steamer into a paste and mix well to dissolve the sugar.
4: Add cream and mix well, all while it is still hot, so move fast.
5: Add the milk in small batches and mix well, not too thin.
6: Mixed taro puree, put into a container to cool, cover the lid into the refrigerator.
Taro puree practice two,
Materials
Taro (a), sugar (moderate, according to the favorite)
Practice
1. Taro cut into cubes
2. Steam the taro in a pressure cooker, of course, cooked through on the line! There is no need to use the pressure cooker
3. Steam the taro into the frying pan to get crushed, the more crushed the better
4. Put sugar, like how sweet to put more! I am very like to put very sweet!
5. Turn on the heat, until the sugar is completely melted into the taro puree on it
6. Finish
Taro puree practice three
Materials: (6 servings)
Betel nut taro 700g, 3 cups of water, 1 cup of light brown sugar (200g), 2 cups of water, 1/4 tsp. of five spice powder, 1/4 tsp. of salt, 1 tbsp. of corn starch (corned starch), 2 cups of water, 2 cups of water, 1 cup of water, 2 cups of water, 2 cups of water, 2 cups of water, 2 cups of water, 2 cups of water, 2 cups of water. Corn starch 4 tbsp, ? cup water.
Directions
1. Cut taro into large irregular slices, steam and crush with a fork while it is still hot, put it into a juicer and add 3 cups of water to make mashed taro.
2. Put yellow sugar, 2 cups of water, five-spice powder and salt in a soup pot, heat and cook until the sugar melts and comes to a boil, then pour in the mashed taro and continue to cook until it comes to a boil.
3. Half a cup of cornstarch with water to mix, pour into the taro puree thickening until thick, off the heat can be.
4. Transfer to a bowl and spoon 1 tbsp of lard and green onion sauce over it.
5.