The practice of small taro, the way to eat and practice of small taro

Ingredients: sago, taro, coconut milk, sugar.

Method:1Boil sago dew: take a pot of water, bring to a boil, add sago, stir while boiling over medium heat, about 15 minutes until the sago is translucent, turn off the heat and simmer for 10 minutes until it is completely transparent, overcool the water, rinse the mucus and set aside;

2.Steamed taro: peel the taro, cut into cubes, steam the taro in a steamer for about 20 minutes until the taro is glutinous (chopsticks can easily pass through), and set aside;

3.Boiled coconut water: Pour the coconut water into the pot, add an appropriate amount of water to dilute it, then add an appropriate amount of sugar, bring to a boil, pour in taro and sago and stir well.

Taro simple recipe.

Ingredients: taro, bacon, salt, oyster sauce, sesame oil, vegetable oil.

Method:1Wash and shred the taro, add salt and sesame oil and mix well; Cut the bacon into cubes;

2.Put the shredded taro into a utensil, sprinkle with diced cured meat, and steam for 8-10 minutes;

3.Sit on the pot and light the fire, pour the oil and wait for the oil to be 9 hot, pour the hot oil on the steamed taro shreds.

Chive taro. Ingredients:

Taro, salt, shallots, water, sugar, vegetable oil.

Method:1Wash the taro with the skin, put it in a pot and cover it with water, turn to low heat and cook for about 15 minutes after boiling, subject to the chopsticks that can be easily inserted;

2.Soak the boiled taro in cold water to cool and then peel off the skin, and cut the larger ones into large pieces for later use. Finely chop the chives and set aside;

3.Heat two tablespoons of vegetable oil in a wok and add the white part of the green onion to stir-fry until fragrant;

4.Then add the taro and stir-fry;

5.Add water, salt and sugar to a boil;

6.Cover and simmer over low heat for about 5-6 minutes, taking care to stir-fry in the middle to prevent sticking;

7.Finally, when the soup is slightly paste, sprinkle the green part of the green onion and stir-fry twice.

Taro cake. Ingredients:

Taro, sugar, eggs, salad, oil, milk, muffin mix, baking powder.

Method:1Peel and wash the taro, then steam and mash it into taro paste for later use;

2.Place the caster sugar and eggs in a container and mix well with a whisk;

3.Then add the salad, oil and milk to the ingredients of Method (1) in batches and stir well;

4.Add the sifted muffin powder and baking powder to mix until it is uniform and free of granules, and then add the steamed taro paste and mix well to form a dough;

5.Put a layer of baking paper into the model, put the dough into the model, put it in the oven preheated to 170, and bake for 30 to 40 minutes.

Platform Statement.

A complete list of small taro practices.

If you want to eat small taro, in addition to buying and eating outside, you can actually try to buy raw small taro and come back to make it. The method of small taro is also very simple, as long as you prepare the ingredients and learn how to make it, then you can make small taro dishes.

There are also many ways to make small taro, which can be used not only to steam whole, but also to be made with other ingredients. If moms want to add a new dish to their dinner, here are two ways to try:

1. Chop pepper and taro.

The first step is to prepare the ingredients: small taro, green onion, salt, chopped pepper.

In the second step, peel and wash the taro, cut it into pieces and cook it with water.

The third step is to put the chopped peppers, then add salt, chopped green onions, and stir-fry a few times.

2. Braised small taro.

The first step is to prepare the ingredients: a few small taro, chopped green onions, rice wine, salt, monosodium glutamate, pepper.

In the second step, peel and wash the small taro, then pour it into the pot, add water and boil. After cooking, remove and wash and set aside.

Step 4: Add an appropriate amount of rice wine, salt, monosodium glutamate, and pepper to stir-fry, and the small taro is ripe and tender, sprinkle with chopped green onion and mix well.

How to peel small taro.

If you want to make a small taro dish, generally speaking, the first step is to peel the small taro. However, many mothers don't know some ways to peel them, so they wash the small taro they bought and peel them with a knife. In fact, this method is very bad, because it is usually easy to itch when peeling in this way.

Therefore, learning how to peel can help mothers avoid these itchy hands. Below, let Mama Encyclopedia teach you a simple way to peel it:

First, put the small taro you bought in a bowl with cold water, then cover the bowl and put it in the microwave. Turn the microwave on high for 5 minutes, then take it out and put it in the cold water prepared in advance, let it cool a little and then use a toothpick to make a circle along the edge of the taro scalp. Finally, when you squeeze it with your hand, the skin and flesh are separated.

If you are a mother who has already used a knife to cut a small taro and has itchy hands, you also need to know some ways to stop itching, which will allow mothers to cook with peace of mind. The quickest way to do this is to put your hands on the oven and roast it, so that the itch will stop in no time. If you have vinegar or ginger at home, you can also apply some vinegar or ginger.

The small taro is wrapped in a layer of rice flour and steamed, then put it in the pot to stew, add some salt and chicken essence, pour some white vinegar on the pot, sprinkle some pepper and minced green onions, it will look good and delicious.

1.You can prepare two small taro, about 500 grams, and then prepare 250 grams of pork ribs. The seasoning requires cooking oil, green onions, soy sauce and sesame oil with black vinegar and white sugar with salt.

2.Wash the pork ribs and marinate them with seasonings, remove the skin of the taro and cut them into cubes for later use. Cut the green onions into segments as well.

3.Put oil in the pot and heat it, add green onions, then put the pork ribs into it and fry them together, finally add water and other seasonings, stew together, and slowly simmer over medium-low heat for about half an hour after boiling.

1. First wash the taro, steam it in a pot with cold water, steam it for about 15 minutes, and peel it after steaming. 2. Prepare sesame seeds, glutinous rice, and rice with a blender, add breadcrumbs and stir well.

3. Wrap the surface of the peeled taro with a layer of mixed fine powder, 4. Put oil in the pot, and put the taro into the pot and fry it until the surface is golden and then remove it.

5. Eat it while it is hot, it is very delicious!

1. Prepare two small taro, then prepare a large spoonful of broth and an appropriate amount of soy sauce.

2. Put the prepared taro in a pot and steam it, take it out and remove the skin, make it into a puree, and then add a small amount of salt for later use.

3. Put the prepared broth and steamed taro puree together in a pot to cook, add a small amount of soy sauce and cook into a viscous porridge shape, then take it out and eat.

Small taro can be made into taro cake, which is delicious.

Ingredients: 2500 grams of taro, 1000 grams of rice.

Excipients: 50 grams of dried shrimp.

Seasoning: 25 grams of five-spice powder, 25 grams of shallots, 10 grams of pepper, 30 grams of salt.

Steps: 1. Add barbecued pork to white taro, gravitas, sausage, cut into small cubes, add water to glutinous rice flour to make glutinous rice milk;

3. Add it to the rice syrup and feel even, strong microwave for 2 minutes, it is thick, and pour it into the model of the rice cake paper;

4. Smooth the surface with plastic wrap, strong microwave for 15 minutes, upside down, and cut into pieces to cool.

The home-cooked recipes of small taro are as follows:Loose pants: 500 grams of taro, 1 green onion, 2 slices of ginger, 2 grams of salt, 2 teaspoons of dark soy sauce, appropriate amount of water, 1 2 shallots.

1. Put the taro in a pot and brush it with a brush.

2. Peel and cut the hob pieces and soak them in cold water.

<>4. Add the taro cubes that are dug in the dry water and stir-fry.

5. Add salt.

6. Add dark soy sauce.

7. Stir-fry for a while, add an appropriate amount of water, cover and simmer.

8. Sprinkle with shredded shallots until the soup is dry, and the taro is soft.

9. Finished product of vegetarian roasted taro.

How to make hairy taro delicious:

Ingredients: 400 grams of taro.

Excipients: 2 teaspoons salt and pepper, 1 teaspoon salt, 1 shallot, 1 tablespoon vegetable oil.

Steps: 1. It is best to choose a small taro with the same size, you can buy it at home and peel it yourself, or you can buy it that has been peeled.

2. Some are too big, cut it a little smaller, the size is the same, so that the time to mature is also the same, and after the hair taro is processed, it is steamed in the pot.

3. Steamed taro until 8 or 9 minutes ripe, don't wait for it to bloom, or the whole soft lying outside, then you can only eat it cold.

4. Turn on low heat in a frying pan, put a little oil, and then add the taro and fry patiently until the skin is slightly wrinkled and yellow.

5. The next thing to appear is salt and pepper powder and chives.

6. After the taro is fried until golden brown, sprinkle an appropriate amount of pepper and salt, a little salt to taste, and fry for a while.

7. Wait until the taro exudes the fragrance of pepper and salt, put the chopped green onion, and stir it slightly to get out of the pot.

Preparation of taro.

Stir-fried old taro with bacon.

Ingredients: bacon, taro, garlic sprouts, red pepper, salt, edible oil recipe method:

1. Peel the taro, slice it, sprinkle it with salt and marinate for 15 minutes, wash it;

2. Put the steamer on the fire, boil in water, put in taro and bacon, steam on high heat for 5 minutes, take out the taro, steam for another 5 minutes, and take out the bacon;

3. Cool the bacon slightly and cut into slices the same size as the taro; Wash the garlic sprouts and peppers and cut the water chestnut slices;

4. Put the pot on the fire, heat the oil, put the garlic sprouts and chili peppers and stir-fry a few times;

5Pour in the taro and add the soup of steamed bacon and stir-fry until it tastes. Add bacon and add an appropriate amount of salt to taste;

6. Continue to stir-fry evenly, sprinkle with garlic sprouts and turn over a few times.

Recipe tip: Salting it can make the old taro taste more chewy.

Sauerkraut taro soup.

Ingredients: 100 grams of sauerkraut, 200 grams of taro, 50 grams of tofu skin, one thick soup treasure, two shallots.

Recipe method: 1. Prepare the ingredients, soak the sauerkraut in water, wash and drain it, and cut it into shreds;

2. Scrape off the taro and wash it and cut it into pieces; Wash the tofu skin and cut into shreds; Wash and chop the shallots;

3. Add an appropriate amount of water to the pot, add thick soup and cook until it melts and boils, add sauerkraut and taro to stew together, when the taro is soft 8, add shredded tofu skin and continue to cook until the taro is soft and glutinous, sprinkle chopped chives and drizzle sesame oil to get out of the pot.

Recipe Tips:

1. Before eating, sauerkraut should be washed with water repeatedly to remove impurities and excessive salt.

2. Choose sauerkraut that has not been soaked for a long time, and the taste is fragrant.

3. Taro should be selected as a taro, not a female taro.

4. Adding sauerkraut to the soup will make the soup already have a salt taste, and finally add a little salt as appropriate.

Ingredients for taro rice: 1/2 cup taro, 2 small taro, 1 small carrot, 4 dried shiitake mushrooms, 50g pork belly, 5g scallops, 5g dried shrimp, 5g chives, 2 dark soy sauce, half a porcelain spoon, pepper.

Preparation of taro rice.

Soak shiitake mushrooms, dried scallops and dried shrimp in advance, and keep the water in which the dried shiitake mushrooms are soaked.

Shred the carrots, cut the taro, slice the pork belly, and wash the rice.

Heat the pot, heat a little oil and turn to low heat, add the pork belly and stir-fry until the surface is browned, this process requires a bit of patience.

Turn the heat to high, add the scallops, dried shrimp and stir-fry for a while, and then add the dried shiitake mushrooms to fry for a while.

Then add the taro and carrots and stir-fry for a while, then add the rice and stir-fry for a while, add half a porcelain spoon of dark soy sauce, an appropriate amount of salt, and a small amount of pepper, stir-fry evenly and turn off the heat.

Put the stir-fried ingredients in the rice cooker and put half a cup of water, and the ratio of rice to water is 1:1.

Put the water for soaking the shiitake mushrooms first, and then put ordinary water if it is not enough, and the rice cooked with the shiitake mushroom water is more fragrant.

Cook in rice cooking mode, and when the rice is served, sprinkle in chopped green onions and serve.

The delicious and simple method of small taro is as follows:Ingredients: 500 grams of taro, 5 garlic cloves, 5 chili peppers.

Excipients: 4 grams of salt, 2 grams of chicken broth powder, appropriate amount of cooking oil, 1 tablespoon of soy sauce.

1. Wash the taro skin, 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, then chop the garlic cloves, flatten the garlic cloves and peel them smoothly, chop the garlic into minced garlic and set aside.

3. Remove the cooked taro, soak it in cold water for a while, accelerate the cooling, it is easier to peel, and then cut into thin slices.

4. Heat the pan, pour in the cooking oil, pour the minced garlic into the pan, and fry the fragrance.

5. Then pour in the taro, quickly stir-fry a dozen back and forth, and then add a small amount of boiling water to moisten the pot and boil.

6. Add salt, soy sauce and chicken powder, stir-fry evenly.

7. Finally, sprinkle in the chili flakes, stir-fry a few times and then put on a plate.

1000g taro, appropriate amount of white vinegar, appropriate amount of salt, appropriate amount of soy sauce.

Method 1 Prepare the taro.

2 Add an appropriate amount of white vinegar and fine salt.

3 Slightly soak for a while and then rinse off. Add water to the pot, put on the steaming tray, and steam over the water.

4 Cover and bring to a boil over high heat, then turn to low heat and simmer for 15-20 minutes.

5 It's good to eat with soy sauce.

1. Lipu taro is peeled and cut into thin slices one centimeter thick, the Lipu taro I bought weighs more than 3 catties, so it is a lot to cut half a small one.

2. Rinse the taro slices to remove the mucus on the surface.

3. Cut the Cantonese sausage into thin slices with an oblique knife.

4. Stack the taro slices on top of each other, put them on a plate, and put two slices of sausage in the middle of the two taro slices.

5. Shred the carrots and sprinkle some on top.

6. Steam on high heat for 15 minutes.

7. Put a little oil in the pot and add the head soy sauce, if you don't have it, use light soy sauce, add some sugar, sprinkle green onions after boiling, pour on the steamed taro and it's done.

1.Peel the taro, wash and shred.

2.Pour the rice noodles into a bowl and add sugar.

3.Slowly add water and mix thoroughly.

4.Add the shredded taro and mix into a paste.

5.Rub a little oil in a bowl.

6.Pour in the prepared taro batter.

Steamed taro cake. 7.After the water in the pot is boiled, steam for 30 minutes, take it out and cool it and cut it into pieces!