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The common practice of Lipu taro

Half of Lipu taro is peeled and dug out with a pill spoon in the shape of a ball. Prepare a small half bowl of sugar. Heat the oil until 50% hot, deep-fry the taro until the golden skin is crispy. Get it out. It is best to fry the raw material to well-done at 50% hot oil temperature for the first time, and between 70% and 80% hot oil for the second time. Fried sugar is the key! Pour a little oil into the pan.

Step 1 prepare ingredients: 300 grams of Lipu taro, 100 grams of sugar, appropriate amount of oil, 5 grams of black sesame. Step 2 wash the taro and cut the hob. Step 3 first heat the oil in the pan, heat the oil at 60%, deep-fry the taro over low heat for 5 minutes, remove and set aside. Step 4 then leave the oil in the pan, put in the sugar and melt, then put in the taro and stir for 2 minutes. Step 5 finally put it on a plate and sprinkle with black sesame seeds.

Step 1: peel off the skin of Lipu taro. If you come into contact with taro mucus like Longbao, your hands will itch. Be sure to wear gloves or peel them with plastic bags. Choose Lipu taro to choose a more symmetrical one, it will be better to hold the weight in the hand, too light taro, less moisture, taste dry and not delicious enough. The second step: the taro is cut into 1 cm cubes, the length is random, and all those who like neatness can be cut into one length.

Peel the Lipu taro, cut it into medium-sized blocks, blanch it in boiling water and boil it, then remove and drain. Cool the oil in a hot pan and stir-fry with spring onions, ginger and garlic. Add the cooked Lipu taro into the fried spring onion, ginger and garlic and fry over medium-low heat until yellowish on both sides. After breaking the eggs, pour them into the pan and stir well. Add the right amount of salt, soy sauce, cooking wine, sugar and chicken essence and continue to stir well.

Lipu taro is a characteristic agricultural product, the taro tastes sweet, soft and waxy, the following is a common practice: material:-Lipu taro 500 grams-water right amount-salt right amount-brown sugar right amount steps: peel Lipu taro, cut into small pieces, and wash. Add enough water to the pot, put the taro pieces into the pot, cover and cook until the taro becomes soft and rotten.

The taro is cut into thin slices, fried and sandwiched in pork to make "braised pork". It has a special flavor and the meat is not greasy. It is a delicacy at the banquet. Boil and peel, put in a hot pot, add lard, sugar, a small amount of milk powder, pressed into milk taro, taste sweet, soft and sweet. Mixed with fish, meat, chicken, bamboo shoots, mushrooms, etc., fried in oil, crisp and refreshing.

What cooking skills can make Lipu taro taste better?

1. Steaming: put the taro pieces in a steamer and steam over high heat until fully done. This method can maintain the original flavor and nutrition of taro. Stew: stew taro with other ingredients (such as ribs, red beans, etc.) to make taro absorb the taste of the soup and make it taste more delicious. Stir-fry: slice or dice the taro and stir-fry quickly to maintain a certain degree of crispness and taste.

2. Steaming: steaming is the most common and best way to retain the original flavor of Lipu taro. Peel the taro and cut it into pieces or slices, put it in a steamer and steam over high heat for about 20-30 minutes until the taro is soft. Steamed taro can be eaten directly or with sugar or honey to better experience its natural sweetness and sticky taste.

3. Steaming: peel the Lipu taro, cut it into pieces or pieces, and steam it in a steamer. The cooked Lipu taro tastes soft and waxy and can be eaten directly or cooked with other ingredients. Stew: stew Lipu taro with other ingredients (such as ribs, chicken, tofu, etc.) to increase the taste and nutritional value of the dishes. Stewed ribs with taro in Lipu is a common home-cooked dish with delicious taste and rich nutrition.

4. Minced garlic chili sauce: if you like hot taste, try mixing minced garlic with chili sauce. The aroma of minced garlic and the stimulation of chili can enhance the flavor of Lipu taro and make it more appetizing. Soy sauce mustard: simple soy sauce with a little bit of mustard can bring a fresh taste. The spiciness of mustard contrasts with the sweetness of Lipu taro, which is refreshing.

Steaming Lipu taro is one of the simplest and most common cooking methods. Peel the Lipu taro and cut it into pieces or slices, put it in a steamer and steam over high heat for about 20-30 minutes until the taro is soft. Steamed taro can be eaten directly, can also be dipped in sugar or honey, taste sweet and soft waxy. Stewed Lipu taro is a cooking method that can fully stimulate the flavor of Lipu taro.

Where can I introduce the practice of Lipu taro?

1. Step 1 prepare ingredients: 300 grams of Lipu taro, 100 grams of white sugar, right amount of oil, 5 grams of black sesame. Step 2 wash the taro and cut the hob. Step 3 first heat the oil in the pan, heat the oil at 60%, deep-fry the taro over low heat for 5 minutes, remove and set aside. Step 4 then leave the oil in the pan, put in the sugar and melt, then put in the taro and stir for 2 minutes. Step 5 finally put it on a plate and sprinkle with black sesame seeds.

2. Lipu taro is peeled with a knife and cannot be peeled with a peeling knife. Taro is relatively large, so it is usually enough to eat half of it at a meal. Cut into slices and put them in a casserole. This dish must be made with broth. Take a new pot to mix the sauce, put the right amount of stock in the pot, and the final sauce is just as good as the taro. Put two tablespoons of lard in the soup.

3. Lipu taro can be made into Lipu taro stewed chicken as follows: materials / tools: half Lipu taro, half stewed chicken, 4 sliced ginger, 2 cloves of garlic, a little carrots, a little chopped onions, a little pepper, 2 tablespoons of Xinhe original soy sauce, half a spoon of stewed soy sauce in June, a little sea salt, a little ground pepper, a little pot. Prepare all the ingredients, the chicken is cooked in a casserole in advance, and the taro is cut into cutters. Put the chicken directly into a casserole and simmer slowly.

4. Ingredients: Taro 200g, rice 200g, salt, water and oil. Wash the rice and cut the taro into small pieces. Pour in the right amount of oil and taro. Stir-fry until the color turns yellow and add the right amount of salt (according to taste). Then pour in the washed and drained rice and stir-fry. When the rice is completely wrapped in oil, then pour in the right amount of water and boil (usually the amount of water used for cooking is OK, if you like the rice is soft, then add some more).

5. 400g of Lipu taro. After the taro is steamed with mung bean paste, rub it into even-sized balls (I made it a little big, smaller is easier to taste) and sprinkle with mung bean paste. It's done.

6. The practice of Lipu taro is as follows: chop spareribs into small pieces, wash and scald water. Peel and cut the taro into small pieces and slice the ginger. Wash the rice twice. Chopped celery and chives. Fry the right amount of oil in the wok, saute the ginger, pour in the ribs and fry over low heat until discolored. Transfer in light soy sauce, pour in taro, and continue to stir-fry. After stir-frying, pour it into the rice cooker with rice and pour in water. Add the right amount of salt and chicken essence according to your taste.

Online shopping of Lipu taro, steamed to eat alkali taste, how to return a responsibility, how to make delicious

1. Peel the taro and cut it into small pieces. Give the sago a gentle wash. Boil a large pot of water, boil all the taro for half an hour, then put the sago into the pot for another half an hour, add coconut milk and cook until the taro is already very powdered and the sago becomes transparent. Pour in the milk and boil the rock sugar together for 10 minutes. You can turn off the heat and serve on the table. This dessert is delicious when it is hot and frozen. It is both fragrant and slippery.

2. How does Lipu taro smell like wine? when taro goes bad, it will become soft, yellow and black, with the smell of wine. Put it in the refrigerator for a few days and take it out to see if it goes bad. If it doesn't go bad, it can still be eaten. If it goes bad, it should be discarded. Taro is a root starch food and should not be stored in the refrigerator. Because it is a storable food, if it is stored in the refrigerator for a long time, it will be "frostbitten" and deteriorate quickly.

3. Taro is soft, yellowing, blackening, smelling of wine and alkali. It proves it's broken. It can be eaten if there is no other peculiar smell. Among the minerals contained in taro, the content of fluoride is high, which has the effect of cleaning teeth, preventing caries and protecting teeth.

4. Choose Lipu taro with a sharp top and thick roots. This kind of taro is more powdery. Lipu taro must be steamed in separate water, and the interface of boiling water is as far away from taro as possible, so it tastes very powder, loose and soft, sweet and delicious. It is indeed a good way to cut taro with cotton thread.

5. Can Lipu taro still be eaten if it doesn't go bad? you can eat it with a little wine flavor, but you can't eat bad taro. The broken taro not only smells like alcohol, but also softens, yellowes, blackens and smells of alkali. If you want to know if the taro is bad, you can also peel off the fur to see if it is moldy, rotten or hardened.

6. it plays an auxiliary role in radiotherapy and rehabilitation of cancer patients after operation. Tooth cleaning and caries prevention: contains high fluoride content, which helps to protect teeth. Detoxification and cancer prevention: contains mucin that can improve the body's resistance and inhibit cancer cells. -Beauty black hair: as an alkaline food, it can neutralize acid substances in the body, coordinate acid-base balance, and is beneficial to beauty and black hair. Therefore, steamed Lipu taro not only tastes delicious, but also has a variety of health benefits.

Tips on how to cook Guangxi Lipu taro

Lipu taro 350 g, cotton sugar 100 g, right amount of water. Wash and peel the taro and cut it into rolling blades. Heat the pan and pour in the right amount of cooking oil. cook until 6 is ripe and add taro. Deep-fry over low heat for 10 minutes. Set aside. Keep a small amount of base oil in the pan, add a little water, put in the sugar, until the sugar melts slightly yellowish and pour into the fried taro when it is evenly foamed.

Step 1: peel off the skin of Lipu taro. If you come into contact with taro mucus like Longbao, your hands will itch. Be sure to wear gloves or peel them with plastic bags. Choose Lipu taro to choose a more symmetrical one, it will be better to hold the weight in the hand, too light taro, less moisture, taste dry and not delicious enough. The second step: the taro is cut into 1 cm cubes, the length is random, and all those who like neatness can be cut into one length.

Wash the taro and cut it into pieces. Break the eggs, add the starch and stir. Slice the ginger, cut the chili into strips, and cut the spring onions into sections. Put the taro pieces into the egg paste and hang it. Heat the peanut oil, pour the taro into the frying pan and fry until yellow. Put spring onions, ginger and red peppers in the remaining oil pan, add salt, monosodium glutamate, sugar, light soy sauce, and appropriate amount of wet starch. Pour the juice on the taro.

Deodorize the meat in advance. Take 1 jin of lean meat, soak it in water for half an hour in advance, soak out the blood in the meat, and cooking wine must be added to the water. Then pour out the blood and soak it with clean water twice, each time at an interval of 5 minutes. Only in this way can we effectively remove the fishy smell from the meat, and the steamed meat will not be dark. If blanching water is used, the meat will be tight, and the taste will be affected when it is pickled.

Prepare all the ingredients: Lipu taro, oranges, sugar, salt, water. Cut the taro into long strips. Heat the oil at 50%. Deep-fry the taro headlines until crisp, about 5-6 minutes. Fish out the fried taro and let it cool. Wipe the orange peel into pieces. Put sugar, salt and water into the pot and mix well. Heat the small heat until the bubbles are even. Add the chopped orange peel and cook over low heat until it is sticky and thin.

Step: peel the Lipu taro, cut it into small pieces, and wash it. Add enough water to the pot, put the taro pieces into the pot, cover and cook until the taro becomes soft and rotten. After the taro is cooked, pour out the water and keep some water for cooking the taro. Sprinkle a layer of salt on the taro and marinate it for a while to remove the taro's astringent taste. Press the pickled taro into mud with a knife.

Please accept the 2021 dinner menu, 10 meat dishes with cold dishes, and face-saving hospitality

[first course: taro buckle meat] ingredients: a large piece of pork, Lipu taro, soy sauce, oyster sauce, sliced ginger, green onions, soy sauce. Practice: peel the taro and cut it into pieces; smear the pork with soy sauce for 10 minutes after piercing the hole; deep-fry the pork until golden; cut the pork into thin slices; stack taro and pork, add seasoning, steam for 40 minutes, buckle upside down.

Remove the buttocks of the old hen, slice the ginger, and blanch the old hen in the pot. After blanching water, rinse the chicken, then put down the pot and stew again, add ginger slices, boil over high heat, add Cordyceps sinensis flower, red jujube and Chinese wolfberry, continue to simmer for 60 minutes, sprinkle with appropriate amount of salt before coming out of the pot, and you can eat.

This dish is also an auspicious dish on the New Year's Eve dinner table. It is very good with both food and wine. It is not only delicious, but also implies: the pearl of the palm. Prepare ingredients: 10 duck webs, 5 quail eggs, appropriate amount of minced meat, and a little coriander. A little cornflour, a little light soy sauce, a little oyster sauce, and a little salt. Cook the quail eggs in advance and cut them in half. Only the palm part of the duck's paw is needed. Cut the head open and eat it directly as a cold dish. Wash the pork and chop it into minced meat and place it on a plate for later use. All ingredients are ready.

Practice: Prepare ingredients: Wash the lettuce and use a peeling knife to cut the lettuce into slices. It is not required to cut it very thin, as long as it is evenly cut. After that, evenly add the right amount of salt, grasp well with your hands, and marinate for 10-20 minutes. Squeeze out excess water and dump it. Put an appropriate amount of base oil into the pan, add dried peppers, and make chili oil.

Meat dishes: braised pork, steamed fish, sweet and sour pork ribs, kung pao chicken diced, etc., can be selected according to personal preferences and cooking skills. Vegetarian dishes: stir-fried green vegetables, garlic broccoli, mapo tofu, sour and spicy shredded potatoes, etc., diversified combinations to increase dietary fiber. Soups: Chicken soup, pork ribs soup, mushroom soup, etc., can not only warm the body but also increase the richness of the table.