The simple way to make taro can be steamed and boiled

Taro sago dew.

Ingredients: 1 taro, 100 grams of sago, 100 grams of rock sugar, 100 ml of coconut milk, 200 ml of water.

Method]: 1. Peel and wash the taro, cut it into cubes and put it in the steamer and steam it for 20 minutes until cooked, then take 1 3 diced cooked taro and keep it for later use, and put the remaining 2 3 into a blender for further processing into taro.

2. Boil a pot of boiling water in the pot, pour in the sago when boiling, cook for 10 minutes until there is only a small white spot left in the middle, then turn off the heat and cover the pot and simmer for 10 minutes, and the sago will be fully cooked (stirring from time to time during the cooking process to prevent sticking to the bottom).

3. Pour the boiled sago into cold water and remove it from cold water.

4. Pour 200ml of water into the pot and put rock sugar to dissolve, then put the taro into the pot and stir evenly, then put in the previous 1 3 parts of diced taro and cook together, then pour in coconut milk and stir well, put in the boiled sago and mix well to turn off the fire.

1) After the taro is boiled and peeled, it can be eaten directly (just like potatoes) 2) The taro is boiled and peeled, cut into slices, and can be fried in oil and eaten.

3) The taro is boiled and peeled, can be mashed, stirred with flour, and then kneaded into a ball and fried to eat.

The taro has a black skin on the outside, so it must be boiled and peeled first.

Hope it works for you.

After peeling, the taro can be stewed with pork ribs, and the taste is delicious.

Lipu taro is the best, hehe, that's our easiest way to eat, eat it in the summer, of course, the taste is different from other tastes, you can mm if you need it

Simple and delicious steaming method of taro:Ingredients: 500 grams of taro.

Excipients: 30 grams of white sugar, 30 grams of brown sugar.

Steps: 1. Ingredients: taro.

2. Wash the taro with water.

3. Put the taro in the steamer.

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

5. Add the white sugar and brown sugar to Fluttershy.

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

Simple and delicious steaming method of taro:Ingredients: 500 grams of taro.

Excipients: 30 grams of white sugar, 30 grams of brown sugar.

Steps: 1. Ingredients: taro.

2. Wash the taro with water.

3. Put the taro in the steamer.

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

5. Add the white sugar and brown sugar to Fluttershy.

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

There are many ways to make taro, and steaming taro is a good practice. So how exactly do steamed taro go? For mothers who are making steamed taro for the first time, they may have to learn a simple steaming method.

Actually, steamed taro. There are two methods, one is steaming, and the other is steaming with other ingredients.

1. Steamed taro1. Prepare materials: a few small taro and salt.

2. Peel and wash the small taro, and then rub a layer of salt on the cut surface of the taro.

3. Put the taro on a plate, then steam it for 20 minutes before serving.

2. Steamed chicken wings with sweet potatoes and taro1. Prepare ingredients: sweet potato, taro, chicken wings, light soy sauce, five-spice powder, ginger slices, sugar.

2. Peel and wash the taro and sweet potato, then cut into square cubes.

3. Then chop the chicken wings into two sections and marinate them with light soy sauce, sugar, five-spice powder and shredded ginger for 15 minutes.

4. Spread the taro and diced sweet potatoes all over the plate, then scoop up the chicken wings and place them on top of the diced sweet potatoes and taro.

5. Pour all the marinade for marinated chicken wings on top of the chicken wings and sweet potato taro.

6. After the water boils, start steaming, steam over medium-high heat for 10 minutes, and simmer on low heat for 5 minutes.

It usually takes 15 to 20 minutes to steam taro, 20 minutes for large taro, and 15 minutes for small taro to cook.

In addition, it only takes about 10 minutes to steam taro in a pressure cooker to be fully cooked, and a small amount of water is added during the steaming process to avoid the phenomenon of steaming.

Wash the taro and put it in the steamer, and steam it for 15-25 minutes. For example, Lipu taro is very large, while ordinary taro is as big as an egg, with uneven levels and different shapes.

Therefore, when steaming taro, you can grasp the time according to the size of the taro, the larger ones will be steamed for a longer time, and the smaller ones will be steamed for a shorter time.

You can poke the surface of the taro with chopsticks, if you can poke it lightly, it means that the taro has been cooked, if it can't be poked, it means that it is not cooked, it is still hard, and you need to cook it for a while. Do not eat taro only when cooked, otherwise raw taro or half-cooked taro will have toxins and will bring harm to the body.

How to eat taro:

1. Cook and eat.

Taro can be boiled and eaten directly in water. There are also two kinds of boiling, one is to boil directly with the skin, take it out after cooking, then tear off the skin, dip it in sugar and eat it is very delicate and delicious. The other is to remove the skin of the taro in advance and boil it in water.

After boiling, even the taro is served with water, and white sugar or brown sugar is added to it, and osmanthus nectar can also be added, so that a bowl of delicious sugar water taro is completed.

2. Make taro paste.

You can boil the taro and press it into taro paste, and then make it into taro cake, taro balls, taro milk tea, etc., to make desserts and desserts about taro paste. It tastes good this way, and it will make the taro taste more intense.

3. Taro potato. In fact, taro potatoes are similar to the fries that everyone usually eats, but the fries are made of potatoes, and taro potatoes are made of taro. It's a similar recipe by cutting it into strips and baking it in the oven or air fryer, and the result is a crispy and delicious potato potato.

The homely practice of steaming taro is as follows:1. Prepare fresh taro, wash it with water and set aside.

2. Put the taro whole or cut into pieces and put it in the steamer.

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

4. Put the white sugar and brown sugar into Fluttershy.

5. Peel off the skin of cooked taro, dip it in sugar and eat it, or you can dip it in honey to eat.

Taro, a plant of the family Araceae, was first produced in the hot and humid swampy regions of China, Malaysia and the Indian Peninsula, and is now widely cultivated around the world. The tubers are usually ovate and starch-rich, with ovoid leaves, which are produced all year round and bloom in autumn. Taro Pina is an important vegetable and food crop with high nutritional and medicinal value, and is known as the "emperor's offering".

China's taro has been recorded as early as in the "Historical Records": "Under the Minshan Mountain, there are squatting owls in the wild, and they are not hungry until they die, and they are also injected with cloud taro." The shape of the taro kui is like the squatting of the owl, so it is also".

After the working people have been selecting and cultivating the stool according to local conditions for a long time, there are many different types of varieties, among which the common ones are the following three categories: multi-headed taro, large kui taro, and multi-seed taro.