A complete list of 100 recipes for fried taro

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Prepare raw materials: 600 grams of Lipu taro, an appropriate amount of sugar, an egg, a little starch, an appropriate amount of breadcrumbs, and an appropriate amount of peanut oil.

1. Peel off the skin of the taro with a knife.

2. Cut into cubes.

3. Put it in the oven, turn on the steam function, and steam for 30 minutes.

4. Add granulated sugar while hot.

5. Puree with a spoon and add a little starch.

6. Rub it into a cylindrical shape by hand.

7. Beat the eggs well and coat them with egg liquid.

8. Wrap breadcrumbs.

9. Heat oil in a fryer, add taro sticks, fry until golden brown, and remove them.

10. Done. Serve.

Ingredients: 1 Lipu taro, 1 egg, 50 grams of flour, 50 grams of starch.

Excipients: appropriate amount of water, 3 teaspoons of salt, half a spoon of sugar, 2 teaspoons of five-spice powder, 1 teaspoon of chicken essence.

The specific method of deep-frying taro chips and the operation steps are as follows:

1.Flour, eggs, add an appropriate amount of water and mix the batter. (Peel the taro and cut it into half a centimeter thick slices, soak in lightly salted water for about ten minutes).

2.Add salt, sugar, five-spice powder, chicken essence. Let sit for ten minutes. The batter is slightly thicker.。 until you can hang the taro slices.

3.The processed taro slices are evenly coated with batter.

4.In an oil pan, low heat, when the oil temperature is seventy, add the taro slices. To be set and solidified, turn over. Golden brown on both sides, remove the taro when it is fully cooked.

Cooking tip: Five-spice powder can also be replaced with thirteen spices. When frying, you need to low heat, and when you are not sure that it is cooked thoroughly, you can use a chopstick to prick it. It's easy to pierce through.

Teach you how to fry ** taro, simple and easy to learn, come in and take a look.

1.Peel the taro and cut it into small pieces and place it in a pressure cooker to cook.

2.When steamed, press it with a spoon while it is hot, add an appropriate amount of refined salt and stir well.

3.Place the taro in a Lockglass box and put it in the refrigerator for a day.

4.After taking it out, put the taro upside down on a plate and cut it into four small pieces.

5.Take another bowl, beat in the eggs, add an appropriate amount of corn flour and stir well.

6.Heat enough oil in a pan, put the taro cubes in an egg bowl and coat the egg mixture evenly.

7.Fry the taro wrapped in egg liquid in a pan of oil that is hot for seven minutes until golden brown.

One or two taro.

Flour to taste.

Duck eggs about ten.

Salt to taste. Oil to taste.

Method steps.

Cut the taro skins and clean them, then cut them into slices (not too thin or too thick) and sprinkle with an appropriate amount of salt.

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Take a relatively large and clean basin, pour in an appropriate amount of flour, beat in duck eggs, and then put a small amount of water in it first, and then stir it together, as for the water is not enough, you can put some water. (Remember that if there is too much water, the taro will not be floured much, so you will have to add flour.)

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Wash the pot and heat it dry, put in a lot of oil, turn on a low heat, and when the fire is seven or eight hot, use chopsticks to pick up the taro and put it in the oil, so that about ten taro can be put in.

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Finally, simmer slowly over low heat, and when fried until golden brown, you can scoop it up with a sheath.

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The seven best ways to make taro are: red bean taro cake, taro cake, taro paste, taro puff pastry mooncake, taro cheese syrup, taro crispy barbecue, taro shrimp cake.

1. Red bean taro cake: Red bean taro cake is a traditional Chinese pastry. First, the taro is steamed and mashed into a puree, then an appropriate amount of glutinous rice flour and red bean paste is added, stirring well.

Divide the mixture into small portions, roll them out into pancakes, and fry them in a pan until golden brown on both sides.

2. Taro cake: Taro cake is a soft and glutinous dessert. Steam and mash the taro into a puree, add an appropriate amount of glutinous rice flour, sugar and milk, and stir well. Pour the mixture into the steamer and steam it, let it cool and cut it into small pieces, ready to serve.

3. Taro puree: Taro paste is a simple and delicious dessert. Cook the taro, then mash it into a puree, add the sugar and cream to taste, and stir well. It can be eaten as is, or it can be used to make other desserts such as taro pudding or taro ice cream.

4. Taro puff pastry mooncake: Taro puff pastry mooncake is a classic Chinese mooncake. First, cook and mash the taro, add the appropriate amount of sugar and cream, and stir well. The filling is then wrapped in puff pastry and baked to make a golden and crispy mooncake.

5. Taro cheese syrup: Taro cheese syrup is a dessert with a rich taste. Cook and mash the taro, then add the sugar and milk to taste, stirring well.

Pour the mixture into a bowl and add some more chopped cheese. Finally, put the bowl in the steamer and steam it, and you can taste the sweetness of the sugar water and the aroma of cheese.

6. Taro crispy barbecue: Taro crispy barbecue is a delicious main dish. First, slice the taro and bake it until golden brown and crispy.

At the same time, the meat and spices are marinated and roasted together with the roasted taro until the meat is cooked through. The taste and aroma of this combination will leave you with a lingering aftertaste.

7. Taro shrimp cake: Taro shrimp cake is a refreshing seafood snack. Mix the shrimp meat with the taro puree, then add some green onion and ginger and soy sauce and stir well.

Divide the mixture into small portions, roll it into a cake shape, and fry it in a pan until golden brown on both sides, and you can enjoy the delicious taste of taro and shrimp.

The seven most delicious kinds of taro are: steamed pork ribs with taro, fried shredded pork with taro, glutinous rice with taro, roasted sweet potato with taro, taro puree, and taro cake.

1. Steamed pork ribs with taro: Cut the taro into large pieces, steam them with the pork ribs, then add an appropriate amount of seasonings and green onions, ginger and garlic, and stir-fry evenly.

2. Stir-fried shredded pork with taro: Cut the taro into shreds, fry it with the shredded lean pork, add an appropriate amount of salt, pepper and soy sauce and other condiments Hengzen, stir-fry evenly and then get out of the pot.

3. Taro glutinous rice: Steam the glutinous rice and taro together, add some green onions, ginger and garlic, add an appropriate amount of salt and soy sauce and other condiments, mix well and serve.

4. Taro stewed chicken soup: cut the chicken into pieces, cut the taro into large pieces, put it in a pot with other vegetables and simmer, add an appropriate amount of salt, pepper and ginger slices and other condiments, and simmer until the soup is rich.

5. Boiled sweet potatoes with taro: Cook taro and sweet potatoes together, and the inside is soft and ready to eat.

6. Taro puree: Mash the taro into a puree after steaming, add an appropriate amount of milk, sugar and butter, and stir well.

7. Taro cake: Cut the taro into chunks, stir well with flour and glutinous rice flour, add an appropriate amount of water, salt and other condiments, then add an appropriate amount of mung bean paste or sesame filling, knead into a small cake, and fry until golden brown.

The easiest way to make Lipu taro.

Lipu taro is powdery and glutinous, steamed and dipped in sugar is also very delicious, today's dish is also zero cooking, look at it, the taste is also OK.

Ingredients: 1 taro.

Light soy sauce: 2 scoops.

Oyster sauce 1 scoop.

Maltose 1 scoop.

1/2 tablespoon of sesame oil.

Salt a small amount of green onion 2 sprigs.

Onion a.

The simplest way to practice Lipu taro.

Slice the onion and spread it on the bottom of the casserole.

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Lipu taro cut into thick slices, about one centimeter, spread on top of the onion.

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Add light soy sauce, maltose, sesame oil, salt, then add water to 8 minutes, bring to a boil over high heat and simmer over low heat for about 10 minutes.

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During the cooking process, it is full of onion fragrance, which smells very good, and it is good to poke it with chopsticks and cook it. Turn off the heat and sprinkle chopped green onions, isn't it very simple, and it tastes good