The method of potato puree, the simple method of taro puree

1. Rinse the artichoke with water, peel off the skin, and pay attention to removing the skin from the bud eye when peeling. After peeling, rinse with water. After rinsing the peeled artichoke, divide it into four and put it in a pot, then mix it with cold water.

Note that there must be a little more water mixed into the pot, so that the potatoes will not be boiled and dried up.

2. Take the boiled potatoes out of the pot and put them in the basket to cool. After the boiled potatoes are cold, we can knead them by hand or with other utensils, and the more viscous they are, the better.

This method saves time and trouble, of course, you can also do not need to peel, boil the washed artichoke in cold water, wait for it to be fully cooked, then pour it into the basket to drain the water and let it cool, then peel it, and finally pound it to thicken.

This approach is more time-consuming than the previous one.

If the artichoke puree we make is used for stir-frying, then, when kneading or pounding the artichoke, we need to add appropriate salt and monosodium glutamate, so that it can be flavored, and there is no need to add salt and monosodium glutamate when stir-frying.

Hello, the method of mashed potatoes is similar to that of mashed potatoes, first of all, peel and wash, put it in a pressure cooker and press it for five minutes, take it out and mash it with a spoon, add some salt, oyster sauce, meat oil, chicken essence and other seasonings, stir evenly and sprinkle with chopped green onions, and get out of the pot.

Steam the potatoes for 20 minutes, remove and add butter while hot.

Crush the potato slices with a spoon and dissolve the butter in the potatoes.

Place the crushed potatoes in a colander with a fine mesh and press the mashed potatoes with a small spoon and the mashed potatoes will slowly ooze out from the bottom of the colander.

Prepare 40g caster sugar and 100g whipped cream, and replace it with the same amount of wangzi milk without whipped cream.

First wash the artichoke, then cook it in the pot, remove and peel it, then put it in a container and mash it, and add your favorite seasoning.

I think his method is to wash it, put it in a pot and steam it, steam it after steaming and peeling it, mash it into a puree, and then you can make juice and pour it on.

The whole recipe for mashed artichoke is to cut it into pieces, then fry it in a pan, and then put sugar on it to make it very delicious.

The method of potato puree is very easy to make, wash and steam the artichoke. Mash it into a puree, then put in a little starch and form a dough for treatment.

The simplest way to make Yang Yu mud is to cut and steam the artichokes, and then put them in a bowl to hide them into puree, or put them in a blender to stir.

You can puree the artichoke with a juicer, or cut it into thin strips yourself, then slowly cut it into a puree, put it on the pot and steam it.

Artichoke puree is mashed potatoes, after steaming the potatoes directly, you can directly crush them with a puff and press them into powder.

If you want to make an artichoke, you can first cook the artichoke, peel it and then puree it with a blender.

You can wash the artichoke and peel it and put it in a pot to steam, so that it can be steamed, or you can use a food supplement or a cooking stick to beat it.

I think if you want to make a good artichoke puree, first of all, the choice of artichoke is more important, you must choose those fresh ingredients, and you can use high heat to cook, so that it will be more delicious.

We usually steam it and then just mash it into a puree, and I think this thing is usually steamed.

There are many ways to do this, you can steam it, fry it or boil it, and you can also make it into shreds, which means that no matter how you make it, it is more delicious?

Yang Yu, you can wash Yang Yuying, crush him, and turn it into mud.

This is to put the potato and melon rind in the steamer, and after steaming, pour the vegetables with a spoon.

What you do is to put the artichoke, and these, this boiling water scalds him together, and puts it. He did it today. I.

Call her out, and then peel and mash it into a puree.

The method of mashed artichoke is to boil the taro and mash it into a puree.

Yang Yuni's recipe is complete, you and I haven't eaten this Yang Yu, I don't know what it is.

Peel the taro and cut it into pieces, cut the purple potato into pieces, add water to the pot, put the taro pieces and purple potato pieces on and steam them, add fresh milk and taro, purple potato pieces and about 26 grams of rock sugar to the pot, turn on low heat to cook fresh taro milk taro puree, crush, stir, and cook until viscous you can get out of the pot, it is very simple.

How to make taro pureeIngredients: 1 taro, 1 bag of fresh milk, 1 small purple potato, 26 grams of rock sugar.

Simple recipe for taro puree:1.Peel the taro and cut it into pieces, and cut the purple potato into cubes;

2.Add water to the pot, put the taro pieces and purple potato pieces on and steam them;

3.Add fresh milk and taro, purple sweet potato wedges and about 26 grams of rock sugar to the pot;

4.Boil fresh taro milk taro puree over low heat, crush and stir;

5.Cook until sticky and ready to go, it's very simple.

Tips:

1. Just use a small purple potato, which will have a richer taste and better looks.

2. When cooking, be sure to turn on low heat and slowly boil into taro paste.

<> "Taro Brigade Mud Practice."

Materials required: Lipu finger stool taro 200g + 0 milk + light cream 70g + sugar substitute 10g + 10g purple sweet potato powder.

Method: 1. Cut the taro into pieces and steam for 20 minutes.

2. Puree the steamed taro with milk and sugar substitute + purple potato powder with a cooking stick (or put it in a food processor and stir, if there is no food processor, use a spoon or rolling pin to break it, and you can also wear gloves to press it into a puree).

3. Prepare a large spoon and dig taro puree to eat. Tease.

1. Cut the taro into slices, shorten the steaming time, and steam in a pot under cold water for half an hour.

2. It can be easily scraped into powder with a spatula.

3. In the process of pressing into a puree, first add half of the sugar, and press until the taro paste is smooth without particles.

4. Add all the remaining sugar and stir-fry until the sugar and taro paste are completely mixed.

5. Add corn oil and stir-fry evenly.

6. The finished taro paste can be mixed with fresh milk, milk tea, or stuffed and wrapped in glutinous rice balls or bread. It's delicious no matter how you eat it!

7. The taro paste does not need to be beaten too finely, and leaving some small particles can increase the taste. The amount of sugar can be increased or decreased according to your preference.

Taro paste is often introduced as the finale dessert of Fuzhou banquets. Among them, Fuding's eight-treasure taro paste is the most authentic. Its reputation is closely related to its choice of materials.

Fuding Babao taro puree is selected from Fuding native products - Fuding taro, a provincial famous brand agricultural product. Fuding taro is famous for its large, pine quality and fragrant taste, and it is the top product for making eight-treasure taro paste.

Method:

Ingredients:

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

Steps:

1. Cut the taro into 1 cm thick, steam it for 20 minutes, and press the taro while it is hot.

2. Heat the lard or vegetable oil, fry the green onion until fragrant, and remove the green onion residue.

3. Add sugar and taro, stir-fry over low heat until smooth, and gradually add water and cook thoroughly.

4. Put the taro paste in a bowl and steam it until it is hot. Garnish with cherries.

The main effects of taro paste:

Taro is rich in protein, calcium, phosphorus, iron, potassium, magnesium, sodium, carotene, niacin, vitamin C, B vitamins, saponins and other components. Among the minerals contained, fluorine'The content is high, and it has the effect of cleaning teeth, preventing caries, and protecting teeth.

Its rich nutritional value can enhance the body's immune function, and can be used as a common medicinal diet staple food for the prevention and treatment of cancer. It has an adjuvant role in cancer surgery or postoperative radiotherapy, chemotherapy and its ** process.

Taro contains mucus proteins that improve the body's resistance. Taro is an alkaline food, which can neutralize the acidic substances accumulated in the body, adjust the acid-base balance of the human body, produce the effect of beauty and black hair, and can also be used to prevent and treat hyperacidity.

Taro is rich in mucus saponin and a variety of trace elements, which can help the body correct the physiological abnormalities caused by the lack of trace elements, and at the same time can increase appetite, help digestion, and fight cancer.