How to make taro flour

Yam starch is a common food in real life. It has a very smooth and chewy texture and tastes very good. There are many ways to make taro starch, and each method is very delicious. Yam starch can also be made into soups or used in cooking. It can also be easily made at home and eaten with some vegetables.

How to make taro flour

Vegetarian Yam Flour

Material

200g yam starch, cooking wine, light soy sauce, dark soy sauce, salt, sugar, water, chopped green onion

practice

1. Ingredients: 200g taro starch

2. Dissolve the taro starch with 5 times the amount of cold water.

3. Cook over medium-low heat, stirring while cooking to prevent the pot from getting stuck.

4. Turn off the heat when it is completely transparent.

5. Pour into a fresh-keeping box, smooth the surface, and let cool completely. (If it is hot, you can wait until the temperature is low.

6. Put it in the refrigerator to speed up the setting)

7. After it is shaped, pour it out and cut it into pieces. (Cut it smaller so it is easier to taste)

8. Heat the oil in the pan, pour in the sweet potato flour and stir-fry quickly. (You can use more oil, so it is less likely to

9. The pan is easy to get stuck. Be careful of oil splashes and burns when pouring. I accidentally got burned)

10. Add a little cooking wine, light soy sauce, dark soy sauce, salt and sugar, and appropriate amount of water

11. Cook over high heat until the soup is dry, and sprinkle with chopped green onions after serving. (Stir-fry while cooking to prevent the pan from getting sticky. Don’t skimp on the chopped green onions.

12. It will make the dish fragrant)

Taro Rice Noodles

Material

1 taro, 1 pack of pure rice noodles, half a box of pork belly slices, cauliflower, carrot, mushrooms, 1 spoon of soy sauce, salt and white pepper

practice

1. Put the raw taro into the pan and stir-fry for about two minutes. If it has been fried, put it directly into the pan. But it’s more fragrant when it’s raw.

2. Add onions, carrots and fresh mushrooms. If you want to add meat slices, add them now.

3. Add water about two centimeters more than the ingredients

4. Add rice noodles and cauliflower after the soup boils

5. After it boils, you can remove it from the pan!

6. You can add some shacha sauce or shallots, it tastes good.

Taro Rice Noodles

Material

1/2 taro (chopped into coarse cubes), 1/2 cup minced pork, some dried shrimp, some shredded carrots and chopped celery, 1 large piece of dry rice noodles, [Seasoning] soy sauce, some salt, some fried shallots, some pepper

practice

1. Soak rice noodles and dried shrimps in water for about 20 minutes, set aside

2. Add 2 tablespoons of oil to the pan, stir-fry the dried shrimp and minced meat, then add the shredded carrots and taro.

4. Pour 1 tablespoon of soy sauce and water into the pot. When the water boils, add the softened rice noodles (you can cut them slightly) and continue cooking for about 10 minutes before seasoning.

5. Add chopped celery and turn off the heat. Pour in the fried shallot and pepper, mix well, and serve!

Taro Rice Noodle Soup

Material

300g thick rice noodles, 300g taro, 20g mushrooms, 2 shallots, 20g dried shrimps, 1800cc broth, 1/2 tbsp chicken powder, 1/2 tbsp salt, a little pepper, a little scallion oil

practice

1. Put the thick rice noodles into boiling water to blanch them to remove impurities. Remove them from the water and drain them for later use.

2. Peel the taro, wash it, dry it, and cut it into cubes; wash the green onions and cut them into sections; soak the mushrooms until soft, cut them into shreds, and set aside.

3. Heat a pan of oil to about 160°C, add the taro cubes prepared in step 2 and fry for about 5 minutes. Drain the oil and set aside.

4. In another pot, add 2 tbsp oil, add the scallion, mushroom and dried shrimps prepared in step 2 and stir-fry until fragrant.

5. Add the broth and cook until the broth boils, then add the thick rice noodles from step 1 and the taro cubes from step 3 and cook together.

6. After step 5 boils, turn to low heat and continue cooking for 30 minutes until the taro is soft. Add chicken powder and salt to season, and continue cooking for 5 minutes. Add pepper and scallion oil to season before serving.