Recipe:

Pulled taro

Raw materials:

Taro 500 grams, 10 grams of sesame seeds, 200 grams of sugar, 750 grams of cooked lard or oil (100 grams of actual consumption).

Method:

1. first taro washed and peeled, cut into hobnail cut or rhombus-shaped block, put the disk to be fried.

2. Sesame seeds picked impurities to be used.

3. fire on the shelf frying spoon, burn well and pour 750 grams of oil, burned to six mature, the taro blocks into the two fried color (golden

color) decanting out of the oil.

4. the frying spoon oil out, leaving 15 grams of oil, 200 grams of sugar into the pot, stirring constantly, so that the sugar is heated evenly melted,

but the fire should not be too large, such as sugar bubbles small pinpoint-sized bubbles, quickly poured fried taro pieces, sprinkled with sesame seeds, turning over evenly

uniformly, the plate rush table.

Flipping sand taro

Materials: taro 1

Seasoning: sugar 1 cup

Methods:

1, taro peeled, cleaned, cut into strips, and then trimmed into an oval, into the hot oil, frying over low heat and fish out.

2, put the sugar in the pot, add cold water and taro back to the pot, stir-fry over low heat until the sugar dissolves, and evenly wrapped in taro that is.

Easy:

1, taro repair into an oval shape is to look good, do not repair can also be cut directly into long columns can be, but the repair down the fragmented part of the taro puree can be steamed to do sago dew.

2, sugar dissolved into syrup, initially transparent, after cooling the sugar will be reduced to powder, as if wrapped in a layer of white sand.

Li Pu taro buckle meat

Method of production will be taro peeling, cut into six centimeters long, four and a half centimeters wide, one point two centimeters thick long block, deep-fried in oil until it is golden brown and then removed; will be five-flower pork boiled in water until the chopsticks can go through the skin of the meat and removed, with the tip of a needle in the skin of the meat on the even pricked on the small holes, coated with soy sauce, honey sauce and sugar, deep-fried until the meat skin foaming is yellow, and then cut into pieces, with the Guilin Bean Curd Milk, Sambal Wine, Five Spice Powder, Pepper and Scallion Sauce. Lipu taro slices and meat into a row into the meat bowl (a piece of meat sandwich a piece of taro, meat skin down), into the steamer with a high flame steam for one hour. Served on a round plate upside down, while hot food is best. Lipu taro buckle meat is characterized by crispy flavor, all seasons, men, women and children like to eat

There is also a Web site, which says in detail, the material is also very simple: /blog/CommList.aspx?TempleCode=1000000022& BlogLogCode=1000242680

Taro cake practice -------------- delicious it to introduce you to the taro cake of the two practices:

1: taro cake

Take taro washed first steamed under water, cooled, and then open with a spoon to get into the mud standby, and then the shallot cut foam, ham cut foam together into the prepared taro mud, add the appropriate amount of salt with the hand mix, made a small cake, and then flour plus The egg made of paste on a layer of oil to put a deep-fried, the surface of the golden inside soft and slightly salty, delicious ah.

This has to have time to do it, I give my husband to do let him bring a few colleagues to taste, he did not want to give it.

2: Beanskin (bamboo) taro cake

Take dry beanskin or dry bamboo first soaked in water, taro with a shredded utensil wipe silk or cut into silk with a kitchen knife, put into a pot add salt and a little monosodium glutamate (you can also put sugar), spread has been soaked beanskin or dry corrosion, rolled into the mix of taro silk, put into a pot to steam for 20 minutes, after steaming and then cooled, cut the section of 3-4 cm thick, and then into the frying pan! Sedan on both sides can be slightly fried, crispy and delicious.

The following is how to not send to the author of "how to cook rice is the most fragrant", also by the way to write here for everyone to see.

This we have insights, to the owner to add a, and concise and convenient, without adding any salad:

To cook rice: boiling water, pay attention to the water is not too much, more than too soft and not delicious, with chopsticks to measure (to chopsticks to the surface of the rice to stop), do not exceed a knuckle, the owner to try, certainly more than your method of delicious.

And then, the rice half raw, as long as two tablespoons of white wine and then add a small bowl of water, mixed and poured into the half raw rice, and then cook rice, rice cooked and new made it.

One, mung bean paste stuffed taro (warmly recommended)

Raw materials: taro 400g mung bean paste 4 spoons

Practice: Taro peeled and cut into pieces

On the pot of water steamed for 25-30 minutes, until cooked;

The taro into a container with a spoon pounded into the mud;

The taro mud

Put half a bowl of water in a pot, bring it to a boil, add the mung bean paste, reduce the heat, use chopsticks to break up the mung bean paste into a paste, and pour it over the taro balls.

Cold food, hot food can be, sweet and soft

Two, taro cake

Making method

The taro peeled, diced, add a little salt, put in a pot of water to steam, and then poured into the rice milk and mix well. Dry shrimp to choose the smaller size, washed and soaked soft. Bacon and Langkawi respectively cut into pieces, and dry shrimp with the pot burst incense, and discretionary salt, sugar, etc. Seasoned, stir-fried with the rice paste, taro grains together with the mixture, removed from the cake basin, and then placed in a pot of water to steam under water. And put coriander, green onions, fried sesame seeds and cooked oil on the cake surface.

Three, taro cake second practice

You can also diced taro, boiled, mashed (do not need to be too crushed), plus glutinous rice flour, sugar, kneaded into a dough (if dry, add boiling water, scalded glutinous rice flour is more sticky). Then, roll the dough into small strips of 1.5cm in diameter in batches, and then cut the strips into small dices of 1.5cm thick, note that after cutting, you can sprinkle some glutinous rice flour to prevent sticking. All small dices will be bagged and stored in the refrigerator to freeze, when to eat, take out like cooking dumplings cooked, add to any sweet soup (such as red bean soup, green bean soup, sago dew, milk, black rice porridge, etc.), are sticky and chewy! Or just add sugar (preferably rock sugar) to the soup, it's also very tasty!

Four, taro buckle meat

Raw materials: 400 grams of pork, 400 grams of taro, 2 anise, 2 cloves of garlic

Seasoning:

1, soy sauce 3 tbsp

2, 1 tbsp of wine, 2 tbsp of soy sauce, 1/2 tbsp of sugar

3, 1/2 tbsp of water starch

Style of operation:

This is the first time that I've seen the same thing. p>1: Cook the pork in one piece, then marinate it in seasoning 1 for 10 minutes to evenly coat the skin with soy sauce, then deep-fry it in hot oil until it reaches the top color and remove it from the pan, then soak it in cold water immediately.

2. Peel the taro, cut thick slices, and fry them in oil. Cut the pork into taro-equivalent thick slices, fry them in hot oil, then put them into a steaming bowl with a slice of meat and a slice of taro in the same arrangement, and drizzle them with Seasoning 2 and 1/2 cup of water as well as star anise and garlic.

3. Steam the meat in a pot over high heat for 40 minutes, then pour the broth into the pot, pick off the star anise and garlic, and put it on a plate, then thicken the broth with cornstarch and pour it back over the meat.

Note: 1, the meat must be selected three layers of meat, the meat is firm and square block is good, into the deep-fried with a toothpick in the meat before the hole in the skin, so that the fat can be removed, eat up will not be greasy.

2, fried pork immediately soaked in cold water, can make the pork skin elastic.

Six, ham and taro soup

Ham washed and cut into slices, soak in water for about 30 minutes and then cut into thin silk, taro peeled and cut into pieces, ham and taro pieces of silk into the water before soaking the ham, plus ginger and a small amount of wine to cook, to be open after skimming the froth, to the soup white taro soft, add coriander sesame oil on the line. This soup red, white and green color distinctly delicious and beautiful.

Seven, taro salted rice

Taro half (about 500 grams), mushrooms 7-8, about 50 grams of shrimp, 200 grams of pork, 5-6 small onions, white rice, sun oil, soy sauce, salt.

1. taro diced, slightly fried in oil, pick up and drain the oil, mushrooms softened and sliced, flower meat cut about a centimeter thick, 3 centimeters long, shrimp softened and chopped, sliced scallions, white rice washed and drained to be used.

2. hot pan sautéed small onions, under the meat fried until oil, under the mushroom slices, taro diced shrimp fried until the flavor overflow leakage, add white rice with fried.

3. The water in the rice began to dry when the sun oil, soy sauce, and salt. Add equal amount of water, into the rice cooker until cooked.

Eight, creamy taro puree

Taro cut into large thick slices. Steamed. It can also be boiled in water, which is faster. After steaming, the skin is torn off. The taro pieces in a large bowl, pounded with a rolling pin, all into the mud, put a few spoons of sugar, and then pour a little milk (not too much), stir a little, burn 2 tablespoons of BUTTER, poured on the taro puree. Start stirring with all your might. See the mashed taro into a sticky glue, and then you can eat. If you can't finish it, put it in the refrigerator. It tastes just as good frozen as it does hot. You can put some fruits on it, ICE CREAM and so on, it's very delicious.

Nine, cake burn taro puree

Taro paste 500 grams (that is, taro steamed into a paste after grinding) 400 grams of sugar, 150 grams of lard, green onions 4, 100 grams of water

In the pot of hot lard, put onion granules deep-fried until golden, fish up the onion is not used. Add the taro paste into the lard and stir-fry for a few moments, then add the water and sugar, and slowly stir-fry until it does not stick to your hands, then you can fill the bowl.

Note: The key to this dish is to have enough sweetness, and the taro mushrooms should not be grainy and must be smooth. In addition, must use a lot of lard fried, so as to bring out the flavor of taro mushrooms, and a lot of lard makes the taro mushrooms more slippery.

Mushroom and taro porridge

Ingredients

Mushrooms ..... .2 taro ..... .30g minced pork ..... .20g rice ..... .1/4 cup shrimp..... .10g chopped scallions ...... A little

How to do it

1. Soften and dice the mushrooms, peel and dice the taro, soften the shrimp.

2. Wash the rice, add the appropriate amount of water and bring to a boil over high heat, then add all the ingredients and cook over low heat until the rice is rotten.

3. Finally, sprinkle chopped green onion and add seasoning.

Avocado and taro porridge

Ingredients: avocado, taro 100g each, 1/2 cup white rice, 1 tsp flour, 1 tsp cornstarch; Seasoning: 1 tsp salt

How to do it

1. Wash the rice, put it into a pot, add 3 cups of water and bring to a boil, then lower the heat and cook it into a porridge, then put it into a bowl.

2. Wash the avocado, remove the skin and core, grind it into a puree, put it into a bowl, add flour, cornstarch and salt and mix it well, mix it into avocado paste.

3. Wash taro, peel, shred, evenly coated with avocado paste, put into a hot frying pan and fry until crispy, remove, drain the oil, and put into white rice porridge.

Note: It is best to wait for the oil to heat up before putting the taro into the frying pan, so that the taro pastry does not inhale too much fat, and tastes greasy, and the calorie is relatively high.

Mushroom taro porridge

Materials

Mushroom ...... .2 pieces

Taro ...... .30g

Pork mince .... .20g

Rice ...... .1/4 cup

Shrimp ...... .10g

Scallion ...... A little

How to do it

1. Soften and dice the mushrooms, peel and dice the taro, soften the shrimp.

2. Wash the rice, add the appropriate amount of water and bring to a boil over high heat, then add all the ingredients and cook over low heat until the rice is rotten.

3. Finally, sprinkle with chopped green onion and add seasonings

Taro congee

> Ingredients: taro - 1/2, broth - 1 tbsp, soy sauce - some

> Preparation (1) Peel off the skin of taro and cut it into small pieces, marinate in salt and then rinse.

> (2) Stew the taro and then mash and strain.

> (3) Put the broth and taro in a small pot and cook, stirring occasionally.

> (4) Cook until thickened and season with soy sauce.