How to cook small taro delicious, how to cook taro delicious

When eating taro, we need to pay attention to the method, first of all, taro button meat is a good way to eat, we need to prepare 400 grams of pork belly, 400 grams of taro (selected Lipu taro), 2 star anise, 2 cloves of garlic, 3 tablespoons of soy sauce, 1 tablespoon of wine, 2 tablespoons of soy sauce, 1 2 tablespoons of sugar, 1 2 tablespoons of water starch. We cook the pork belly whole, take it out and marinate it with seasoning for 10 minutes, so that the skin can be evenly dipped in soy sauce, then put it in hot oil, fry it until it is colored, and then soak it in cold water. After that, we peel the taro, cut it into thick slices, and then fry it in oil, cut the pork belly into the same thick slices as the taro, and then fry it in hot oil, and then arrange a piece of meat and a piece of taro, and then put it in a steaming bowl, pour it with a well-mixed seasoning, and then put in 1 2 cups of water, star anise, and garlic.

After that, put it in a pot, steam it over high heat for 40 minutes, when we take it out, we pour the soup into the pot, and then choose to pick out the star anise and garlic, put it on the plate, thicken the soup with water starch, and then pour it back on the meat surface.

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.

Material. Ingredients: 12 taro;

Excipients: Appropriate amount of soy sauce.

Boil taro. The bought taro is washed under running water, rubbed repeatedly, washed away sediment and other debris, and washed several times.

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Put the washed taro into the pot, pour an appropriate amount of water, the amount of water is just over the taro, and cook the rice cooker for 15 minutes.

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Remove from heat and drain.

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Serve on a plate, peel it when you eat it, and eat it with soy sauce.

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Tips: 1. Try it with a toothpick, and if you can easily insert it, it means that it is cooked.

2. Do not remove from the pot immediately after cooking, and simmer for 3-5 minutes.

Dear, take taro and rice to stew together, and add some cured mushrooms to make Chaoshan people's favorite rice, the entrance is called a rich and charming.

1.Mix the rice and glutinous rice and clean them, pour them into the rice cooker, add the normal amount of water, and choose the firewood rice mode to mix the glutinous rice to make the rice taste softer and glutinous.

2.Dice the pork belly, tenderloin, preserved cabbage, taro and carrots, mince the garlic sprouts, shred the cabbage, soak the sea rice in warm water half an hour in advance and drain.

3.Add a little oil to a hot pan, add the diced pork belly, fry the lard over low heat, scoop up the crispy diced pork belly, drain and set aside.

4.Leave the lard in the pan, add the taro and fry over low heat until the inside is soft, drain and set aside.

5.Leave a little lard in the pot, add shiitake mushrooms, sea rice, minced garlic and preserved vegetables and stir-fry until fragrant, then add diced carrots and stir-fry until soft, then add diced tenderloin and stir-fry until it changes color.

Finally, add the fried soft diced taro and the fragrant pork belly crispy cubes and stir-fry evenly, add light soy sauce, oyster sauce, and an appropriate amount of salt to taste, sprinkle with shredded cabbage and garlic sprouts and stir-fry evenly, and there are sea rice and preserved cabbage in the ingredients, and salt does not need to be added.

6.Stir the fried ingredients with the boiled rice, continue to simmer for a while, and then you can eat it out of the pot, and then add light soy sauce to taste according to your personal taste.

The small taro is still steamed and delicious. It's not delicious when cooked.

Ingredients. 300g taro for 3 servings.

Accessories. 1 4 teaspoons salt, 10 grams of vegetable oil, and water to taste.

Preparation of boiled small taro.

Step 1

Wash the small taro.

Step 1

Peel a little.

Step 1

Diced. Step 1

Place in a pan of hot oil.

Step 1

Sprinkle with salt and stir-fry a few times.

Step 1

Put water in the water and bring to a boil over high heat.

Step 1

Cook for 20 minutes, and cook until fragrant.

Ingredients: 300 grams of taro. Excipients: 1 4 teaspoons salt, 10 grams of vegetable oil, appropriate amount of water.

Steps: 1. Clean the small taro.

2. Take a little peel.

3. Cut into cubes. <>

4. Put it in a hot oil pan.

5. Sprinkle with salt and stir-fry a few times.

6. Put water in water and bring to a boil over high heat.

7. Cook for 20 minutes until fragrant.

Stewed pork belly with taro.

Ingredients. 400 grams of pork belly.

2 taro. Accessories.

1 tablespoon of bean paste, 5 rock sugars, 6 dried chili peppers, a little soy sauce, a little ginger, a little green onion, an appropriate amount of garlic, an appropriate amount of vegetable oil, a little cooking wine, a little chicken essence.

Accessories. Step 1

Wash the pork belly and cut it into small pieces, peel the taro and cut it into small pieces for later use, make water in the pot and put ginger slices and green onions to remove the fishy smell, and put the cut pork belly into the blanching water after the water boils.

Step 2: Drain the blanched meat; Brush the pot and wipe it dry, add a little peanut oil.

Step 3: Add rock sugar, simmer over low heat until completely melted, add bean paste and stir-fry until fragrant, then add green onions, ginger and garlic to stir-fry until fragrant, pour in the blanched meat and stir-fry well, add soy sauce, cooking wine and red pepper and stir-fry well.

Step 4: Pour in the stock or hot water, cover the pot with a lid, bring to a boil over high heat, then reduce the heat to low and pause for an hour.

Step 5: Add the prepared taro and salt, continue to cover the pot and cover for about 20 minutes.

Step 6: Reduce the soup over high heat, add chicken essence and stir well.

Cook taro according to the following method, it is glutinous and delicious:

First of all, the sand on the taro should be cleaned, and then the washed taro should be put into clean water, and then soaked for about 8 minutes, and then taken out to drain the water and wait for use.

Then, add an appropriate amount of water to the pot and put the taro in for about twenty minutes. If you use a pressure cooker with high pressure, you can put the taro in the pot for ten minutes, and the taro must be cooked before eating, otherwise there will be slight toxins.

In addition, if you want to cook the taro worse, you can put more water in it, be sure to cover the surface of the taro, and then make the taro boil in the pot, so that the taro will be soft and glutinous.

It is delicious to make taro button meat, and the ingredients for making it:

400 grams of pork belly, 400 grams of taro (selected Lipu taro), 2 star anise, 2 cloves of garlic.

Excipients: (1) 3 tablespoons soy sauce.

2) 1 tbsp wine, 2 tbsp soy sauce, 1 2 tbsp sugar.

3) 1 2 tablespoons of water starch.

Production process. 1.Cook the pork belly whole, take it out and marinate it in seasoning for 10 minutes, so that the skin is evenly dipped in soy sauce, then fried in hot oil until it is colored, and then soaked in cold water immediately.

A total of 9 photos. Taro buckle meat related**.

2.Peel the taro, cut it into thick slices, fry it in oil, cut the pork belly into thick slices of the same width as the taro, fry it slightly with hot oil, and then put it into the steaming bowl in the arrangement of a piece of meat and taro, and pour on the seasoning and 1 2 cups of water, star anise, and garlic.

3.Steam in the pot over high heat for 40 minutes, pour the soup into the pot when taking it out, then pick up the star anise and garlic, buckle it into the plate, thicken the soup with water starch, and pour it back into the meat surface.

500 grams of taro, 10 grams of sesame seeds, 200 grams of sugar, 750 grams of cooked lard or clear oil (actual consumption of 100 grams).

Method]: 1First, wash and peel the taro, cut it into hob or diamond-shaped pieces, and put it on a plate to be fried.

2.Sesame seeds are removed from impurities and set aside.

3.Put a frying spoon on the fire, pour in 750 grams of oil after burning, burn to six ripe, put the taro pieces in, fry twice and color (golden.

color) decanting out the oil.

4.Pour out the oil in the frying spoon, leave 15 grams of residual oil, put 200 grams of sugar into the pot, keep stirring, so that the sugar is heated and melted evenly, but the fire should not be too big, and when the sugar liquid bubbles the size of a small needle, quickly pour the fried taro pieces, sprinkle with sesame seeds, and turn them upside down.

After evening, serve the plate quickly to the table.

Turn the taro. Ingredients: 1 taro.

Flavor: 1 cup white sugar.

Method: 1. Peel and wash the taro, cut it into strips first, then trim it into an oval shape, put it in hot oil, fry it over low heat and remove it.

2. Put the white sugar in the pot, add cold water, return the taro to the pot, stir-fry over low heat until the sugar dissolves, and evenly wrap it on the taro.

Relax: 1. The taro is made oval in order to look good, and it can be cut directly into a long column, but the fragmented parts can be steamed to make sago taro paste.

2. The sugar is dissolved into syrup, which is transparent at the initial stage, and after cooling, the sugar will be reduced to powder, as if wrapped in a layer of white sand.

Lipu taro button meat.

Production method: Peel the taro, cut it into long pieces 6 cm long, 4.5 cm wide and 1.2 cm thick, fry it in oil until golden brown, and then scoop it up; Boil the pork belly in water until the chopsticks can be scooped up through the skin of the meat, evenly prick small holes on the skin with the tip of a needle, coat it with soy sauce, honey sauce and sugar, fry it in oil until the skin of the meat is foamed and yellow, then cut into pieces, and mix well with Guilin tofu, Sanhua wine, five-spice powder, pepper and green onion juice. Put the Lipu taro chips and meat in a row and put them in a meat bowl (a piece of meat sandwiched with a piece of taro, the skin of the meat is facing down), put it in a steamer and steam it for an hour. When serving, turn the dish upside down and serve it hot.

Lipu taro button meat is characterized by crispy flavor and beauty, suitable for all seasons, and is loved by men, women and children.

1) taro cake.

Take the taro and wash it first through the water and steam it, let it cool, then open it with a spoon to make it into a puree for later use, then cut the chives and the ham into the prepared taro puree together, add an appropriate amount of salt and mix well with your hands, make a small cake, and then use flour and eggs to make a paste on a layer of oil and fry it, the surface is golden and the inside is soft and slightly salty, delicious.

Since it's learning, you have to start simple, you wash the taro, put it in a high-pressure bowl, add some water, and cook it for 20 minutes