Is taro soup good and how to make it?

It's better to use it to boil sugar water......Taro sago dew.

**"Taro Exchange Network" teaches you how to make sago with taro!

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 dices and put it in the steamer and steam it for 20 minutes until cooked, then take 1 3 diced taro and keep it for later use, and put the remaining 2 3 into a blender for further processing.

2. Boil a pot of boiling water in the pot, pour in the sago when boiling, boil 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 after passing it through the cold river.

4. Brush the pot of boiled sago, pour in 200ml of water and put in 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. Boiling water is needed to cook sago, if you boil sago in cold water, it is not easy to cook and easy to rot; Cook the sago for 10 minutes, then turn off the heat and simmer for 10 minutes to make the sago fully cooked and save gas.

2. The taro used to make this sugar water can also be made with small taro.

3. This sugar water can be eaten hot or cold, and the taste is particularly good.

Peel the taro and cut it into small cubes of one minute, cut the pork into small slices, or cut it into small cubes, similar to taro.

Heat the oil in the pot until it is hot, add green onion and ginger to the pot, add pork, put salt, fry until the pork will be cooked, put the taro and fry until the taro is sticky, add water, the water can be overflowed over the taro, simmer over low heat until the taro is ripe, do not stew too dry, add monosodium glutamate chicken essence and sesame oil and coriander out of the pot.

Pork ribs--- 500 grams of taro - 400 grams of ginger slices--- two slices of green onions--- three green onions--- 1 tablespoon of salt---, 2 teaspoons of salt.

MSG teaspoon cooking wine tablespoon.

1. Peel and cut the taro into pieces; Blanch the ribs in boiling water and scoop them up.

2. Pour five bowls of water into the pot, first add pork ribs, ginger slices, and green onion segments to boil, then simmer over low heat for about 15 minutes, scoop up ginger slices and green onion segments, then add taro and cook for about 15 minutes, pour down the cooking wine, add salt and monosodium glutamate to taste, and sprinkle with chopped green onions.

1.Wash the taro, peel and cut the hob pieces 2Put in a bowl, add water just over the taro, add salt, a pinch of sugar.

3.Steam for 20 minutes 4Sprinkle with chopped green onions and drop a little sesame oil.

650g fish head, 550g taro ingredients, appropriate amount of oil, appropriate amount of green onion bead oil, appropriate amount of ginger slices, appropriate amount of fish sauce, production method.

1 Ingredients: fish head, taro, ginger slices.

2 Wash the taro (ask the store to help you peel it when you buy it) and cut it into large pieces.

Heat the oil in a pan, add the taro pieces, fry until lightly browned, scoop up, and set aside.

3 Heat the oil in the original pan, add the ginger slices and fish head, and fry until double-sided.

4 Add piping hot water and cook over high heat for 5 minutes.

5 Return the taro to the pot, cook for a while, and turn off the heat.

6 Pour all the ingredients into the casserole, cover the pot and simmer over low heat for about 30 minutes.

7 When making the soup, make the green onion bead oil.

8 Put it in a soup bowl, add the green onion oil, and enjoy it after serving.

A carrot, green onion, ginger, garlic, oil, salt, monosodium glutamate.

Method 2: Wash and peel the radishes, slice the ginger, cut the green onions, and cut the taro into cubes.

3. Fry the taro in oil for the ginger in a pot.

4. Fry on both sides, give a little salt, pour in water and boil.

6 After a few minutes, the soup turns thick, milky white.

7. Put the radish and cook over low heat for 10-20 minutes.

8. Give some white pepper and green onions before cooking.

1. Wash the taro, put it in the steamer and steam for 15 minutes, remove the taro scalp for later use;

2. Melt the butter in a hot pan, add water and boil;

3. Add the peeled taro and cook it with milk until it is paid;

4. Turn to a simmer and continue to cook for 15 minutes;

5. Add sugar to the soup and serve.

Ingredients: 500 grams of beef backbone, 5 small taro, 1 piece of ginger, a little salt, a little chives, and an appropriate amount of cold water.

1. Soak the cow backbone in water for 30 minutes, change the water several times halfway, and soak the blood in the bones as much as possible.

2. Put the bones in a pot of cold water, do not put any seasonings, and bring to a boil over high heat.

3. After the bone broth is boiled, use a spoon to quickly skim off these impurities.

4. Cut the ginger into thick slices and put it into the soup, cover with a lid, and simmer slowly over low heat.

5. Peel the small taro before entering the pot to prevent oxidation from soaking in cold water; Cut into cubes before serving.

6. When the beef backbone is boiled until the soup is thick and white and the meat is soft and rotten, an appropriate amount of salt can be sprinkled into the soup.

7. Put the chopped taro into the pot, cover and simmer for about 10 minutes, until the taro is soft and glutinous, then turn off the heat and sprinkle a little chopped chives to add color and fragrance.

8. Remove from the pot and serve on a plate.

Taro tofu shrimp soup.

1 Tofu cut into small pieces, boil in boiling water, remove the taro, peel and cut into small pieces, thaw the shrimp, wash and set aside.

2 Pour the prawns into the frying pan to the oil, add some cooking wine and stir-fry until it changes color and serves.

3 Add boiling water to a casserole, pour in the fried prawns, taro pieces, green onion and ginger, bring to a boil over high heat and simmer over medium-low heat for 15 minutes.

4 When cooking, skim off the floating dust on the top, then put the tofu in and cook for 5 minutes, and finally add salt, pepper, chicken essence, sesame oil to taste and turn off the heat.

Taro pork rib soup (recommended).

Cut the taro into pieces, blanch the pork ribs and wash them, and simmer them in a pressure cooker for about 15-20 minutes.

1. Wash the soil on the surface of the taro you bought, and wear gloves to peel off the fur (if you don't wear gloves, your hands will be stained with taro mucus and oxygen allergies).

2. Wash the taro with the fur off and cut it into small pieces, so that it is easy to cook until it is cooked and flavorful.

3. Soak the shrimp skin in water, remove and drain for later use. Wash the small greens, drain the water, wash the ginger and green onion separately and cut them.

4. Put an appropriate amount of oil in the pot, heat the oil, add ginger, green onion and shrimp skin and stir-fry together until fragrant. (Stir-fry over low heat).

5. Pour in the taro pieces and stir-fry until the taro absorbs the oil and becomes slightly transparent.

6. Add an appropriate amount of water, boil over high heat, cook for a minute The soup becomes milky white, then add an appropriate amount of salt and cook for about 4 minutes, and the taro will be cooked and flavorful.

7. Finally, put in the small greens, boil again, then turn off the heat and remove from the pot.

Soup. How do you want to make the soup. Fried soup?

1.Taro beef soup.

This soup is suitable for people living in Northeast China, because people here stock up on beef and pork all year round, which makes it easier to make this soup, of course, not too many beef pieces, but it still needs to be authentic to be delicious. His approach is also very simple.

Step 1: Cut the beef into pieces, then wash the taro and cut it into pieces.

Step 2: You can use an induction cooker or ordinary bamboo water to put in it, add water, add some green onions, ginger and garlic according to personal taste, and it is best to add some cooking wine to it, which will make the soup more delicious.

Step 3: After the water is boiled, put the cut beef into the pot and start to simmer for about 50 minutes to an hour.

Step 4: Put the taro in it and simmer it with the beef for a while, depending on the taste you want to eat, whether it is many or crispy.

Step 5: Open it first, add a variety of spices to it, and taste it according to your personal taste.

2.Taro and tofu soup.

Tofu contains abundant protein, and the desire to invest is also rich in protein, and the combination of these two foods can be described as a powerful combination, a great supplement. So how do you make fish head tofu soup? Xi Rang Cha An, I want to buy some water tofu, take it back according to personal preferences, cut it into the size of the block you like, wash the taro, and also cut it into pieces, you can add an appropriate amount of fungus to it.

First fry the taro in an oil pan, and then pour the water tofu and fungus into the fried taro, the water content is about two bowls appropriate, and the specific amount is judged according to the amount made. Cook for 6 to 10 minutes to taste.

ingredients;

Ingredients: 200 grams of taro, 30 grams of kelp, 10 grams of sour radish, 1 egg.

Seasoning: 3 grams of salt, 15 grams of green onions, 8 grams of ginger, 15 grams of blending oil.

Method:

1.Wash and peel the taro and cook it in water;

2.After removing from the pot, rinse with cold water and set aside, soak the kelp, 3Wash the beef and chop it into inch pieces, add salt, soy sauce and minced ginger to season and marinate for 20 minutes;

4.Put oil on the pot, put the beef in the pot and stir-fry until fragrant, add taro, radish and kelp to stir-fry, and then add cold boiled water to boil the soup.

5.15 minutes on high heat, change to medium heat and simmer for 20 minutes;

6.Add green onions and a tablespoon of sesame leaf powder;

7.In a separate pan, add oil, spread the egg whites and egg yolks into cakes, and then cut into slices;

8.Put it in a bowl and slice the kelp slices and garnish with shreds.

Taro can be used to make soup, and the specific method is as follows:

1. Pork ribs - 500g (about two small ribs), one taro, one ginger. Wash the pork ribs and chop them into inch pieces, blanch them and drain them;

2. Wash and peel the taro, and dig it into a ball shape with a ball digger;

3. Wash and drain the cabbage hearts; Wash the jujube and set aside;

4. Wash the green onion and ginger and cut them into sections and slices for later use;

5. Put peanut oil into the pot and boil it until it is 60% hot, then add taro balls, stir-fry until yellow, and then remove from the pot;

6. Put the cabbage heart into the oil pan and stir until fragrant;

7. Start another pot, put in the clear soup and bring to a boil over high heat, add the pork ribs, green onions, ginger slices, rice wine, and simmer over low heat for 2 hours after boiling;

8. Put in taro and jujubes, simmer for 1 hour, add green cabbage heart, salt and cook for 1 minute.