What's your favorite taro? Taro in Taiwan is soft and delicious. As soon as the Committee of Agriculture launched the message "How do you like to eat taro" on the Facebook fan group, it attracted more than 1,000 messages. Everyone introduced their favorite taro toast and taro with pictures and texts. Mud porridge and mashed taro rice noodles are mouth-watering. We also invited the chef to introduce taro 3 to eat. You can make delicious taro dishes with simple operations, adding variety to the home-cooked dishes.
The Facebook activity of the Agricultural Committee attracted thousands of taro controllers
honey taro, taro ice cream, taro cake, taro rice noodles... Taiwan's taro is soft and dense, and many "taro controllers" have been raised. A few days ago, the Agricultural Committee just launched the activity of giving away purple taro chips from the Dajia Farmers Association and the grain honey taro carefully selected by the Dajia Farmers Association on the Facebook fan group. Taro flavor. Some people introduce their favorite mashed taro toast with a cross-sectional view of mashed taro, and some people show off their own taro porridge, which makes people move their index fingers.
We have invited Chef Lin Dongli, known as the "Prince of Private Chef", to introduce 3 simple ways to turn taro into delicious food. However, before cooking taro, he recommends that everyone buy taro before it is processed. Because except for yam, the general taro is relatively large, and one taro can be used for different dishes. You can cook part of it first, and the other parts should be cut and put in the freezer, otherwise it will be easily damaged, and it can be stored for at least half a year to a year in the freezer.
If you are buying untreated taro with the skin on, Pay attention to wash the outer skin first, dry it before cutting, otherwise there is saponin on the taro scalp, and peeling it directly by hand will easily cause itching and allergies.
The secret to making taro soft and soft: Steamed
The soft and soft taro is the most popular with taro lovers. Lin Dongli said that the secret to making taro soft and soft is to use steamed. He said that peeling and cutting the taro into pieces and steaming it in a pot for 10 minutes will make it fluffy and soft.
This kind of taro is delicious
However, some taro may drink too much water during the growth process, and their quality is not good, and they are not dense after cooking. Lin Dongli said that when you cut the taro, you can know whether the taro tastes good or not. Taro, which is soft when cooked, usually feels crisp and firm when cut. On the contrary, if everything goes down and feels soft, such taro will not have a soft texture.
Taro appetizer, ready in 10 minutes Honey taro
Lin Dongli said that the taro is easy to cook. After cutting the taro, pour sugar directly on it and steam it for 10 minutes. Steam it and let it cool before drizzling it with honey to make the taro more soft and dense. Just a simple appetizer.
Taro Pork Rib Porridge
Ingredients:
1. 150 grams of taro 2. 3 dried shiitake mushrooms 3. A little dried shrimp 4. Pork ribs 200g 5. A little crispy onion 6. A small bowl of raw rice 7. Chopped celery, a little pepper, salt
Practice: 1. Cut the taro into small pieces, wash the rice, soak the dried shiitake mushrooms, set aside. 2. Blanch spare ribs to remove blood and water.3. Sauté dried shrimp until fragrant, add spare ribs and stir-fry until fragrant. 4. Add 8 bowls of water, put in the raw rice and cook until cooked. 5. Add taro pieces and continue to cook for 10 minutes until soft. 6. Add oil onion crisp to increase the aroma. 7. Add minced celery, salt to taste, and pepper to taste.
Lin Dongli said that many children have poor appetite in summer. Taro porridge with soup can improve appetite and quickly replenish heat.
Taro sago
How to: 1. Cut the taro into cubes and steam for 10 minutes, mash into puree, add water and cook until thick. 2. Cook the sago over low heat for 8 minutes to cook the center through. 3. Add sago into the mashed taro, add sugar and cream and serve.
Lin Dongli said that in the hot summer, eating yam and sago ice-cold is a good dessert after a meal. You might as well try it.
◎ Image source/Provided by COA Facebook‧Dazhi Image/shutterstock ◎ Consultant / Chef Lin Dongli
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