Technology: stewed potatoes and braised pork production materials: main ingredients: pork belly with skin (with skin), potatoes or taro, quail eggs.
Seasoning: a little onion, ginger and garlic, aniseed, sugar and vinegar teach you how to cook braised pork with potatoes, and how to cook braised pork with potatoes is delicious:
1. Heat the oil, add two spoonfuls of sugar and ginger slices, and stir-fry for a while. 2. Add onion, garlic and pork belly and stir fry together until the color turns yellow and there is a lot of oil. 3. Adding water will overflow the meat, add a little soy sauce, salt, two spoonfuls of aged vinegar (the meat is not greasy or tender after adding vinegar), and four or five aniseed.
4. Boil and simmer for about 50 minutes. 5. Add carrot pieces, potatoes, taro and quail eggs ten minutes before the pot is cooked. 6. Wait until the water is dry before cooking. After making it, ginger, carrots, potatoes and other raw materials are more delicious than meat. The practice of taro pie introduces the cuisine and its function in detail: dessert/snack, the staple food of other countries.
Taste: Sweet technology: Materials for making baked taro paste pie: ingredients: wheat flour 165g, wheat flour 90g.
Accessories: shortening 225g, egg 20g, yolk 20g, pumpkin seed 15g, taro 600g, cream 100g, whole milk powder 100g.
Seasoning: 200 grams of sugar and 25 grams of lard (refined) to teach you how to make taro pies. How to make taro pie delicious? 1. Stir the shortening and high-gluten flour (75g) evenly;
2. Make cakes with high-gluten flour (90g), low-gluten flour, ice water (125g), white oil and evenly mixed materials;
3. Roll the finished dough with a rolling pin into a dough with a width of 60 cm and 36 cm, and let it stand and relax for 30 minutes;
4. Cut the dough into a square dough with the length and width of 12× 12 cm;
5. After brushing a layer of whole egg liquid on the dough, put the taro paste stuffing in the middle and fold it diagonally;
6. Brush a layer of egg yolk liquid on the surface and add a little pumpkin seeds as decoration;
7. Bake in the oven at 200℃ and 180℃ for about 30 minutes. The recipe of taro paste pie: the method of making cakes;
1. After the dough is stirred and shaped into a round and loose shape, roll the dough into a square skin with a rolling pin;
2. Adjust the thickness of the patch to about four times of the four corners of the center;
3. Shape the wrapped oil into the size of the center of the dough and put it in the center of the dough;
4. Let the dough form a state in which there is a layer of oil between the two central skins, thus completing the oiling action.
Method for make taro paste stuffing:
Raw materials: taro paste 600g, powdered sugar 200g, milk powder 100g, cream100g;
1. Wash and dry taro, peel it and grind it into mud;
2. Add powdered sugar, cream and milk powder and mix well. The method of taro cake roll introduces the dishes and their functions in detail: dessert/snack.
Taste: sweetness technology: baked taro omelet making material: ingredients: egg yolk 85g, egg white 170g, taro 300g.
Accessories: 40g milk, 85g wheat flour, 2g baking powder, tata powder 1g, and 220g cream.
Seasoning: sugar 105g, salt 1g and salad oil 40g teach you how to make taro cake rolls. How to make taro cake rolls delicious? 1. Add fine sugar (20g) and salt to the egg yolk and stir well.
2. Add salad oil, milk, low-gluten flour and baking powder, respectively, sieve and mix evenly to form egg yolk batter;
3. Add tartar powder to the protein and stir until it bubbles;
4. Add fine sugar (85g) in batches and beat until it is dry and wet to form protein batter;
5. First, take a part of the protein batter and add it to the egg yolk batter and stir it evenly;
6. Add the remaining protein batter and mix well to form a cake batter;
7. Take a baking tray, spread cake paper on the bottom layer, pour in cake paste, smooth it, and bake it in the oven at 190℃ for about 20 minutes;
8. Take out the cake body and buckle it upside down on the cake paper. It will be beautiful after cooling, face down.
9. Spread the taro stuffing (300g) evenly on it. At the beginning of the roll, about 2cm, cut it lightly, and then roll the cake body and paper together with a rolling pin;
10. Spread taro whipped cream (150g) evenly on the prepared cake roll, and finally squeeze and decorate it evenly in a linear way. The key to making taro cake rolls: taro stuffing
Ingredients: 300g of taro, 60g of fine sugar, 60g of whipped cream and 30g of milk.
1. Peel, clean and slice taro, then steam it in a steamer;
2. The taro is pressed into paste while it is hot, and then mixed with fine sugar, cream and milk to form taro paste;
3. Take about 300g of taro paste (the rest is about150g) and mix well with fresh cream to get taro stuffing.
Cake body dipping sauce
1. Take the remaining 150g taro paste, and press the finer taro paste down with a screen;
2. Mix with whipped cream (40g) to obtain taro whipped cream. The practice of avocado taro porridge introduces the cuisine and its function in detail: fine staple food
Taste: Salty and fragrant technology: boiled avocado taro porridge. Material: main ingredient: japonica rice 100g.
Accessories: wheat flour 10g, pear 80g, taro 80g.
Seasoning: 2 grams of salt and 0/0 grams of vegetable oil/kloc teach you how to make avocado taro porridge, and how to make avocado taro porridge is delicious. 1. Wash japonica rice, soak it in cold water for half an hour, take it out and drain it;
2. Add about 1000 ml of cold water to the pot, add the japonica rice, and boil it with high fire first;
3. Cook porridge on low heat and put it in a bowl;
4. Wash the pears, peel them, grind them into mud and put them in a bowl;
5. Add flour, corn flour and salt into a bowl and mix well to make avocado paste for later use;
6. Wash taro, peel and shred;
7. Coat taro shreds with butter jam evenly, fry in a hot oil pan until crisp and yellow, and take out;
8. Drain the oil and put it into glutinous rice porridge.