Chinese Food
Hand in hand of Chaozhou cuisine
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Cooking ingredients
Cooking Steps
Step1:Taro peeled and washed, cut into pieces, white fruit washed and drained for us
Step2:Boil half a pot of water, put in taro pieces, cover, heat and steam for 20 minute
Step3:Take out the steamed taro and mash it into mud while it is ho
Step4:Heat up 1 bowl of oil, sprinkle a little salt, fry the white fruits for 1 minute. Remove and add 1 tbsp of sugar while hot. Mix wel
Step5:Heat 1 tbsp of oil. Stir fry ginkgo for 15 seconds. Add 1 cup of water and bring to a boil. Set asid
Step6:Heat 3 tbsp oil. Stir fry in taro puree for several times. Add 1 / 3 cup of sugar. Stir over low heat until sugar dissolve
Step7:Pour in sugar water of ginkgo. Stir well with taro past
Step8:Stir while boiling over low heat. Boil until the surface of the taro is bubbling. Then the pot will come out
Cooking tips:Food taste - sweet to nourishing, fragrant, thick and moistening - Baiguo and taro mud is a traditional boutique dessert in Chaozhou. The main ingredients are Baiguo and taro. The seasoning is lard. After careful cooking, the taste is sweet and the taro fragrance overflows. Kitchen God Tips 1, taro mud to fry with lard is the best. Because taro mud will be more fragrant and delicious. However, the cholesterol and calories of lard are higher. You can eat healthy and rest assured. You can use vegetable oil instead. 2. Taro should buy Lipu Taro, i.e. areca taro. Its cut surface is in areca grain. It will be powdery and fragrant after steaming. It is easy to be mashed into mud. If you want to save time and effort, you can mash the steamed taro into mud with a mixer. 3. When the ginkgo is fried, it is easy to splash oil with water. In addition to sprinkling salt in the oil, wear gloves to avoid being scalded by hot oil. 4. Taro is a kind of food that absorbs food. It likes oil very much. Stir fry taro mud with oil first to make it more fragrant and smooth. 5. Stir fry taro puree and white fructose water
