How to make taro

Materials

500 grams of taro, 2 teaspoons of sugar (about 10 grams), 50 grams of starch (or flour, or glutinous rice flour)

Methods

1, taro peeled, sliced and put into a bowl (it is better to handle taro with cooking gloves, because its mucus is very slippery, and also stimulate the hand, the hand will be itchy, if the feel itchy can be on the fire on the grill for a while will be fine) ;

2, into the steamer pot on high heat and steam for 30 minutes until cooked ;

3, after steaming the taro will be put on the board, with the back of the knife into the mud, add flour and sugar and well, with the hand rolled into the size of almost the shape of the pill (hands smeared with a bit of oil on the hand does not stick to the hand) ;

4, with the hand will be flattened pills, the oil in the pan burned to five percent heat, put the cake, medium-low heat, and then the oil is not hot.

Peanut Taro Sweet Soup

Materials

Peanuts 300g, taro 2 cups, red beans 1 cup, sugar 2/3 cup, salt 1 tsp

Practice

1. Wash the peanuts and then soak them in water for one night; soak the red beans for 2-3 hours.

2. In a saucepan, bring the peanuts from recipe 1 to a boil over medium-high heat, then reduce the heat to medium-low and simmer for 2 hours until the peanuts are cooked through.

3. In a saucepan, add the red beans from recipe 1 and bring to a boil, then turn off the heat and simmer, covered, for 1 hour, then turn on the heat to medium-low and cook until rotten.

4. Taro diced and method 1, 2 materials together with 6-8 minutes to cook until the taro is cooked through, add sugar, salt and cook until dissolved can be.

Taro puree:

1, the taro peeled and washed sliced.

2, put the taro slices into the steamer and steam for 30 minutes until soft.

3, the steamed soft taro slices with a spoon mashed into a Ziploc bag sealed, with a rolling pin will be pressed into the taro puree is the basic taro puree.

Taro steamed ribs

Materials

Ribs, taro, steamed meat sauce package,

Practice

1, ribs washed, add a little water (500 grams of ribs about 20 grams of water), into the steamed meat sauce package seasoning mix, marinate for half an hour;

2, taro peeled and sliced, spread into the bottom of the bowl;

This is a good idea. p>3, marinated ribs into the steamed meat powder packet mix well, spread to the taro;

4, into the steamer basket, high heat steaming open, medium heat steaming an hour can be.

Effectiveness: taro is rich in starch, nutritious, mainly containing protein, calcium, phosphorus, iron, a variety of vitamins. It is soft and smooth texture, easy to digest, have stomach effect, especially suitable for weak spleen and stomach, suffering from intestinal diseases, tuberculosis and is in the recovery period of the patient to eat, is a baby and the elderly eating good.

Shredded coconut, sweet potato, taro mochi

Materials

Taro, sweet potato, glutinous rice flour, milk, sugar, vegetable oil, shredded coconut or coconut

Practice

1, taro and sweet potato steamed on the pot, respectively, in two large bowls and pressed into the mud.

2. Add glutinous rice flour to the sweet potato puree to form a dough, and add milk and sugar to the taro puree and stir well to form a filling.

3, like a package of dumplings wrapped skin and filling, the steam curtain on a thin layer of oil, put on the packaged dumplings, steam on high heat for 10 minutes.

4, while hot, put the shredded coconut or coconut paste rolled (a little cooler will not be stained), let cool and can enjoy.