How to make delicious snacks with Lipu taro?

material

Taro, cotton rope, sugar

working methods

1.2 Jin of taro is steamed for about 40 minutes, cooled and peeled;

2. Prepare a cotton rope, "cut" with both hands, and eat the taro pieces with sugar.

3. The taro steamed in the microwave oven is powder, and slicing in advance can reduce the microwave time.

Practice 2, turn over the sand, Lipu taro.

material

"Lipu taro 350g", "soft sugar 100g" and "appropriate amount of water",

working methods

1: Prepare all raw materials in advance.

2: Wash and peel the taro and cut it into curly blades.

3: Heat the pan, pour in the oil, cook until it is half done, add the taro and fry for 10 minutes, and take it out for later use.

4: Leave a small amount of base oil in the pot, add a little water and add sugar. When the sugar is completely melted and the color turns slightly Huang Shi, pour in the fried taro pieces.

5: Stir-fry until the taro slices are evenly coated with sugar, and then take out the pan and put on the plate.

6. A few simple steps can make it so delicious and lightly frosted. At first glance, it looks like ice and snow, pleasing to the eye; The food in the mouth is smoother and sweeter. The most important thing is that it tastes better after cooling.

Practice 3, Lipu taro braised pork

material

2 kg pork belly, one taro in Lipu, half a can of beer, salt, rock sugar, soy sauce, pepper and ginger.

working methods

Wash and cut pork belly, blanch with boiling water, remove and wash.

Peel and wash the taro in Lipu and cut it into large pieces.

Take an oil pan, add rock sugar, burn the rock sugar to light brown, add pork belly and taro, stir-fry and color.

Add half a can of beer, soy sauce, pepper, ginger and appropriate amount of water to boil.

Reduce the heat, cover and stew for 2 hours until the meat is soft.

Practice four, Lipu taro buckle meat.

material

2 kg of pork belly, half a taro in Lipu, a little salt, a little honey, 2 tablespoons of sugar, 3 tablespoons of soy sauce, 1 spoon of south milk and a little pepper.

working methods

1. Wash the pork belly, put it in a boiling pot, cook it, take it out and drain it, stick a few holes in the skin with a small bamboo stick, and smear it with salt and honey.

2. Fry in an oil pan until the skin is blistered and golden in color. Take it out, dip it in warm water, cut it into thick slices, and season with salt, soy sauce, sugar, milk and pepper.

3. Cut the Lipu taro into the same taro slices as the meat slices, put them between the meat slices, put them in a steaming bowl, add seasoning, put them in a cage and steam them until they are crispy, take them out, buckle them in a plate and take out the buckle bowl.

Practice 5, taro cake

material

One taro in Lipu, two sausages, Thai fragrant rice 150g, proper amount of black sesame seeds, oil, salt, five-spice powder and eight-inch cake mold.

working methods

1. Wash Thai fragrant rice, soak it for one night, and pour out the water for soaking rice. Then put the rice into the blender and add water. The ratio of rice to water is 1: 2, because rice paste should not be too thick, but as thin as rice soup, because taro will absorb some water. If the rice paste is too thick, the steamed taro cake will be hard and taste bad. High-speed cooking

2. Lipu taro diced, sausage diced. Heat the pan, add a little oil, put the sausage in a low fire and stir-fry a little oil, add the diced taro, add a little salt and five-spice powder and stir-fry until fragrant, but not too much salt and five-spice powder, because the sausage itself has a salty taste.

3. Put the water into the steamer and bring it to a boil.

4. Spread a layer of sausage and diced taro on the bottom of the cake mold, then shake the beaten rice slurry evenly (it will precipitate after standing for a while, so shake it evenly before use), pour it into the mold, and then sprinkle a layer of sausage and diced taro on it.

5. Put the cake mold into a previously boiled steamer and steam it on medium heat 1 hour. Take it out,

6. After the taro cake is cool, sprinkle with fried black sesame seeds, and then demould. It will break when it is hot, remember!

7. It smells good when dipped in sauce.