How to make sweet taro and the steps to make sweet taro?

Stewed taro with brown sugar is famous.

Taro (500 grams).

White sugar (50 grams).

Cooking oil (8 grams).

Water (20 grams).

Salt (3 grams) flour (25 grams).

Vinegar (1 g) Light soy sauce (1 g).

1. Wear gloves and peel the skin under running water with a paring knife by the sink.

2. After peeling, cut into small pieces and put them on a plate for later use.

3. Non-stick pan. Put an appropriate amount of oil in a pan, add taro, and fry slowly over low heat.

4. Fry until there is a faint layer of golden brown on all sides.

5. Then add an appropriate amount of sugar and continue to stir-fry.

6. There is basically no sugar in the pot, and each piece of taro is basically wrapped in sugar juice, and it can be out of the pot!

Steaming the taro first, then crushing it.

Desserts that can be made with taro are: taro pudding, taro crisp, taro milkshake, taro smoothie, taro biscuits, etc.

The taro paste made with Lipu taro can not only be eaten as a low-calorie dessert, but also can be stuffed with steamed buns, toasted bread, and made into a sandwich of cake rolls, and it is also good to make a cup of taro milk tea.

The fried taro paste can be eaten directly, can be used as a filling filling, and has a wide range of uses, such as cake rolls, sandwich bread, and buns. If you want to eat it as a snack, you can use a mung bean cake or moon cake mold, fill the taro puree and remove the mold, and eat.

Related tips

1.The first choice for taro is Lipu big taro, the taste is soft and glutinous, the taste is sweet, and the color of taro paste is faint purple, which is very beautiful.

2.Condensed milk and whipping cream are not necessary, but can be replaced with milk; The amount of sugar is adjusted according to the taste, and you can taste it after adjusting the flavor before deciding whether to add more sugar.

3.The fried taro puree is sealed well and stored in the refrigerator for no more than 5 days.

The above content reference: Encyclopedia - Taro.

1. Pull out the taro.

1.Peel and wash the taro and cut into cubes (remember to wear gloves).

2.When the oil pan starts to bubble a little, fry it in the pan (don't be too hot, it will dry out, and you will have to fry it a second time later), and when it turns yellow, scoop it up.

3.Heat the pan, smoke slightly, go back to the pot and fry it a second time, about 15 seconds, to the high heat (force the oil inside), and turn off the fire after scooping it up (otherwise the oil temperature will drop and you will eat oil).

4.Add a tablespoon of oil to the pan, turn on low heat, pour in the sugar in the pan, and stir-fry slowly (be patient, this step is the most important).

5.Stir-fry until bubbly add salt (so that it is less greasy), the sugar will change like the picture, and when the sugar turns reddish-brown, it is almost the same, and you should use a spoon to stir constantly to avoid sticking to the pan.

6.Turn off the heat, pour in the taro, stir constantly, mix more and pull the more silk.

2. Snack baked taro chips.

1.Peel the taro, wash and set aside.

2.Cut into thin slices. It is best to have a uniform thickness, so that the baking time is roughly the same.

3.Add an appropriate amount of cooking oil and a small amount of salt. The amount of salt to be used depends on personal taste.

4.Add pepper. Stir all the seasonings to combine. Personally, I think pepper is a pretty good condiment. You can add other seasonings, such as cumin powder, to your liking.

5.Preheat oven. Place the taro chips on a baking sheet at 200 degrees for about 15 minutes. The roasting time should be related to the thickness of the taro chips. Watch and don't burn.

6.Crispy taro chips, a good snack for leisure.

Ingredients: taro, purple sweet potato, red sweet potato, sweet potato starch, potato starch.

White sugar method. 1.Peel and cut the purple potatoes into cubes, cut the taro into cubes, cut the sweet potatoes into cubes, and steam them over water.

2.Red sweet potato, taro, purple potato, before peeling and steaming, are 300 grams, 150 grams of sweet potato starch per serving, a total of 100 grams of potato starch, evenly divided into 3 parts when used.

3.Take a bag of 150 grams of sweet potato starch, put 2 3 amounts into the basin, and mix about 30 grams of potato starch.

4.Steamed sweet potato taro.

5.Make the red heart sweet potato flavor first, and mash the red heart sweet potato into a puree.

6.Pour boiling water into the starch... Note that if it's boiling water. It doesn't take much!! If the starch is blanched, it should be dry (red sweet potato has a large water content. So it's even more necessary to control the moisture), stir quickly with chopsticks.

7.Knead into a ball.

It doesn't have to be smooth.

8.Add the red heart sweet potato puree.

9.Knead slightly.

10.Add sugar.

11.At this time, the dough will get on your hands, and slowly add the remaining 1 3 sweet potato starch and knead.

12.Knead until the dough is smooth and not sticky, don't be lazy... Rub it more, and the taro balls that come out like this will be Q ha.

13.Wash the basin and then make purple potatoes, and mash the purple potatoes into a puree.

14.Take another 150 grams of sweet potato starch, put 2 3 in the same way, mix about 30 grams of potato starch, add a little boiling water to blanch, and knead into a ball.

15.Put purple potato puree, purple potato puree will be relatively dry, don't worry too much about putting too much.

16.Knead well, slowly add the remaining 1 3 sweet potato starch, knead until the surface is smooth and non-sticky, purple potatoes are relatively dry, maybe 150 grams of sweet potato starch can not be used up, look at it.

18.The same way to make taro, taro is very sticky, it's time to be patient.

19.Three doughs are ready.

20.Maybe there will be small particles of taro and purple potatoes in the dough, it doesn't matter, it will be more interesting to eat.

21.Roll the dough into long strips and cut into small pieces.

22.The same method is used to make purple potatoes and red sweet potatoes.

23.Finished taro balls, sweet potato balls.

24.Boil the taro balls to be done, pay attention to the point you can put the taro and the red heart sweet potato first, because the purple potato will be colored, immediately after the pot with a spoon or something to remove the bottom, don't let it stick to the bottom of the pot.

25.Cook on high heat until all the taro balls float, continue for 2-3 minutes, according to the size of your cooking, you can get a taste, bite into the inside and cook thoroughly.

26.After taking it out, put the purple potato.

27.Cook them all.

28.Nibble on it according to your favorite taste.

A complete list of recipes for taro syrup.

Taro syrup is particularly meaningful for the health of the body, and there are many families who like to make taro syrup, so that their family members can drink such a syrup every day, so that family members are healthy, so there are many housewives who want to have a comprehensive understanding of the practice of taro syrup, so that you can have a comprehensive understanding, let's take a look at the following instructions.

Many people are not very clear about the practice of taro syrup, its production is not very complicated, and the production time is not long, and it can be easily made at home.

The recipe for taro syrup:

Red bean taro syrup.

Ingredients: large red beans, taro, red brown sugar.

Method:1Wash the red beans and soak them in water for three hours.

2.Peel and wash the taro and cut into pieces of moderate size.

3.Add large red beans and water to the boiling pot, turn to medium heat after boiling, cook for about an hour, cook until the red beans bloom, add the chopped taro pieces, and continue to cook for 20 minutes. Cook until the red beans and taro are soft and rotten, which is another rustling texture.

4.Finally, add brown brown sugar to taste.

Tips. Red beans need to be soaked in water for 2-3 hours before cooking. When boiling red beans, don't put sugar in advance, otherwise it will be difficult to boil.

Red beans have a diuretic effect and can be used for **edema, but do not eat red beans within 2 hours before bedtime, so as not to work hard at night. You can also use rock sugar, but brown sugar is more nourishing in winter.

Materials. Lipu taro 1 pc.

Rock sugar to taste.

Preparation of taro syrup.

Prepare your materials. Peel and wash the taro and cut into cubes.

Put an appropriate amount of water in the pot, put the taro and bring to a boil over high heat, switch to low heat and cook for about 30 minutes.

Add an appropriate amount of rock sugar or flake sugar until melted.

Tips: 1. You can DIY according to your preference, add red dates, brown sugar, and ginger slices.

2. Taro should not be eaten too much at one time, otherwise it is easy to cause indigestion.

3. Taro is very rich in carbohydrates, which can replenish the liver and kidneys and add lean marrow, but few people may know the effect of taro to clear heat and dissolve phlegm, reduce swelling and relieve pain, clean teeth and prevent caries. Therefore, using taro as sugar water has a good moisturizing effect.

The practice of taro syrup, this is a lot of friends who want to learn taro syrup, all want to understand it specifically, and they want to understand it as soon as possible, and then learn the production of taro syrup.

Peel and wash the taro, cut the hob pieces, blanch and cook, add a little water in the pot, add rock sugar, boil the sugar, pour in the taro and continue to cook for a while, the soup is thick and served.

Ingredients: 3 servings.

800 grams of taro.

Accessories. Salt, vinegar and sugar to taste.

Step 1: A complete list of ways to cook taro.

There are a lot of fine hairs on the taro, remove the taro hairs on the surface of the taro, clean it, put some salt and vinegar, soak it for a while, and rinse it again.

Step 2: How to cook taro**.

Put the cleaned taro on the grate in the pot and add an appropriate amount of water.

Step 3: A home-cooked way to cook taro.

Bring to a boil over high heat and cook for five minutes, raise the grate and steam again.

Step 4: A simple way to cook taro.

Then steam for another 20 minutes, the taro is almost ripe, you can use chopsticks to insert it, as long as it can be inserted easily, it means that the taro is ripe.

1. Chaoshan sweet taro.

1. Prepare ingredients: taro, oil, chives, sugar.

2. Peel the taro and cut it into strips, and chop the chives.

3. Heat the oil in a pan, add the chopped green onion and stir-fry until fragrant, then add the taro and stir-fry evenly.

4. Fry the taro until the surface is slightly yellow, then add sugar.

5. Put in a bowl of water until there is a little sugar juice left.

2. Coconut taro syrup.

1. Prepare ingredients: taro, coconut flour, sugar.

2. Peel the taro, cut it into small pieces, put it in a pot, add water and boil.

3. Wait until the taro is soft and glutinous.

4. Prepare the coconut flour, add water and mix thoroughly, pour it into a pot and bring to a boil, add sugar to taste.

5. Remove from the pan.