A complete collection of fresh-keeping methods for taro. Taro is a famous Han snack, which belongs to the traditional dessert in Fujian and Taiwan. Common brands are taro and taro. Steamed taro, pressed into mud, mixed with sweet potato powder and water, kneaded into strips and cut into small pieces. The following is a complete book on how to cool taro.

Cool method of taro balls 1 cool method of coconut taro balls.

Step 1

Weigh the materials first.

Second step

Weigh them separately.

Third step

Soak in water for an hour.

Fourth step

I cooked it directly in a health pot.

Step five

Taro balls are cooked when boiled in hot water.

Step 6

After cooking, pass ice water twice, which will be especially Q.

Step 7

Put the cooked red beans, mung beans, coix seed and macaroni in the refrigerator in advance. When you want to eat, put the ingredients in a container, then add taro balls, then add coconut juice and syrup.

Step 8

It is delicious.

Step 9

Play QQ.

Taro refreshing cooling practices daquan 2 delicious taro practices:

1, peel and cut taro into small pieces and put them in a baking tray (finally, put on gloves, it will itch your hands), peel and wash sweet potatoes and cut them into small pieces and put them in a baking tray.

2. The softening method of taro and sweet potato can be steamed for about 20 minutes, or baked in an oven at 80℃ for 10 minute. The advantage of oven baking is that taro and sweet potato don't have much water, so it's easier to control when kneading dough later.

3. Press the baked sweet potato and taro into mud, and pick out some lumps in the middle.

4. Put the mashed taro into a bowl, add a proper amount of cassava flour, and add sucrose. Because it is an oven, I added a little water. Make them into dough. Dough is also three lights: basin light, hand light and surface light. (The same method is also used for mashed sweet potatoes.)

5. Press the dough into a cake, and then cut it into many small squares with a knife. Then knead all the pieces into squares to look better.

Treat sweet potato dough in the same way.

6. Pour the water into the hot pot. After the water is boiled, pour in taro balls and potato balls. Cook on medium heat until the surface floats, and then cook for 1 min. (Stir from time to time)

7. After cooking, take it out and rinse it with cold water, which will taste better.

8, taro syrup practice: brown sugar blocks, ginger slices, sweet-scented osmanthus, water, while heating and stirring, cook until the sugar blocks melt.

9. Finally, filter the sugar water, pour it directly on the taro and add a little grass. Perfect! (Pregnant women can't eat Xiancao or Guiling Ointment. )

1. Taro is rich in protein, calcium, phosphorus, iron, potassium, magnesium, sodium, carotene, nicotinic acid, vitamin C, B vitamins and saponins. Among the minerals, fluorine content is high, which has the functions of cleaning teeth, preventing caries and protecting teeth.

2. Its rich nutritional value can enhance human immune function, and it can be used as a staple food for preventing and treating cancer. It plays an auxiliary role in cancer surgery or postoperative radiotherapy, chemotherapy and its rehabilitation;

3, taro contains a mucus protein, which can produce immunoglobulin or antibody globulin after being absorbed by the human body, which can improve the body's resistance. Therefore, Chinese medicine believes that taro can detoxify, inhibit and digest swelling and toxic pain of human body, including cancer toxin, and can be used to prevent and treat tumors and lymphoid tuberculosis.

4. Taro is an alkaline food, which can neutralize the accumulated acidic substances in the body, regulate the acid-base balance of the human body, beauty beauty and blacken hair, and can also be used to prevent and treat hyperacidity;

The fastest way to make taro clear and cool is to make taro by hand

List of ingredients

500g of purple potato, 500g of taro, 500g of pumpkin, 70g of sugar and cassava starch,

Production steps

1, peel the purple potato and taro first. The weight of the purple potato pumpkin taro here is the same, 500 grams after peeling;

2. After peeling the purple potato and taro, we use clear water first, then slice the purple potato and cut the taro into pieces.

After cutting it, put it in a bowl, and finally it is the old pumpkin. After peeling, cut into small pieces and package.

3, followed by steaming on the fire, pumpkin has more water and is easy to cook.

After steaming, let's take it out and pour it into the pot to fry it. Let's dry the water. Before frying, mash the pumpkin, then add 20 grams of sugar and stir together. When the water is dry, it will be served.

4. Then add cassava starch several times. Be sure to add it slowly until you can knead it into a ball. It will be too dry if rubbed.

You can add some boiling water and let it stand for 1 minute, then continue to knead the dough, and knead it into smooth dough and wrap it with plastic wrap to prevent it from drying;

5. At this time, the purple potato is also steamed. Similarly, mash it first, and then add 20 grams of sugar. Cassava starch is also added several times in small amount.

Finally, add a little boiling water and let it stand 1 min. 1 minute later, it is easier to knead into smooth dough. I think it's best to pinch purple potatoes, and wrap them in plastic wrap after pinching.

6. Finally, taro. Similarly, after adding 30 grams of sugar, mash it into taro, add a small amount of cassava starch several times, and finally knead it into dough with moderate hardness;

7. When all three doughs are ready, you can start kneading the ball. You can resize them at will. After kneading, put it directly on the plate. Remember to spread a layer of cassava starch on the bottom of the plate in advance, so that the kneaded meatballs can be covered with a layer of powder; First rub the purple, then rub the yellow, and finally rub the white, all the dishes are full;

8. If you can't finish eating at this time, you can put it in a fresh-keeping bag and put it in the refrigerator for frozen preservation. It can last about two months after sealing. After the rest of the water is boiled, you can add it directly to cook. It is normal that purple potato will fade when it is cooked. This is a natural plant pigment, very healthy;

9. It doesn't matter if the three kinds of taro are cooked together, and they won't dye each other. After cooking, take it out and drink a mouthful of cold water, which is more delicious. After filling the bowl, our taro is ready;

10, add some milk or honey, the taste is more mellow and full-bodied. If you like to eat sweet, you can also add some honey red beans, and the three-color taro is delicious in color, and a bowl can also supplement a variety of nutrients. If cooked in summer, you can eat it in the refrigerator for a while. Tastes better than ice cream!

Intimate reminder

1. When tapioca starch is added, slowly add it several times as long as it can be kneaded into dough. If it is too dry after kneading, you can add some boiling water and continue kneading for 1 minute.

2. Knead smooth dough should be wrapped with plastic wrap to prevent air drying;

3. Knead it and put it on the plate. The bottom of the plate must be covered with a layer of cassava starch in advance, so that the kneaded meatballs can be covered with a layer of powder;

The suggestion is to eat as much as possible at a time. If you cook too much, you can put it in a fresh-keeping bag and put it in the refrigerator for freezing. It can be kept for about two months after sealing.

It doesn't matter if the three kinds of taro are cooked together, and they won't dye each other. It is normal that the color of purple sweet potato will fade when it is ripe. This is a natural plant pigment, which is very healthy;

6, after cooking, fish out a cold water, and the taste is stronger.

7. You can add your favorite ingredients according to your personal taste, such as milk, honey and honey red beans.