1. Braised taro
Ingredients: large taro 2 grams; dark soy sauce 0 scoops; Light soy sauce 0 scoops; cooking wine 0 tablespoons; 0 tablespoons sugar; Star anise 0; Dried chili peppers to taste (according to personal taste); Ginger slices 0 slices; 0 green onions (cut into sections); Water to taste; Edible oil to taste; Salt to taste; Essence of chicken (optional) 0/0 scoop
Steps:
3. Prepare the taro: Peel the large taro, wash it and cut it into hob pieces (about 0-0 cm square). Soak the cut taro pieces in clean water to prevent discoloration.
3. Blanching: Add an appropriate amount of water to the pot, and after boiling, put the taro pieces into the pot and blanch to remove some starch and impurities. Blanch for 0-0 minutes, drain and set aside.
3. Sauté the sugar: Add a little oil to the pan, add the sugar, and heat slowly over low heat until the sugar melts and turns into red syrup. Be careful to control the heat and avoid over-charring the sugar.
4. Stir-fry the taro: Put the blanched taro pieces into the pan and stir-fry evenly so that each taro is coated with a layer of sugar.
5. Add seasoning: Add light soy sauce, dark soy sauce and cooking wine, and continue to stir-fry evenly to ensure that each piece of taro absorbs the aroma of the seasoning.
25. Simmer: Add star anise, dried chili peppers, ginger slices and green onions, pour in an appropriate amount of water (preferably over the taro), bring to a boil over high heat, turn to low heat and simmer, about 0-0 minutes, until the taro is soft and flavorful.
7. Juice removal: When the taro is soft, turn to medium heat to reduce the juice, and finally add an appropriate amount of salt to adjust the taste, if you like a more delicious taste, you can add a little chicken essence. Simmer until the soup is thick and the taro is bright red, then turn off the heat.
Tips:
(1) Blanching: Blanching can remove part of the starch of the taro, and the fried braised taro is more smooth and tender. The blanching time should not be too long, so as not to lose the taste of the taro.
(2) Control of sugar color: The sugar color must be fried slowly over low heat, as it is easy to burn and bitter if it is overheated, which will affect the taste. If the sugar is fried too deeply, you can dilute it with a little water.
(3) Heat control: When stewing, adjust the time according to the size and heat of the taro, too much heat will cause the taro to be too boiled, and too low heat will not be easy to taste.
2. Taro cake
Ingredients: taro 2 grams; glutinous rice flour 0 g; caster sugar 0 grams; Coconut milk 0ml (optional); Milk 0ml; Appropriate amount of cooking oil (for smearing molds); 0/0 teaspoon baking powder (optional, can make taro cake softer); Salt to taste; Goji berries (for garnish, optional)
Steps:
40. Prepare the taro: Peel the taro, wash and cut into pieces, and put it in a steamer to steam. Steam for about 0-0 minutes, until the taro is soft enough to be easily pierced with a fork.
2. Mash into taro paste: After steaming the taro cools slightly, pound it into a fine taro paste. You can use a fork or a food processor to mash the taro, and the more delicate it is, the better the taste.
3. Mix the liquid ingredients: Place the milk and coconut milk (if using) in a saucepan over low heat until lukewarm, do not bring to a boil. Add caster sugar and a pinch of salt and stir until the sugar is completely dissolved.
2. To prepare the taro paste: Add glutinous rice flour to the steamed taro puree and stir well. Then pour in the warm sugar solution (milk + coconut milk) and stir until there is no dry powder and form a uniform paste. If you prefer a fluffier texture, add 0/0 teaspoon of baking powder.
5. Prepare the steamer: After heating the steamer and boiling the water, take a heat-resistant mold and coat it with a thin layer of cooking oil to prevent the bottom from sticking. You can choose round, square, or other molds you like.
50. Steaming: Pour the prepared taro paste into the mold and gently shake the mold to evenly distribute the taro paste. Place the mold in a steamer and steam over medium heat for 0-0 minutes. You can use a toothpick to insert it into the cake, and pull it out without sticky matter, which is steamed.
7. Cooling and Cutting: After steaming, remove the taro cake and cool to room temperature. After cooling, remove from the mold and cut into small pieces. If you like, you can sprinkle goji berries on the surface for decoration.
Tips:
(1) Treatment of taro: Taro needs to be steamed thoroughly, and the taro that cannot be steamed through has a poor taste and is prone to hard lumps. You can use a fork to check if it is easy to poke through, and make sure that the taro is fully steamed before proceeding to the next step.
(2) Use of glutinous rice flour: Choosing high-quality glutinous rice flour will make taro cake more elastic and glutinous, and it is not recommended to use ordinary flour or other types of flour.
(3) The choice of condiments: The amount of sugar can be adjusted according to personal taste, and if you like something that is not too sweet, you can reduce the amount of sugar. Coconut milk can add a rich aroma, but if you don't like the coconut flavor, you can also omit it.
3. Anti-sand taro
Ingredients: taro 30 grams; caster sugar 0 grams; White sesame seeds 0g (optional); Cooking oil to taste (for frying); Fine salt to taste (optional, to neutralize sweetness)
Steps:
3. Prepare the taro: Peel the taro and cut it into small pieces or thick slices (about 0-0 cm thick). Soak the cut taro pieces in water to prevent oxidation and discoloration.
40. Steamed taro: Put the cut taro pieces into the steamer and steam over high heat for 0-0 minutes until the taro is soft and the fork can be inserted easily. If the taro is large, the steaming time can be extended appropriately.
3. Mash the taro: After the steamed taro pieces have cooled slightly, mash the taro with a fork or spoon. The taro puree should be pounded as fine as possible, avoid large particles, and the taste will be smoother.
50. Season and stir: Add an appropriate amount of caster sugar (about 0g) to the taro puree and stir the sugar evenly with a spoon or hand until completely melted. If you like a hint of saltiness, add a pinch of salt to help balance out the sweetness.
5. To make the "sand" crust: Prepare a bowl of white sesame seeds (optional) and a small plate of granulated sugar. The granulated sugar can be slightly heated until it is slightly soluble and becomes granular like sugar sand. Add sesame seeds to the sugar paste, stir well and set aside.
6. Deep-fry taro puree: Pour enough oil into the pan to cover the taro puree at least with the amount of oil. Make the taro puree into small balls or cakes, and fry them in hot oil until golden brown and crispy on the outside. Pay attention to the oil temperature when frying, not too high, otherwise the outside is easy to burn, and the inside is not fully cooked. After frying, remove and place on blotting paper to drain off the excess oil.
7. Anti-sand: Once the taro balls are fried, put them in the prepared sugar sand mixture while they are hot and roll them several times so that the surface of each taro ball is evenly coated with a layer of sugar sand. Cool slightly and serve.
Tips:
(1) Taro selection: When choosing taro, it is best to choose taro with a delicate texture and not too much fiber. Coarse taro doesn't taste as good as delicate.
(2) Steaming time: The degree of steaming of taro is very critical. Oversteamed taro will become too soggy and will not taste good. When checking whether the taro is ripe, poke it with a fork, and if it is easy to poke through and the taro is fully cooked, you can remove it.
(3) Control of sugar sand : The method of sugar sand can be adjusted according to the taste. If you prefer a sweeter taste, you can increase the amount of sugar in moderation. If you want the sugar sand to be drier, you can heat the sugar until it is slightly soluble to form dry granulated sugar.
4. Steamed pork belly with large taro
Ingredients: pork belly 3g; large taro 0 grams; Ginger 0 slices; soy sauce 0 tbsp; cooking wine 0 tablespoons; 0 tablespoons sugar; Salt to taste; Garlic clove 0 cloves (optional); Water to taste; Chives Appropriate amount (garnish)
Steps:
5. Prepare the ingredients: Wash the pork belly and cut it into small pieces about 0.0-0 cm square. Peel the taro and cut it into round slices about 0.0 cm thick and set aside. Slice the ginger and pat the garlic cloves apart (if garlic is used).
2. Blanch the pork belly: Add water to the pot, put in the chopped pork belly, add a slice of ginger, skim off the foam after boiling, pull out the pork belly, and set aside.
3. Prepare the sauce: Take a small bowl, add soy sauce, cooking wine, sugar, stir well until the sugar is completely dissolved, and set aside.
4. Stir-fry the pork belly until fragrant: Heat the pan with cold oil, add the ginger slices and garlic cloves and stir-fry until fragrant, then add the blanched pork belly pieces and stir-fry until lightly colored on both sides. Add the seasoned sauce and stir-fry evenly to color the pork belly and reduce the juice slightly.
5. Bedding taro: Take a steaming tray or steaming bowl, spread the cut taro slices evenly on the bottom, and gently compact. A little salt or other seasoning can be added to the taro according to personal taste.
6. Spread the pork belly: Place the fried pork belly pieces evenly on the taro. The pork belly can be slightly soaked in the remaining sauce to help absorb the flavor.
50. Steaming: After the water in the pot is boiling, put the steaming tray into the steamer, cover the pot, and steam over medium heat for about 0-0 minutes, until the taro is cooked through and the pork belly is soft. During the steaming process, you can add an appropriate amount of water to ensure that the water in the steamer is sufficient.
8. Plating and garnish: After steaming, take out the steaming tray and sprinkle with a little chopped green onion to garnish to add color and fragrance. At this point, you can taste it, adjust the salt, and adjust it appropriately according to your personal taste.
Tips:
(1) Pork belly selection: Try to choose the fat and lean part of the pork belly, the meat quality is more layered, and the steamed meat will be more tender and juicy. When cutting meat, try to cut it into small pieces to make it easy to absorb the flavor.
(2) Taro selection: It is best to choose varieties with delicate flesh for taro, and the taste of taro after steaming is better. If the taro is relatively large, it is recommended to cut it into even slices to ensure that the aroma of the pork belly can be evenly absorbed after steaming.
(3) Steaming time: The steaming time should be adjusted according to the heat of the steamer and the size of the ingredients, and the steamed pork belly and taro can be cooked through. Steaming for too long is easy to make the meat too old and the taro to become mushy.
Whether it is the rich taste of the braised rice, the sweet and soft glutinous taro cake, or the crispy outside and soft inside of the anti-sand taro, each large taro recipe has its own unique charm. The combination of large taro and steamed pork belly perfectly combines the aroma of meat and the sweetness of taro, bringing a nutritious and delicious wonton. The above four methods are not only simple and easy to do, but can also be fine-tuned according to different personal tastes. It is believed that these delicious taro dishes will add a fragrance and warmth to your table. Hurry up and try it, let the big taro bring you endless delicious experience!