How to make delicious taro? Taro food suitable for babies

Autumn is the season when taro matures. Taro is good for the stomach, widens the intestines, nourishes the liver and kidneys, and enhances immunity. It is a good choice for babies in autumn diet. Let’s take a look at how to make taro delicious!

Taro delicacy 1: Taro, mushroom and lean meat porridge

Ingredients: 2 large pieces of taro, 1 tablespoon of fried shallot, 2 mushrooms, 1 tablespoon of dried shrimp, 1 tablespoon of lean pork, 1 bowl of rice, some broth, a little clean coriander. Accessories: Seasoning A (1/8 teaspoon of salt, 1 teaspoon of starch water), Seasoning B (salt, MSG, pepper, sesame oil as appropriate)

Preparation method:

1. Soak mushrooms and dried shrimps until soft; wash and cut taro into long strips and fry; add seasoning A to the lean meat and marinate for 30 minutes.

2. Stir-fry mushrooms, dried shrimps, and lean meat and cook with rice, taro, and broth until the rice grains expand and become porridge.

3. Pour the porridge into a bowl and add fried shallot, coriander, pepper, salt and sesame oil.

Taro delicacy 2: Pan-fried taro cake

raw material:

500 grams of taro, 300 grams of glutinous rice flour, 2 sausages, some dried shrimps, peanuts, and chopped green onions.

Preparation method:

1. Soak the peanuts in warm water for 1 hour in advance, wash the dried shrimps, dice the Chinese sausage, and chop the green onions;

2. Peel and dice the taro;

3. Pour the rice flour into a large bowl;

4. Add water and stir to form a slurry; (add water little by little, if the slurry is too thin, it will be difficult to form)

5. Heat the oil in a pan, add the scallions and fry until fragrant, then add the dried shrimps and stir-fry until fragrant;

6. Add Chinese sausage and fry until the sausage becomes transparent;

7. Add taro and stir-fry;

8. Fry until the taro sticks to the pan, add salt to taste (use the right amount of salt, as Chinese sausage and dried shrimp are both salty);

9. Turn to low heat, pour the batter into the pot, stir-fry the batter and ingredients until evenly mixed;

10. Shovel all the ingredients into a large oiled plate;

11. After the water in the pot boils, steam the cake over high heat for 20 minutes. After turning off the heat, sprinkle with chopped green onions and steam for 5 minutes. If a toothpick comes out dry, it means it is cooked. Otherwise, continue steaming until cooked. (The heat of each stove is different, the thickness of the cake is different, and the time required is also different.)

12. After it cools down, you can cut it into pieces and eat it.

Taro delicacy 3: Fried taro with diced pork

Main ingredients: 150g lean meat, 150g taro, garlic, onion, chili, oil, light soy sauce, sugar, pepper, and starch.

Preparation method:

1. Cut the meat into small square pieces, mix well with a little salt and pepper, and then mix well with starch.

2. Cut the taro into small square pieces, fry them in a pan over medium heat for 2 minutes, and set aside.

3. Heat the oil to 50% hot, add the diced meat, stir-fry the garlic and chili, then pour in the taro and stir-fry, add light soy sauce and sugar and stir-fry for 1 minute, sprinkle with chopped green onion and serve.

Taro delicacy 4: Taro, lily and Euryale ferox stew

Ingredients: a handful of Euryale ferox, a pack of lily bulbs, half a large taro, a few carrots, some shallots and dried shrimps, some broth or water, some evaporated milk, salt, water starch

Preparation method:

1. Dice taro and carrot. Soak the starch in hot water. Bring to a boil in a pot and continue cooking on low heat for 10 minutes.

2. Put the taro cubes into a frying pan and fry until the skin on both sides turns slightly yellow and burnt, drain the oil and set aside. (You can fry it, but I don’t want to bother, so I just cut it into cubes and fry it)

3. Leave some oil in the pan, stir-fry carrots and taro cubes, add dried shrimps and stir-fry, transfer to a pot and bring to a boil over high heat, then simmer over low heat, add lily, thicken when it boils, add appropriate amount of evaporated milk and green onions.

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