What are the 10 ways to eat large taro?

Taro button meat:Ingredients: 500g of Lipu taro, 500g of pork belly, 50g of green cabbage heart

Appropriate amount of oil, salt, sugar, cooking wine, dark soy sauce, oyster sauce, ginger, green onion, garlic, pepper, fresh soy sauce, honey, red milk.

1. Prepare the ingredients.

2. Wash the pork belly, put it in a wok, add an appropriate amount of water, add ginger, green onions, cooking wine, boil over high heat for 5 minutes, and low heat for 20 minutes.

3. Remove it, absorb the water with kitchen paper, and cut it into about 2-inch sections.

4. Use a toothpick to prick some small holes in the flesh.

5. Brush with a layer of honey.

6. Put it in a wok, skin side down, and fry until the skin turns yellow.

7. Cool and then cut into thick slices.

8. Peel the Lipu taro and cut it into thick slices the same size as the pork belly.

9. Pour an appropriate amount of oil into the pot and add the taro slices. Fry until the surface is slightly yellow, remove the oil.

10. Mix dark soy sauce, fresh soy sauce, salt, sugar, ginger, garlic, pepper, oyster sauce, red milk and other seasonings for later use.

11. Put a slice of Lipu taro and a slice of pork belly into a steaming bowl.

12. Season the sauce.

13. Put it in a steamer, steam on high heat for 20 minutes, and steam on low heat for 60 minutes. Remove from heat.

14. Skim out the soup in the steaming bowl and put the taro and meat upside down on the plate.

15. Add the cabbage hearts blanched in boiling water, then pour the soup on the table.

Ingredients: 500 grams of pork belly, half a taro, 4 ginger slices, 3 green onions, salt, cinnamon, bay leaves, grass fruit, licorice, spices, Sichuan pepper, braised soy sauce, sugar.

1. Wash the pork belly and cut it into strips, and cut it into large pieces. Add cold water to the pot to cover the pork belly, then add the pork belly under cold water.

2. Add ginger slices, green onions, ten peppercorns, and a grain of ingredients to boil over high heat to float foam, remove the meat and drain the water. Then take some large ingredients and put them in a small bowl, pour boiling water, wait for ten minutes, take out the peppercorns, still fall, water for later use, wash the taro, peel and cut the hob pieces for later use.

<>4. Then add braised soy sauce and sugar beyond the color, and add cinnamon, bay leaves, grass fruit, liskin, and ingredients.

5. Then pour in pepper water and hot water, put in the taro and simmer for an hour and a half, and then add salt and high heat to collect the soup.

Big taroThe easiest way to eat it is to make taro syrup, and the specific method is as follows:

Ingredients: appropriate amount of taro, 3 tablespoons of brown sugar, 1 handful of rock sugar.

Excipients: appropriate amount of water.

Steps: 1. Peel the taro.

2. Cut into small pieces, put them in a pot, add a small half pot of water, and bring to a boil.

3. After blanching, remove the mucus from the surface and rinse it clean.

4. Change the water in the pot, add the previously blanched taro pieces, cook over high heat, and add 1 handful of rock sugar, the taste is better.

5. After boiling over high heat, add brown sugar. Stir well to color, continue to reduce the heat and simmer.

6. Cook until the taro blooms, and you can easily poke it with a shovel.

7. Serve on a plate.

How to eat and practice small taro:

Prepare ingredients: more than 10 small taro, 1 cucumber, 4 cloves of garlic; 1 shallot, 2 dried chilies; Two tablespoons of curry powder, half a spoon of sugar, salt to taste.

1. After washing the taro, put it in the pot and cook it for about 20 minutes.

2. After the taro is cooked, peel and set aside, cut the cucumber into diamond-shaped slices, chop the shallots, garlic and dried chili peppers for later use.

3. Appropriate amount of oil in the pot, after boiling to 60% hot, fry the cooked taro in the pan until browned, pay attention to frying over medium and low heat, the taro has high starch content and is easy to stick to the pan, so it is best to use a non-stick pan to operate.

4. Add shallots, minced garlic and dried chili peppers to the pot and stir-fry until fragrant.

5. Add two spoons of yellow curry powder, half a spoon of sugar, an appropriate amount of salt, add two spoons of water, and stir-fry over high heat for 1 minute to make the taro covered with curry powder.

6. Finally, before leaving the pot, pour the cut cucumber slices into the pot and stir-fry for a while to add some fragrant taste. Such a delicious and anti-hunger, slightly spicy and burnt curry taro is ready.

The best way to eat large taro is as follows: round shirtIngredients: taro, sugar, egg, salad, oil, milk, muffin mix, baking powder.

1. After peeling and washing the taro, steam and mash it into taro paste for later use.

2. Place the caster sugar and eggs in the container and mix evenly with a whisk.

3. Then add the salad, oil and milk to the ingredients of the parsley method and stir well.

4. Add the sifted muffin powder and baking powder to mix until uniform and without granules, and then add the steamed taro paste and mix well to form a dough.

5. Put a layer of baking paper into the model, put the dough into the model, put it in the oven preheated to 170, and bake for 30 to 40 minutes.

1. Wash the pork belly and cut into strips. Cut off a large sheet of mahjong. Add cold water to the pot to cover the pork belly, then pour the cold water into the pork belly.

2. Add ginger, green onion, Sichuan pepper, fennel and bring to a boil. Floating foam. Remove the meat and drain the water. Pour the ingredients into a small bowl and pour boiling water for 10 minutes. Then take out the peppercorns.

3. Pour the blanched pork belly into the pan and stir-fry. Fry the pork belly in oil until golden brown on both sides.

4. Add braised soy sauce, colored sugar, cinnamon, geraniol, grass fruit, etc.

5. Pour in pepper water and hot water, simmer for an hour and a half, then add salt and cook the soup over fire.

1. Wash the taro with the skin, put it in a pot and cover it with water, turn to low heat and cook for about 15 minutes after boiling, and the chopsticks can be easily inserted.

2. Soak the boiled taro in cold water to cool it, then peel off the skin, and cut the larger ones into large pieces for later use. Finely chop the chives and set aside.

3. Heat a wok and add two tablespoons of vegetable oil, add the white part of the green onion and stir-fry until fragrant.

4. Add the taro and stir-fry.

5. Add water, salt and sugar to a boil.

6. Cover and simmer over low heat for about 5-6 minutes, taking care to stir-fry in the middle to prevent sticking.

7. Finally, when the soup is slightly paste, sprinkle the green part of the green onion and stir-fry twice.

Raw taro is slightly poisonous, and it must be cooked thoroughly when eating; Raw taro juice is easy to cause local allergies, and can be wiped with ginger juice to solve it.

Taro button meat. Ingredients: pork belly (7 cm wide).

Seasoning: soy sauce, Cantonese taro, ginger juice, southern bean curd, cooking wine, sugar, pork rib sauce, princes sauce.

Preparation method (1) boil the pork belly in broth and keep it. Peel the taro and cut into rectangular slices.

2) "Frying oil"Heat and fry the taro in the pan until golden brown and remove it. Then add the pork belly (skin facing the bottom of the pan, cover the pan to avoid oil explosion), fry until golden brown (about 3 minutes), and let cool and slice.

3) Put the sliced meat into a large basin, add ginger juice, southern bean curd, cooking wine, sugar, pork rib sauce, princes sauce, soy sauce and then mix the meat slices well (our taste here is salty and sweet).

4) Prepare a medium bowl, fill it in the order of a piece of meat and a piece of taro, fill it with the remaining ingredients, pour the excess gravy into the bowl, steam it for about 1 hour and a half until it is rotten, pour out the juice and buckle it on the plate, and then pour the juice on it. Wrap the edges with cooked greens.

There are actually many ways to eat taro, such as making soup, stewed meat, and of course, stir-frying.

However, the best thing to eat is to make taro chicken, a classic delicacy made of taro and chicken, the taste is spicy and fresh, very good for rice, but remember that taro needs to be cooked and peeled in advance before it can be made.

The way to eat taro is generally steamed, and it is boiled, and then some sugar is added, it is very delicious to eat, and I personally like it.

There are many ways to eat taro, as far as I know, it can be eaten by frying, and it can also be made into shredded taro, which can be scalded in a hot pot, steamed, or braised in a braised pot.

How many ways to eat taro ? There are many ways to eat taro, and the common ones are that uh fried taro slices or taro to make soup or taro to make meatballs.

Hello, there are various methods such as steaming, boiling, frying, stir-frying, etc., as well as grilling.

Steamed taro, ingredients: 1000g taro. Method: Soak the taro for a while and then wash it. Add water to the pot, put on the steaming tray, and steam over the water. Cover and bring to a boil over high heat, then turn to low heat and simmer for 15-20 minutes.

You can make silk taro, the method is relatively simple, you must prepare a lot of sugar, about two kilograms of sugar, boil the sugar into sugar water, and then put the washed taro in the sugar water to cook, immediately take it out, and the silk taro is very sweet.

1. Blueberry taro: Clean the taro, put it in a steamer, steam it and let it cool;

2. Then tear off the outer skin of the taro surface and press it into a puree with a spoon;

3. Then add granulated sugar and stir evenly, put the taro puree into the mold and compact, press evenly;

4. Then remove the mold and coat with blueberry jam.

Taro is sweet and spicy, slightly poisonous, flat in nature, and returns to the intestines and stomach meridians. It has the effects of benefiting the stomach, reducing swelling and relieving pain, widening the intestines, detoxifying, tonifying the liver and kidney, dispersing knots, regulating the middle qi, dissolving phlegm, laxative, benefiting the stomach and strengthening the spleen, and adding lean marrow. Taro is rich in calcium, phosphorus, B vitamins, potassium, magnesium, vitamin C, sodium, carotene, iron, niacin, saponin and other components.

It is rich in nutritional value and has the effect of enhancing the body's immune function.

There are many ways to eat taro, taro alone can be used to steam, boil, hot pot, can also be cut into slices and fried for consumption, can also be used with other ingredients to cook dishes, such as pork ribs stewed taro, shredded taro, taro salted egg balls and so on.

There are many ways to eat taro, which can be stir-fried and made into cakes, but the best ones are taro stew and pork ribs.

Before stewing taro, stir-fry the meat or pork ribs in an oil pan until the skin is browned, and then cook, the meat taste will be more fragrant.

Roast chicken with taro.

Here's how to do it: 1) Wash the chicken and cut it into pieces.

2) Then put water in the pot, put the cut chicken pieces in, wait for a few minutes to boil, and then dry the pot.

3) Add clear oil to the pot, then stir-fry the green onion, ginger, star anise and other auxiliary ingredients until the fragrance is fragrant.

4) Add our chicken nuggets, dark soy sauce and cooking wine.

5) Add water and let it simmer for about half an hour.

6) Cut the taro into pieces, then put it in and simmer for about 20 minutes.

Steamed taro, white sugar taro, fried meat with taro, chopped pepper taro, roasted taro, taro pork ribs are all very good, and the taste is very good.

Taro cake, roasted taro, shiitake mushroom taro rice, roasted taro, taro balls, taro cake, taro steamed pork ribs.

You can eat cold taro, boiled taro, roasted taro, taro steamed pork ribs, mushroom taro rice, taro glutinous rice balls, and syrup.

Peel the taro, cut it into minced pieces, use a little salt, light soy sauce, a little sugar, a little chicken powder, vegetable oil, a spoonful of starch, mix well, marinate and prepare, add diced taro to the ribs, mix well, pour a little sesame oil, boil water in a steamer, put it in the pot, and steam it for about 15 20 minutes.

Peel the taro, wash it and cut it into small pieces, blanch the sausage with hot water, cut it into cubes, cut the green onion into pieces, cut the green onion into the pot, heat the oil, put the taro and stir-fry, fry until the surface becomes hard and slightly yellow, put oil in the plate and wipe it evenly, put an appropriate amount of sticky rice flour and 1 spoon of salt in the bowl, pour in warm water, and stir well with chopsticks until there is no granularity

The most important thing should be the way to eat Lipu taro in Shanxi, after steaming with water, and then dipping it in white sugar to eat, the taste is very good.

This ** is taro, it has a lot of starch, suitable for frying, stewing soup, steaming and eating, stir-fry is not suitable, it will be a ball.