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How to cook dried taro stalks to taste good?

1. Peel the taro stalks by hand, cut them into pieces, if there are any small taros, deep-fry them in 120 ℃ oil for 3 minutes, then blanch them in boiling water for 5 minutes. In a frying pan, saute shredded ginger, shredded chili and soy sauce, add taro stalks and taro slices, add seasoning and simmer for 5-8 minutes.

2. Prepare all the ingredients, dry wash the taro stalks and dry the water. Wash and chop the duck and drain. Add sliced ginger and duck and stir-fry in a hot pan, then add southern milk, oyster sauce, soy sauce and salt to continue to stir-fry. Add water without duck, cover and simmer for about 30 minutes. Add the dried taro and continue to simmer for more than ten minutes, collect the juice and put on a plate. The pickling method of sour taro stalks: Taro stalks, crude salt, containers for pickled food.

3. Wash the taro, peel it, boil it, bask it in the sun or smoke it with bran. It tastes good and delicious. Taro is planted on the edge of the rice field at home. I think it is because the rice field is fatter. When the late rice is about to mature, the taro can be dug up and eaten, and the stem of the taro can also be eaten, which is a rare delicacy.

How to cook taro stalks without numbness

1. Cooling and rinsing: immediately after blanching, wash with cold water, which helps to stop the cooking process of taro sticks and maintain its crisp and tender taste. Cooking: the taro stalks treated by the above steps can be used in various cooking methods, such as stir-frying, stewing, steaming and so on. As the water has been treated, cooking time should not be too long, so as not to be too rotten. Seasoning: add appropriate amount of seasoning according to personal taste, such as salt, soy sauce, vinegar, sugar, pepper, etc., to increase flavor.

2. If the taro stick is fully scalded in boiling water, it will not numb the mouth, because the taro stick will cause the saponins of the hemp mouth to lose its effect after high temperature, so be sure to scald or boil it before eating.

As long as the taro is cooked. If you put a little vinegar and sour chili, you won't have a numb mouth. The taste made in this way is more delicious.

4. Third, match the seasoning reasonably. If you just cook the taro stick, it may still make the taste a little numb. Therefore, we can cook the taro stick with the right amount of seasonings, such as minced garlic, salt, light soy sauce, chicken essence, and add some tofu, sliced meat, and so on, which can not only increase nutrition, but also make the taste more delicious and taste richer.

5. First cut the taro stick to the right size, soak it in cold water for 1 hour, then pour out the water. Add some vinegar to the taro stick, soak for 2-3 hours, then rinse with cold water. Blanch the taro stick in boiling water, remove it and rinse with cold water. Cut the taro into thin slices, soak in water and a small amount of salt for 30 minutes, then rinse with cold water.

How to stir-fry taro stalks is a delicious and simple way

Stir-fry taro stalks with Douchi, rinse, obliquely cut into small pieces, peel garlic and ginger and cut into powder. Prepare tempeh, soy sauce and rice wine. Add the right amount of oil to the pan, stir-fry the minced garlic and ginger in the pan, then add the right amount of Douchi, add taro stalks and stir-fry, stir-fry while adding soy sauce and rice wine. Add proper amount of boiling water and a little salt after stir-frying. The soup can be eaten after drying in the sun.

The relatively rare step of taro stalks is: first stir-fry the fat meat, and then add lean meat to stir-fry, add a little soy sauce, the color of the meat will look better, and then add taro stalks, mashed garlic, shredded ginger and stir-fry. How to cook taro stalks with raw food: stir-fry until the water in the taro stalks is almost dry, and then stir-fry the chili. It seems that when the chili peppers are almost ripe, spray a little water, add some salt, simmer for a little while, and then come out of the pot.

Step: wash the taro stalks and cut them into thick slices of about 1-2cm. Heat the pan, pour in enough cooking oil and cook until the oil is hot. Put the taro stem slices into the pan and deep-fry until golden brown. If you like it more crisp, you can wrap a thin layer of starch on the taro stem and fry it in a pan. After frying, remove the taro stalks and drain the oil, ready for use.

Wash the stem of taro, cut it into pieces, and slice the taro. 2: take the oil pan, saute the spring onions and ginger into the pan, add a little oil and green onion crisp. 3: after the spices are fragrant, pour in the taro and taro stalks. At the same time, stir-fry with fragrant spices. After the aroma of the taro stem is released, add a bowl of water and simmer over low heat until the taro stem collapses for about 20 minutes. Adjust the simmering time according to the crispness of the taste and let it out of the pot.

Ingredients: 600g taro stalks, moderate amount of taro, 30g sliced ginger, 30g white bean sauce, 2 tablespoons salad oil, 100cc water, 4 tablespoons salt, 4 tablespoons sugar, 2 tablespoons chicken powder. Wash the taro stalks, peel off the skin and cut into sections; peel the small taro and cut into pieces.