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How to make fried sweet taro

1. Slice the taro into thin slices and prepare a packet of sugar. Wash the swirl clean and put in the oil, deep-fry the taro a little bit, deep-fry it, and pick it up. After the taro is picked up, the oil is poured out, and the remaining bit of sugar is poured into the whirlpool and boiled over high heat for about 20 to 30 seconds, then turn off the heat and set aside.

2. Main ingredients: 500 grams of taro. Excipients: 10 grams of sesame. Seasoning: 200g sugar, 750g lard (suet). First wash and peel the taro, cut it into hob or diamond pieces, and put it on a plate to be fried. Sesame is ready for use after picking up impurities. Stir-fry spoon on the shelf, pour 750g of oil into the fire, when you reach medium, put the taro pieces in, fry twice and color (golden) decanting the oil.

3. Prepare the material: wash and peel the taro and cut it into about 3 cm blocks; mix sugar and salt at 1:1 in a small bowl of room temperature water. After dealing with the taro, add water to the pot and bring to a boil over high heat until the water boils, then change to medium heat and continue to cook for 10-15 minutes.

4. Heat the pot, pour more oil, cook 40% hot with oil, deep-fry the prepared taro, stir it slightly with a spoon to prevent the taro from sticking together, fish it out after the taro floats, continue to burn the oil, and then put the taro in it when the oil temperature is 70% hot. This is to make the taro taste more crisp, a little fry for half a minute, do not take too long. Take out the oil control.

How to make sweet taro is delicious and simple

The delicious and simple method of sweet taro is taro syrup. Prepare ingredients, including taro, rock sugar and water. Taro choose fresh, solid texture, so that the sugar water boiled in this way tastes better. The taro is peeled and cut into medium-sized blocks to facilitate subsequent cooking. Next, put the chopped taro into the pot and add enough water. The amount of water should be moderate, not only to ensure that the taro can be fully cooked, but also to avoid too thin sugar water.

The premise is to buy fresh and delicious taro, when mothers pick taro, it is best to choose powdered taro to make sweet taro, the taste will be better. If you want to see whether the taro powder is powdered or not, you can check trachoma, that is, near the root of the taro, if there are a lot of trachoma, that is, a small hole with soil, the taro is more pink and of better quality; if the outer skin is smoother, it is not very pink.

Steaming: put the chopped taro into a steamer and steam over high heat for about 20-30 minutes until the taro is fully cooked and soft. You can gently insert the taro block with chopsticks. If you can easily penetrate it, it means it is ripe. Mash: take out the steamed taro, cool it slightly and put it in a blender. Add the right amount of milk or coconut milk and stir into a delicate mashed taro. If you do not have a mixer, you can also mash it by hand with a spoon or mud press.

Wash the taro skin, put it into the pot, add the right amount of water, cover it with the pot cover and cook over high heat. The whole process takes about 15 minutes. Treatment ingredients: wash the chili peppers, cut off both ends and cut into pieces; peel the garlic cloves, peel them and chop them into minced garlic. Remove the cooked taro and soak it in cold water for a while to speed up the cooling, which makes it easier to peel. Then cut the taro into thin slices.

How do taros taste good and look good?

The simplest and most direct way to cook is to cook. Wash and peel the taro, cut it into cutters or blocks, and steam it in a steamer. This method retains the original taste of taro, soft and waxy taste, with fresh taro flavor. Deep frying: crisp and delicious fried taro is also a common and popular way of cooking. Cut the taro into strips or thin slices, wrap it with starch paste and deep-fry. Deep-fry until golden and crisp to remove oil.

Steamed taro and then dipped in seasoning to eat, is also very delicious, we just need to put taro into a steamer, then with the right amount of light soy sauce, soy sauce, chicken essence, the right amount of oyster sauce, sesame oil, pepper, chili noodles, etc., cooked taro peeled while standing soup to eat, the taste is really good.

The most common practice is to cook or steam taro and dip it in sugar; roast taro or cut taro into small pieces and cook porridge mixed with corn. It should be noted that taro contains more starch, can not eat too much at a time, eating more has the disadvantage of stagnant qi, raw food is slightly toxic.

Taro can be made in many ways, which is both delicious and simple. Among them, steamed ribs of taro, silk-drawn taro and anti-sand taro are all excellent choices. First of all, steamed ribs with taro is a home-cooked delicacy. Peel and rinse the taro and cut it into small pieces. The ribs are also cut into small pieces and marinated with cooking wine, light soy sauce, salt, sugar and cornflour for about an hour. Then mix the diced taro and ribs and put them in a deep dish.

The taro is oval in order to look good, it can be cut directly into a column, but the bits and pieces can be steamed to make taro paste of sago dew. The sugar dissolves into syrup, which is transparent at first, and after cooling, the sugar will be reduced to powder, as if wrapped in a layer of white sand.

A complete collection of the practice of taro dessert

1. Take about 30 grams of taro stuffing, put a Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste in the tundish, slowly close the mouth, wrap it all; take a loose roll, close the middle of the 2 portraits, flatten and roll out, wrap it with Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste taro stuffing; close the mouth and squeeze it on the baking pan and press it flat. Brush the egg liquid and sprinkle white sesame seeds. I also scratched 2 knives on each surface; put it in the preheated oven and bake at 180 degrees for about 20 minutes.

2. Taro and red bean Glutinous Rice Rolls ingredients: glutinous rice flour, red bean paste and taro in the right amount: 1) mix the glutinous rice flour and water at 2:1 (if you want a softer and waxy taste, you can put a little more water), stir well and knead into a soft and hard dough. 2) beat the dough into a square and put on a layer of mashed taro and red bean paste. 3) gently roll up the dough and trim both ends with scissors to grow strips.

3. Ingredients: 1 taro, right amount of salt, right amount of pepper, right amount of edible oil. Peel taro, rinse and set aside. Cut into thin slices. Add the right amount of cooking oil and a small amount of salt. Add the pepper. Stir all the seasonings well. You can add other seasonings, such as cumin powder, according to your personal preference. Preheat the oven. Put the taro chips on the baking pan at 200 degrees for about 15 minutes.

4. The method material of taro round dessert: taro powder 100 grams of glutinous rice flour, 50 grams of red bean paste, right amount of coconut milk, right amount of water, 100 milliliters of rock sugar, right amount of hot water steps: mix taro powder and glutinous rice flour, add the right amount of water and stir evenly, knead into a smooth dough. Roll the dough into small balls, cook in boiling water, remove and set aside. Add the red bean paste to the right amount of coconut milk and rock sugar and cook until thick.

5, mung bean paste brewed taro (enthusiastically recommended) raw materials: Taro 400g mung bean paste 4 tablespoons practice: peel the taro and cut it into pieces and steam it with water for 25 minutes until cooked; put the taro into a container and mash with a spoon; rub the taro paste into a ball shape and set aside; put half a bowl of water in the pot, add mung bean paste to the boil, change the heat, break the mung bean paste into paste with chopsticks and sprinkle on the taro balls.