How to steam taro, how to steam taro

The nutrients and efficacy and role of yam are very high, can improve the body's immune function, the actual effect of cancer prevention is also very good, steamed taro can maintain a large level of nutrients of yam, the application of pressure cooker steaming taro time will be shorter, the application of wok time will be raw, like to eat a little softer can be steamed for a longer time, if you want to steam taro to make delicious and nutritious, you can cook in accordance with the following ways.

Ingredients: 1 piece of Lipu taro, 1 2 teaspoons of salt, 2 teaspoons of light soy sauce, 1 teaspoon of water, 2 teaspoons of oil.

Method: 1. Peel the yam and cut it into smaller hob pieces.

2. Mix the oil, water, salt and light soy sauce, stir with the potato cubes and put them on a plate.

3. After the water in the wok boils, put the yam in the plate and steam it for 25 minutes.

Taro pork ribs. Ingredients: 1 4 yams, 250 grams of pork ribs, a small amount of ginger, minced garlic.

A small amount, a small amount of rice wine, a small amount of light soy sauce, a small amount of sugar, an appropriate amount of salt, a small amount of sesame oil, and a small amount of cooking oil.

Method: 1. Peel the yam, cut it into small pieces, and sprinkle some salt for 5 minutes.

2. Clean the pork ribs, cut a small piece, wash with a small blister until it becomes milky white, and change the water several times halfway.

3. Crisp the pork ribs with ginger, garlic, rice wine, light soy sauce, sugar, sesame oil, and cooking oil for 20 minutes.

4. When it is about to be steamed, mix the pork ribs with some dry corn flour and let the pork ribs be coated with a thin layer of tapioca starch.

5. Fry the potatoes in the pot with oil until fragrant.

6. Put the fragrant potato on a plate and drizzle with a teaspoon of salad oil, half a teaspoon of light soy sauce and half a tablespoon of sugar-mixed sauce.

7. Lay out and mix the pork ribs with tapioca starch and put the peppers.

8. Boil water in a pot, put taro pork ribs, cover with a lid, and keep steaming for 10 minutes.

Taro chicken. Ingredients: chicken breast, yams, rice wine, salt, light soy sauce, white pepper salt, sugar, dry starch, Pixian bean paste, soybean paste, minced green onion and ginger, green onion segments, Xianglai.

Method: 1. Cut the chicken breast into a small piece with the skin; Peel the yam and cut it into chicken breast-like pieces.

2. Add garlic, salt, light soy sauce and white pepper to the chicken breast.

3. Put my good chicken breast and cut yam into a small basin, put a small amount of salt, sugar, dry starch, a spoonful of Pixian bean paste, a spoonful of soybean paste and minced green onion and ginger, and mix well.

4. Steam for 30 minutes until cooked, and the yam can be passed through with a wooden skewer to be ripe.

5. Remove from the pot and add the fragrant lai and green onions.

Chop peppers and steamed taro.

Ingredients: salt, green onion, vegetable oil, yam, chili, wild pepper, minced garlic.

Method: 1. Peeling, cleaning, disconnecting, and stacking.

2. Chop green garlic, chives, chili peppers, and wild peppers.

3. Put minced garlic, chopped pepper, salt and vegetable oil in a bowl and stir.

4. Sprinkle the mixed chopped pepper sauce on the top of the yams, and steam them through water until the yams are ripe.

5. Sprinkle the green onion segments on the pot.

Taro, everyone knows, not only healthy and nutritious, the practice is also diverse, can be used to cook rice, can be used to make taro cake, can also be fried and fried, the common taro button meat, taro sago dew, taro cake and so on.

Taro, I don't know how everyone likes to eat, today I will talk about my family's favorite way to eat, the taro out of this way is delicious and simple, it is both a dessert and a vegetable, it is very popular in my house.

Steamed taro with orange cake.

First prepare a peeled taro, which can be peeled by the stall owner when you buy it, and a piece of orange cake, which can be purchased at a grocery store, supermarket or online.

1 taro, 1 orange cake.

Wash the peeled taro first, then cut it into long strips and place it on a plate.

Cut the taro into strips. Shredded orange cake and sprinkle on top of the taro.

Shredded orange cake and sprinkle on top of the taro.

Put it in a pot and steam it over high heat for 15 minutes.

Then put it in a steamer, bring it to a boil over high heat, and steam for another 15 minutes. (The time depends on the thickness of the taro, and if you are not sure, you can gently prick it with chopsticks, and it is easy to pierce it to be cooked.) ）

Steamed taro.

The sweet and soft steamed taro is ready, and the taro that comes out of this way has the aroma of taro, and the fragrance of oranges when you eat it, which is delicious and not greasy. The key is that it is not difficult to make, delicious and healthy and nutritious.

Orange cake is mainly a kind of food made of oranges, the color of the cake is yellow and red, the skin is fine, the flesh is firm, the taste is sweet and sour, and it has the effect of increasing appetite. Orange cakes contain a lot of carbohydrates, as well as some dietary fiber, vitamin A, carotene and other nutrients, as well as trace elements such as calcium, phosphorus, and sodium. Eating some orange cakes in moderation can effectively nourish the nerves, promote intestinal peristalsis, and relieve constipation.

Usually people often use it to make cakes, boil sugar water and so on.

The use of orange cakes.

The effect of orange cake is passed down orally from generation to generation, for the average person can eat, the deepest childhood memory is orange cake, cough to take an orange cake to make a glass of water, greedy to take an orange cake to gnaw directly, sweet is very like.

Taro is an aquatic ingredient, its flesh is soft and glutinous and nutritious, usually after buying it is especially suitable for steaming and eating, but many people don't know much about the bath bucket, don't know how he should be steamed, and don't know how to steam taro is the best.

How to steam taro

1. When steaming taro, you need to prepare 800 grams of fresh taro, and then prepare an appropriate amount of white vinegar and a small amount of edible salt. Put the prepared fresh taro in a basin, add an appropriate amount of white vinegar and salt, mix thoroughly, add enough water, and soak for one hour.

2. Take out the taro after soaking, put it under running water, rinse it with water, and then put it in the steamer drawer, put enough water in the steamer, put it in the steaming drawer, and then cover the pot, steam it over medium and low heat for 20 minutes after boiling over high heat, and use chopsticks to insert the taro in the pot before going abroad.

How to steam taro delicious

1. The taro itself has no taste, its plasticity is particularly strong, usually in the steamed fish, from time to time it is paired with chopped pepper, it is particularly delicious after steaming. When making chopped pepper steamed taro, you need to prepare six or seven fresh taro, chopped pepper and chopped green onion and sesame oil are prepared in moderation, and finally prepare a small amount of edible salt.

Steamed taro. <>

This is a simple, delicious and fast steamed celery celery, once I had eaten it by chance in a restaurant outside, it seems simple but very delicious, I went home and tried to do it a few times, slightly improved, the taste is also recognized by the guests, they have asked me for advice, here it will be shared with everyone, it is really super simple, the kitchen can also be made, you can do it quickly.

Ingredients: Taro half.

3 tablespoons of lard.

4 tablespoons of steamed fish soy sauce.

Fuel consumption: 1 scoop.

Chop peppers at will.

Green onions are not in moderation.

Preparation of steamed taro.

Cut this taro in half, peel off the skin and wash it.

Slice the taro into slices, then shreds and spread evenly on a plate.

Boil the water in the steamer and steam for 15 minutes.

Drizzle 4 spoons of steamed fish soy sauce, 1 spoon of oil, appropriate amount of chopped chili pepper and green onion, the chopped chili pepper I use is pickled by myself, it is fresh, fragrant and spicy.

Put the lard in the pot and burn it until it smokes, turn off the fire, quickly pour the hot oil on the taro, stir it evenly while it is hot, and it is fragrant and powdery to eat for bibimbap, which is very delicious.

Tips: Be sure to put lard, other oils are not fragrant, no need to put salt, steamed fish soy sauce, chopped peppers, and oil consumption are all salty.

Preparation of steamed taro.

1.Peel the taro.

2.Wash the taro with clean water.

3.Put the taro in the steamer.

4.Cover the pot and steam over medium heat for 20 to 30 minutes.

5.Add white sugar and brown sugar to Fluttershy.

6.Peel off the skin of cooked taro, dip it in sugar and serve.

Taro, (scientific name: Colocasia Esculenta), also known as ground chestnut, yellow chestnut taro, is a genus of taro in the family Araceae, light taste, off-white, often used in Chinese cuisine or Chinese desserts, and its local variety betel nut taro is often called taro.

Taro is a cultivated species in the genus Leguminaceae, a perennial herbaceous plant, and is cultivated annually. The edible part of the taro is spherical tuberly root, the appearance is like a small potato, the diameter is generally 2 4 cm, the skin is yellow-brown, its flesh is like a potato, but the taste is like a chestnut, sweet and fragrant, the aftertaste is not complete after eating, so it is called taro. Taro is highly nutritious.

The difference with the general taro is: the petiole with the leaf top of the purple red spot, the petiole is green, the bulb flesh has purple and red markings, the staple part of the taro is the bulb, the petiole can be pickled taro lotus, used as green fodder, etc., the bulb fiber is less, the starch content is high, the edible sand is fragrant, the taste is delicious and delicious, and it is deeply loved by consumers.

Prepare taro.

Add an appropriate amount of white vinegar and fine salt.

Slightly bubble for a while and then rinse off.

Add water to the pot, put on the steaming tray, and steam over the water.

Cover it, first boil over high heat, then turn to low heat and simmer for 15-20 minutes, and finally try the maturity with chopsticks.

It's great to eat with soy sauce.

Osmanthus taro recipe in detail Cuisine and efficacy: desserts, dim sum, beauty recipes, deficiency and health care recipes, anti-cancer and anti-cancer recipes.

Taste: Sweet Process: Steamed osmanthus taro production materials: Ingredients: 600 grams of taro.

Excipients: 60 grams of milk, 15 grams of sesame seeds, 15 grams of pine nuts, 15 grams of red and green silk.

Seasoning: 180 grams of white sugar, 5 grams of sugar osmanthus, 10 grams of starch (peas), 60 grams of lard (refined) Characteristics of osmanthus taro: This taro round is soft and sweet, rich in cinnamon, moist and palatable.

Teach you how to make osmanthus taro and how to make osmanthus taro to be delicious 1Wash the taro, put it in the steamer and steam it until it is eight ripe, take it out and peel it, grind it into a puree, and set it aside.

2.Put the taro puree into the basin, add lard, stir well, add an appropriate amount of sugar, milk, sugar osmanthus and stir well, divide into uniform small pieces, make small round balls, put them in a plate, steam them for about 10 minutes, take them out, sprinkle with red and green silk, pine nuts, and sesame seeds (cooked sesame seeds).

3.Pour a little water into the wok, add the remaining sugar, boil into a sugar juice, hook the glass with starch, pour it on the taro balls, and serve. Tip - Food Restraint:

Taro: Taro should not be eaten with bananas.

1.Steam the taro in water for about 40 minutes, let it cool and peel it;

2.Prepare a cotton rope, "cut" it with both hands, and dip the taro slices in sugar to eat.

3.Microwaving taro is more powdery, and slicing it in advance can reduce microwave time.

Ingredients: Ingredients: 1000 grams of taro.

Excipients: 10 grams of white vinegar, 5 grams of salt, 200 grams of sugar.

Ordinary steamed taro steps:

1.Prepare taro.

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

3.Slightly bubble for a while and then rinse off.

4.Add water to the pot, put on the steaming tray, and steam over the water.

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

6.Finally, use chopsticks to test the maturity.

Eat some sugar, it tastes pretty good.

TipsWhen cooking taro, simmer it over low heat to cook it thoroughly.

Cut first and flush first.

Salt and MSG.

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Wash the taro and steam it over low heat.

Char siu pork taro balls.

Ingredients: 1 4 Lipu taro, 20g corn starch, 30g barbecued pork, appropriate amount of oil, appropriate amount of white sugar.

1. Cut the barbecued pork into small cubes and set aside.

2. After peeling, slicing and steaming the taro, put an appropriate amount of sugar while it is hot and press it into a puree.

3. Pour in the cornstarch and form a ball.

4. Divide into small groups of equal size.

5. Take a small ball, flatten the middle, fill it with barbecued pork, and then seal it into balls.

6. Finished balls.

7. Pour a little more oil into the hot pan and boil it until it is 8 hot, then add the taro paste balls, turn to medium heat and fry until the surface is slightly yellow, turn to high heat and fry it slightly.

8. Put it on a paper towel to absorb oil and then eat.