Fried taro
Raw materials: some taro.
Seasoning: salt, vegetable oil, Chili powder and black pepper.
Production process:
1, taro put on gloves and scrape off the skin with a scraper.
2. Steam in a steamer 15 minutes. Cook and eat first, then fry later.
3. Cut the steamed taro into hob blocks, heat the pot and add a little vegetable oil, add taro, sprinkle a little salt and fry for a while.
4. Stir-fry until the surface is slightly burnt, then sprinkle some black pepper and Chili powder and stir-fry for ten seconds. Don't put Chili powder in the child's food.
Erxiang taro crisp
Ingredients: 400g of taro, 4-5 tablespoons of medium gluten flour, 3 tablespoons of sugar, appropriate amount of vegetable oil, eggs 1 piece, appropriate amount of bread crumbs and appropriate amount of starch.
Production process:
1. The taro is peeled and cut into small pieces in advance, and then steamed in the pot 15 minutes.
2. Steamed taro is pressed into mashed taro with a spoon. Add 4~5 tablespoons of flour (glutinous rice flour is also acceptable), add some sugar and mix well.
3. Make a soft dough by hand. The dough is sticky. Remember to apply some vegetable oil to your hands when operating.
3. Divide the dough into several equal parts and knead it into an ellipse or other shapes you like.
4. 1 Beat the eggs evenly and prepare proper amount of dry starch and bread crumbs.
5. Roll the taro paste in the dry starch, then roll it in the egg liquid, and finally wrap it with bread crumbs.
6. Add vegetable oil to the pot and heat it. Add taro crisp semi-finished products and fry until the surface is golden and crisp.
Sanyutou meatballs
Ingredients: 3 taro and appropriate amount of glutinous rice flour.
Seasoning: salt, spiced powder, vegetable oil and shallots.
Production process:
1. Peel taro, cut into small pieces, and steam in a steamer for about 15 minutes.
2. Take out the steamed taro, put it in a fresh-keeping bag and press it into mashed taro with a rolling pin.
3. Put the taro paste into the pot, add some chopped green onion, a little spiced powder, a proper amount of salt and sticky rice noodles, and the ratio of taro to sticky rice noodles is about 2: 1.
4, and then into dough, remember that there is no need to add water.
5. Knead the dough into strips, divide it into small doses, then knead it into small balls, which are slightly sticky and can be sprinkled with sticky rice flour.
6. Add enough vegetable oil to the pot. When it is 70% hot, add taro balls and start frying. When frying, shake the pot from time to time to make the meatballs evenly heated.
7. After frying for a few minutes, the meatballs are cooked. Open a big fire to raise the oil temperature, fry for ten seconds to color, and also make the meatballs crisp, and take out the oil under control.
Steamed taro with minced meat and mustard tuber
Ingredients: a few taro, a little minced meat, half a bag of mustard tuber.
Seasoning: soy sauce, soy sauce, oyster sauce, ginger, vegetable oil, cooking wine, starch and white pepper.
Production process:
1. Put on gloves, peel and clean taro with a scraper, and prepare a little minced meat and a bag of pickled mustard tuber.
2. Cut taro into hob pieces, add a little white pepper, cooking wine and starch to minced meat, stir and marinate for a while, and chop mustard tuber.
3. Heat the wok and add vegetable oil. Add minced meat and stir-fry until it changes color. Add 65,438+0 tbsp of soy sauce and 65,438+0/2 tbsp of soy sauce and stir well.
4. Add mustard tuber and stir well. Turn off the heat. Because soy sauce, oyster sauce and pickled mustard tuber are salty, there is no need to put salt.
5. Pour the fried minced mustard tuber on the taro.
6. Put the taro in an electric steamer and steam 15 minutes. If you want to taste soft and rotten, steam for 20 minutes, take it out and sprinkle with chopped green onion.
Steamed taro with five peppers
Ingredients: 5 taro.
Seasoning: 3 tablespoons chopped pepper, 65438+ 0 tablespoons soy sauce, 2 cloves of garlic, a little shallot, and appropriate amount of vegetable oil.
Production process:
1, peeled taro, washed and cut into hob blocks.
2. Chop garlic and 3 tablespoons chopped pepper into a small bowl and stir well.
3. Sprinkle chopped peppers evenly on taro.
4. Add a proper amount of water to the pot, put the water into the pot after boiling, steam for 20 minutes on medium fire, and take it out after turning off the fire for 2 minutes.
5. Pour a tablespoon of soy sauce, sprinkle with chopped green onion, and pour hot oil on the wok to stimulate the fragrance of chives.
Liuxiang taro bean paste cake
Ingredients: 3 taro, appropriate amount of polished glutinous rice flour, appropriate amount of red bean paste and a little vegetable oil.
Production process:
1. Scrape the taro skin and steam it in a steamer 15 minutes.
2. Take out the steamed taro, put it in a fresh-keeping bag and press it into fine taro paste with a rolling pin.
3. Put the mashed taro into a pot, add a proper amount of glutinous rice flour, and make a soft dough. Be careful not to add water.
4. Divide the dough into 8 equal parts and round it.
5. Take a small ball, knead it flat by hand, wrap it in bean paste and wrap it tightly.
6. After flattening, wipe some water on the surface, dip some black sesame seeds, and make all the biscuits in turn.
7. Heat the pan, add a little vegetable oil, add cookies, and fry over low heat until the surface is slightly cooked.