A list of the contents of this article:

The practice of fried taro

Cut the chicken into pieces and wash it. Peel the taro, cut it in half, soak it in water and put the right amount of water in the pot. Put the chicken pieces in, skim off the blood foam and remove. Pour oil into the pan and add onion slices, ginger slices, loose garlic cloves and star anise, stir-fry to produce fragrance.

Wash the pot and put in the oil, first pour the taro in and stir-fry for two or three minutes (let the taro stick with oil), and then add water to it, as shown in the picture. Please click to enter the picture description please click to enter the picture description in less than five minutes, taro is almost done, and finally put the coriander into the fry for a while, and then out of the pot, as shown in the picture.

Fried taro slices: ingredients: 5 small taro, some dried chili, a handful of chopped onions. Practice: cut taro into slices and soak them in clean water to prevent oxidation. Heat the oil in the pan and add the dried chilli section to fragrance. Add taro chips and stir-fry over high heat. Add a little light soy sauce and oyster sauce to enhance the flavor. Stir well and bring to the pan.

Stew until the taro is cooked, then add the chicken essence, stir-fry, stir-fry and stir-fry the taro. Cut into strips and minced garlic. Stir-fry minced garlic in oil. Pour in the taro sticks and stir for a while. Add the right amount of water and simmer with salt for a few minutes.

How to stir-fry taro and how to make it delicious?

1. Cut the chicken into pieces and wash it. Peel the taro, cut it in half, soak it in water and put the right amount of water in the pot. Put the chicken pieces in, skim off the blood foam and remove. Pour oil into the pan and add onion slices, ginger slices, loose garlic cloves and star anise, stir-fry to produce fragrance.

2. Put the steamer on the fire, bring to the boil, add taro and bacon, steam over high heat for 5 minutes, remove taro, steam for another 5 minutes, remove bacon. The bacon is slightly cool and cut into slices the same size as taro. Wash garlic and chili and cut horseshoe slices. Put the pot on the fire, heat the oil and stir-fry the garlic and chili peppers.

3. Cut the taro into pieces and boil until medium well adds salt, soy sauce and cooking wine. Marinate for five minutes and cut off onions, ginger and garlic.

4. Pick the small taro, wash it, boil it in water and heat it to refuel. Add garlic, green pepper, a little salt, soy sauce, stir-fry the cooked taro, sprinkle with chopped onions and serve.

5. First, chili-fragrant taro, taro, chopped chili taro, cooked taro, peeled and sauteed pan, add soy sauce, add taro, stir-fry and simmer for 2 minutes. Add a little salt and chopped chili into the pan.

How to do taro Daquan

Steam the taro slices in a steamer for 30 minutes until soft. Mash the steamed taro slices with a spoon, put them into a sealed bag and seal them. Pressing the taro into mud with a rolling pin is the basic taro paste.

Saute the red onions in lard. After the red onions change color, pour the ingredients 3-6 into the pan and stir-fry. Stir-fry the taro together after the fragrance. Add soy sauce and monosodium glutamate to season. Mix sticky rice noodles and water together, then add to practice 1 and stir well.

Deep-fry taro slices in oil; mince pork, marinate, take two taro slices, put meat stuffing in the middle, put in a plate and steam for 10 minutes; put oil in the pan, add a little minced garlic and saute, pour in soy sauce, fragrance, pour on the steamed taro clip. Taro roast chicken [raw material]: chicken, taro.

The practice of taro with fillet, how to cook taro with fillet, taro with fillet

How to make taro delicious and simple ingredients: 7 taros, right amount of salt, a little chicken essence, right amount of cooking wine, a little soy sauce, a little sesame, the right amount of oil, a little bean paste, a little dried pepper. Wash the taro. Add water to the rice cooker and cook it. Remove the skin and cut it into small pieces.

Wash the taro with the skin, put it in the pot and cover it with water. bring to a boil and turn to low heat for about 15 minutes, until it can be pierced with chopsticks, rinse with cold water, peel and cut into large pieces.

The simplest way to eat taro: after the water is cooked, there are many ways to eat taro with marshmallows, such as steaming, boiling, frying, frying, cooking, baking, making paste, boiling soup, boiling freeze, etc., after being made into dishes, the taste is slippery, tender and waxy, delicious, tender and refreshing, meat into meat, elegant and popular, all suitable.

How to cook taro is delicious

Wash the taro and cut it into large pieces with a hob. Peel the carrots and cut into thin slices. Cut the chili into large pieces. Cut the garlic cloves into small pieces. The right amount of chopped onions.

Practice: wash the taro, add water to the taro in a pot, boil it over high heat for 10 minutes and then cook it over low heat until it is easy to insert it with chopsticks, then soak the taro in cold water for a few minutes. Peel the taro and cut it into cutters; chopped onion and garlic and minced pepper ready.

Hairy taro can be steamed, boiled, fried or roasted, adding seasoning to increase the taste. Add soup when cooking and apply cooking oil or seasoning when frying and baking. Sprinkle with ingredients to increase color and nutritional value. When frying or baking, you can apply some cooking oil or seasoning to increase the taste and flavor.

How to make taro

Peel the taro and slice it. Marinate with salt for 15 minutes and rinse. Put the steamer on the fire, bring to the boil, add taro and bacon, steam over high heat for 5 minutes, remove taro, steam for another 5 minutes, remove bacon. The bacon is slightly cool and cut into slices the same size as taro. Wash garlic and chili and cut horseshoe slices.

Practice: peel the taro and steam it in the pan for 30 minutes until ripe; put the taro in a container and mash it into mud with a spoon; rub the taro paste into a ball shape and set aside; put half a bowl of water in the pot, boil and add mung bean paste, change to low heat, break the mung bean paste into paste with chopsticks and pour on the taro balls.

Practice: wash the taro, add water to the taro in a pot, boil it over high heat for 10 minutes and then cook it over low heat until it is easy to insert it with chopsticks, then soak the taro in cold water for a few minutes. Peel the taro and cut it into cutters; chopped onion and garlic and minced pepper ready.

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.