Ask for the method of making taro puree??? Be fragrant

1.Cut the pork belly into squares and wash it for later use;

2.Prepare green onion knots, ginger slices, cinnamon leaves, star anise, Sichuan peppercorns, rock sugar; 3.Choose a deep pot, fill the water higher than the meat surface, put the meat and 2 ingredients, bring to a boil over high heat, turn to medium-low heat and cook for about half an hour;

4.Cook the pork belly until it can be lifted with chopsticks, the raw doneness is just right, and remove from the pot;

5.Use a bamboo skewer to prick a small hole in the skin of the pork belly so that the oil can be lightly stirred when the flavor is absorbed and the oil is put into the pan.

6.Spread a layer of soy sauce (light soy sauce, dark soy sauce, the color of the sauce is adjusted according to personal preference).

7.Peel and clean the taro bought at the supermarket and cut it into large pieces of uniform thickness;

8.Spread a thin layer of salt on each taro slice and marinate (about 10 minutes) for later use;

9.From the oil pan, fry taro chips, it is highly recommended to fry the taro first and then fry the pork belly, the oil that has fried the meat will be colored, and then the fried taro is not beautiful enough; 10.Fry the taro until the skin on both sides becomes hard, remove the oil and set aside;

11.Wipe a layer of white vinegar before the pork belly is put into the oil pan, (Mom's secret, smear vinegar and then fry the meat skin crispy enough).

12.The pork belly is fried, hehe, it's very lively, pay attention to the cover, so as not to be injured by mistake;

13.Fry the pork belly until golden brown, control the oil and soak it in the water where the meat has just been cooked;

15.Sauce: Add the seasoning to the garlic paste, mix well and set aside; 16.Slice the soaked pork belly, add the sauce in 3 mediums, mix well, marinate slightly (about 15 minutes) and set aside;

17.Arrange the pork belly and fried taro slices in a large bowl and steam them in a steamer;

18.Steam on high heat for about 1 hour (longer time is better), remove from the pot, heat and thicken the soup of the steamed meat, and then serve on the plate.

Step 1 Mix the dough 2 Cut the taro in half 3 Then cut it into cubes 4 Put the diced taro, sugar, and coconut milk into the blender 5 Puree it 6 Put the taro filling into the dough and wrap it 7 Put it in the steamer 8 Steam for 10 minutes.

1. Cut the fatty pork into cubes that are also large and small-ground pieces.

2. Put the fatty pork into the pot and add a little water to the pot, which will make it easier to get oil and will be more fragrant.

3. Peel and cut the betel nut taro into pieces, put it in the pot and steam it for 20 minutes.

4. Remove the lard residue in the pot, turn off the heat, wait for the temperature of the pot to cool down, and then pour in the steamed Qinglu taro and mash the taro into a puree.

5. Add sugar to the taro paste, then pound it well, and then put the pounded taro paste in a bowl and put it in a steamer, steam for 15 minutes, and then you can get out of the pot.

1. Cut the fatty pork into pieces of the same size;

2. Put the fatty pork into the pot and add a little water to the pot, which will make it easier to get oil and will be more fragrant.

3. Peel and cut the betel nut taro into pieces, put it in the pot and steam it for 20 minutes.

4. Remove the lard residue in the pot, turn off the heat, wait for the temperature of the pot to cool down, then pour in the previously steamed taro, and mash the taro into a puree;

5. Add sugar to the taro paste, then pound well;

6. Then put the pounded taro paste in a bowl and put it in a steamer, steam it for 15 minutes to get out of the pot, and sprinkle fried sesame seeds when eating, which is beautiful and delicious.

1. After peeling and cutting the taro puree, put it in the inner pot of the electric pot, and add 1 cup of water to the outer pot and steam until soft and cooked.

2. Taro can be cut into thin slices, which is easier to cook. When the electric pot switch jumps, simmer first and then open the lid, and use a bamboo skewer that can be easily inserted to start the pot.

3. Mash the taro with a spoon, add 1 small piece of cream while it is hot and stir well, then add an appropriate amount of granulated sugar in batches to adjust the sweetness to your liking; You can also add an appropriate amount of whole milk powder to add aroma, or switch to whipped cream to increase smoothness. The mud should be pressed while it is hot, and once it is cooled, the base taro will harden. For those who like to have a bit of auspicious sail taste, you can take a part of the taro and cut it into small pieces before adding it, and it is also delicious to keep some of the grains.

4. Finally, add an appropriate amount of fresh milk and adjust it to your favorite consistency, the more fresh milk you have, the smoother it will be. For a denser and more delicate texture, you can put the taro paste on the sieve and press it once. The taro paste with cream and milk tastes milky, and can be eaten directly by kneading it into a round ball, or as a filling for desserts such as bread, cakes, and dorayaki. If you want to use it as a spread, you can add more fresh milk to make it more moist and soft and easier to spread.

Of course, it can also be used for Chinese-style taro crisps, mochi, taro buns, etc.

1. Filling: 70 grams of taro, 20 grams of sugar, 25 grams of milk, bread body: 220 grams of high flour, 25 grams of white sugar, 20 grams of butter, 2 grams of salt, one egg yolk, 80 grams of milk, 3 grams of yeast, puff pastry: 60 grams of low flour, 25 grams of butter.

2. For the filling part, peel, wash and steam the taro, crush it with a spoon, add sugar and milk and stir evenly, divide it into 6 equal parts and knead it round for later use.

3. Mix the puff pastry, low flour and butter, and knead into fine rice grains.

4. Mix the ingredients except the butter part and knead into a dough. Add the butter and knead until the expansion stage.

5. Ferment until twice the size. After the dough has risen, it is rolled round and divided into 6 equal portions. Wake for 20 minutes.

6. Roll out the dough after waking up and wrap it in taro puree.

7. Roll out the wrapped dough into an oval shape and evenly mark the dough with a blade.

8. After the knife edge is marked, tie the knot and twist it. Place in a paper tray.

9. In a humid and warm environment, the second fermentation is carried out to double the size.

10. Brush the egg wash and sprinkle with puff pastry.

11. Preheat the oven to 180 degrees and bake for 15 minutes.

1. Ingredients: 640 grams of taro, 320 grams of sugar, 160 grams of lard or vegetable oil, 3 green onions, 1 2 cups of water.

2. Steps: Cut the taro into 1 cm thick, steam it for 20 minutes, and press the taro while it is hot. Heat the lard or vegetable oil, fry the green onions until fragrant, and remove the green onion residue. Add the sugar and taro puree, stir-fry over low heat until smooth, and gradually add water to cook through. Put the taro paste in a bowl and steam it until it is hot.

3. Taro puree, also called taro mushroom, is one of the traditional sweets in Fujian cuisine in Fujian Province, which is made of taro boiled and mashed and added red dates, mountain Xunru, cherry, melon seed kernel, winter melon sugar, white sugar, osmanthus and cooked lard and other accessories.