How to make taro delicious, how to make taro delicious

Chicken soup with taro. Ingredients.

Taro (200 grams).

Chicken thighs (350 grams).

Seasoning. Salt (to taste).

Cooking wine (to taste).

Essence of chicken (to taste).

Green onion (to taste) Ginger (to taste).

Kitchen. Boiling pots, soup pots.

Peel and wash the taro.

Cut into thin slices. Wash the chicken thighs, cut them into cubes, blanch them in water, remove them and wash them.

Put an appropriate amount of water in the pot, put down the chicken thighs, add ginger slices, and cooking wine.

Bring to a boil on high heat for 5 minutes and low heat for 30 minutes.

Add the taro and bring to a boil over medium heat for 10 minutes.

Put some salt, chicken essence.

2: Put some chopped green onions.

Taro pork ribs in a pot.

Tip: Taro has a special fragrance, so try to put as little seasoning as possible to keep the original flavor.

Pork ribs can provide high-quality protein and fat necessary for human physiological activities, especially rich calcium, which can maintain bone health, but if you eat too much pork, it is easy for people to consume too many calories and lead to obesity, so on weekdays.

Ingredients. Ingredients.

Pork ribs 650g

200g taro

Assist. 10g red pepper

Ginger 10g green onion to taste.

6g of garlic and 2g of star anise

Cinnamon bark 2g salt to taste.

Cooking wine (to taste).Light soy sauce to taste.

Pepper to taste.

Cornstarch to taste. White to taste.

Peanut oil to taste.

Steps. 1.Chop the ribs into small pieces.

2.Peel and wash the taro, cut it into pieces with a hob, let it air dry, and dry the skin moisture.

3.Cut the red pepper into rings, cut the green onion into slices and ginger, the whole garlic cloves, and wash the star anise cinnamon for later use.

4.Drain the ribs into running water to rinse the blood.

5.Put pepper, salt, light soy sauce, cooking wine, ginger slices, corn starch, and a little sugar on the washed pork ribs and marinate for more than half an hour.

6.Put a slightly wider oil in the pan and pour the ribs into the stir-fry.

7.Flatten the ribs, cover the pan and simmer over medium heat until golden brown on both sides.

8.Put down ginger, garlic, cinnamon, star anise to burst out the fragrance.

9.Put a little base oil in the pot, and put two slices of white radish at the bottom to avoid paste.

10.Put the taro in a pot and sprinkle a little salt on top.

11.Pour the ribs over top of the taro.

12.Cover and simmer over medium-low heat for about 20 minutes until the taro is cooked through with chopsticks.

13.Add the red pepper cover for 2 minutes, remove from the heat, sprinkle with chopped green onions, and serve.

The taro is stewed first and peeled off the skin, put oil in the pot, first put some chili sauce and pickled pepper and stir-fry until fragrant, and then put the keel meat stewed in advance and fry until fragrant, then pour in the taro, pour some water, adjust the taste, and cook until the flavor can be out of the pot.

Hello, I have seen your question and am sorting out the answer, please wait for a while First wash the taro, peel and cut it into diamond-shaped pieces, then heat the oil pan, pour in the taro until it is fried and scooped up, and the oil remains in the pan. Then boil the syrup, add the white sugar and stir constantly, so that the sugar is heated and melted evenly. Finally, when the sugar solution bubbles, quickly pour the fried taro pieces into the pot and stir evenly, and the shredded taro is ready.

You can try this.

Put the taro into the sour water jar in advance and marinate for a few days, cut it into shreds after pickling, prepare some millet peppers and cut them into rings, chop the garlic, heat the oil in the pot, fry the peppers and garlic first, and then pour the shredded taro down and stir-fry, and adjust the taste.

Pan-fried taro cake.

1. To make fried taro cakes, you need to prepare 500 grams of taro, 15 grams of sugar, 50 grams of glutinous rice flour, and after washing the prepared taro, remove the skin, and then cut it into slices and put it on a plate, and steam it in the steamer for 30 minutes.

2. Take out the steamed taro, put it on the panel, press it into a puree, then add the prepared glutinous rice flour and sugar and mix thoroughly, put oil in the pan to heat, put the adjusted taro daughter in your hand, form a ball, and then press it into a small cake, put it in a pan and fry it until golden on both sides, and use oil blotting paper to absorb the oil after taking it out. Peanut taro soup.

1. Add an appropriate amount of rock sugar and red beans to make a sweet soup with peanuts and taro to make a sweet soup, the taste is also very good, you need to prepare when making, 300 grams of peanuts, 300 grams of taro, 50 grams of red beans, an appropriate amount of sugar, and a little salt. Wash the prepared peanuts and red beans and soak them overnight in advance.

2. After washing the taro, peel off the outer skin, cut it into dices, prepare a soup pot, put the peanuts and red beans after soaking, and the diced taro that has been cut into the pot together, add an appropriate amount of water, heat and boil, and then simmer for an hour over low heat, and finally add a small amount of salt and an appropriate amount of sugar to taste, mix well and take it out to eat.

A delicious way to eat taro:

Steamed, pureed and topped with blueberry juice. In the summer, it is especially delicious to eat with a spoon.

【Ingredients】Taro, chives, tomato paste, cornstarch, cooking oil, salt, light soy sauce, sugar.

Production steps] 1, today we want to share with you the food is tomato sauce wrapped in taro, taro is suitable for a variety of cooking methods, and its nutritional value is particularly high, rich in protein and various mineral elements, good for the human body, tomato sauce wrapped in taro is done, soft glutinous sweet, delicious. Before making, we need to prepare the ingredients, the ingredients that need to be prepared are five taro, a small handful of chives, tomato paste, cornstarch, salt, light soy sauce, and sugar for seasoning. Cooking oil also needs to be prepared.

2. First of all, we have to clean the taro we bought, then boil the water in the pot, and put the washed taro into the pot to cook. After the taro is cooked, remove the skin and cut it into small pieces, cut the shallots into small pieces and chopped green onions, and then set aside for later use.

3. Put the cut taro into a larger bowl, then add an appropriate amount of cornstarch, and mix evenly so that each piece of taro is evenly coated with cornstarch. Then start the pot to heat the oil, turn on the high heat to heat the pot first, pour in the appropriate amount of cooking oil after the pot is hot, you can not pass the taro, and when the oil temperature is burned to five or six hot, put in the taro wrapped in cornstarch and fry it until golden. Then take out the fried taro, divide it into dry oil and put it on a plate, pour out the oil in the pan, and then leave a little base oil.

4. Next, prepare the tomato sauce, find a bowl of moderate size, then pour an appropriate amount of tomato sauce, light soy sauce, cornstarch, salt and sugar into the bowl, stir gently with a spoon, and stir well.

5. Turn on the high heat, heat the bottom oil left in the pot, when the oil temperature is heated to five or six hot, pour in the adjusted tomato sauce sauce, cook until the soup in the pot is slightly viscous, put in the fried taro, stir it, let each piece of taro be evenly coated with tomato sauce juice, and then cook for 1-2 minutes to turn off the heat and get out of the pot.

Answer: Taro has the effect of enhancing immunity, detoxifying and laxative, cleaning teeth and preventing caries, and taro is also a commonly used cooking ingredient, which can be used as a soup, cooking or staple food. It's all nutritious and delicious!

It can be eaten steamed, fried, or fried. The easiest and most nutritious way to eat is to steam, wash the taro and put it in a pot to steam it through water.

Lipu taro is suitable for steaming or making soup, steaming button meat, etc., crispy taro is suitable for shredding and stir-frying, and can also be rubbed into foam with a tool and mixed with rice flour to make pastries. The taste is suitable for salty and fresh, just add a little salt and oil. Raw taro has an allergic reaction to **, remember to wear gloves during the process of external treatment!

Ingredients: taro, sugar.

The practice of salt and oil anti-sand taro.

Peel and wash the taro, first cut into thick slices of centimeters, then into strips of 5 centimeters wide; Sprinkle a little salt on the taro noodles, grasp it well with your hands, and marinate for 15 minutes [you can also leave it unsprinkled, depending on personal preference.]

Heat 2 bowls of oil in a pan, insert bamboo chopsticks and wait for the surrounding bubbles, pour in the taro strips and fry over medium heat for 8 10 minutes.

Stir the taro strips in the pan until they are evenly heated, until the taro strips are cooked through, then remove and drain the oil.

Pour out the remaining oil in the pot, wash the pot, pour in 150 grams of sugar and half a bowl of water and boil, change to low heat and slowly boil the syrup and keep stir-frying, until the foam of the syrup changes from large to small, thick and slightly colored.

Put the fried taro noodles in the pot evenly, let them be coated in syrup and turn off the heat immediately, quickly blow the air in the pot with a fan, stir-fry until the outer edge of the taro noodles is hoarfrosted, and then you can put it on a plate.