How to make taro lotus rods, how to make taro lotus?

Taro lotus fat intestine bowl.

Raw material. Ingredients: 1000 grams of pig intestine.

Ingredients: 250 grams of taro lotus, 20 grams of red pepper.

Seasoning: 100 grams of vegetable oil, 10 grams of sesame oil, 5 grams of refined salt, 6 grams of monosodium glutamate, 50 grams of cooking wine, 25 grams of ginger and green onions, 20 grams of whole dried peppers, 2 grams of star anise, cinnamon, white cardamom, bay leaves, 1000 grams of fresh soup.

Method. 1. Wash the large intestine of the pig, blanch to remove the peculiar smell (see "Spicy Fat Intestine Bowl" for processing method), and cut it into 3 cm long diamond-shaped slices.

2. Cut the taro lotus into 2 cm long segments, tear off the fascia, wash the red pepper and remove the stems and cut into hob pieces, cut the dry pepper into sections, slice the ginger, and knot the green onion.

3. Put the pot on the fire, add vegetable oil, heat it and add ginger, green onion, star anise, cinnamon, and white cardamom to stir fragrant, then put in the fat sausage, cook in the cooking wine and fry it slightly, then add bay leaves, dry pepper segments, fresh soup, skim off the foam after the fire boils, turn to low heat and simmer until eighty percent rotten, and select the spices.

4. Squeeze out the water of the taro lotus, put it in the bowl, pour the fat sausage, red pepper pieces and the original juice into the bowl, add refined salt and monosodium glutamate, simmer over low heat for 10 minutes, pour in sesame oil, and bring the alcohol stove to the table.

Peculiarity. The fat sausage is spicy and spicy, and the taro is slightly sour and refreshing.

Roast duck with taro lotus.

Ingredients: Native duck 0 75 kg.

Ingredients: 150 grams of taro, 100 grams of ginger slices, 50 grams of garlic.

Seasoning: tea oil, salt, monosodium glutamate, chicken essence, dark soy sauce, chili powder, sesame oil, garlic leaves.

Usually we dig up the taro, and the taro stalks are often discarded. Taro is known to be delicious, but taro stalk is also a "treasure", which can be directly fried, dried or soaked, which has a unique flavor. My mother will soak the taro stalks and make delicious dishes.

Whether it is used for vegetarian stir-frying, soup, etc., it is very delicious, and it is definitely an appetizer to accompany rice and wine.

Pickled taroholic acid, just like kimchi:

1. Select the fatter taro lotus stalk, and remove the older epidermis and tender heart;

2. After washing the taro stems, leave them in the sun until soft;

3. Rub the taro lotus stalks with coarse salt and marinate them for one or two hours, then tie them into a small handful;

4. Soak the taro stalk in cool boiled water, take a clean stone and press it on it;

5. After four to five days of fermentation, it can be taken out for cooking.

Vegetarian fried taroic acid:

Wash the soaked taro and cut it into small pieces; After stir-frying garlic in a pot, pour in taro and lotus acid and stir-fry, add a little water and simmer, season the herbs (salt, soy sauce, chili sauce, sugar, cornstarch) and put on a plate.

The fermented taro stalk tastes sour, needs sugar and chili sauce to taste, and adds the spicy chili sauce pickled by my mother, which is too refreshing to eat.

It can be used for steaming or stir-frying. It belongs to the pickled vegetable category, similar to kohlrabi, dried radish and other practices.

Braised taro lotus ingredients.

2 pounds of taro stalks.

Excipients: 2 green chili peppers.

2 green onions, a little sauerkraut.

Half a clove of garlic alone. A pinch of ginger and a pinch of sugar.

The steps of the preparation of stewed taro lotus.

This is a taro stalk that has been washed and cut into two sections.

This is the state of it in the field! What we eat in this dish today is its stem, the brown stem in the middle!

Cut into small pieces. Bring the water to a boil, add salt, and cook until the chopsticks are crushed as soon as you clip it, and cook for about 10-15 minutes.

Sit in a pan with hot oil and add chopped ingredients! Sugar! Stir-fry fragrant, taro lotus stalks! Stir-fry evenly, pour some sesame oil, remove from the pot, and sprinkle with chopped green onions!

Food! Chilled white taro lotus.

Appropriate amount of white taro as the main ingredient.

Chop the appropriate amount of pepper with the excipients.

Garlic to taste. Ginger to taste.

Ingredients: Light soy sauce to taste.

Balsamic vinegar to taste. The steps of the cold white taro lotus.

Look at this kind of dish that we sell in the market.

To prepare the ingredients, three sticks are enough.

Remove the rind and wash it for later use.

Use a kitchen knife to cut diagonally, not too thinly.

Cut it and put it in a large container with an appropriate amount of salt.

Disposable gloves are squeezed by hand.

Until it became like this. Pour out all the water that has been squeezed out.

Here are some of the ingredients and seasonings that have been prepared first.

Put the prepared ingredients and seasonings together on a plate and mix well with the main ingredients.

1. Select the relatively fat taro lotus stalks, remove the older epidermis, remove the leaves and tender heart; 2. After washing the taro stems, dry them in the sun until soft; 3. Rub the taro lotus stalks with coarse salt and marinate them for one or two hours, then tie them into a small handful; 4. Immerse the taro lotus stalks in boiling water from Liangshan Spring, add ginger, chili pepper and rice wine; 5. After two to three days of fermentation, it can be taken out to cook.