How to fry taro, how to make taro delicious

Ingredients]: 400 grams of taro.

Ingredients]: 3-4 pickled peppers (you can use soaking peppers if you don't have them), half a small piece of ginger, 2 green onions, 5 cloves of garlic.

Seasoning]: about 50 grams of oil, 2 grams of salt, 2 grams of chicken essence, 3 grams of aged vinegar, 2 grams of sugar.

Production methods and steps] ——

Step 1]: Let's peel the taro first (remember to bring rubber gloves to prevent mucus from sticking to the ** allergy), then rinse it, first cut it into thin slices, and then cut it into even shreds, generally about 3 mm.

Step 2]: We put the chopped taro shreds into a basin, put a little salt, stir it, marinate for about 5 minutes (this can reduce the outflow of mucus), and then add water to soak for about 5 minutes.

Step 3: Cut the pickled chili pepper into shreds, cut the ginger into shreds, cut the green onions into shreds, crush the garlic and chop it into minced pieces, and then set aside.

Step 4]: Put water in the pot and boil, we rinse the soaked taro shreds several times, rinse the mucus, and then pour them into the pot, blanch them for about a minute after boiling (this is to make the taro not flow out more mucus, and the fried taro shreds will not be sticky, and also reduce the time of frying).

Step 5: After blanching, we take out the taro shreds and put them in cold water for a while, rinse them twice, and finally take them out and drain the water.

Step 6]: Put oil in the wok, a little more (about 50 grams, taro is very oily), after heating, turn on low heat first, put in pickled pepper and ginger and stir-fry until fragrant, on high heat, pour the taro shreds inside, quickly stir-fry a few times, put 2 grams of salt and 2 grams of sugar, pour in half a small bowl of water after stir-frying, and then cover and simmer for about 2 minutes.

Step 7]: It's been almost 2 minutes, let's take a look, the taro shreds are ripe or not (use chopsticks to clamp it, you can use a little bit of strength to clip it off, basically 9 minutes cooked).

Step 8]: At this time, pour the minced garlic and shredded green onion into it and stir-fry for about 30 seconds (mainly the taste of garlic and green onions can be integrated into the taro to enhance the flavor and make the taro fully ripe).

Step 9]: Fry almost, we put 2 grams of chicken essence and 3 grams of aged vinegar, stir-fry evenly and turn off the heat to get out of the pot.

Taro is also known as ground chestnut, yellow chestnut taro, taro genus of Araceae Araceae, light taste, off-white, often used in Chinese cuisine or Chinese desserts, and its local variety betel nut taro is often called taro.

Ingredients: 3 taro, 2 red peppers, 2 garlic cloves, 1 green onion, appropriate amount of salt, appropriate amount of light soy sauce, a small piece of pork belly.

Steps:1Wash and peel the taro.

2.Prepare the ingredients: Wash the pork belly, taro, and chili peppers, cut the green onions, and cut the garlic cloves into cubes (put the shredded taro in the water and rinse and drain the water).

3.Heat the pan with cold oil, add the pork belly and stir-fry the oil.

4.Add the garlic and shredded taro and stir-fry for one minute.

5.Add shredded red pepper, sprinkle with salt, drizzle with a little water and stir-fry for another minute.

6.Finally, sprinkle with green onions and drizzle with a little light soy sauce.

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

2. 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 and poison pain in the human body, including cancer toxins, and can be used to prevent and treat tumors and lymph node tuberculosis and other diseases.

Efficacy. 1. Enhance immunity: It can enhance the immune function of the human body, and has an adjuvant effect on radiochemotherapy and chemotherapy after cancer surgery.

2. Teeth cleaning and anti-caries: the content of fluoride is high, so taro has the effect of cleaning teeth and preventing caries and protecting teeth.

3. Detoxification and cancer prevention: taro can detoxify, inhibit and dissolve cancer toxins in the human body, and can be used to prevent and treat tumors and other diseases.

4. Beauty black hair: taro is an alkaline food, which can neutralize the acidic substances accumulated in the body, coordinate the acid-base balance of the human body, achieve the effect of beauty and black hair, and can also be used to prevent and treat excessive gastric acid.

5. Nourishing and invigorating qi: 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.

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.

Steps: 1. Prepare the ingredients, I bought small taro grown by local people, the taste is similar to what I ate when I was a child, and the quality is also good.

2. Wash the skin of the taro, 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.

3. 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.

4. Take out the cooked taro, soak it in cold water for a while, accelerate the cooling, it is easier to peel than the judgment, and then cut it into thin slices.

5. Heat the pot, pour in the cooking oil, pour the minced garlic into the banquet pot, fry the fragrance, 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, finally sprinkle in chili flakes, stir-fry a few times and then put on a plate.

Taro sago, sweet and delicious.

Ingredients: taro, sago, rock sugar, coconut milk.

Method: 1. Peel the taro and cut it into small pieces, put it in the pot and steam it for about 20 minutes, and after steaming, you can simmer it for another ten minutes, the taro will be more glutinous, and a small half of the taro will be pressed into a puree with a spoon, and the majority will be kept as it is.

2. Add water to the pot and boil, pour in the sea cherry hail when boiling, the sago is more difficult to cook, you can turn off the heat and simmer for 20 minutes and then cook, and wait until the white of the sago is boiled, indicating that it is cooked. During the cooking process, be careful to stir it with a spoon, the sago is easy to stick to the pan. After the sago is cooked, it will be more elastic and will not rot easily.

3. Pour water into the pot and put rock sugar to boil, then put the taro paste, small taro pieces and the previously boiled sago bucket into the pot to boil, then pour in the coconut milk and stir evenly and cook slightly.

Taro can be made into taro steamed pork ribs, fried taro chips, taro cake, taro pie, taro stewed chicken, etc. are delicious, the following is how to make taro stewed chicken:

Ingredients: 500g taro, 250g chicken.

Excipients: appropriate amount of salt, appropriate amount of soy sauce, appropriate amount of ginger, appropriate amount of blending oil, appropriate amount of coriander.

Steps: 1. One taro.

2. Peel the taro, wash it and cut it into pieces.

3. Wash the chicken and cut it into small pieces, and cut the coriander into sections.

4. Heat the oil in a pan and stir-fry the ginger shreds.

5. Then add the chicken and stir-fry.

6. Paint with a few drops of soy sauce.

7. Add an appropriate amount of water and simmer for two minutes, then put on a plate and set aside.

8. Put oil in the pot again, pour the taro and stir-fry.

9. Put the chicken in and stir-fry, add an appropriate amount of water and simmer for 10 minutes.

10. When the juice is almost dry, add salt to taste.

11. Put in the vegetables and stir-fry to get out of the pot.

As follows:

Ingredients: 300 grams of taro.

Excipients: 30 grams of green onions, 50 grams of sugar, 15 grams of water.

1. Prepare the ingredients.

2. Change the taro to a knife and cut into strips for later use.

3. When the oil temperature is heated to 7 into heat, turn to low heat and lower the taro strips.

4. Fry for about 8 minutes, then control the oil and remove it for later use.

5. Stir-fry the green onion in the oil pan until fragrant.

6. After stir-frying the aroma, pour in sugar and a little water.

7. Turn to low heat and stir continuously until the syrup becomes a dense bubble, quickly pour in the taro and stir-fry, and wrap it in syrup.

8. Remove the pot from the heat and continue to stir-fry until the surface of the taro is evenly frosted.

9. The finished product is as follows.

You can make taro pork ribs, the steps are as follows:

Ingredients: taro, pork ribs, ginger, garlic, green onion, light soy sauce, cooking wine, sugar, pepper, cooking oil.

1. First cut the taro into pieces, cut the garlic into garlic rice, cut the ginger into ginger rice, cut the green onion into chopped green onions, and chop the pork ribs into pieces.

2. Pour the pork ribs into a bowl, add ginger rice, garlic rice, pour in an appropriate amount of cooking wine, light soy sauce, half a spoon of sugar, an appropriate amount of oyster sauce, sprinkle a little pepper, mix well and marinate for 20 minutes.

3. Pour oil into the pot, and when it is hot, put the taro in the pot, fry it and remove it.

4. Put water in the pot, add it to the steaming rack, put it on the plate, pour the fried taro into the plate, then evenly mix the pork ribs with cornstarch, pour it into the plate, cover the pot and steam for 15 minutes, and you can get out of the pot.

5. Pour oil into the pot, heat it and set aside.

6. Pour an appropriate amount of steamed fish soy sauce into the steamed taro pork ribs, pour on the hot oil, sprinkle some chopped green onions, and you're done.

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 the soup is more on the stew time is shorter, like to dry some, 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, it can be eaten as a vegetable, it can be eaten as a grain, it can be well digested by the body, and it can be made into corn when processing taro, and it can also be made into taro flour.

Put the taro into the sour water jar in advance and marinate for a few days, cut it into shreds after pickling, prepare some millet peppers and cut them into rings, chop the garlic, heat the oil in the pot, fry the peppers and garlic first, and then pour the shredded taro down and stir-fry, and adjust the taste.

Speaking of taro, I believe everyone is familiar with it, in our place, before taro and sweet potato is inseparable, as long as there is a sweet potato people will plant some taro, taro taste powdery glutinous, nutritious, but also with taro fragrance, to cook and eat, or cook, the taste is particularly good, this issue of food tutorial, Tianjian Food Square is ready to share with you several kinds of taro, simple and delicious way to eat.

Method 1: Steamed pork ribs with taro.

Prepare the following ingredients: 550 grams of pork ribs, 300 grams of taro, 15 grams of tempeh, 1 piece of ginger, 3 garlic, 1 tablespoon light soy sauce, 1 teaspoon of chicken essence, 1 tablespoon of cooking wine, 1 tablespoon of starch, 1 teaspoon of salt, 1 tablespoon of oyster sauce, 1 coriander.

The specific method is as follows: clean the ribs, soak them in water for 1 hour, change the water 2-3 times halfway, chop the ginger, garlic and coriander respectively, pick up the ribs and drain the water, then pour them into a deep basin, then add ginger, garlic, light soy sauce, oyster sauce, salt, cooking wine and mix well and marinate for 2 hours, peel and cut the taro into hob pieces, heat oil in the wok, put the taro into the stir-fry until the surface is slightly yellow, and then put it in the steaming tray, and then code the ribs, after the steamer is steamed, put the ribs in the plate, steam for 15 minutes on high heat, steam for 3-5 minutes, and get out of the potSprinkle coriander to decorate it with more appetizing!

Method 2: Deep-fry taro chips.

Prepare the ingredients as follows: 1 taro, 1 egg, 50 grams of flour, 50 grams of starch, appropriate amount of water, 3 teaspoons of salt, 1 teaspoon of sugar, 2 teaspoons of five-spice powder, 1 teaspoon of chicken essence.

The specific method is as follows: flour, eggs, add an appropriate amount of water to adjust the batter, peel the taro and cut half a centimeter thick slice of light salt water and soak it in light salt water for about ten minutes, add salt, sugar, five-spice powder, chicken essence. Let sit for ten minutes.

The batter is slightly thicker, until it can hang the taro slices, the processed taro slices are evenly stained with the batter, start the oil pan on low heat, when the oil temperature is seventy, put in the taro slices, wait for the shape to solidify, turn over and continue to fry, fry the taro slices until golden on both sides, and remove them when they are ripe.

Method 3: Taro cake.

Prepare the ingredients as follows: 500 grams of special powder for radish cake, 2 sausages, 20 grams of shrimp skin, 300 grams of taro, 150 grams of pork belly, 500 grams of water, 1 teaspoon of salt, 1 teaspoon of five-spice powder, and a little cooking oil.

The specific method is as follows: peel the pork belly and cut it into cubes, peel and wash the taro, cut the grains and wash the shrimp skin, pick up the drained water, wash the sausage and cut it into grains, heat the pot, pour in the pork belly and stir-fry the fat, fry until the pork belly is browned, pour in the shrimp skin and stir-fry fragrant, pour in the sausage, stir-fry for a while, pour in the taro, blanch over high heat, add salt and five-spice powder, stir-fry evenly and hold it up, put it aside for later use, pour the radish cake powder into a large basin, pour in 500 grams of water, stir it into a thick and no granular rice paste with a wooden spatula, Then pour the fried ingredients into the rice milk and mix evenly, smear a layer of cooking oil in the steaming basin, pour the mixed rice cereal into the steaming basin, put it on the steaming rack of the steamer, cover the pot, steam it over high heat for 40 minutes, take out the steamed taro cake, draw a circle in the steaming basin with a spatula, and the taro cake is easily upside down on the cutting board and cut into pieces!