How to make fried meat with small taro, how to fry taro deliciously

Materials. Beef.

It is advisable to take each other. Taro.

Oyster sauce. Salad oil. Cornstarch. Salt.

Dried chili peppers. Spring onion. Ginger. Wine.

Shallots. Pepper.

Garlic. Sugar.

Method. Save the practice to your phone.

1 3 Shred the beef and marinate in cooking wine, oyster sauce, a little salad oil, salt and cornstarch.

2 3 In the space of the marinated meat, shred the ginger, shred the taro, cut the green onion into rings, chop the shallots, and crush the garlic.

3 3 Heat a pan, pour in an appropriate amount of oil, stir-fry garlic, ginger and green onions, add the beef and stir-fry until it changes color, and set aside. Put the dried chili pepper and Sichuan pepper and fry until fragrant, bring the beef back, pour in shredded taro and light soy sauce to continue stir-frying, sprinkle some sugar to enhance the flavor (if it is not salty enough, you can also add salt), and sprinkle chopped green onions before cooking.

1. Cut the pork into small pieces, peel the taro and cut it into small cubes, put it in the oil pan and fry it until the surface is slightly golden, take out and drain the oil;

2. Remove the fiber from the asparagus and cut it into small pieces for later use;

3. Stir-fry the garlic until fragrant, add pork and taro and stir-fry for a while, add soy sauce and broth and continue to cook until the soup thickens, then add asparagus, diced carrots and corn kernels and stir-fry until they are cooked and soft.

Small taro stir-fried meat is especially easy to make, first take the taro into the foreskin, and then cut it into small pieces. Then use oil, shallots, ginger, garlic and garlic to make a strong country, and fry it in oil. When you fry meat, you can fry the meat in advance, and you can also fry two of the taro in advance and fry them together, or you can fry them out, and finally add a little salt.

I usually peel the taro, cut it into a piece of oil, and then scoop up the meat that has been oiled. Put green onions, ginger and garlic in the bottom oil, then put the taro and meat in it, put the salt chicken essence out of the pot, and the fried taro is very delicious.

The method of stir-frying meat with taro is also very simple, first cut the taro into slices, and then copy it with water. Then put the meat in the hot and cold fryer and stir-fry, and finally put in the taro slices and stir-fry, two can be.

Cut the small taro into diamond-shaped slices, then pour the meat into it and fry it with it.

How to make fried meat with small taro? Peel and slice the small taro and blanch it, then put oil in the pot, put the seasoning, fry until fragrant, put the meat, and fry the taro together after frying.

Peel and wash the taro and cut it into slices. Choose a good pork belly and first find it to be medium-rare, and then put the small taro together and stir-fry it.

I think it's best to cook the small taro first and then fry it with the meat, which may be better, because taro is a food that is not easy to cook.

How to make fried meat with small taro, you can cut it into shreds, and then fry it with your throat, put some chili, and that garlic is very delicious.

The small taro must be used first after I crushed it, and then add some minced meat to fry it, but be sure to add more sugar.

Small taro, how to fry meat? If it tastes good, I think you can cut that taro into thin slices and stir-fry it.

Small taro fried meat is very delicious, this taro is a very good food for the body, it is a very good green vegetable, and it is very sweet when he wants to fry meat.

This is a delicious fried meat. You can add some pickled ginger and chili peppers to make it more delicious.

If we want to make it delicious, we must match it with good words, and if we want to make it better, we can all get a better meal.

Small taro stewed pork slices are more delicious.

You can make a stir-fried beef dish with taro, which is a home-cooked dish made with taro and beef as the main ingredients. The dishes with meat and vegetables are not only beautiful in color, rich in taste, but also more nutritious. Here's a quick rundown of how to make itStir-fried beef with taro

Ingredients for stir-fried beef with taro:200 grams of beef, 100 grams of taro. Salt, cooking wine, coriander, soy sauce, vegetable oil, broth, and starch.

How to stir-fry beef with taro:

1. Wash the beef, cut it into thin slices, mix well with soy sauce, starch, cooking wine and salt.

2. Peel the taro, wash it and slice it.

3. Heat the oil in a pan, add the beef and stir-fry.

4. Add the stock and simmer for 8 minutes, add salt to taste, and sprinkle the coriander before cooking.

Edible value:

1. Taro contains a mucus protein, which can produce immunoglobulin after being absorbed by the human body, which can improve the body's immunity. Taro is an alkaline food, which can neutralize the acidic substances accumulated in the body, adjust the acid-base balance of the human body, produce the effect of beauty and black hair, and can also be used for hyperacidity.

2. Beef is a food with very rich nutritional value, including rich protein and amino acids, which can effectively promote metabolism. Moreover, the fat content in beef is very low, and eating beef will not lead to fat accumulation, which can reduce the probability of obesity, and it is a strong oxidant. The content of minerals and vitamin B groups in beef is also relatively high, which can effectively nourish the nerves, promote the body's hematopoietic function, and improve the anemia state.

How do you fry taro and eat it deliciously? Taro is rich in nutrients, containing 13% carbohydrates, mainly starch; It contains about 2% protein and very little fat. Taro also contains potassium, calcium, carotene, vitamin C, B vitamins, saponins and other components, of which the content of fluoride is high, which has the effect of protecting teeth.

Here's how to fry taro, let's learn it together.

Picture of the finished fried taro

Ingredients for stir-fried taro

Steps to make fried taro

1.Peel and slice the taro and soak in water.

2.Chop the green onion and chop the green onion.

3.Put oil in a pot, pour in the taro slices, fry until broken, put a spoonful of salt and stir well.

4.Add an appropriate amount of water, cook, add chopped green onions, mix well, and you can do it.

Tips for making stir-fried taro

Taro Nutritional Value:

1. Taro is rich in protein, calcium, phosphorus, iron, potassium, magnesium, sodium, carotene, niacin, vitamin C, B vitamins, saponins and other components.

2. Its rich nutritional value can enhance the immune function of the human body, and can be used as a common medicinal diet staple food for the prevention and treatment of cancer. In the process of cancer surgery or postoperative radiotherapy and chemotherapy, it has an adjuvant role;

3. Taro contains a mucus protein, which can produce immunoglobulin, or antibody globulin, after being absorbed by the human body, which can improve the body's resistance. Therefore, traditional Chinese medicine believes that taro can detoxify, inhibit and dissolve carbuncle poison and pain in the human body, including cancer toxins, and can be used to prevent and treat tumors and lymph node tuberculosis and other diseases;

4. Taro is an alkaline food, which can neutralize the acidic substances accumulated in the body, adjust the acid-base balance of the human body, produce the effect of beauty and black hair, and can also be used to prevent and treat hyperacidity;

5. Taro is rich in mucus saponin and a variety of trace elements, which can help the body correct the physiological abnormalities caused by the lack of trace elements, and at the same time can increase appetite and help digestion.

Pro: Prepare taro, salt, chicken powder, cooking oil, soy sauce.

1 Wash the taro and put it in the pot Put some water in the pot Cover the pot and cook the taro over high heat The process is about 15 minutes 2 Next, process the ingredients Wash the chili pepper and cut off the two ends Finely chop the garlic cloves, peel the skin, chop into minced garlic and set aside.

3 Take out the cooked taro, soak it in cold water for a while, accelerate the cooling, and then cut it into thin slices4 Heat the pan Pour in cooking oil Pour the minced garlic into the pot and stir-fry until fragrant Then pour in the taro Quickly stir-fry a dozen back and forth Add a small amount of boiling water to moisten the pot and boil 5 Pour in salt, soy sauce, chicken powder, stir-fry evenly, and finally sprinkle in the chili flakes After stir-frying, remove from the pot and put on a plate.

The taste of cooked taro is relatively similar to sweet potato, taro contains trace elements, but also contains vitamins, niacin, carotene, eat some properly can improve immunity, but also play a role in protecting teeth, the following will introduce you to how to fry taro well.

How to fry taro well.

How to fry taro well.

You need to prepare meat, pepper, ginger, soy sauce, salt, shallots and taro, first remove the skin of the taro, clean it and cut it in half, then add an appropriate amount of oil to the pot, put the pepper in, add some green onions and ginger in order to stir-fry, put the meat in and pour some soy sauce, and then put the taro into the pot, add soy sauce, vinegar and stir-fry evenly, add an appropriate amount of water to stew slowly after the taro is fried, like more soup on the stew time is shorter, like some dry, then stew until the soup is thick and then put it out to eat.

Nutritional value of taro.

Taro contains trace elements, which can make teeth healthier, it also contains B vitamins, vitamin C, saponins, hydrochloric acid, carotene, potassium, magnesium, calcium, protein, which can prevent tooth decay and clean teeth.

Eating some taro can improve immunity and prevent cancer, for patients after cancer surgery and during chemotherapy, eating some taro appropriately can play a role in assisting the disease.

Taro is very rich in nutrients, can be eaten as a vegetable, can be eaten as food, can be well digested by the body, can be made into corn when processing taro, can also be made into taro flour.

Eating some taro properly can also prevent ** lymph node tuberculosis and tumor diseases, because it contains mucus protein, which will produce immunoglobulin after entering the body, so that the ability to resist diseases becomes stronger.

Taro is also a very good beauty food, it is an alkaline food, which can effectively eliminate the acidic substances accumulated in the body, eliminate the acid-base balance of the body, play a role in black hair, beauty and beauty, and can also prevent stomach cramps and reduce pain.

Taro is a healthy ingredient, and when I was a child, I often had small taro at home, and I used it as a snack when I was greedy. Next, I will bring the method of stir-fried meat with taro, this dish is very delicious!

Ingredients: IngredientsTaro 441g pork belly 130g

Excipients

Appropriate amount of oil, appropriate amount of salt, appropriate amount of light soy sauce, appropriate amount of shallots.

Step 1

1.Wash the taro and cut it into slices.

2.The pork belly is also thinly sliced.

3.Finely chop the green onion white, and the green onion leaves can be cut to a slightly larger size.

4.Heat the pan, pour in the appropriate amount of oil, and then add the sliced pork belly 5When the pork belly changes color and rolls up slightly, I put in the green onion white and fry it until it is fragrant 6

Then put the taro in, add an appropriate amount of light soy sauce and water, cover and simmer for about 5 minutesWhen the taro is almost cooked, add green onion leaves and an appropriate amount of salt, stir-fry evenly, and then it can be removed from the pot.

Ingredients: 400 grams of taro, 200 grams of pork, 50 grams of Chinese cabbage.

Excipients: 8 grams of oil, 2 grams of salt, 6 grams of light soy sauce, 4 grams of vinegar, 4 grams of green onions, 7 grams of cooking wine, 6 grams of braised sauce, 10 grams of Pixian bean paste, 3 grams of ginger, 4 grams of garlic.

Steps: 1. Peel and cut the taro into cubes. The meat is also diced. Green onions, ginger and garlic ready.

2. Pour cold oil into the pot, fry the green onions, ginger and garlic over low heat until fragrant, and fry the red oil with Pixian bean paste.

3. After the green onion, ginger and garlic change color, put the meat in and stir-fry.

4. Pour in cooking wine, light soy sauce and vinegar, pour in diced taro and stir-fry evenly.

5. Add less than half a bowl of hot water and simmer for a few minutes, otherwise the taro will paste the bottom of the pot.

6. Add some braised sauce, add the sliced cabbage, and stir-fry for a while.

7. Sprinkle salt and a little chicken essence before cooking.

Materials. Pork belly 250g

Taro 200g

8 pieces of rock sugar.

2 cloves of garlic.

1 slice of ginger.

Dark soy sauce 4g salt 1g

Steps. <>

1. Wash the pork belly and cut it into small pieces. The thickness is about 2cm, not too thin and not too thick.

2. Put cold water into the pot.

3. Add a slice of ginger, bring to a boil over high heat, and skim off the blood foam.

4. Drain and set aside.

5. Wash and peel the taro and cut it into small pieces.

6. In a pot over low heat, put the pork belly into it, and force out the fat over low heat. Because the pork belly itself is already rich in oil, if you use a non-stick pan, you don't need to add extra oil, so that the braised pork will not be greasy.

7. Pick up the pork belly.

8. Use the oil from the pork belly to fry and stir-fry with rock sugar. Rock sugar is mainly added to fry the sugar color, if you want to reduce the sugar, you can skip it.

9. After the sugar is browned, add the garlic and stir-fry until fragrant.

10. Then pour in the pork belly and continue to stir-fry.

11. Add dark soy sauce and salt, pour in an appropriate amount of warm water, and cover the ingredients. Try to use warm water, if it is cold water, it will shrink the meat and taste a little woody.

12. Cover the pot, bring to a boil, turn to low heat and cook for 20 minutes.

13. Add the taro, cover and continue to cook for 15 minutes. It can also be replaced with chestnuts, and it is also delicious to make chestnut braised pork.

14. The soup is basically dried and can be served out.

15. Sprinkle a little chopped green onion, how about it, let's take a bite first?

Material. 500 grams of taro, 500 grams of meat, 15 grams of green onions, 15 grams of ginger, 1 tablespoon of seasoning cooking wine (15ml), 3 tablespoons of light soy sauce (50ml), 1 teaspoon of sugar (5 grams), 2 teaspoons of dark soy sauce (10ml).

Method. 1.Prepare the ingredients, wash the meat and cut it into small pieces, and cut the taro into hob shapes.

2.Put oil in a pan, pour in the meat pieces and stir-fry.

3.Stir-fry until the oil comes out, pour in the seasoning, and add the green onion and ginger.

4.Add an appropriate amount of water.

5.Pour in the taro cubes.

6.Cook over medium-low heat until thick.