Dishes made with taro in restaurants, what dishes can taro make How to make it delicious?

Braised taro meat Ingredients: 300 grams of taro, 500 grams of pork belly, 4 cloves of garlic, appropriate amount of oil. Seasoning:

1/2 bowl of soy sauce, 2 bowls of dashi, 1 tablespoon of sugar. Method: 1. Peel the taro and cut it into pieces, cut the pork belly into pieces, and put them in the heated oil for a while.

2. Put all the seasonings in the pot and boil, add the pork belly and cook over medium-low heat for 15 minutes, and then add the taro and cook for about 10 minutes. Taro pork ribs pot Ingredients: 300 grams of small pork ribs, 400 grams of taro, 2 cloves of garlic.

Seasoning: 1, 1 tbsp wine, 1 2 tbsp soy sauce. 2. 1 2 tbsp soy sauce, 1 2 tsp salt, 1 tsp sugar, a pinch of pepper.

Method: 1. Wash the small ribs, mix in seasoning 1 and marinate for 10 minutes, then fry them in hot oil until they are colored. 2. Peel the taro, cut it into small pieces, put it in hot oil and fry it.

3. Stir-fry garlic cloves with 2 tablespoons of oil, then add small pork ribs, add seasonings and 2 cups of water to boil, change to low heat and cook for 20 minutes. 4. Cook the taro in the pot for about 20 minutes, and when it is soft and the soup is slightly dry, it can be served. Hint:

1. It can be directly packed in a deep dish. 2. Small ribs should be made of ribs above the pork belly, the texture is more tender, and it can also be scalded and burned directly, but the color is lighter. Drawing taro Ingredients:

500 grams of taro, 10 grams of sesame seeds Ingredients: 200 grams of sugar, 750 grams of cooked lard or clear oil. Method:

1. Wash and peel the taro first, cut it into hob or diamond-shaped pieces, and put it on a plate to be fried. 2. Pick out the impurities of the sesame seeds 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 brown) and decant the oil.

4. Pour out the oil in the frying spoon, leave 15 grams of residual oil, put 200 grams of white sugar into the pot, stir constantly, 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, turn them over evenly, and serve them on a plate.

Taro crisp, right?

Braised chicken with taro.

6 people have cooked this dish.

Collectible materials. About 10 peeled taro.

1 chai chicken or broiler chicken.

1 scoop of dark soy sauce.

Light soy sauce 2 scoops.

1 scoop of sugar. Salt to taste.

1 tablespoon of cooking wine.

The preparation of stewed chicken with taro.

One: Chicken over water.

2: Heat oil in a pot, turn down the heat to put the sugar in, fry until the sugar is colored, add the chicken, stir-fry the medium-rare, add the light soy sauce and cooking wine.

Three: Fry until medium-rare, add taro, and stir-fry evenly.

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Four: Stir-fry to taste, add an appropriate amount of salt, add warm water over the chicken and raise it a little, simmer for 15 minutes, reduce the heat to high and reduce the juice.

1. Longan steamed taro paste.

Ingredients: 500 grams of taro, 100 grams of longan.

Method:1Peel the fresh taro, steam it over high heat until it is ripe, put it on a cutting board, and grind it into a puree shape with the back of a knife.

2.Put the taro puree, sugar and oil in a bowl and stir well.

3.Take out the longan in the can, put it at the bottom of the bowl, then fill the taro paste in the bowl, steam it through high heat, and turn it in.

Intraday is fine. 2. Steamed taro balls.

Ingredients: 600 grams of taro, 10 grams of cocoa powder, 40 grams of sugar.

Method:1Mix cocoa powder with sugar, mix well, place on a plate and set aside;

2.Peel and wash the taro, cut it in half, then cut it into small pieces, cut off the edges and corners, put it in a steamer and steam it for about 20 minutes, then take it out;

3.Steamed taro, dip sugar and cocoa powder while hot, mix evenly, and put it on a plate.

3. Bean paste taro paste.

Ingredients: 750 grams of taro, 200 grams of red bean paste, 15 grams of sesame seeds, 150 grams of rock sugar, 100 grams of salad oil.

Method:1Peel and wash the taro, cut it into 1 cm slices, put it in a heat-resistant plastic bag, add water, steam it on high heat for 12 minutes, take it out and press it into a puree while it is hot, and remove the hard lumps.

2.Heat the crushed rock sugar in boiling water and cook over medium heat for 6 minutes until the rock sugar is completely dissolved.

3.Pour the white sesame seeds into a small bowl, stir-fry on high heat for 5 minutes, let cool down, crush and set aside.

4.Pour the syrup and 7 tablespoons of salad oil into the taro puree and mix well.

5.Take a medium bowl, smear with 15 grams of salad oil, put half of the taro paste in first, spread the bean paste, then cover with half of the taro paste, after 2 minutes on high heat, turn it upside down on the disc, and then sprinkle with sesame seeds.

Fourth, fried taro chips.

Ingredients: 600 grams of taro, 250 grams of wheat flour, 60 grams of sesame seeds.

Method:1Peel and wash the taro and cut it into thin slices.

2.Put the flour into a small basin, add sesame seeds, peppercorn noodles, soy sauce, refined salt, monosodium glutamate and an appropriate amount of water, stir well, and mix into a batter.

3.Pour peanut oil into the wok, boil until it is hot, put in the taro slices with batter, fry until golden brown, remove and drain the oil, put it on a plate and serve.

Ingredients: taro.

500g steamed pork powder 80g

Appropriate amount of oil, appropriate amount of chopped green onion.

Preparation of steamed taro.

Wash the taro. Cut the taro into hob pieces and place in a large bowl.

Pour in the steamed meat powder.

Add a little water and oil, mix well and marinate for 2 hours.

Put the steamer on high heat for 30 minutes.

Sprinkle chopped green onion before removing.

1.Pull shredded taro.

Drawing silk taro has the effect of strengthening the body, anti-cancer and preventing tooth decay, and the main ingredients that need to be prepared are taro and sugar.

After peeling and washing the taro, it is divided into small pieces, pour more oil into the pot, and when it is a little hot, put the taro in and fry it until golden brown.

Take a bowl with four spoons of sugar, pour a little oil into the pot to buy the sugar and pour it in, add a spoonful of water, stir until the sugar melts and becomes viscous, you can pour in the fried taro, quickly stir-fry a few times to let the sugar wrap the taro and you can get out of the pot.

2.Pour the taro with sauce.

Taro is also a delicious dish that needs to be prepared, and another particularly important ingredient is dashi.

Peel the taro and wash it and cut it into small pieces, or if it's a small taro, just cut it in half. Pour more oil into the pan, put the taro in it and fry it until golden brown, then you can take it out, and pour out the oil.

Pour the stock into the pot and boil, add some dark soy sauce and salt, if there is no old soup, use plain water, then you can add some other seasonings, and pour it on the fried taro after cooking.

3.Taro pork ribs.

Taro pork ribs are a very delicious and nutritious dish, and the ingredients that need to be prepared are taro and pork ribs.

Peel and wash the taro, cut it into small pieces, chop the pork ribs into pieces, add a small amount of salt, light soy sauce, starch, oil and sugar, stir well and marinate.

After marinating for about 10 minutes, you can mix the taro and pork ribs, stir well, pour in a little sesame oil, and put it in a steamer for about 20 minutes to get out of the pot.

4.Taro soup.

Peel and wash the taro and cut it into pieces for later use, cut the flesh into thin slices for later use, and prepare the green onion and cut it into small pieces.

Heat the pot, pour oil, add the flower meat and stir-fry until fragrant, then add the flavor is very fresh, stir, add the taro, stir-fry, pour in cold water, boil, look at the taro is a little soft, add the noodles, wait for the noodles to be soft, add some chopped green onions, and get out of the pot after one minute.

It is light and delicious, and it is also beneficial to digest.

You can make taro button meat, and the method is as follows:

Ingredients: 400 grams of pork belly, 400 grams of taro (selected Lipu taro), 2 star anise, 2 cloves of garlic Accessories: (1) 3 tablespoons of 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 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.

Taro can be cooked or eaten directly, taro roast meat is still very delicious, peel the taro and cut a small group of blanching for later use, the pork belly is also cut into a group of blanching water for later use, put oil in the pot and heat it and put in the ginger and garlic slices to stir-fry until fragrant, pour in the pork belly and fry for a while and then pour in the taro, add an appropriate amount of water, pepper, soy sauce, salt, cover the pot and simmer until the soup is rotten and the meat can be turned off, put a little chicken essence and green onion when you get out of the pot and you can eat it.

Taro can be used in many dishes, such as:

1. Buckle meat, most of the practice of buckle meat in Guangxi is a piece of taro and a piece of pork belly, so that the pork belly tastes fat but not greasy, with the fragrance of taro, and the taro has a soft and glutinous flavor of meat.

2. Pull the taro.

3. Turn the taro.

4. Taro balls.

The best thing is to stir-fry the taro, or you can eat it with fried meat, or you can stew it with pork and vermicelli.

You can make taro button meat, and the method is as follows:

Blanch the pork belly with cooking wine and ginger slices for 10 minutes, put a hole in the meat skin, drizzle with dark soy sauce and wipe well. Pour oil from the pan, fry the pork belly, fry it and put it in cold water to soak out the tiger skin. Cut the taro into slices one centimeter thick, fry them in a pan until the skin turns yellow, and remove them.

In a bowl, add minced ginger, tofu, bean curd, soy sauce, light soy sauce, rice wine, salt, sugar, and chicken essence and mix well. Change the pork belly into butterfly slices, add the sauce and mix well to marinate, sandwich the taro into the pork belly, pour the sauce on it, and steam it for two hours.

1.Peel the taro and finely chop it;

2.Pork ribs with a little salt, light soy sauce, a little sugar, a little chicken powder, vegetable oil, a spoonful of starch, mix well, marinate and prepare;

3.Add diced taro to the pork ribs, mix well, and pour a little sesame oil on top;

4.Boil water in a steamer, put it in the pot, and steam it for 15 to 20 minutes.

Taro can be made more of the staple food of dim sum, and most of the dishes are used as side dishes, taro can be made into taro balls, taro cakes, taro paste, taro cakes, taro noodles, taro pies, taro rice and other delicacies.

There are many dishes that can be made with taro, such as shredded taro or fried taro. This is more delicious, and other roasted taro is also a good choice.

The home-cooked method is braised in a braised manner, which is simple and delicious.

Preparation of taro rice.

1. Cut the taro into small grains and dry marinate with salt for an hour to absorb the flavor.

2. Roast the pork ribs, wash the fried air claws and set aside.

3. Diced sausages.

4. After the minced meat is adjusted, fry until it is broken.

5 taro can be fried or not, if fried, it is best to use chicken fat, although the cholesterol is high, but occasionally, it is not possible, fragrant things, you have to fry with fragrant things.

Soak 6 meters for half an hour (so that the water in the rice is not too much when adding taro, so as not to let the taro not be too watered, and the rice will also be formed after cooking) After adding the taro pot for five minutes, the power is off and the pressure is reduced (I use an electric pressure cooker, and the whole process of cooking rice is set to 10 minutes), and then open the lid to save the material - first add the sausage grains - then the minced meat - then burn the pork ribs - the top is the fried wind claw.

7. Cover the lid and press for another five minutes, and the fragrant taro cured rice is complete.8 When eating, you can pour some soy sauce into the rice according to your personal taste.

Tips: Of course, taro is the first choice of Lipu taro in Guangxi, the above taro can not be found, ok, I have to find Chaozhou taro in Guangdong, in fact, I know how to pick, or you can pick the powder, after all, the taro season is near, please buy the buyer to cut the pot at both ends, the denser the purple point of the taro cross-section, the purple proves that the taro is more powdery, the taro meat is not too white, according to these, you will definitely be able to pick the powder taro.

Health Benefits:

Taro: replenishes deficiency, strengthens the spleen, and detoxifies.

Rice: rich in carbohydrates and rich in manganese.

Pork: nourishes the kidneys, nourishes yin, and nourishes qi.

Ingredients: taro and food.

Rice is a food.

Small dried squid. Dried shrimp and pork are similar foods.

Garlic, soy sauce, salt, chicken essence.

Recipe preparation: 1Soak the dried squid and shrimp.

2.Wash the pork and chop it into minced meat, you don't need to chop it very finely, and it is more fragrant to bite a little bite3_4.。

Remove the red membrane from the small squid and cut into shreds.

Finely chop the dried shrimp. Flatten and chop the garlic.

Cut the taro into one-centimeter cubes.

5.Wash the rice and drain it as usual, and press the cook button.

6.Put a little oil in the pan, fry the shredded squid quickly, and shovel it up for later use.

7.Put a little more oil in the pan and stir-fry the garlic.

8.Then put the shrimp cubes and simmer to make garlic shrimp oil.

9.Then add the minced meat and stir-fry.

10.Put the taro in and stir-fry until fragrant.

11.Then add a pinch of salt, a spoonful of soy sauce and a little chicken essence to taste, and you can turn off the heat.

12.The taro is fried, and the rice from the rice cooker is just boiling, then shovel the fried taro into the rice cooker, spread it flat on the rice, and then cover the lid and continue to cook.

13.The rice cooker has jumped to the keep warm button, and the taro rice is ready to cook.

14.Stir the shredded squid into the taro rice and serve.

Recipe Tips:

Peeling taro will itch your hands, turn on a low heat on the gas stove, and your hands will not itch when you bake them, or scratch them in a rice bucket, and they will not itch.

Don't think that if you put taro in a rice pot and simmer it together, you need to add more water to cook rice, just add water to cook rice as usual, or it will become taro porridge if you don't dry it

Taro should be lightly cooked, and the taro will be fragrant and powdery when cooked, and the white radish should be heavy-handed, so that it will be juicy.