How to cook braised taro with meat, how to cook braised pork with taro

Steps. 1.Cut the taro into small pieces.

2.Red peppers. Ginger. Garlic. Peppercorns. Aniseed. Spare.

3.Pour vegetable oil into a saucepan. Pour the prepared ingredients into the pot. Stir-fry the garlic flavor.

4.Pour the chicken pieces into the pot you, put 100 grams of boiled water in the soy sauce, and put the taro when it is ripe.

5.Corn starch and thickener. Remove the juice. Remove from the pan.

Ingredients. Ingredients.

Pork. 400g

Taro. 1 pc. Accessories. Oil.

Amount. Salt. Amount. Light soy sauce.

Amount. Shallots. 1 root. Ginger.

4 tablets. Garlic.

5 petals. Aniseed.

2 pcs. Chaotian pepper.

Piece. Bayberry. 2 tablets. Pepper.

10 capsules. Fennel.

Amount. Steps.

1.Prepare all the ingredients that have been cut.

2.Wash the pork belly with water and drain.

3.Blanch in boiling water to remove the blood.

4.Then remove the moisture to control dryness.

5.Put an appropriate amount of oil and star anise, Sichuan pepper, bay leaves, fennel, and Chaotian pepper in the pot to stir out the fragrance.

6.Add the green onion, ginger slices and garlic cloves to stir until fragrant.

7.Add the fried pork belly and stir-fry.

8.Add light soy sauce and dark soy sauce and continue to stir-fry until the pork belly is colored.

9.Add the taro and stir-fry until soft, add an appropriate amount of broth, (no stock, water is also acceptable) after boiling over high heat, turn to medium-low heat and simmer until cooked. (about 30 minutes).

10.Serve on a plate.

Tips: 1. Children with food stagnation, poor stomach and diabetic patients should eat less.

2. Avoid raw food, raw is poisonous, should be cooked or steamed to eat.

3. The texture of taro is fine and soft, which is conducive to intestinal absorption, and it is easy to feel full, which is very suitable for the elderly.

The preparation of taro braised pork is as follows:Ingredients: 2 taro, 400 grams of pork, 1 carrot.

Excipients: 3 grams of cooking wine, 7 grams of light soy sauce, 2 grams of salt.

Steps: 1. Cut the taro into cubes.

2. Chop the pork into small pieces.

3. Add oil to the pot and green onions.

4. Then add the pork.

5. Stir-fry quickly until it changes color.

6. Add light soy sauce.

7. Add cooking wine well.

8. Add taro and carrots.

9. Stir-fry quickly.

10. Then add water and simmer.

11. Simmer over medium heat for half an hour.

12. Add salt.

13. Simmer until the juice is reduced to taste.

: No matter what braised pork is, the cooking method is the same: soak the meat in blood water first, then fry it dry, then add spices, add water, and cook the meat thoroughly.

Finally, add salt to taste, add side dishes, and sprinkle some garlic sprouts or coriander to add color and flavor when it comes out of the pot. Let's take a look at the recipe for braised pork stewed taro!

Ingredients: Ingredients600g of fat and lean pork, 800g of taro

Accessories.

Appropriate amount of shallots, appropriate amount of salt, appropriate amount of ginger, appropriate amount of star anise, appropriate amount of cinnamon, appropriate amount of red dates.

Steps.

1.Prepare the ingredients: a piece of fat and lean pork, a taro, green onion, ginger, star anise, cinnamon and red dates.

2.Peel and cut the taro into large pieces and soak in water for later use. Note: If you don't soak it, it will oxidize and turn black.

3.Soak the pork in blood as well. Note: There is time to soak a little more, but there is no time to soak a little less.

4.Cut the soaked pork into large pieces as well.

5.Pour into a pan and slowly fry over medium-low heat.

6.Then add the spices: green onion, ginger, star anise, cinnamon and red dates.

7.Stir-fry until fragrant and pour in the syrup. The syrup is boiled out with 2 parts of water and 1 part of sugar over low heat, and it is usually boiled more, and it will save trouble when it is used. Using syrup is better than using sugar directly to taste brighter.

8.Add an appropriate amount of dark soy sauce.

9.Add enough warm water, cover the pot, bring to a boil over high heat, reduce the heat to a low and simmer.

10.The meat is stewed, seasoned with salt and the taro is poured over.

11.Cover the pot and simmer until the taro is soft.

12.Finally, sprinkle some garlic sprouts before the pot to add color and flavor to the taro braised pork.

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.

Taro, how to make taro roast meat delicious? The meat should be cut into pieces first, boiled under cold water, and then copied again, and then peeled and washed, and the paper towel and meat were stewed together, especially if it was stewed in a pressure cooker, it was more delicious.

Wash the pork belly and cut it into pieces, remove it in hot water and let it cool.

Cut the green onions, ginger and garlic, prepare star anise, five-spice powder for later use, wash and peel the taro and soak it in water, take it out and cut it into pieces.

Add oil to a wok, add rock sugar, heat and melt until golden brown, pour in the pork belly and stir-fry.

Fry slowly over medium-low heat, add light soy sauce, green onion and ginger star anise and stir-fry evenly.

Heat the water over the meat and simmer for an hour.

Add taro, add 10g of salt, simmer for another 30 to 60 minutes, until the meat is soft and not greasy, and reduce the soup on high heat.

How to make taro roast pork delicious? It should be the meat stewed first to produce the flavor of the meat, and then put in the taro, the dish that comes out of this way is delicious, and there is a combination of taro and meat aroma How to make it delicious? It should be that the meat is stewed first to bring out the flavor of the meat, and then the taro is put in, and the dish is delicious, and there is a meat flavor that combines the flavor of taro and meat.

It's better to go with the food.

The glutinous taro is poured with fragrant minced meat, which is delicious! During the fat reduction period, taro is used to replace rice as the staple food, which is full and low in calories.

1. Ingredients: 500g taro, 150g minced meat, 5g corn starch, 5g salt, appropriate amount of black pepper, appropriate amount of Sichuan pepper powder, appropriate amount of Conghua, appropriate amount of millet pepper, appropriate amount of garlic, appropriate amount of light soy sauce.

2. Methods and steps:

1. Shred the taro, add salt and mix well (select the taro with powder, add salt to marinate and taste, and it is easier to cook later).

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2. Add corn starch, light soy sauce, black pepper powder and Sichuan pepper powder to the meat foam and mix well. Pour oil, garlic and millet into a hot pan and stir-fry until fragrant, add minced meat and stir-fry until it changes color.

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3. Cover the shredded taro with the meat foam, boil the water over medium heat and steam for 10-15 minutes, and sprinkle chopped green onions out of the pot. Super delicious!!

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Roasted taro with minced meat is delicious.

Material. 200 grams of ground pork, 1 taro, 20 grams of dried shrimp, 20 grams of shiitake mushrooms, a little coriander, 5 star anise Seasoning: 3 tablespoons soy sauce, 1 tablespoon rock sugar.

Method. 1.Peel off the taro and cut it into hob pieces, soak the dried shrimp until soft, soak the mushrooms until soft and cut into shreds, and chop the coriander for later use.

2.Heat 1 tablespoon of oil in a pot, stir-fry the ground pork first, then add the mushrooms and dried shrimp and stir-fry until fragrant, then add the taro pieces and stir-fry until the surface is slightly charred, then add the water for soaking the dried shrimp, the water for soaking the shiitake mushrooms and water until all the ingredients are submerged.

3.Then add soy sauce, rock sugar, star anise and bring to a boil over high heat, then turn to low heat and continue to cook for 20 minutes, then remove from the pot and serve on a plate, and then sprinkle with chopped coriander to complete.

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, and contains minerals with a high content of fluorine, which has the effect of cleaning teeth and preventing caries and protecting teeth;

2.Its rich nutritional value can enhance the body's immune function, 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 that, when absorbed by the body, produces immunoglobulins, or antibody globulins, which can improve the body's resistance. taro can detoxify 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 mucosaponin and a variety of trace elements, which can help the body correct the physiological abnormalities caused by the deficiency of trace elements, and at the same time can increase appetite and help digestion.

Roasted taro with minced meat.

Material. Ingredients: 200 grams of ground pork, 1 taro, 20 grams of dried shrimp, 20 grams of shiitake mushrooms, a little coriander, 5 star anise Seasoning: 3 tablespoons soy sauce, 1 tablespoon rock sugar.

Method. 1.Peel off the taro and cut it into hob pieces, soak the dried shrimp until soft, soak the mushrooms until soft and cut into shreds, and chop the coriander for later use

Heat 1 tablespoon of oil in a pot, stir-fry the ground pork first, then add the mushrooms and dried shrimp and stir-fry until fragrant, add the taro pieces and fry until the surface is slightly charred, then add the water for soaking the dried shrimp, the water for soaking the shiitake mushrooms and water until all the ingredients are submerged 3Then add soy sauce, rock sugar, star anise and bring to a boil over high heat, then turn to low heat and continue to cook for 20 minutes, then remove from the pot and serve on the plate, and then sprinkle with chopped coriander to complete The chef advises: *The peak production period of taro is spring and summer *Root foods are easy to absorb salty taste, so there is no need to add enough saltiness when cooking, and you can season it before cooking.

Hello, the practice of stir-frying taro with minced meat, the first step is to wash and slice the taro and steam it in a steamer.

Set the minced meat aside. (The taro cooks in about 10 minutes).

Step 2: Heat the pot, add oil, green onions, ginger, and stir-fry until fragrant.

Add minced meat, salt, light soy sauce and dark soy sauce and stir-fry a few times.

The third step is to add the steamed taro and stir-fry for 1 minute, add some chicken essence, pepper, remove from the pot and put on a plate.

Wash the meat and use a meat grinder to grind the taro and wash it, blanch and cut it into small sections, and then the taro is frequent, more than 1,000 taro layer by layer, plus the end of the curtain, in the screening you cheat taro.

First, select the lean pork and cut it into lean minced meat, and then steam the taro in the pot and grill the skin. When the oil at the bottom of the pot is hot, add the green onion and ginger and stir-fry until fragrant, then add the lean meat until it is cooked, and then add the taro with the skin peeled (can be cut into pieces). Then add salt, soy sauce to taste, and make it lighter.

Ingredient breakdown. Taro, minced meat, green onion, ginger, light soy sauce, dark soy sauce, salt, monosodium glutamate, pepper.

Wash the small taro and slice it and steam it in a steamer.

Set the minced meat aside. (The taro cooks in about 10 minutes).

Heat the pot, add the oil, green onions, ginger, and stir-fry until fragrant.

Add minced meat, salt, light soy sauce and dark soy sauce and stir-fry a few times.

Add the steamed taro and stir-fry for 1 minute, add some chicken essence, pepper, and remove from the pot.

Heat oil in a pan, add taro slices and fry over low heat until you can easily insert them with chopsticks, and set aside.

Step 2: Add cooking wine and peppercorn powder to marinate the minced meat.

Step 3: Continue to heat oil in a wok, add minced meat and stir-fry until it changes color and spit out oil.

Step 4: Add minced green onion and ginger and stir-fry.

Step 5Add the taro, add soy sauce, salt and sugar and stir well.

Step 6: Add a small bowl of water and bring to a boil.

Step 7: Remove the soup and turn off the heat.

The steps to roast taro with minced meat are as follows:

1. Heat oil in a pot, add taro slices, fry over low heat until you can easily insert them with chopsticks, and set aside.

2. Add cooking wine and peppercorn powder to marinate the minced meat.

3. Continue to heat oil in a wok, add minced meat and fry until it changes color and spit oil.

4. Add minced green onion and ginger and stir-fry.

5. Add taro, add soy sauce, salt and sugar and stir well.

6. Add a small bowl of water and bring to a boil.

7. The soup is exhausted, turn off the heat, and the minced meat and taro are ready.

Ingredients: 300g pork belly, 300g taro, 2 tablespoons dark soy sauce, salt, seasoning, fresh red pepper, garlic, cornstarch.

Steps: 1. Slice the pork belly.

2. The user cuts the taro into pieces.

3. Cut the chili pepper into sections and slice the garlic.

4. Heat oil in a pot, fry the chili peppers and garlic until fragrant, and then put the meat slices.

5. Then put the meat with seasonings, cornstarch and soy sauce, and stir-fry.

6. Add water, taro, cook, and collect the juice.

7. It's almost good, I tasted a bite and it was super delicious.

The above content refers to Encyclopedia - Taro Roast Pork.