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A complete Collection of the simple methods of Taro

1. Main ingredients: taro for 2 people. (2) excipients: 30 grams of salad oil, 1 tablespoon of light soy sauce, 1 tablespoon of soy sauce, 2 tablespoons of oyster sauce, 10 tablespoons of water, 2 spring onions. (3) peel the taro, wash it, and cut it into pieces. (4) light soy sauce 1 tablespoon, soy sauce 1 tablespoon, oyster sauce 2 tablespoons, water 10 tablespoons mixed seasoning sauce, shallot chopped. (5) pour oil into the frying pan and fry the taro over low heat until each side is brown.

2. Steamed taro:-peel the taro and cut it into pieces and steam it in a steamer. -remove and sprinkle with a little salt and serve with soy sauce or sesame oil. Cook taro soup:-peel the taro and cut it into pieces, put it into a boiling pot and add the right amount of water. -add pig bones or chicken bones to cook, and finally add the right amount of salt to season. Fried taro head ball:-peel the taro and cut it into small pieces, add a little salt and starch and mix well.

3. Sweet-and-sour taro: wash, peel and cut the taro, blanch it in boiling water, sprinkle sugar evenly and stir-fry a little; then add the right amount of vinegar, salt, light soy sauce, starch and water to stir well, pour into the wok and cook over medium heat for two to three minutes.

4. Taro can be cooked in many ways, including steamed taro, stewed spareribs, taro cake and fried taro slices. Steamed taro: this is one of the easiest ways to cook taro. First, wash and peel the taro, then cut it into pieces of appropriate size. Next, put the taro pieces in a steamer and steam over medium heat for 20-30 minutes until the taro is soft and cooked.

5. Practice 1: taro paste (1) material: Taro 800g, light cream 100g, pure milk 100g, fine sugar 80g, rapeseed oil 90g. (2) the taro is peeled, washed and steamed in a pot. (3) add light cream, milk and sugar to crush into mud. (4) stir-fry in a non-stick pan over low heat, add the oil in 2 to 3 times, and then add the oil for the second time after all the oil is absorbed.

6. Stew small taro:-cut the peeled taro into pieces and put it in a pot with water, sugar and transparent rock sugar. Simmer until the taro is ripe and soft, and the soup is slightly sticky. Fried taro:-slice the taro and stir in a little salt and black pepper. Heat the olive oil in a pan and fry the taro slices until golden on both sides.

How to make big taro delicious and simple

1. Practice 1: steaming taro preparation materials: big taro, clear water, salt, chopped onions. Peel the taro, cut it into thick slices, and put it in a steaming plate. Add water to the steamer, put in the steamer, cover the pan and steam over high heat for 15 minutes. Take out the steamed taro and add a small amount of salt and chopped onions. Practice 2: Brown sugar taro preparation materials: taro, red jujube, longan, water, brown sugar.

2. Steamed taro: peel and cut the taro into pieces, steam in a steamer until cooked and soft, add appropriate amount of sugar and water, steam again for 5 minutes, then serve. Honey braised taro: peeled taro cut into pieces, add water and sugar into the pot, boil over high heat, turn to low heat and simmer for 20 minutes, let it soft and taste. Deep-fried taro: peel the taro and cut it into pieces, deep-fry until golden brown, remove and drain oil, sprinkle with salt and five-spice powder.

3. Simple and delicious way to steam large taro: peel the taro and cut it into pieces, steam it in a steamer, add the right amount of sugar and water, and steam for another 5 minutes. Braised taro: peel the taro and cut it into pieces, add the right amount of water and sugar to the pot, bring to a boil and simmer for about 20 minutes until the taro is soft and rotten.

A complete Collection of Taro's practices

Steamed taro. Material: taro 1000g. Practice: soak the taro for a while and then wash it clean. Add water to the pot, steam the pan, and steam it. Cover, boil over high heat and then simmer over low heat for 15-20 minutes. Stewed bean curd with taro. Materials: 1 tofu, 4 taro, star anise, cinnamon, pepper, red jujube. Practice: cut the tofu into 5cm pieces and the taro into polygonal blocks of the same size.

Peel the taro and cut it into pieces and put it on a plate. (5) put the pickled ribs on the taro and add the right amount of chopped Douchi and red pepper rings. (6) steam for 30 minutes, sprinkle with chopped onions and saute them with hot oil. Minced meat taro cake: (1) Lipu taro is about 700g, sticky rice noodle 1000 g, minced pork 300g, water 1100 g.

The seven most delicious ways of taro are sugary taro, shredded taro, taro balls, minced meat taro, golden taro stick, steamed taro ribs, coconut milk taro sago. Prepare half of Lipu taro in sugar water, remove the outer skin and wash it, then cut it into pieces and set aside. Pour water into the pot, put the taro cold water into the pot, put in a handful of rock sugar, bring the water to a boil over high heat, then turn to low heat and cook for 15 minutes.

Taro practice Daquan: Taro stewed ribs, taro chicken, taro cake, taro buckle meat, taro porridge. Stewed spareribs with taro: wash the ribs and scald them with water to remove fish. peel the taro and cut into pieces. Then put the ribs and taro together in a pot, add the right amount of water, sliced ginger, cooking wine and salt, and simmer for about 40 minutes until the ribs and taro are done. This dish is delicious with fragrant and waxy taro, fresh and tender ribs.

Stewed spareribs with taro: cut taro into pieces, put them in a saucepan with ribs, add appropriate amount of water, ginger slices, cooking wine and other seasonings, simmer over low heat for 1-2 hours, until taro and ribs become soft and rotten, can be eaten. Fried taro with sauce: cut the taro into pieces or pieces, blanch the taro in boiling water and remove it.

Seven most delicious recipes for taro

Mashed taro will be steamed and mashed, add the right amount of milk, sugar and butter, stir well. Taro soup cut taro into small pieces and add lean meat, red dates, Chinese wolfberry and other materials to boil into nutritious taro soup. Blanch water taro, cut taro into small pieces, blanch water, remove, add appropriate amount of salt, chicken essence and chopped onions and mix well.

The seven most delicious ways of taro are sugary taro, shredded taro, taro balls, minced meat taro, golden taro stick, steamed taro ribs, coconut milk taro sago. Prepare half of Lipu taro in sugar water, remove the outer skin and wash it, then cut it into pieces and set aside. Pour water into the pot, put the taro cold water into the pot, put in a handful of rock sugar, bring the water to a boil over high heat, then turn to low heat and cook for 15 minutes.

Sugar water taro Lipu big taro peeled and chopped, boiled with rock sugar until soft and waxy, the soup is glittering and translucent, taro is sweet but not greasy, cool into the refrigerator, do not have a flavor. Deep-fry the taro strips until golden, boil the syrup until silky, quickly wrap the taro, cool and draw the silk, it tastes crisp and sweet.

Steamed Lipu taro: steaming is the simplest way to maintain the original taste of taro. Wash and peel the taro, cut it into slices or pieces, put it on a steaming plate and steam over high heat for 10-15 minutes until the taro becomes soft and waxy. Lipu taro buckle meat: Lipu taro is cooked with buckle meat, taro absorbs gravy, and the meat becomes more delicious. Boil and slice the pork and stew it with taro until taro is cooked.

The seven most delicious methods of taro include: braised taro, stewed ribs, fried taro cake, shredded taro, taro buckle meat, taro cake and taro syrup. Braised taro is a home-cooked dish, which is simple and delicious. First peel the taro and cut it into pieces, then fry the taro in oil until golden on both sides, then add seasonings such as light soy sauce, soy sauce, sugar, etc., simmer until the taro is flavored, and finally collect the juice.

How do you cook taro? what's the nutrition?

1. Boil porridge: cut taro into small pieces and cook porridge with glutinous rice and water. It tastes sweet and soft. Stew: stew taro and pork together, the taste is delicious, the meat is crisp. Fried taro balls: mix taro paste and flour to make small balls, deep-fry until golden brown and taste crisp. Baked taro: cut the taro into thin slices, sprinkle with salt and black pepper, bake until golden brown and taste crisp.

2. Taro soup: taro can be made into a variety of soups, such as Spare Ribs with Taro Soup, taro chicken soup, etc., the soup is delicious, taro soft waxy. Mashed taro: * * the taro is steamed and mashed and mixed with appropriate amount of sugar and cream. It can be used as dessert or filling for bread and biscuits. Baked taro: * * the taro is sliced or baked whole, the outer skin is crisp, the inside is soft and waxy, sprinkle with some salt or honey, the flavor is better.

3. Stew: cut taro into pieces and stew with ribs, chicken or seafood. This can not only increase the fragrant taste of the soup, but also dissolve the nutrients of taro in the soup, making it easier for the human body to absorb. At the same time, in the process of stewing, the starch and protein of taro can complement each other with the nutritional components of meat to improve the overall nutritional value. Stewed dessert: Taro can be used to make all kinds of desserts, such as mashed taro, taro cake and so on.

4. Taro soup: taro can make soup with ribs, red dates, Chinese wolfberry and so on. This kind of soup can not only replenish water, but also provide a variety of nutrients, which has a good nourishing effect on the body. Steamed taro: mash the taro after steaming, mix it with the egg liquid, and then steam it. This method makes the sweet taste of taro and the aroma of eggs perfectly combined, the taste is tender and smooth, and the nutrition is rich.

Taro is a kind of food, which is rich in starch, protein, cellulose and other nutrients. It has the functions of invigorating spleen and appetizer, tonifying qi and tonifying blood, moistening lung and relieving cough. Regular consumption of taro has certain benefits in improving digestive function, enhancing immunity, preventing anemia and so on.

How to cook taro? it's a common practice.

1. Stew small taro:-cut the peeled taro into pieces and put it in a pot with water, sugar and transparent rock sugar. Simmer until the taro is ripe and soft, and the soup is slightly sticky. Fried taro:-slice the taro and stir in a little salt and black pepper. Heat the olive oil in a pan and fry the taro slices until golden on both sides.

2. Ingredients: a plate of taro / taro, 1 red pepper, right amount of ginger and garlic, right amount of oil and salt, a little light soy sauce, a little chicken essence, a little garlic leaves. Prepare taro, the amount of a meal. Wash it with water first, and probably wash the soil. Then peel, peel, remember to wear gloves, do remember, otherwise it will be allergic, super itchy. The peeled skin is almost like this, of course, you can also peel it directly and then wash it.

3. Prepare the right amount of taro, chives, salt and pepper, salt and oil. To make small taro with salt and pepper, you should first peel the bought taro and wash them clean. If there are relatively large pieces of taro, you can cut them smaller. After processing the taro, steam them in a pot until they are ripe.

4. Stewed taro: peel the taro and cut it into pieces. Add water, sugar and an appropriate amount of transparent rock sugar and simmer until the taro becomes soft and rotten and the juice thickens slightly. Fried taro: slice the taro, add some salt and black pepper and stir well. Heat some olive oil in a pan and fry the taro slices until golden on both sides. Small taro cake: steam and press the small taro into mud, and add the right amount of sugar to stir well.

5. Wash the taro skin, put it into the pot, put some water in the pot, cover the pot cover, and cook the taro over high heat for about 15 minutes. Next, deal with the ingredients, wash and cut off both ends of the chili, then cut into pieces, peel the garlic cloves smoothly, and chop the garlic kernels into minced garlic for use. Remove the cooked taro, soak it in cold water for a while, speed up the cooling, it is easier to peel, and then cut into thin slices.