A, anti-sand taro

Raw materials: taro, sugar, salt, oil

Steps: 1. taro peeled and washed, first cut into 1.5 cm thick slices, and then cut into strips as wide as 5 cm; taro strips sprinkled with a little salt, scratched with your hands, pickled for 15 minutes can also be not sprinkled;

2. 2 bowls of oil in the pot, insert bamboo chopsticks to be around the fine bubbles when it poured into the taro Strips of taro frying over medium heat for 8 to 10 minutes;

3. constantly stirring the taro strips in the pot, so that it is heated evenly, until the taro strips are cooked, pick up and drain the oil;

4. pour out the rest of the oil in the pot, wash the pot, pour 150 grams of sugar and half a bowl of water and boil, change to a small fire slowly simmering sugar syrup and stirring until the syrup bubbles from the large to small, was thick and slightly changed color;

5. fried taro strips under the pan pocket, so that it coated with syrup immediately after the fire, quickly with a fan to the pot blowing, stir-fry until the taro strips on the outer edge of the white frost, you can be served on a plate.

Two, sugar taro

Raw materials: taro sugar (white sugar is better)

Steps: 1. taro six, wash the outer skin of the soil, the steamer with water, will be washed taro on the grates;

2. cover the pot lid, high heat 20 - 30 minutes. With chopsticks, you can judge whether the steam is cooked;

3. Hot taro out of the pot, "hiss - hiss" of the hot air, while hot, tear off the skin, dipped in sugar, directly open to eat! ~ ~

Three, crispy taro mud roll

Raw materials: taro 1 flour moderate amount of breadcrumbs moderate amount of sugar moderate amount of eggs 1 oil moderate amount

Steps: 1. Taro washed and peeled, cut into chunks, into the pot of water steamed to soft, about 15 minutes;

2. Steam to soft taro into a large bowl, while still hot to press into the mud with a rice spoon;

3. . sugar mixed into the taro puree, the amount of sugar according to personal preference, it is recommended not to be too sweet, the taste will be better;

4. Egg beaten into an egg wash standby, flour, breadcrumbs, respectively, with a plate loaded with standby;

5. will be flavored taro puree divided into equal parts, kneaded into a small cylinder shape, wrapped in turn with thin flour, egg wash, breadcrumbs; into the frying pan frying to a golden brown can be.

Four, chopped taro

Raw materials: taro 300 grams of chopped pepper 30 grams of shallots 3 garlic 2 cloves

Steps: 1. Taro peeled, cut into small pieces, mix a little salt. Taro to buy powder to be delicious

2. lay on the chopped pepper, steam over high heat for 25 minutes, time is determined by the size of the taro, cut small pieces will be easier to cook

3. If the steam out of the water is more than a few poured some, and then sprinkled with minced garlic and scallions, and finally poured hot oil.

Five, plucked taro

Raw materials: taro half of a small half bowl of sugar

Steps: 1. taro half, peeled, with the system of the pill spoon scooped out, in the shape of a ball;

2. Prepare a small half bowl of sugar. Oil boiled to fifty percent hot, put taro medicine fried to golden skin crispy, fish out;

3. Fried sugar, very key! Pour a little oil in the pot. Oil is slightly hot that is put into the sugar, small fire

4. gently stirring with a wooden spatula stir-fried to sugar dissolution, the beginning of the white foam, continue to stir fry until the foam disappeared, the syrup from the thick to thin, color from white to yellow to dark yellow, pay attention to do not stir frying, during the period of time to keep stirring

5. this time can be under the taro pulling the silk, tossing the action should be light, the action should be fast, to avoid the thinning of the sugar bonded together into a ball! time is not too long, to the syrup wrapped around the surface of the raw material can be out of the pot, it is loaded into the pre-oiled plate, with a bowl of cold water on the table for dipping

VI, taro meat

Raw materials: taro skinned pork onion, ginger, garlic, anise, cinnamon, cooking wine soy sauce soy sauce salt, chicken

Steps: 1. cleaned and cut into pieces of pork, taro cleaned, large size head of the cut block standby, onion, ginger, garlic sliced;

Steps: 1. shredded, garlic sliced;

2. pot of oil, put pepper and star anise, cinnamon burst out of the flavor, into the pork dry stir fry oil to the surface of the yellow;

3. into the soy sauce, soy sauce, cooking wine stir fry to color;

4. into the green onion, ginger, garlic and stir fry evenly, add no more than the meat of the boiled water, high heat to boil and then turn to medium heat for 30 minutes;

5. into the taro

Seven, taro pie

Raw materials: egg yolk 15 grams of milk 17 grams of sugar 25 grams of salt 1 gram of butter (fermented) 100 grams of low-flour 160 grams of steamed taro 260 grams of milk 160 grams of corn starch 6 grams of sugar 38 grams of purple yam flour (can be omitted) 2-3 grams of egg yolks 1

Steps: 1. Refrigerated butter into a container and cut small pieces of salt and sugar, sift the low-flour, wearing the sugar, sift the low-flour, wear gloves and quickly rolled into a crisp granule;

2. egg yolks and milk weighed, pour in the egg yolks, add milk, mix with a spatula, and kneaded under the hands quickly into a ball;

3. wrapped plastic wrap into the refrigerator to refrigerate the relaxation for more than 30 minutes, steamed taro cut into small cubes, put into the milk pot, add milk, sugar;

4. purple potato flour and starch add A little water to mix, add together, open medium-low heat heating, cook until thickened leave the fire to cool down and standby, take out the refrigerated pie crust, divided into

5. Will be 1/2 rolled out than the pie plate diameter of a circle, will be lifted up the crust on the mold, a little bit of finishing so that the edges of the fit;

6. With a rolling pin in the mold rolling over the top of the corners of the excess, fingers against the mold side walls pinch the plane skin

7. Pour in the cooled taro filling, roll out the other half of the pie crust as above, and cut out the lines with a wire mesh cutter, no need to cut through it~

8. Cover the pie plate, roll the rolling pin over the top of the mold to remove any excess edges, and brush the surface with egg yolk wash;

9. Place in a preheated oven, middle, top and bottom. Bake at 180 degrees for 15 minutes, then turn to 160 degrees for about 20 minutes.

Eight, taro buckle meat

Raw materials: 500 grams of pork 500 grams of taro 400 grams of scallions 3 leaves 3 cinnamon 1 octagonal 2 wine 1 tbsp soy sauce 1 tbsp soy sauce 2 tbsp fine salt 1/2 tsp icing sugar 15 grams of fresh water 1000 ml salt 1/4 tbsp oyster sauce 1 tbsp sugar 1 tsp

Steps: 1. pot filled with water, put the meat, scallion Add the meat, scallions, knots and all the marinade ingredients, bring to a boil over high heat, then lower the heat to low and cook for 30 minutes

2. Slice taro into 5mm thick slices, add 1/4 tsp salt and marinate for 15 minutes

3. Remove the meat from the pot and allow to cool, coat the surface with dark soy sauce, poke holes into the surface with a toothpick, and drain

4. Heat oil in a wok and deep-fry the pork pieces until both sides are golden brown. (When frying the meat skin, add a lid to avoid being hurt by the oil)

5. Put the taro into the hot oil and fry until the surface forms a crust, then cut the fried meat into 5mm thick slices

6. Place the meat and taro pieces, one by one, indirectly in a deep bowl, and spread the rest of the taro on the surface

7. Season with the oyster sauce, sugar, and soy sauce and spread evenly over the meat and taro. Boil water in the pot, cover and steam for 60 minutes

8. Steam the meat, buckle a large plate on the bowl, the bowl can be reversed, in the plate decorated with hot cooked bok choy, will be steamed out of the bowl of soup into the pot to heat until thickened, dripping on the surface of the buckle meat can be.

nine, taro plum cake

Raw materials: 115 grams of gluten flour, 38 grams of lard, 15 grams of sugar, 49 grams of water, 90 grams of low-flour lard, 45 grams of taro filling 360 grams of egg yolks, 1 white sesame seeds

Steps: 1. water and oil crust of the material mixed and kneaded into a smooth dough, shortening the material mixed with a spatula mixing hand kneaded into a ball;

2. cover the plastic wrap and kneaded crust together loosened. Knead the good oil skin together with relaxation, taro filling 30 grams each divided into a good round spare;

3. Relaxed oil skin and shortening each divided into 12 equal parts, rolled round, oil skin about 18 grams of each shortening about 11 grams each;

4. Will be wrapped in shortening into the oil skin, the tiger's mouth slowly tighten the mouth, cover the plastic wrap slack 15 minutes or so, it will be rolled out in the shape of a cow tongue, rolled;

5. p>5. Cover the plastic wrap and relax again for 15 minutes, roll it in the right direction, roll it up into a tube, cover the plastic wrap and relax for about 10 minutes, hold down the center with your fingers, pinch the ends together to form a round shape, roll it into a round shape that is slightly thinner than the center;

6. Wrap it with a taro filling, pinch it tightly and flatten it out on the table, then slice it into five pieces at equal intervals with a spatula, and leave the white space in the center of the circle.

7. p>7. With the index finger and thumb will be each piece of petal from the arrow marked position to the inward pinch is rounded and smooth, and then in each petal with a bamboo stick pressure a line;

8. Arrange into the baking dish, the surface of a layer of egg yolk liquid, the center of the circle position to finger dipped in a small amount of white sesame seed embellishment;

9. Into the fully preheated oven of the U.S., the middle and upper and lower tubes of the 180-degree baking for 30 minutes or so, the color of the golden brown can be removed from the oven!

9.