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The correct method of making shredded Taro

Ingredients: taro 200g, bean paste 15g, sugar 5g, salt 4g, cooking wine 3G, edible oil 5g, leek 10g. Cut the taro and set aside. Then rub the taro into shredded taro; wash the leek and cut into small pieces; dig up a tablespoon of bean paste. Drain the shredded taro slightly into the water and wash away part of the starch so that it is not easy to stick to the pan when stir-frying in the later stage. Then remove the shredded taro and drain the water.

250 grams of taro, 50 grams of sauerkraut, 3 dried chili, 2 cloves of garlic, 3 shallot. Seasoning: 5 grams of edible oil, 1 gram of soy sauce, 1 gram of salt. Shred taro, chopped sauerkraut, dried chili, sliced garlic and shallots; pour in cooking oil, heat the oil to 50%, saute until fragrant, then stir in shredded taro for 5 minutes; stir in soy sauce, salt and green onion and remove from the pan.

Fried taro shredded how to do delicious and simple materials: taro 300 grams, purple potato 1, flour 30 grams, salt 2 grams, 13 fragrance 2 grams, chicken essence 1 gram, cumin powder 3 grams. Peel and slice the taro, then change the knife into thin shreds, and shred the purple potatoes together. Then add 2 grams of salt, 2 grams of 13 fragrances, 1 gram of chicken essence, and mix well. After mixing, add 30 grams of flour and a little water. Wrap each shredded taro with flour.

Prepare taro: peel the taro, wash it and cut it into thin shreds, soak it in water for about 10 minutes to remove excess starch and prevent sticking when stir-frying. At the same time, a little vinegar can be added to the water to help keep the shredded taro white. Prepare seasoning: cut chopped garlic and chopped onions and set aside, the dosage can be adjusted according to your taste. Hot pot cold oil: pour the right amount of cooking oil into the pan, when the oil is warm to 60% hot, add chopped garlic and stir-fry.

How to set the plate when making shredded taro?

Choose the right vessel: the first step in setting the plate is to choose the right one. For shredded taro, you can choose a flat-bottomed round or square plate. The color and material of the utensils should also be coordinated with the color and texture of taro silk to enhance the overall visual effect. Prepare shredded taro: before setting the plate, you need to cut the taro into thin shreds. You can use a knife or a vegetable board to deal with taro to ensure that the cut silk is uniform and delicate.

The steps are as follows: peel half of the taro; dig it out with a pill spoon, in the shape of a ball; prepare a small bowl of sugar, preferably with cotton sugar.

After washing the taro, don't want the head. Put a layer of salt on the slice of taro. Set the plate, steam for 20 minutes and serve.

How many minutes can the taro be cooked after being wiped and boiled?

1. After shredding the taro, it usually takes only 5 to 7 minutes to cook. The exact time depends on the thickness of the shredded taro and the temperature of boiling water. It is recommended to boil it in boiling water, and then gently insert shredded taro with chopsticks or forks. If it can easily penetrate, it means it is cooked. It is best to keep observation during cooking to ensure that shredded taro is not overcooked.

2. Put the steamer on the fire and cook over medium heat for about 15 to 20 minutes, or until the taro becomes soft and rotten. After turning off the fire, wait a moment and take out the steamed taro. Before serving, you can season with the right amount of salt again. Through this simple steaming method, taro can maintain its original sweet taste and taste, and the cooking process does not need to add too many seasonings, making it healthier and more nutritious.

3. Preliminary cooking: add enough water to the pot, boil the water into taro pieces and cook until medium well, that is, it can be easily pierced with chopsticks but the center is still a little hard. Then remove and drain. Deep-fry taro: add enough vegetable oil to the pan, when the oil temperature rises to 150-160 degrees Celsius, add taro pieces, fry slowly until the surface is golden and crisp, and the inside is ripe. Drain the oil from the fried taro.

4. Fried taro: blanch the chopped taro in boiling water to remove excess starch and fishy smell. Then remove and drain. Add the right amount of oil in the pan, when the oil temperature rises to 50% heat (about 150 ℃), add the taro pieces, low heat slowly fry until the surface is golden, the outer skin is slightly crisp, and the inside is ripe. Remove the fried taro and drain the oil. Make wire drawing: add the right amount of water and sugar to the pot and simmer slowly over low heat.

5. Make wire drawing: remove the fried taro and drain oil, and then begin to make wire drawing. Add the right amount of granulated sugar and a small amount of water to the pot and simmer over low heat. When the color of the sugar water turns light yellow and the spatula is stretched, the taro pieces can be poured into the pan and quickly stir-fried, so that each taro piece is evenly wrapped in syrup. Rapid cooling: the key to wire drawing lies in the temperature and speed of the syrup.

Jiangxi sour taro head silk blackened how to do?

1. Pingxiang City, Ji'an City, Xinyu City, Yichun City, Ganzhou City, Fuzhou City, Shangrao City, Yingtan City, Jiujiang City, Nanchang City, Jiangxi Acid Taro head has blackened.

2. After the head is generally peeled, if you cook it for too long, it will blacken because the starch inside is cooked, so don't worry that it is not toxic, as long as you pay attention to the timing next time when cooking this delicacy.

3. Because you are stir-frying shredded potatoes without water, the starch content in shredded potatoes is relatively high, so they turn red and black. The next time you stir-fry shredded potatoes, you should wash the starch in the shredded potatoes with cold water in advance, so that the shredded potatoes will not turn red and black.

4. Cleaning and peeling: before cutting taro, wash the soil and impurities on the surface with clean water. Then peel off the taro with a knife and be careful not to cut it too thick so as not to waste food. Shred evenly: cut the peeled taro into thin shreds and try to keep the thickness of the silk consistent, so that the dishes taste better. If you find it difficult to cut silk by hand, you can use a wire cutter.

5. Peel the taro, cut it into thin shreds, soak it in salt water for 10 minutes, remove the starch from the taro and make the taro more crisp. Remove the soaked shredded taro, drain, add appropriate amount of white vinegar, salt, sugar, monosodium glutamate, chilli oil, mashed garlic and minced ginger, and marinate for about 10 minutes.

How to wash taro quickly

Salt water washing: pour some water into the basin containing taro, add a small amount of salt, stir well, soak for 10-15 minutes, scrub the taro in water several times, then rinse with running water and drain. Brush cleaning: pour an appropriate amount of water into the basin containing taro, wash the sediment on the surface of taro with a soft brush, rinse with running water and drain.

If you feel itchy when cleaning taro, you can pour some vinegar on your hands in advance, rub it repeatedly and then wash the taro so that it won't itch so much. Because the acid substance in vinegar can be neutralized with the alkali substance of taro, this can reduce the stimulation caused by taro skin and reduce the stimulation to the hands.

The soil on the taro is washed first; then it can be boiled or steamed in a pot, and when it is cooked, it can be poured out in a basin; soak in cold water when it is very hot, and then change to cold water. When the temperature of the taro cools down, it will be peeled directly by hand. Put the peeled taro into a small pocket (only half a bag); grab the mouth of the bag and drop the bag on the cement floor; pour out the taro and you can find that the taro skin has all come off.

Wash the taro with rice washing water. After filling the taro with a plastic bag, put the rice water into the taro plastic bag. Pull up and fasten the plastic bag by hand. Rub the taro in the plastic bag with your hands. Put away the taro water from the plastic bag and rinse the taro with water. In this way, the taro is washed clean.

The most effective way to clean taro is to soak it in warm water, then use a brush to gently scrub the surface, and finally rinse it with clean water. First, soak the taro in warm water for a period of time. Warm water helps to soften the soil and impurities on the taro skin, making it easier to wash off. The soaking time can be determined according to the dirt of the taro. Generally speaking, 10 to 15 minutes is enough.

How to stir-fry shredded taro

Ingredients: 3 large taro, right amount of oil, 3 tablespoons of bean paste, right amount of salt, right amount of monosodium glutamate, 1 garlic, 5 dried chili. First, peel and wash the taro, cut it in half, cut it into shreds, and set aside. Sliced garlic and dried chili peppers. Heat the pot and put in the oil. Add garlic and dried chili peppers and stir-fry when the oil is seven or eight minutes hot. Add shredded taro, add bean paste and stir-fry until the taro is cooked.

Peel the taro and cut it into shreds. Put oil in the pan and add shredded taro. Add the right amount of salt and chicken essence. Put in the chopped onions. Stir well and bring to the pan. Taro: Taro is a perennial perennial herb of Araceae, often cultivated as an annual crop. Taro was first produced in hot and humid swamps such as China, Malaysia and the Indian Peninsula, and is widely cultivated all over the world.

Ingredients: taro 200g, bean paste 15g, sugar 5g, salt 4g, cooking wine 3G, edible oil 5g, leek 10g. Cut the taro and set aside. Then rub the taro into shredded taro; wash the leek and cut into small pieces; dig up a tablespoon of bean paste. Drain the shredded taro slightly into the water and wash away part of the starch so that it is not easy to stick to the pan when stir-frying in the later stage. Then remove the shredded taro and drain the water.

Prepare accessories: wash the green and red peppers, remove the seeds and shred and set aside. Minced garlic is ready. Boil the shredded taro: boil the water in the pan, add a little salt and a few drops of oil, put the taro shredded water for 1-2 minutes, the water can remove the mucus from the taro and make it more crisp. Remove it quickly after James water, wash it with cold water and drain. Stir-fry hot oil: add an appropriate amount of cooking oil to the pot, add minced garlic to stir-fry after the oil is hot, and be careful not to heat too much, so as not to burn.