Fried taro
Autumn Taro plump. Although it is not good-looking, it is soft and delicate inside. This time I tried to use the method of making fried potatoes before, and made fried taro to enjoy the warm warmth of autumn.
Tarot Nutritional Value: Rich in protein , calcium, phosphorus, iron, carotene , vitamin C, B vitamins and other ingredients. It has a high fluorine content and has the effect of protecting teeth.
Ingredients: taro, garlic, green onion, chili powder
Method:
1. The taro is cooked and you can insert chopsticks. Remove the cold water and peel it.
2. Pour a little oil into the pot, add slices of garlic and stir-fry, add taro, gently flatten with a spatula, fry both sides until golden. Add a little salt, light soy sauce, and pepper to taste.
3. Put it on a plate, sprinkle a little chili noodles and chopped green onion and eat it!
Steamed taro
Recently, my wife is losing weight, green vegetable tofu soup , seaweed egg flower soup are tired of eating it. So today I made a taro shrimp tofu soup. My wife gave her thumbs up and drank two bowls in one breath, saying that it was delicious and her eyebrows fell off. The method is simple, please make it if you like it! !
Ingredients: tofu, shrimp, taro
Method
1. Prepare all ingredients, peel the shrimps out, keep the shrimp heads for later use, peel the taro and cut the tofu into small cubes.
2. Hot the pan and add oil, pour in the shrimp head and stir-fry it out red oil, then pour in the taro until it is completely raw, add a bowl of water, add a spoonful of light soy sauce, a spoonful of oyster sauce, and half a spoonful of salt to boil. Add tofu and shrimp and boil for two minutes, add appropriate amount of chicken essence and sprinkle with chopped green onion.
tangerine peel red bean taro soup
5 Whenever autumn and winter are in, I always want to drink some warm soup. No one can resist the sweet red bean soup with soft and glutinous taro~
Ingredients: red beans, tangerine peel, taro, rock sugar
Method:
1. Soak the red beans overnight in advance, peel the taro and cut them into large pieces. Set aside
2 Pour the red beans into the pot, add about double the water of the red beans and boil over high heat and turn to low heat. Cook for about 40 minutes. Add taro, rock sugar and tangerine peel to continue cooking until the taro is soft and glutinous.
3. This sweet soup is very simple. Everyone has different tastes, so the amount of rock sugar can be added or subtracted as appropriate, or replaced with sugar substitute. Don’t put too much tangerine peel to avoid the taste being overwhelming. A small piece is good.
Taro braised beef
Autumn and winter, taro is on the market. Of course, you need to arrange a warm taro roast beef. This method should be made in many places. I especially liked to eat it when I was a child. , bibimbap is really amazing
Ingredients: small taro, beef, chili, onion garlic;
Method:
1. Slice the beef, mix with light soy sauce, oyster sauce, salt, sweet potato flour and marinate for 10 minutes, then pour some cooking oil to lock the moisture, cut the taro into thick slices for later use (must wear gloves);
2. Beef, ginger and garlic quickly slipped with hot oil, add a little soy sauce and stir-fry for 30 seconds, serve for later use;
3. Put the pot in a different pot, heat the oil and stir-fry the garlic, add the taro slices and stir-fry until slightly brown, add a spoonful of light soy sauce, a little dark soy sauce, and appropriate amount of salt, pour in water, and cook for 15 minutes (the chopsticks can be poked), stir-fry a spoonful of chili noodles and a little spicy millet;
4. Turn to the casserole, pour in the fried beef, mix well for 30 seconds, and add some chopped green onion; (If there is no casserole, you can also pour in the fried beef directly and stir-fry well)
Braised taro
mixed and soft, melting in the mouth‼ ️Salty and fragrant, it also has a hint of sweetness, it is really delicious! Come and learn! !
Ingredients: 500g small taro, 2 green onions, 1 spoon of braised soy sauce, 1 spoon of chicken essence, 1 spoon of salt, edible oil Appropriate amount of
Method:
1. Scrape the taro scalp with a knife, clean it, cut it in half, cut the scallions into chopped green onion for later use;
2. Put the taro in the pot and steam it over high heat for about 15 minutes;
3. Pour an appropriate amount of cooking oil into the pot and heat it, put the chopped green onion into the pot and stir-fry until it is fragrant, then pour in the taro and stir-fry evenly, add 1 spoon of braised soy sauce, 1 spoon of chicken essence, and 1 spoon of salt to taste, stir-fry until it is evenly colored, and finally sprinkle with scallion to decorate it, turn off the heat and leave the pot! It smells so fragrant when it comes out of the pot! It's so much to eat! !
Steamed coarse grains
The fragrance of taro is smooth and soft and glutinous, and it makes people feel full. yam has extremely high nutritional value and is extremely low in calories. They are all golden foods that help digestion.
Cooking time: 30 minutes/difficulty: simple
Ingredients: small taro, iron stick yam 1
Method:
1. Yam and taro are all potatoes, rich in dietary fiber , which can accelerate gastrointestinal motility and promote human metabolism. To determine whether the little taro is cooked or not, you can try it with chopsticks. If you can poke it to the end, it means it is cooked thoroughly.
2. Iron stick yam is relatively thin and has a very delicate skin. You can also eat it without peeling it.
3. Wash the small taro. Wash the iron stick yam, clean the skin slightly, scrape off the fine whiskers on the surface, and break them into finger-long segments.
4. Put clean water in the steamer and bring to a boil, put the small taro and yam into the steamer, and steam it in the medium heat for about 25 minutes until it is cooked thoroughly. Take out the small taro and yam, put it on the plate, and peel it when eating.

Taro fish stew
Super meal, taro fish stew, specializes in treating no appetite, it is so delicious
Ingredients: fish belly, taro, onion: half, chili pepper: 1 root, bean paste: 2 spoons, oyster sauce: 1 spoon, light soy sauce: 1 spoon, dark soy sauce: 1 spoon, dark soy sauce: half a spoon, salt, green onion, ginger, garlic, starch
Method
1. Prepare the side dishes, cut the onion, chili pepper, onion, ginger and garlic, set aside.
2. Cut the taro into small pieces, put it in a pan and fry until golden.
3. Cut the fish belly into small pieces, coat the surface with starch, put it in a pot and fry until the surface is slightly yellow.
4. Add oil to the pot, pour in the side dishes, stir-fry to make the aroma, pour in the fish belly and taro, add light soy sauce, oyster sauce, dark soy sauce, and bean paste, stir-fry to make the flavor
5. Pour in appropriate amount of boiling water, and simmer for about 5 minutes. Finally add salt and season.
Taro steamed pork
Preparation Ingredients: Lipu Taro , pork belly
Method:
1. When buying pork belly, let the boss cook the skin. Take the pork belly home and soak it in hot water and wash it clean. Add the meat, green onion, ginger, put the meat in the pot and cook for 30 minutes, and cook until it can be inserted with chopsticks. Peel the litpo taro and cut it into thick pieces.
2. Cooked buckle , remove and drain the water, and use a fork to put the leather socket. Then wipe the oil on the surface with a kitchen towel. Apply an appropriate amount of vinegar to the skin evenly. Finally apply salt on the skin.
3. Pour oil into the pot, and the oil temperature reaches 80% heat. Turn off the heat and reduce the oil temperature to 50% heat. Add half a spoonful of salt. Turn on the heat, add pork belly and fry the skin first. Fry until golden, turn over and fry. At this time, fry the heat at Guanzhong, fry for about 10 minutes, and fry the fatty oil. Soak the fried pork belly in cold water for 20 minutes and cut into slices.
4. Sliced taro, fry until slightly yellow. Slice pork belly, add 1 spoon of salt, 11 spoon of ginger powder, 1 spoon of five-spice powder, 1 spoon of chicken essence, 2 spoons of light soy sauce, and 1 spoon of dark soy sauce, and mix well.
5. The mixed pork belly, a piece of meat, a piece of taro, stacked together, and put the skin facing down into a bowl. Add two sand kernels and steam them in a pot for 1 hour and 30 minutes. The longer it steams, the softer and softer the meat will be. The delicious taro steamed pork is ready. Eating meat in large pieces is not greasy
is committed to using the simplest ingredients to share the most delicious dishes with you. Have you learned the 8 taro methods shared above? Learn to try making them at home! Welcome to like, follow, forward and collect it. Thank you for your support! See you next time.
