How to eat taro, how to eat taro

Ingredients for taro rice.

250 grams of rice, half of Lipu taro (large), half a carrot, 4 dried shiitake mushrooms, 150 grams of pork belly, 2 tablespoons of light soy sauce, 1 tablespoon of oyster sauce, appropriate amount of salt, appropriate amount of seasoning, a little cooking oil, a little chopped green onion.

Preparation of taro rice.

Step 1: Prepare ingredients as needed.

Step 2: Soak dried shiitake mushrooms and set aside.

Step 3: Wash the rice and soak it for half an hour in advance.

Step 4: Dice the pork belly and set aside.

Step 5: Dice the soaked mushrooms, dice the carrots, and dice the taro for later use.

Step 6 Heat a little cooking oil in a pan, add dried shiitake mushrooms and stir-fry until fragrant.

Step 7: Pour in the diced meat and stir-fry until the diced meat is a little golden brown and the fat is forced out.

Step 8: Pour in the diced taro and stir-fry.

Step 9: Add the diced carrots.

Step 10: Drain the soaked rice, pour it in, and stir-fry together.

Step 11: Add two scoops of light soy sauce.

Step 121 scoops of oyster sauce.

Step 13: Stir-fry evenly with a pinch of salt.

Step 14Move the fried ingredients into the inner bowl of the rice cooker and add the water that has not covered the ingredients.

Step 15 Rice cooker, press the fragrant bomb to cook, and wait for the delicious food to come out of the pot.

Step 16: Sprinkle chopped green onions before removing from the pan.

Step 17: The fragrant taro rice is super delicious!

Cooking tips for taro rice.

Soak the rice for half an hour in advance, so that the simmered rice is more delicious!

There are many ways to make taro, you can make taro hydrangea, pull out taro, turn sand taro, and many other ways to eat.

Taro, sugar, condensed milk, flour, cheese, breadcrumbs.

01 First of all, we peel the taro, clean it, cut it into slices, and steam it in a pot.

02 After steaming, take it out and put it in a bowl and puree.

03 Then we add an appropriate amount of sugar, condensed milk, flour and knead into a dough.

04 Then we take a small piece on top of the dough, press it flat with our hands, wrap it with cheese, and form a ball.

05 Then we evenly coat it with breadcrumbs and set aside.

06 Then we heat the oil, add the cheese balls to the 50% heat, and fry until the appearance is golden and crispy.

07 Finally, the delicious cheese taro balls are ready! It's delicious!

The preparation of braised taro is as follows:Ingredients: 400 grams of taro.

Accessories: 50 grams of pork belly, appropriate amount of soy sauce, appropriate amount of salt, appropriate amount of monosodium glutamate, appropriate amount of pepper.

Steps: 1. Slice the pork belly.

2. Cut the taro into cubes.

3. Heat the pot and pour the oil.

4. Add the sliced pork belly.

5. Stir-fry until the oil comes out.

6. Add the chopped taro pieces.

7. Add an appropriate amount of soy sauce and stir-fry evenly.

8. Add an appropriate amount of water, collect the juice and get out of the pot.

Pull shredded taro.

Ingredients: 500 grams of taro, 10 grams of sesame seeds, 200 grams of sugar, 750 grams of clear oil (100 grams of actual consumption).

Method:1First, wash and peel the taro, cut it into hob or diamond-shaped pieces, and put it on a plate to be fried.

2.Sesame seeds are removed from impurities and set aside.

3.Put a frying spoon on the fire, pour 750 grams of oil after burning, burn to six ripe, put the taro pieces, fry twice and color (golden brown) and decant the oil.

4.Pour out the oil in the frying spoon, leave 15 grams of remaining oil, put 200 grams of sugar into the pot, keep stirring, so that the sugar is heated and melted evenly, but the fire should not be too big, and when the sugar solution bubbles up the size of a small needle, quickly pour the fried taro pieces, sprinkle with sesame seeds, turn it over evenly, and serve the plate quickly table.

There are many styles of taro that can be made into dishes.

It is quite common to fry as a side dish or directly make taro cakes, etc., among the types of taro that can be fried into dishes, taro pork ribs are a kind of pork chops with high cost performance, prepare about one catty, and prepare three taro.

After the pork ribs are washed, blanch them first, and put cooking wine and green onion and ginger in the water.

Blanch for about 2 minutes, remove and drain.

Peel the taro and cut it into small pieces and set aside.

After pouring oil into a hot pan, stir-fry the green onions, ginger and garlic, stir-fry until fragrant, then add the pork ribs and add an appropriate amount of soy sauce and rock sugar during the stir-frying.

When stir-frying, pour in an appropriate amount of water.

After the heat boils, turn to low heat and simmer for about half an hour.

After that, pour in the taro pieces and continue to simmer until the taro is ripe.

During this period, salt, monosodium glutamate, sesame oil and other seasonings are added to taste.

The taro is stewed first and peeled off the skin, put oil in the pot, first put some chili sauce and pickled pepper and stir-fry until fragrant, and then put the keel meat stewed in advance and fry until fragrant, then pour in the taro, pour some water, adjust the taste, and cook until the flavor can be out of the pot.

The easiest way to eat taro: After the water is cooked, eat it with sugar.

There are many ways to eat taro, which can be steamed, boiled, fried, fried, boiled, baked, and can also be made into paste, boiled soup, boiled and frozen, etc., and the taste is smooth and soft and glutinous after being made into dishes, delicious and fragrant, sticky and tender and refreshing, and it is suitable for meat and vegetarian, elegant and vulgar appreciation. China's cooking techniques are diverse, and the cooking of a single pair of taro is also colorful: taro is steamed, peeled, sliced, and fried into green onion to become "scallion oil taro", or the taro is fried, dipped in pepper and salt, and made into "pepper and salt taro", all of which are fragrant and delicious.

Guangdong's "braised taro button meat", Chaozhou's "taro mud golden claw", Fujian's "persimmon frost taro paste", Sichuan's "pepper and sesame taro", Jiangnan's "pork rib taro soup", "taro chicken juice", etc., are all popular dishes; Guangzhou's dessert "Lipu taro corner" is known as "rare dim sum". The people of Guangxi and Guangxi are good at making cakes with taro and rice milk, and they are called hometown taro cakes. People who like to eat sweet, you can also make taro into a dessert with a unique flavor, fried taro paste, osmanthus taro paste, sweet taro soup is the most distinctive delicacies.

Taro can also be used to make taro cakes, taro flour balls, etc., which are all delicacies of the golden autumn festival.

Boil sago dew: take a pot of water, bring to a boil, add sago, stir while boiling over medium heat, about 15 minutes until the sago is translucent, turn off the heat and simmer for 10 minutes until it is completely transparent, overcool the water, rinse the mucus and set aside;

Steamed taro: peel the taro, cut into cubes, steam the taro in a steamer for about 20 minutes until the taro is glutinous (chopsticks can easily pass through), and set aside;

Boiled coconut water: Pour the coconut water into the pot, add an appropriate amount of water to dilute it, then add an appropriate amount of sugar, bring to a boil, pour in taro and sago and stir well.

Boiled and eaten or roasted alive.

This is the easiest way to eat it.