How to make taro silk mixed peppers, and how to pull shredded taro

Spicy fried shredded taro.

Ingredients. Ingredients: 1 taro.

Accessories: 20g oil, half a tablespoon salt, seafood soy sauce, 1 tablespoon cooking wine, 2 chili peppers, appropriate amount of green onions.

Steps. 1.Taro grazing.

2.Shred the peppers and cut the shallots into small pieces.

3.Pour oil and heat it, pour in shredded taro and stir-fry, stir-fry until soft, add salt, cooking wine and soy sauce, and add chili peppers.

4.Sprinkle with chopped green onions and remove from the pan.

Tips: It is more delicious to replace MSG with seafood soy sauce.

Gourmet world. Menu.

Classify. List.

Menu. Recipe navigation.

Ingredients. Gourmet kitchen.

Hot and sour shredded taro.

Ingredients. Taro (two).

Seasoning. Bay leaves (2 slices), Sichuan pepper (appropriate amount), dried chili pepper (appropriate amount), salt (1 and a half spoons), sugar (2 spoons), white vinegar (3 spoons), light soy sauce (1 spoon), chicken essence (appropriate amount), kitchen utensils. Not.

1 taro for two.

2 Planed into thin strips.

3 Tear the bay leaves into small pieces, appropriate amount of peppercorns, and cut the dried peppers into small rings.

4 Put an appropriate amount of oil and spices in a pot.

5 Add shredded taro and stir-fry for 5 minutes.

6 Add one and a half spoonfuls of salt.

7 Two teaspoons of sugar.

8 3 tablespoons of white vinegar (light vinegar) and 1 tablespoon of light soy sauce.

9 Continue to stir-fry for 2 minutes until soft until cooked, add the chicken essence before cooking.

Oil first. Put in shredded taro and put chili peppers. , in the stir-fry. That's it.

Summary. Hello dear, happy to answer for you, ask. Entitled:

How to make pickled spicy taro shreds have been found for you: 1. Raw materials: 5000 grams of taro, 200 grams of refined salt, 500 grams of white vinegar, 150 grams of sugar, 50 grams of chili noodles, 25 grams of liquor, 15 grams of pepper noodles, 2 star anise.

2. Preparation method: taro peel off the roots, wash, cut into strips 5 cm long and 1 cm square, dry until eighty percent dry, add refined salt, sugar, white vinegar, monosodium glutamate, chili pepper noodles, star anise and pepper noodles and knead well, then pour white wine and put it into the pouring jar, seal the mouth of the altar with water, and it can be eaten after two weeks. 3. Sweet and spicy taro noodles have a crisp taste, spicy and sweet, and sour and hot taro noodles are sour and spicy and crispy, which can be used as an appetizer or snack.

Hello dear, happy to answer for you, ask. Entitled: How to make pickled spicy taro shreds have been queried for you:

1. Raw materials: 5,000 grams of taro, 200 grams of refined salt, 500 grams of white vinegar, 150 grams of sugar, 50 grams of chili noodles, 25 grams of liquor, 15 grams of Sichuan pepper noodles, 2 star anise. 2. Preparation method:

Peel off the roots of the taro, wash it, cut it into strips 5 cm long and 1 cm square, dry it until it is dry, add refined salt, sugar, white vinegar, monosodium glutamate, chili pepper noodles, star anise and pepper noodles and knead well, then pour white wine and put it into the pouring altar, seal the mouth of the altar with water, and it can be eaten after two weeks. 3. Sweet and spicy taro noodles have a crisp taste, spicy and sweet, and sour and hot taro noodles are sour and spicy and crispy, which can be used as an appetizer or snack.

Dear, hello, the following is an extension of your question, taro is a perennial root-based herbaceous plant of the Araceae family, often cultivated as an annual crop. Taro is first grown in the hot and humid swampy regions of China, Malaysia and the Indian Peninsula, and is widely cultivated around the world. China's taro resources are extremely abundant, mainly distributed in the Pearl River, Yangtze River and Huai River basins.

Do you need to fry it when you want to eat it?

Dear, no.

Summary. Dear is happy to answer for you, for you to ask: how to make pickled spicy taro shreds:

Here's how you can do it: Steam, half-cook, and then peel the lipu taro. Can be cut into chunks, can be cut into slices.

Then cut the pork belly into pieces or slices and marinate them first. When marinating, use light soy sauce, salt, cooking wine, a little sugar, ginger and green onion and cut into sections. More than half an hour.

Add oil and fry the meat. Then pour the taro and marinade into it. Put the taro in it too.

The water will be submerged. If you don't put enough salt in the beginning, make up for it now.

Dear We are happy to answer for you and inquire for you: how to make pickled spicy taro shreds: you can do this:

First, the coarse taro in front of Lipu is steamed and half-cooked, and then peeled. Can be cut into chunks, can be cut into slices. Then cut the pork belly into pieces or slices and marinate them first.

When marinating, use light soy sauce, salt, cooking wine, a little sugar, ginger and green onion and cut into sections. More than half an hour. Add oil and fry the meat.

Then pour the taro and marinade into it. Put the taro in it too. The water will be submerged.

If you didn't have enough salt at the beginning, make up for it now.

Dear We are happy to answer for you and inquire for you: how to make pickled spicy taro shreds: you can do this:

First, the coarse taro in front of Lipu is steamed and half-cooked, and then peeled. Can be cut into chunks, can be cut into slices. Then cut the pork belly into pieces or slices and marinate them first.

When marinating, use light soy sauce, salt, cooking wine, a little sugar, ginger and green onion and cut into sections. More than half an hour. Add oil and fry the meat.

Then pour the taro and marinade into it. Put the taro in it too. The water will be submerged.

If you didn't have enough salt at the beginning, make up for it now.

The method of making a stool spine for pulling silk taro is as follows:Ingredients: 500 grams of taro, appropriate amount of starch, 30 grams of sugar, appropriate amount of oil.

Steps: 1. Peel the taro and soak it in water for a while. This is shown in the figure below.

2. Then cut into small cubes. This is shown in the figure below.

3. Then add starch. This is shown in the figure below.

4. Dip well. This is shown in the figure below.

5. Add oil to the pan. This is shown in the figure below.

6. Then bring to a boil. This is shown in the figure below.

7. Add taro and fry. This is shown in the figure below.

8. Fry until golden brown. This is shown in the figure below.

9. Add oil to the pot and sugar. This is shown in the figure below.

10. Then fry until saccharified. This is shown in the figure below.

11. Then add the fried taro. This is shown in the figure below.

12. Add salt. This is shown in the figure below.

13. Stir-fry quickly and dip each piece of taro in sugar. As shown in the figure below, jujube sensitization is shown.

14. Take it to the side to see the fried. This is shown in the figure below.

To make a good meal, you need to have all the ingredients, spices, and utensils you need. Of course, the most important thing is to grasp the heat. With all this ready, let's start making hot and sour taro shreds.

Planed into fine strips. Taro (two).

Put an appropriate amount of oil in the pot and stir-fry the spices.

Tear the bay leaves into small pieces, appropriate amount of peppercorns, and cut the dried peppers into small rings.

5.Add shredded taro and stir-fry for 5 minutes.

6.Add one and a half spoonfuls of salt.

7.Two teaspoons of sugar.

8.3 tablespoons of white vinegar (lighter vinegar) and 1 tablespoon of light soy sauce.

9.Continue to stir-fry for 2 minutes until soft until cooked, and add the chicken essence before cooking.

After reading the detailed introduction to the method of hot and sour taro shreds, are you very excited, and can't wait to try it yourself? Then don't hesitate to act. Enough practice will surely make you the most delicious one.

Steps to prepare fried shredded taro.

1.The taro is shaved and brushed, and the ginger is chopped into puree.

2.Add the above ingredients to the flour, add the seasoning and stir well.

3.Then use chopsticks to clip the taro shreds, and the taro shreds should be loose so that they will be crispy when fried.

4.Pour more oil into the pot so that it is easier to fry, test the oil temperature with chopsticks and see bubbles, you can start to put shredded taro into the pot.

5.When frying taro, you must control the temperature, fry it until golden brown, and when you eat it, you can bite into it and click the crispy bubu, the taste is spicy with ginger and delicious!

The preparation of sour and spicy taro shreds.

2.If you're in a hurry, boil the shredded taro in water for a short time and then stir-fry. If you are not in a hurry, just wait for the oil to heat and put the shredded taro into the pot, add salt, rice wine (or cooking wine) and stir-fry, and then add chili pepper and garlic to continue stir-frying.

3.When the taro is almost ripe, add a little cooking wine, chicken essence, pickled pepper, and if the taste is spicy, add a spoonful of chili powder and vinegar. When stir-frying, remove from the pan.

Please click Enter a description.

2.This dish of rice wine is very important, and rice wine is the key to spicy throat.

3.If you don't eat hot and sour, you can also add some pickled peppers, and pickled peppers can also make the dish not itch your throat to a certain extent.

1.Start by peeling the small taro, then cut each small taro into two sides.

2.Put the chopped small taro in the pan, the flat side is attached to the bottom of the pan, then put 2 tablespoons of lard on the side of the pan and fry ,.. on low heat

3.Ready with chili sauce and minced garlic.

4.Heat the oil in a pan, put the garlic in it to burst the flavor, and then put an appropriate amount of water starch in it.

5.Add 1 teaspoon of chili paste, 1 tablespoon of light soy sauce and a few drops of dark soy sauce and stir-fry evenly.