What can you eat with only a rice cooker and taro?

Eat more taro to clear away heat and dissolve phlegm.

Taro has the added value of clearing heat and dissolving phlegm, moistening the intestines and laxative, and loving to eat taro is really beneficial.

Sweet taro is easy to make, as long as you cut the taro into pieces and steam it in an electric pot in advance, and then boil the syrup in the pot, in order to make the taro taste sweeter, you can put more sugar. Wait until the syrup is ready, then put the steamed taro in the syrup and boil. How long to boil?

As long as the syrup is almost gone, there will be delicious sweet taro, and then use the hand-cranked ice machine to make some beautiful and delicate shaved ice, and it will become a bowl of delicious and clean summer ice products.

The main ingredient of taro is starch, but the sugar content is not high, and it contains vitamin B1 to help burn carbohydrates and vitamin B2 to help burn fat.

Do it yourself] - Honey taro.

Honey Taro] has no information on how to do it, so I do it on my own imagination.

Materials: 1A taro --- 50 yuan.

2.--- six tablespoons of granulated sugar.

3.The water --- is about 500cc.

Method:1Cut the taro into pieces that are slightly larger than a bite-size.

2.Place the chopped taro in the inner pot of the electric pot and add about 200cc of water.

3.Put a cup of measuring rice cup of water in the outer pot.

4.After steaming, add half of the thick sugar water to inject.

5.Put a cup and a half of a cup of water in the outer pot.

6.After steaming again, add the remaining thick sugar water.

7.Put nearly two cups of water in the outer pot to measure the rice.

8.Steam.

Note: Preparation of sugar water:

Take 6 tablespoons of sugar, melt it in about 300cc of boiling water, and boil it for a minute or two.

This is different from boiling"Sweet taro soup"This method can allow the sugar to fully penetrate into the taro, and it can also maintain the soft taste of the taro itself, which is very delicious.

However, if you want to drink sweet hot taro soup, this is not suitable for this recipe.

Another version provided by netizens:

carrie

It turns out that everyone loves to eat taro, in fact, the same material, can have a completely different preparation method, I remember my mother once made a snack "sugar-coated taro", the taste is really great: (Sorry, because my mother has a vague impression, so the actual amount can only be provided approximately, forgive me.) )

Materials: 1--- taro.

2.The amount of sugar --- depends on whether you want to dry or moisten it.

3.--- appropriate amount of water (the amount can be slowly increased with the amount of taro).

Method:1Cut the taro into bite-sized pieces (borrowed from basil).

2.Fry in a pan until cooked through, then set aside.

3.Add an appropriate amount of water to the pot, add granulated sugar, and bring to a boil until paste.

4.Pour in the taro and stir-fry until the syrup is sticky.

This snack can be enjoyed hot or cold, just as simple and delicious!

Put the taro in the rice cooker and cook it first, remember to put the water.

Then remove the taro skin, slice it, put some chili paste, preferably chopped peppers, sprinkle some chopped green onions, put boiling cooked oil, and finally put some light soy sauce. OK. Guaranteed delicious!

Can your rice cooker steam things? If you can steam it, steam the taro.

Ingredients: appropriate amount of taro, appropriate amount of mushrooms, appropriate amount of carrots, appropriate amount of lean meat, 200 grams of rice Auxiliary ingredients: appropriate amount of soy sauce, 5 grams of cooking wine, 3 grams of sesame oil, appropriate amount of chopped green onion 1, slice lean meat, add soy sauce, cooking wine, sesame oil and stir well, marinate for a while.

2. Cut the carrots, mushrooms and taro into cubes for later use.

3. Wash the rice, drain the water, stir-fry the meat first, add other side dishes and stir-fry, add raw rice, add soy sauce and stir-fry evenly.

4. Stir-fry and pour into the rice cooker, add an appropriate amount of water, cook, and sprinkle some chopped green onions.

5. Finished taro rice picture.

Ingredients: 400 grams of taro, 200 grams of small pork ribs, 2 Cantonese sausages, 300 grams of rice, 30 ml of oil, 4 grams of salt, 4 shiitake mushrooms, 1 tablespoon light soy sauce, 1 teaspoon dark soy sauce, a little chopped green onion, 1 tablespoon of cooking wine.

1. Prepare the required materials, as shown in the figure below:

2. Prepare light soy sauce, dark soy sauce, cooking wine and chopped green onions, as shown in the picture below

3. Wash the rice half an hour in advance, add half a tablespoon of cooking wine to the small ribs, and marinate with light soy sauce and dark soy sauce, as shown in the figure below

4. Peel the taro and cut it into hob pieces, and dice the sausage and shiitake mushrooms separately, as shown in the figure below

5. Pour oil into a hot pan and heat the oil for 6 minutes, first fry the pork ribs into the pan to bring out the fragrance, as shown in the figure below

6. Then pour the mushrooms and sausages into the stir-fry to bring out the fragrance, as shown in the figure below

7. Cook in the cooking wine, as shown in the figure below

8. Then put the taro into the pot and stir-fry evenly, then add salt to taste, as shown in the figure below

9. Pour in the rice and pour in clean water, the amount of water should be less than half of usual, as shown in the figure below

10. Then pour the fried vegetables into the rice cooker and elect it to choose the rice cooking function according to your preference.

11. When the time is up, sprinkle in chopped green onions and mix well to enjoy.

How to make taro flour with a rice cooker, I have done this several times, I will tell you, you first have to change the taro for you, if it is prepared according to a certain proportion and boiled in the rice cooker, the taro should be taken with medicine, and after giving him the skin, a cold salad will be spaced from it, or you can cut the pocket into small dices and cook it in the rice cooker in the pot. At such a time, I can go with the sausage, and if I want to cut the sausage into thin slices, what about that time when the case of the rice cooker jumps? I had to go in and give him a slice of the bacon and bacon sausage, and put it on the top of the rice cooker one by one.

Then press the cooking button, let him let him really keep warm, if the heat is kept warm for more than half an hour, but when you want to eat, you can prepare good soy sauce, seafood soy sauce, and splash it on that portion, and you don't need anything else, which is very delicious.

How to make taro rice delicious with a rice cooker, method:

Ingredients: 200g taro, 1 cup of rice, 1 dried squid, 2 dried shrimp, 50g pork.

Excipients: two cloves of garlic, appropriate amount of soy sauce, appropriate amount of salt, appropriate amount of chicken essence.

1. Soak the dried squid and shrimp. Wash the pork and chop it into minced meat, which does not need to be very fine, and it is more fragrant to bite into a little grain. 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.

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

2. Put a little oil in the pot, fry the shredded squid quickly, and shovel it up for later use. Put a little more oil in the pan and stir-fry the garlic. Then put the shrimp cubes and simmer to make garlic shrimp oil.

Then add the minced meat and stir-fry. Put the taro in and stir-fry until fragrant. 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.

3. When the taro is fried, the rice of 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. The rice cooker has jumped to the keep warm button, and the taro rice is ready to cook. Stir the shredded squid into the taro rice and serve.

Taro information

Taro is a perennial root-bearing herbaceous plant of the Araceae family, which is often cultivated as an annual crop. Taro is first grown in the hot and humid swampy regions of China, Malaysia and the Indian Peninsula, and is widely cultivated around the world.

China's taro resources are extremely abundant, mainly distributed in the Pearl River, Yangtze River and Huai River basins. Taro is an important vegetable and food crop with high nutritional and medicinal value, and is a nutritious product for all ages; Moreover, the starch granules of taro are as small as 1 10 of potato starch, and its digestibility can reach more than 98%, especially suitable for babies and patients, so it has the reputation of "emperor offerings".

In addition to the main use of starch, taro can also be used to make vinegar, brew wine, isolate proteins, extract alkaloids, etc.

An electric pressure cooker can cook taro as follows:

Prepare ingredients: taro, water.

A friend seeps, taro is good to clean the ridge head with a brush.

2. Remove fluff and soil. This is clean taro.

3. Add 1000ml of water to the electric pressure cooker and put it on the base.

Fourth, put on the grate.

5. Pour the taro into the electric pressure cooker.

6. Cook according to the rice function, 10 minutes.

7. When the time is up, take out the boiled taro and eat.

Taro rice is delicious and simple to make as follows:1. Cut the taro into pieces for later use;

2. Cut the chicken thighs into cubes and set aside;

3. Cut dried shiitake mushrooms into cubes after soaking;

4. Soak the dried shrimp until soft;

5. Heat the pot, add a little cooking oil, the oil temperature rises to about 60, pour in diced mushrooms, diced chicken thighs, diced taro and dried shrimp, and stir-fry.

6. Pour in the washed rice, add light soy sauce, dark soy sauce and white sugar, and add according to personal taste.

7. Add McCormick green pepper and salt powder, stir evenly, pour the fried ingredients into the rice cooker, add an appropriate amount of water, and press the cook button.

8. Cooked taro rice, fragrant.

Taro rice is a dish made with taro as the main ingredient, which is a home-cooked dish.

Chinese name. Taro rice.

Main ingredient. Taro.

Classify. Home cooking.

Taste. Fresh and sweet.

How to make taro taro, how to make taro, how to make taro, how to make taro, braised taro, coconut chicken soup, cold salad, chicken feet, 360 encyclopedia, taro pot.

Ingredients required. 1.1 2 cups diced taro.

1 2 cups diced pork.

2 tablespoons diced carrots.

2.White rice 1 cup.

1 1 4 cups of water (or stock).

2 teaspoons salt.

1 tablespoon oil.

1 3 tablespoons sugar.

How to make it: 1) Prepare diced taro, pork and carrots for later use.

2) Wash the rice, drain the water, add 1 1 4 cups of water (or stock), ingredient 1 and all seasonings, mix slightly, let stand for 20 minutes, and then put it in an electric pot to steam.

3) After the switch jumps, do not open the lid of the pot first, let the taro rice simmer for about 15 20 minutes, and then use the rice spoon to stir well from the bottom to the top.

Directions. Taro is also called taro, the effect of taro: appetizing, anti-inflammatory and analgesic, nourishing qi and benefiting the kidneys, the role of taro:

Treatment of stomach pain, dysentery, chronic nephritis, taro is rich in nutritional value, taro contains sugar, dietary fiber, vitamin B complex, potassium, calcium, zinc, etc., taro food contraindications: phlegm, sensitive constitution, children with food stagnation, poor stomach, and diabetic patients should eat less taro; At the same time, people with food stagnation and stomach pain, dampness and heat in the stomach should avoid eating taro.

Efficacy and function.

1.Alleviate hunger.

Taro is rich in starch, starch can be decomposed into glucose in the body, which can provide energy for the body's metabolic activities, and taro can relieve hunger.

2.Boosts immunity.

The mucus protein in taro can produce immunoglobulins after being absorbed by the human body to improve the body's immunity; Taro has a positive effect on cancer prevention and other diseases.

3.Detox and laxative.

The dietary fiber in taro can promote gastrointestinal peristalsis, help digestion, laxative and detoxification, taro can also alleviate various ** problems, and have the effect of delaying aging.

4.Teeth cleaning to prevent caries.

The fluorine element in taro is conducive to the utilization of calcium and phosphorus, accelerates bone formation, promotes growth, and can also protect teeth from the appearance of caries.

Step 1: Fill the taro with a soft plastic bag and put it in water, seal the plastic bag and rub it on the outside of the plastic bag with your hands, until the taro is clean by hand.

Step 2: Put the clean taro into the rice cooker.

Step 3: Don't boil the taro with too much water, just submerge the taro.

Step 4: Cook in a rice cooker for 25-30 minutes.

Note: To judge whether the taro is ripe, you can prick it with chopsticks before taking it out of the pot, if it can be easily pierced through, it proves that it is cooked and can be eaten.

Wash the taro first, then put it in the rice cooker to cover the taro with water, adjust the rice cooker to the heating state, and boil the water for 10 minutes!

Wash it and put it in, add water, and plug it in.

You can cook it with as much water as you want.

An electric pressure cooker can cook taro as follows:

Prepare ingredients: taro, water.

1. Clean the taro with a brush.

2. Remove fluff and soil. This is clean taro.

3. Add 1000ml of water to the electric pressure cooker and put it on the base.

Fourth, put on the grate.

5. Pour the taro into the electric pressure cooker.

6. Press the rice function for 10 minutes.

7. When the time is up, take out the boiled taro and eat.

An electric pressure cooker can cook taro because taro contains a lot of water, so just add a little water and you're good to go.

Taro cake : How to make it.

Peel the taro, cut it into cubes, add a little salt, put it in a pot and steam it through water, then put it upside down in the rice milk and mix well. Choose the dried shrimp with a smaller volume, wash and soak until soft. After the bacon and the horns are cut into cubes respectively, they are put in the same pot with the dried shrimp and stir-fried until fragrant, and adjusted with salt and sugar as appropriate, and then mixed well with the rice milk and taro grains after stir-frying, take out and put them in the cake basin, and then put them in the pot and steam them through the water.

And put coriander, green onions, stir-fried sesame seeds and cooked oil on the cake noodles.

It's totally okay, it tastes good.