Hello everybody, it is John, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, taro root & fluffy fried tofu with edamame. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Taro Root & Fluffy Fried Tofu with Edamame is one of the most favored of recent trending foods on earth. It is simple, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They’re fine and they look fantastic. Taro Root & Fluffy Fried Tofu with Edamame is something that I’ve loved my entire life.
Colocasia esculenta is a tropical plant grown primarily for its edible corms, a root vegetable most commonly known as taro (/ˈtɑːroʊ, ˈtæroʊ/), or kalo (see §Names and etymology for an extensive list). Taro root (latin Colocasia Esculenta) is an edible corm from the family of Araceae plants. CORM (not corn), is basically a thickened underground stem where the plant stores its nutrients.
To begin with this particular recipe, we must prepare a few components. You can cook taro root & fluffy fried tofu with edamame using 12 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Taro Root & Fluffy Fried Tofu with Edamame:
- Prepare 250 grams Taro root (boiled)
- Get 150 grams Firm tofu
- Make ready 150 grams Ground pork
- Make ready 50 grams Hulled edamame (frozen)
- Take 5 cm ●Grated ginger
- Prepare 2 tbsp ●Soy sauce
- Make ready 2 tbsp ●Katakuriko
- Get 4 grams ●Bonito flavored dashi stock granules
- Get 1 tsp ●Salt
- Get 1 dash ●Pepper
- Take For coating:
- Make ready 1 Katakuriko
Taro is a starch-rich, globular fleshy taproot of aroid family plants. Its underground root, known as a corm, is one of the traditional edible root vegetables to a greater parts. Taro roots (scientific name: Colocasia esculenta) are mainly cultivated in Asia but now it is serving worldwide. It is one of the healthiest vegetables that you can eat.
Steps to make Taro Root & Fluffy Fried Tofu with Edamame:
- Either boil or microwave the taro root! Once softened, place in a bowl and mash (if boiled in vacuum packaging, you can just mash them inside the package for convenience).
- Thoroughly drain the tofu, then break it up and add it to the bowl from Step 1. Add the ground meat and edamame, then mix everything together while mashing the taro root and tofu.
- Add all of the ● flavoring ingredients and continue mixing. Use plenty of ginger and pepper, if you like – it's delicious that way.
- Fill a wide container with plenty of katakuriko, and use a large spoon to scoop out a spoonful of the Step 3 mixture. Coat it in the katakuriko.
- While coating, the mixture may be soft from the taro root. Gently coat, taking care not to smash it.
- Fry in 170 ℃ oil until golden brown, and they're complete! They're already flavored, so enjoy them as-is.
- Make a ton and serve them up to guests on a big plate.
Taro root is part of the Araceae. Taro root is an exceptionally healthy food, filled with numerous nutrients like vitamins, minerals, electrolytes, and antioxidants. Health Benefits of Taro Root (Arbi) And Its Side Effects. Taro roots are a delicious root vegetable that is a common staple of most Asian Pacific diets. You should be able to find them at an Asian market, or any grocery store with a fairly extensive produce.
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