How to practice taro (how to practice dried potatoes)

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List of contents for this article:

• 1、How to practice red sprouts
• 2、How to practice taro
• 3、Top ten ways to eat taro, I drooled miserably while looking for it ~~~
• 4、Small taro, great medicine, 5 practices to teach you

How to practice red sprouts

Wash the red sprouts taro, peel the skin, and cut into slices (the small taro can be steamed whole).

Hair taro (taro) Quzhou mountainous area is rich in red bud taro, and its meat is pink, waxy and sweet.

Material selection: Select young seedlings with thick stems and purplish red skins (old stems have more fiber). It is recommended to use the red bud taro variety, which has its own clear sweetness.

How to practice taro

Three representative methods of taro are as follows: Steamed pork ribs with taro Ingredients: pork ribs, taro, salt, chicken essence, soy sauce, starch, vegetable oil, sesame oil, and white sugar. Practice: Peel the taro and cut it into dices; cut the pork ribs into pieces and wash them, add salt, soy sauce, white sugar, vegetable oil, and starch, mix well, marinate for 1 hour to taste. Mix the diced taro with the marinated pork ribs, sprinkle with a little sesame oil to enhance the aroma.

There are many ways to practice taro, covering steaming, braising, frying, desserts and other categories. The following common and easy-to-operate methods are selected: Cooking (retaining the original flavor, simple to operate) Steaming taro: -Wash the taro with skin and cut into pieces, boiling with water, steam for 20-30 minutes until chopsticks can penetrate, peel and dip it in soy sauce or honey. - Key point: Steaming with skin can prevent water loss and retain the soft waxy taste.

Add the sifted muffin powder and baking powder and mix until evenly and without particles, then add the steamed taro paste and mix well to form a batter. Put a layer of baking paper into the model, load the batter into the model, place it in an oven preheated to 170 ° C, and bake for 30 to 40 minutes. The above five taro recipes have their own characteristics. They not only retain the nutrition and delicacy of taro, but also meet the needs of different flavors. You may wish to give it a try.

Method for steaming taro: Wash and peel the taro, cut it into pieces or slices, place it in a steamer and steam for 15-20 minutes until soft and glutinous. After steaming, you can be directly dipped in white sugar or honey and eaten. The taste is sweet and soft. Characteristics: Simple and original flavor, retaining the natural aroma of taro. Method of stewing pork ribs with taro: Blanch the pork ribs with water to remove the blood foam, and cut the taro into slices for later use. Heat the pan with oil, saute the ginger and garlic until fragrant, add the ribs and stir fry until slightly browned.

Top ten ways to eat taro, I drooled miserably while looking for it ~~~

Peel the taro and cut it into pieces, mix it with glutinous rice, salt, lard and water, cook it, and beat it into a paste. Heat and add oil in a non-stick pan, take the glutinous rice paste into a cake and fry it until golden yellow on both sides. Ingredients of taro roast chicken: taro, local chicken. Accessories: hot pot ingredients, ginger and onion. Practice: Chop the local chicken and blanch it in water, stir-fry the ginger, onion and hot pot ingredients in the pan, add the chicken pieces and stir fry. Add water and simmer for half an hour, add taro hob pieces and continue to simmer for 10 minutes until cooked. Ingredients of taro porridge: two taro, rice. Practice: Soak the rice for 2 hours, peel the taro and cut it into slices.

Preparing taro: Remove the outer skin of Lipu taro. Cut the taro into 3 cm square blocks. Steaming taro: Put the cut taro pieces into cages and cook for 15 minutes to fully absorb water and aroma. Preparation of ingredients: Cut appropriate amount of green onion, divide into green onion and green onion leaves, cut green onion white into small pieces, and chop green onion leaves for later use. Prepare a green pepper and a red pepper and cut them into pieces to add color and taste to the dish.

Prepare taro: Wash the taro thoroughly first, remove the sand and skin, remember to cut large taro into small pieces, and use the small pieces directly. How cute! Fried taro: Pour oil into the pan, heat it up, put the taro into the pan, and slowly fry over medium heat. Fry the taro until it is crispy on the outside and tender on the inside, golden and golden, which makes people drool! Boil syrup: Brush a layer of cooked oil on a plate, remove the fried taro and drain the oil, and place it on a plate for later use.

Small taro, great medicine, 5 practices to teach you

Ingredients: taro, salt, shallot, water, sugar, vegetable oil. Practice: Wash the taro with the skin, place it in the pan and add water to cover it, bring to a boil, turn to low heat and cook for about 15 minutes, assuming that chopsticks can be easily inserted. Soak the cooked taro in cold water to cool, then peel off the skin, cut the larger ones into large pieces for later use; chop the chives into minced pieces for later use. Heat a wok and add two spoonfuls of vegetable oil. Add the scallions and saute until fragrant.

Steamed taro ribs, peeled and chopped into minced potatoes. Mix well the ribs with salt, soy sauce, sugar, chicken powder, vegetable oil, and starch. Add the diced taro to the ribs and mix well, and pour with sesame oil. Boil water in a steamer and steam for 15 - 20 minutes. Cooking sago in coconut juice: Bring to a boil with water, add sago, cook over medium heat and stir until translucent, turn off the heat and simmer for 10 minutes until completely transparent, wash off the mucus with cold water and set aside.

Pour syrup and 7 tablespoons salad oil into the taro paste and mix well. Take a medium bowl, spread with 15 grams of salad oil, first add half of the mashed taro, spread the bean paste, and then cover with half of the mashed taro. After high heat for 2 minutes, invert it onto a plate, and then sprinkle with sesame seeds. Taro is an underground bulb of taro, a perennial herb in the Araceae family. It is suitable for boiling and frying. It can also be used as a staple food to satisfy hunger and is a good medicine. It is famous for its soft, sweet and fragrant taste.