The practice of beef taro -[beef taro] _How to make beef taro

\”Sending this dish, I just want to do a market survey, because this is our unique home -cooked dish in Wuyi Mountain. No one in the local area does not know this dish. It is very popular.不错。
不知道别的地方是不是也有这样的吃法?大家交流一下哦。这道牛肉芋仔里面最缺少不了的香料就是桂叶,蒜青可以换成别的配料,比如青椒, A little coriander.
But don’t put onions, the effect is not good, not delicious, because the taste of the onion is relatively thick and thick, so that the dish itself has the taste of the vegetables, and it is no longer a little bit. Like the local cooking method. Therefore, if the rough cooking method and ingredients remain unchanged, the taste of the cooked can be authentic. You can try it! \”

The details of the ingredients

Main ingredients


  • One piece Taro
  • Nine small

  • ]

Auxiliary materials


    A little

  • dried pepper Two One
  • Xiangye Three tablets
  • garlic One
  • Ingredients




  • A moderate amount Filter wine
  • A moderate amount

  • Salt
  • A moderate amount

  • Chicken Essence
  • A moderate amount

  • Pepper A moderate amount
  • [ 123] Qingshui Affairs
  • Micro spicy flavor

  • Boil process
  • Half an hour takes time [ 123]

Advanced difficulty

    The practice of beef tarozai

  • [ 123] 1
  • Wash the garlic, cut into two parts: garlic white and garlic, three scents of fragrant leaves, two dried pepper cut into circles, and a little ginger.

  • 2
    One piece of beef. 【牛肉芋仔】的做法步骤:1

  • 3

  • Beef slices, addStarch, raw soy sauce, cooking wine, salt, chicken essence.

  • 4

  • Pickled for 15 minutes.

  • 5

  • Nine tarozoa, washed and steaming, can also be boiled in water, cold water pot, generally generally It can be only ten to fifteen minutes. This kind of local taro is very soft as soon as it steamed, and the taste is smooth.

  • 6

  • Cool it slightly. It is very easy to peel when it is hot, but you still have to be careful inside.

  • 7

  • Cut into a small piece.

  • 8

  • Pickled the marinated beef, put it in hot oil to five or six layers of cooked.

  • 9

  • Installation for use.

  • 10

  • Stir -frying garlic part of the base oil, fragrant leaves, ginger, dried peppers.

  • 11

  • Put the taro fry for a minute.

  • 12

  • Add an appropriate amount of water, you can have half a spoonful of salt.

  • 13

  • Moderate raw soy sauce, cooking wine, cook for five minutes.


  • Add a little pepper.

  • 【牛肉芋仔】的做法步骤:13


  • Put in the beef sliding to the semi -cooked beef, continue cooking for three minutes, and the fragrant leaves are picked out.

  • 【牛肉芋仔】的做法步骤:14


  • Finally sprinkle with garlic green, put a little chicken essence, and push it evenly with a spatula.

  • 【牛肉芋仔】的做法步骤:15

    1. The beef should be cut horizontally, and the texture cannot be cut in the texture. This is basic, everyone knows.

  • 2. If you put beef in the water, the effect is not tender with the method of sliding the oil first, because the oil temperature is higher.

  • 3. Add salt to the beef and put raw soy sauce, so it will be laterControl the amount of salt, taste the soup, you can have a salty taste.【牛肉芋仔】的做法步骤:16

    4. The right amount of water, otherwise it will become beef taro soup.