Eating taro in winter is in season, sharing my home-cooked practice, salty, fragrant, soft and glutinous, the whole family rushes to eat
Today I will share with you 3 delicious ways to make taro, let's take a look!
【Steamed pork ribs with taro】
Ingredients: 2 fresh taro, 2 pork ribs, 1 small piece of ginger, 1 green onion, light soy sauce, oyster sauce, cooking wine, sugar, starch
Operation steps: 1. Prepare 2 fresh pork ribs and chop them into small pieces, then put them in a basin, and rinse them continuously with water until they are slightly whitish on the surface of the ribs and there is no blood water.
2. Take 2 taro, first rinse the soil on the surface with water, then scrape off the outer skin, and cut it into uniform small pieces for later use.
3. Put the washed and dry pork ribs into an empty basin, add light soy sauce, oyster sauce, dark soy sauce, sugar and minced green onion and ginger to fully grasp and mix evenly, then put aside and let stand for 10 minutes to marinate into the flavor, then add a handful of starch and a spoonful of cooking oil and mix well to seal the water, so that the steamed pork ribs are more smooth and tender.
4. Take a clean plate, put the taro into the plate to make a base, and then stack the ribs neatly on the taro, and try to spread them out flat, so that the heating is uniform and easy to ripen.
5. Add water to the steamer, open the water into the taro pork ribs, steam for 20 minutes, sprinkle a handful of chopped shallots out of the pot and garnish on the table.
【Baked taro in a casserole】
Ingredients: 2 fresh taro, 1 small piece of pork belly, 1 onion, 1 ginger, 5 rock sugar, light soy sauce, oyster sauce, dark soy sauce, appropriate amount of cooking wine
Operation steps: 1. Prepare a piece of fat and thin pork belly, blanch it in a pot under cold water, boil it over high heat and skim off the floating powder with a spoon, and cook until it is 6 mature, remove it and cut it into thin slices.
2. Wash and peel the taro and cut it into thick slices, the thickness is about 1cm, it is too thin and easy to break, wash the ginger and cut it into thin slices, peel off the skin of the onion and divide it into two, and cut it into shredded onions.
3. Add a spoonful of water, a spoonful of oyster sauce, a spoonful of light soy sauce, a little cooking wine, five rock sugars to the pot, and finally add a little dark soy sauce to adjust the color, boil the soup over high heat, and stir the rock sugar with a spoon until melted.
4. Spread the chopped onion shreds and ginger slices on the bottom of the casserole, and then place the pork belly and taro slices neatly in the casserole.
5. Pour the seasoned sauce into the casserole, then boil on high heat, cover the pot, and cook for about 10 minutes with the minimum heat, during which the soup is poured on the taro with a spoon to make it flavorful, and finally you can use chopsticks to poke it to judge whether the taro is ripe, so that a ruddy color, salty and delicious casserole baked taro is ready.
【Taro toast】
Ingredients: 2 taro, 1 purple sweet potato, 1 bag of pure milk, 4 slices of toast, 1 egg, 2 spoons of sugar
Operation steps: 1. Wash and peel taro and purple sweet potato and cut them into thin slices, take them out after steaming in the pot, and mash them into puree with a spoon for later use.
2. Add a little pure milk and 2 tablespoons of sugar to the taro puree, and stir well with a spoon.
3. Take a piece of bread and place it on a clean and flat plate, press down the middle of the bread with a spoon, squeeze out a "shallow pit" to facilitate filling in the taro paste, and then take another piece of bread and cover it on top.
4. Knock the eggs into a bowl and stir well with chopsticks, then wrap the flour with taro paste with egg liquid.
5. Brush the frying pan with a layer of salad oil, slowly put the bread slices covered with egg wash into the pan after heating, fry over low heat until golden brown on both sides, and a delicious breakfast toast is ready.