To make delicious dried taro, you can follow these steps:1Preparation: Prepare fresh taro, salt, and seasonings such as paprika, allspice, etc. 2.Wash the taro: Peel the taro and wash it well. 3.Slicing: Slice the taro into thin slices with a thickness of about 03-0.5 cm. 4.Cooking: Cook the taro slices in boiling water, remove and drain. You can try steaming instead of cooking to preserve the original flavor of the taro. 5.Seasoning: Sprinkle salt and seasoning on the taro slices and adjust the amount of condiment to your taste. 6.Drying: Spread out the seasoned taro slices and place them in a ventilated place to dry until the taro flakes are completely dry and free of moisture. 7.Flipping: During the drying process, taro flakes need to be turned regularly to ensure that the taro is completely dry and avoid spoilage. 8.Baking: Place the dried taro slices in the oven and bake them at a temperature of about 100-120 degrees Celsius for 20-30 minutes, until the taro slices are crispy and slightly darker in color. 9.Cooling: Remove the roasted taro slices and place them to cool at room temperature. 10.Storage: Place the fully cooled taro flakes in a dry, airtight container in a cool, dry place. Tips: When making dried taro, you can add other seasonings such as black pepper, honey, etc., according to your personal taste preferences. At the same time, please make sure that all tools and containers are clean and dry so as not to affect the taste and quality of dried taro.
Dried taro is a food made from taro after slicing and drying, which has a unique taste and flavor. To make delicious dried taro, you need to pay attention to the following:
Dried taro: to taste.
Cooking oil: to taste.
Salt: to taste. Essence of chicken: to taste.
Ginger: to taste.
Garlic: to taste.
Soak the dried taro: Soak the dried taro in warm water for 1-2 hours to allow it to absorb enough water and soften.
Cut the ingredients: Cut the soaked dried taro into small pieces, mince the ginger and garlic and set aside.
Stir-fry in hot oil: Pour an appropriate amount of cooking oil into the pot, heat it and stir-fry with ginger and garlic until fragrant.
Fried dried taro: Put the chopped dried taro in a pan and fry over medium heat until the surface is slightly yellow and crispy.
Season to taste: Add salt and chicken essence to taste and stir-fry evenly.
Remove from pan and serve: Serve on a plate with fried dried taro, let it cool and serve.
Soaking time: The time of dry soaking of taro should not be too long, so as not to affect its taste and nutrients. Generally, it can be soaked for 1-2 hours, and it can be adjusted appropriately according to the thickness and dryness of the dried taro.
Master the heat: When frying dried taro, the heat should be mastered, and it should not be too big or too small. Slow frying over medium heat can ensure that the dried taro is heated evenly and avoid being fried or not fried thoroughly.
Oil temperature control: Heat the oil to a temperature before frying the dried taro.
5 or 6 percent hot, then put the dried taro into the pot. This can prevent the dried taro from absorbing too much oil during the frying process, which will affect the taste.
Season to taste: The amount of salt and chicken essence should be adjusted according to personal taste, you can put less at first, taste the taste and then increase or decrease the appropriate amount.
Storage: Fried dried taro should be stored in a cool and ventilated place, away from direct sunlight and humid environment. If you can't finish it in a short period of time, you can put it in the refrigerator and store it coldly.
Eat a healthy diet: Dried taro is delicious, but it should not be eaten in excess. It is high in calories and fat, and long-term consumption in large quantities may cause certain health effects. It is recommended to mix other ingredients reasonably to maintain a balanced nutrition.
Food safety: Pay attention to the freshness and hygiene of the ingredients during the production process, and avoid using expired and spoiled ingredients. At the same time, care should be taken to prevent burnt food and cross-contamination during the frying process.
Suitable for: Dried taro has a unique taste and is suitable for the general public. However, because dried taro is difficult to digest, people with weak gastrointestinal function should eat it in moderation or avoid it.