How to eat Lipu taro? I'll give you some classic ways to bake taro bones.

Lipu taro is actually taro, which gives you several classic ways to bake the bone of taro.

Materials: ribs, red onions, garlic slices, green and red pepper slices, taro

I.

Cut the bought ribs into small pieces (about 2 cm).

Then wash and add light soy sauce, monosodium glutamate and wine, let it taste for half an hour, pay attention to: do not add sugar and cornflour at this time, otherwise make a crisp taste)

II.

Saute red onions, garlic slices, green chili, (first stir-fry taro, stir-fry must be very dry) and then stir-fry the dishes one by one to medium well, do not stir-fry it. Because it will affect the taste if you bake too well with the ribs later.

3.

Add a little oil, put in the drowned ribs and begin to fry. Sprinkle a little sorghum wine around the ribs.

Mix the ribs and wine well, and pay attention to start slowly from both sides when mixing, otherwise the ribs will disperse.

Pan-fry until 6, cut a little ginger (to bring out the aroma of the wine and the taste of the ribs)

IV.

Cover the pot and bake it slowly. Take a look at it halfway. Don't paste it to affect the taste until it is fully cooked.

5.

Before coming out of the pot, add the right amount of light soy sauce, and sugar (it is suggested that sugar can be changed into sparerib sauce to teach you how to make braised taro and how to make braised taro. Wash the taro and cut it into pieces.

two. Break the eggs, add the starch and stir.

three. Slice the ginger, cut the chili into strips, and cut the spring onions into sections.

four. Put the taro pieces into the egg paste and hang it.

five. Heat the peanut oil, pour the taro into the frying pan and fry until yellow.

six. Put spring onions, ginger and red peppers in the remaining oil pan, add salt, monosodium glutamate, sugar, light soy sauce, and appropriate amount of wet starch.

seven. Pour the juice on the taro.

Teach you how to make taro cake and how to make taro cake. The betel nut taro is steamed in a steamer, peeled and stirred, mixed with onion oil, salt and sugar, and then made into 12 cakes with a diameter of 5 cm.

two。 Beat the eggs, put them into the cake blanks and drag the eggs, then glue them with bread grains, white sesame seeds and chopped pine nuts, and gently press them with your hands.

3. Put the oil pan on fire, when the oil temperature is about 50% hot, put in the ready-made cake blanks, deep-fry until the taro cake crust is golden and break raw, put it on a plate and serve. The essentials of making taro cake: 1. The fire should not be too big when blowing, otherwise the phenomenon of external and internal growth will occur.

two。 Taro cake is also directly molded by cake mold, which has a better appearance. Sweet-scented osmanthus taro is made of sweet-scented osmanthus taro:

Ingredient: 600 grams of taro

Excipients: 60 grams of milk, 15 grams of sesame, 15 grams of pine nuts, 15 grams of red and green silk

Seasoning: 180 grams of sugar, 5 grams of sweet-scented osmanthus, 10 grams of starch (pea), 60 grams of lard (refining)

Characteristics of sweet-scented osmanthus taro:

This taro is soft, rotten, sweet and tender, full of cinnamon, clear and palatable.

The practice of sweet-scented osmanthus taro

1. Wash the taro, steam it in a steamer to medium well, peel it, grind it into mud, and set aside.

two。 Put the mashed taro in a basin, add lard, stir well, add the right amount of sugar, milk, sugar sweet-scented osmanthus, divide it into small pieces, make small balls, put them on a plate, steam for about 10 minutes, then remove, sprinkle with red and green silk, pine nuts, sesame (cooked sesame).

3. Pour a little water into the wok, add the remaining sugar, boil into sugar juice, thicken with starch, pour on the taro balls, and serve.

Teppan taro is first peeled and steamed, then mashed, then coconut milk and some special seasonings are added, put back into the freezer shape, and then poured on the outside with cornflour, and then oiled before you can begin to make teppate taro oh taro buckle meat [raw material]

Ingredient: 500 grams of pork belly. Ingredients: 400 grams of Lipu taro and right amount of green vegetables. Seasoning: 1 g of mashed garlic, 0.5 g of star anise, 15 g of southern milk, 2.5 g of refined salt, 5 g of white sugar, 25 g of dark soy sauce, 10 g of wet starch. 200g light soup and 1500 g peanut oil (about 75g).

[production process]

(1) cut the taro into cubes 6 cm long, 3.5 cm wide and 4 cm thick. Remove the hair from the meat skin with fire, scrape it clean, boil it in a boiling water pan until 70% soft and rotten, and spread it well with soy sauce (10 grams). (2) mix mashed garlic, southern milk, refined salt, star anise, sugar and soy sauce (10g) into sauce. (3) beat the hot frying pan over medium heat, heat the oil until medium well is cooked, deep-fry the taro until cooked, then deep-fry the pork for about 3 minutes until bright red, pour in the hedgerow to drain the oil, rinse with clean water for about 30 minutes, remove and cut into pieces of the same size as taro. (4) put the meat into a sauce bowl and mix well, then put the skin down one by one, arrange it alternately with the taro in a large bowl, steam over medium heat for about 1 hour until soft and rotten, then buckle in a large plate. Surrounded by blanched vegetables. (5) heat a wok over medium heat, pour in the steamed meat juice, add light soup and soy sauce (5 grams), thicken with wet starch, add oil (15 grams) and pour over the buckle meat to serve.

[process key]

1. When cooking meat, cook until inserted with chopsticks, you can lift the meat for degrees. If it's not bad enough, it can't be inserted, and if it's too bad, you can't lift the meat.

two。 When you fry taro, you can pick it up when the taro comes to the surface.