Taro is an ingredient that is either made for cooking or dessert, or making a variety of pasta. However, the dish to be made today is steamed, and taro button meat is a specialty originating from Guangxi. Pork belly must choose three layers of meat, and the meat must be tight and square. Although it is a bit complicated to make, it tastes delicious when eaten.
Ingredients to prepare: 400g pork belly, 1 litchi taro, 3 star anise, minced garlic, 1 tablespoon dark soy sauce, 1 tablespoon light soy sauce, 1 tablespoon cooking wine, 1 tablespoon curd (with juice), starch, 1 teaspoon sugar, 1 teaspoon salt.
Step 1: This pork belly must choose three layers of meat, and the meat must be tight and square. The skin of the fried meat is easy to splash with oil, so take care to protect yourself from being scalded by the oil. The fried pork belly is immediately soaked in cold water to make the pork skin elastic.
Step 2: The taro must be fried until the skin is crisp and hard, and it is not easy to soften and rot into puree when steaming. Blanch the pork belly in cold water, fish out the skin and brush it with soy sauce, pour oil into the pan, put in the pork belly, with the meat skin side down, fry until the skin changes color and then take out the cold water.
Step 3: Cut the pork belly into thick slices, peel and cut the taro into thick slices, heat the oil in the pan, fry the taro slices until golden brown on both sides and set aside. Mix cooking wine, soy sauce, soy sauce, fermented milk, minced garlic and sugar into a sauce.
Step 4: Dip the pork belly and taro into the seasoning, put the ingredients in a steaming bowl in a row of taro pieces of meat, and put in the star anise.
Step 5: Put the remaining taro pieces in the bowl, steam them on high heat for 40 minutes to filter out the gravy, and put the button meat bowl upside down into the plate. Pour the soup into the pot and bring it to a boil, add water starch to the sauce, pour it back on the meat noodles, sprinkle with green onions, and the tempting taro button meat out of the pot.
Taro button meat is fresh and refreshing, pork belly looks oil shiny, but fat but not greasy, eating is very refreshing, taro steamed soft sticky, salty flavor, very delicious.
Taro is made into snacks or desserts, its characteristics are very obvious, the above said that taro button meat is salty to eat, the following is going to talk about this sweet plucked taro, sweet and nourishing, straight sweet into the heart.
Prepare the ingredients you need: 1/2 lipu taro, 80 grams of caster sugar, 20 grams of cooking oil.
Step 1: Remove the skin of the taro and cut it into a hob. Rinse the starch of the taro, soak it in water for another 10 minutes, and use kitchen paper to drain the taro one by one.
Step 2: Take a small pot and put in the appropriate amount of vegetable oil, cook until it is 70% hot, put the taro in the oil pan and fry slowly. In the middle of the way, you should constantly use chopsticks to turn the taro evenly.
Step 3: Fry the taro until golden brown, strain it out with a colander, add 20 grams of vegetable oil to the pan and heat it up. Add 80 g of caster sugar to a pan and stir-fry.
Step 4: Then simmer the sugar over low heat, from large bubbles to small bubbles and some yellow emblems. After turning off the heat, pour in the fried taro pieces, quickly turn well and serve the plate.
So crispy and soft, sweet and delicious, super delicious, so that you can't stop as soon as you open your mouth, like this delicious little sweet, then hurry up and try it.
Finally, you can sprinkle some sesame seeds on the head of the plucked taro to make it more delicious to eat. When boiling the syrup, keep stirring, so that the sugar is heated and melted evenly, the fire should not be too large, and when the sugar liquid bubbles up the size of a small needle tip, you can put taro.
These two salty and sweet taro dishes are really delicious, salty and delicious, soft and sticky, sweet and crispy.