Taro has a good slimming effect and can be used for beauty. It is very good to eat taro often. Taro can also enrich the skin. What are the delicious ways to buckle meat with taro? Next, let me introduce you.

Delicious method of braised taro meat 1

material

Pork belly, taro, salt; White sugar, chicken essence, soy sauce, soy sauce, white wine.

working methods

1, pork belly washed and drained, covered with a layer of honey and a little soy sauce. Prepare more oil, heat it to about 50% heat, fry the whole meat with low fire until the skin is golden yellow, and take it out.

2. Slice the drained pork belly, cut the taro thicker, and pat a little ginger, onion and garlic. Add salt, sugar, chicken essence, soy sauce, soy sauce and white wine, mix the meat and taro well and marinate for about fifteen minutes.

3, a piece of meat, a piece of taro code, plate, and finally sprinkle a little Laoganma on it. Steam in a pressure cooker for about 20 minutes.

Delicious practice of braised pork with taro II

material

2 slices of taro, Zhi Zhu and south milk, garlic.

working methods

1. Wash taro and slice.

2. Zhi Zhu is soaked in boiling water.

3. Mash two pieces of southern milk and add minced garlic.

4. Put the chopped taro in the oil pan and fry it slightly. The soaked Zhi Zhu is cut into the same length as the taro, and the round ends of the taro are arranged downwards in a bowl, and then arranged in the order of one taro and one Zhi Zhu. Add the prepared south milk, sugar and salt to taste, and steam in boiling water for 20 to 25 minutes.

Delicious practice of taro braised pork 3

material

Taro, pork belly

working methods

Practice, 1, pork belly is cut into several sections first, then it is cooled with cold water, put in a pot, add two star anise, one piece of cinnamon and two pieces of cinnamon leaves, and put water in the meat. If you want to use broth, you can add more. Our doctor can't eat this dish, so we don't put so much water.

2. Stew over high fire, first simmer, then simmer for 20 minutes, then simmer for 10 minutes, and then simmer for half an hour. Boil the pot and cut the meat into thick slices. Try not to separate, cut slowly.

3. Wash taro and cut it into thick slices, which should be consistent with the meat slices.

Seasoning: half a bowl of soy sauce, salt, sugar, Jiang Mo, fennel powder and white pepper, stir well.

5. Then spread the meat and taro with sauce respectively, put a piece of taro and a piece of meat on the plate, and finally leave it.

The materials are all on it. Set aside the remaining seasoning.

6. Put the plate into the steamer and start steaming. Boil it and steam it for half an hour over medium heat.

7. Steamed, take out the plate, find a bigger plate, pour the meat in the steamed plate into the big plate, turn on the fire, pour the remaining seasoning juice into the pot, add oyster sauce, boil it, and sprinkle it on the braised pork.

Delicious method of braised pork with taro 4

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 the oil pan until the skin bubbles and the color is golden. Take it out, soak 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.

Delicious method of braised pork with taro 5

material

Pork belly, Lipu taro, maltose, fermented milk, onion, ginger, garlic and Chinese cabbage.

working methods

1. Pork belly with skin facing down, put cold water in the pot, add onion and ginger slices and cooking wine, turn to low heat after boiling, cover and cook until it is not cooked.

2. The time should be controlled according to the fire at home, generally ranging from 10-20 minutes.

3. Wash the blood foam after cooling

4. Dry the surface moisture and make a uniform hole in the pork belly with a toothpick.

5. Brush a layer of sugar water evenly on the pork belly according to the ratio of maltose water = 1: 1.

6. No maltose can be replaced by honey.

7. Pork belly can be put on a clothes rack to dry the surface, which can reduce the splash of hot oil when frying to some extent.

Hehe. Taro Lipu appeared. . Now it is still intact.

9. Lipu taro is cut into 8mm thick slices on the left back, which is about the size of pork belly.

10. Taro chips are fried in the oil pan first, with golden edges and yellowish surfaces.

1 1. Take out the dry oil.

12. Then fry the pork belly. Be careful at this time. Skin will splash badly when it comes into contact with oil. Pay attention to safety ~

13. The pork belly painted in sugar water is colored quickly, so be careful not to fry it too much.

14. The dark sugar color as shown in the figure can be taken out and dried.

15. Pork belly is also cut into 8 mm thick slices.

16. Like a piece of taro, a piece of pork belly is put in a big bowl.

17. Make juice with a piece of fermented bean curd, fermented bean curd, soy sauce, soy sauce, cooking wine, oyster sauce, sugar, minced garlic, pepper, salt and water.

18. Pour the juice on taro and pork belly.

19. Fill the pot with enough water at one time, and don't open the lid in the middle.

20. After 20.SAIC, steam with low fire 1 hour for 30 minutes. The time can be adjusted according to the firepower at home.

2 1. After steaming, take out the soup, buckle the bowl on the big plate, pour the juice on the braised pork, and bake some Chinese cabbage for decoration.