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How long does it take to cook taro? How to cook taro quickly?

The taro is boiled in a pressure cooker for about half an hour. If there is less taro, fifteen minutes will be enough. If the amount of taro is relatively large, it needs to be extended at this time. When cooking taro, the taro water should not pass the taro, cover, bring to the boil and cook for 15-20 minutes.

Generally speaking, small taros of less than half a jin are cooked in cold water for 15 minutes. Generally speaking, the powder of small taro is more delicate, has more water content, and is smaller, so it can be cooked more quickly after peeling. Generally speaking, taro of more than one jin is cooked in cold water for 20 minutes.

The taro is cooked like this: the water is not over the taro, cover it, 15-20 minutes is enough. You can stab it with chopsticks. If it is ripe, it can be easily pierced. It's okay to overcook it a little bit. If you want to cook it worse, you can simmer for a while, but remember to put in more water.

In general, larger taros need to be stewed for about half an hour to be fully cooked. If we do not want to cut off for such a long time, we can also cut the fish head into small pieces and then stew it, so that the contact area of taro can be increased and it can ripen more quickly.

It usually takes about fifteen to twenty minutes to boil taro. When we cook taro, we should pour water into the pot that can not pass the taro. Wait for the taro to boil for about 15 minutes and then poke it with chopsticks. If we can easily poke it to the end, it will be cooked. We can also cut the taro into small pieces and steam it so that it is faster.

The step chart of boiled taro, how to cook taro is delicious.

1, the steps of boiling taro: wash the taro and put it into the pot; add cold water, the water can not pass the taro; after the fire is boiled, turn it into medium heat and cook slowly for about 40 minutes; poke a poke of taro with chopsticks, if it is easy to poke in, it means that the taro is ripe; dip it in sugar when eating.

2. Put a small amount of water in the pressure cooker and steam the taro. Eat with candy. Water boiled taro two, 1, taro remove the surface of the hair, put in water soak for a while. 2. Wash the taro so that you don't have to peel it off. When it is cooked, it is easy to peel off. 3. Put the taro in a multi-functional pot and pour half a bowl of water.

3. Main ingredients: 300 grams of taro. Excipients: salt 1 stroke 4 teaspoons, vegetable oil 10 grams, water right amount. Step: rinse the taro. Take a little peel. Cut into pieces. Put it in a hot frying pan. Sprinkle with salt and stir-fry. Let the water run and the fire boils. Boil for 20 minutes and cook fragrant glutinous rice.

4. generally, small taro less than half a jin will be cooked in cold water for 15 minutes. Generally speaking, the powder of small taro is more delicate, with more water content, and it is smaller, so it can be cooked faster after peeling, and it can be cooked in cold water for 15 minutes; generally, taro of more than one jin is cooked in cold water for 20 minutes.

5. Water-boiled taro wash, put into the pot, add the right amount of water and salt, boil over high heat for 20 minutes, simmer for 20 minutes, until taro is a vegetable, and it is also a good medicine in traditional Chinese medicine. Taro is flat, sweet and sweet, as well as small poison, which belongs to the stomach, large and small intestine meridians.

6. the first step is to pick out the medium-sized taro without tusks from a pile of taro, and be careful not to choose the mother and son taro from the taro. The second step is to roughly clean up the selected taro, no weeds or anything, and then wash it in water, preferably several times, until the water no longer becomes turbid.

How to cook taro

1. Wash the taro. Take a little peel. Cut into pieces. Put it in a hot frying pan. Sprinkle with salt and stir-fry. Put cold water and bring to the boil. Cook for twenty minutes. Blossom, complete.

2. Boil James in water. Blanch the chopped taro in boiling water for 3-5 minutes, then remove and drain. This can remove the miscellaneous smell from taro and improve the taste of food. Steam. Steam the cut taro in a steamer for 10-15 minutes until the taro is soft and rotten.

3. The first step is to pick out the medium-sized taro without tusks from a pile of taro, and be careful not to choose the mother and son taro from the taro. The second step is to roughly clean up the selected taro, no weeds or anything, and then wash it in water, preferably several times, until the water no longer becomes turbid.

How to make boiled taro?

Materials: taro, water, cotton white sugar. Wash the taro and put it in the pot. Add cold water without taro. Bring to a boil over high heat, cook slowly over medium and medium heat, add sugar and cook for about 40 minutes.

Ingredients that need to be prepared in advance include: 300 grams of taro, 1 up to 4 teaspoons of salt, 10 grams of vegetable oil, and the right amount of water. Wash the taro. Take a little peel. Cut into pieces. Put it in a hot frying pan. Sprinkle with salt and stir-fry. Put cold water and bring to the boil. Cook for twenty minutes.

The first method of boiling taro is to make taro and sugar to put a small amount of water in the pressure cooker to steam the taro. Eat with candy. Water boiled taro two, 1, taro remove the surface of the hair, put in water soak for a while. 2. Wash the taro so that you don't have to peel it off. When it is cooked, it is easy to peel off.

Generally speaking, small taros of less than half a jin are cooked in cold water for 15 minutes. Generally speaking, the powder of small taro is more delicate, with more water content, and it is smaller, so it can be cooked faster after peeling, and it can be cooked in cold water for 15 minutes; generally, taro of more than one jin is cooked in cold water for 20 minutes.

The practice of boiling taro with the right amount of water wash the taro, put it in a pot, add the right amount of water and salt, simmer over high heat for 20 minutes, and simmer for 20 minutes until taro is a vegetable, and it is also a good medicine in traditional Chinese medicine. Taro is flat, sweet and sweet, as well as small poison, which belongs to the stomach, large and small intestine meridians.

How do you cook hairy taro?

The method of fried meat slices with hairy taro is as follows: the taro is peeled and cleaned and cut into thin slices. Cut lean meat into thin slices, add 5 tablespoons light soy sauce, 0.5 tablespoon oyster sauce, ginger slices, salt, chicken essence, corn starch and stir well. Marinate for 15-25 minutes. Pour the oil into the pot and heat it over high heat. Remove all the pickled meat slices after discoloration and set aside.

After boiling the oil in the pan, add the minced ginger and garlic, taste and pour into the fried taro. Add a spoonful of chili sauce, then stir well, pour in a small amount of soy sauce and color. After stir-frying for a while, add the right amount of water, and then add a spoonful of salt and monosodium glutamate.

Hairy taro can be steamed, boiled, fried or roasted, adding seasoning to increase the taste. Add soup when cooking and apply cooking oil or seasoning when frying and baking. Sprinkle with ingredients to increase color and nutritional value. When frying or baking, you can apply some cooking oil or seasoning to increase the taste and flavor.