"Little taro saved the whole army", and it's contribution is in fact indispensable. Sweet taro puree and special quicksand filling, the taste of chewy makes people unable to stop mouthful after mouthful. This is Taiwan's queuing food, the taro balls. Taro balls are steamed taro, made into taro paste, filled with fillings, kneaded into balls, coated with batter, and fried with bread flour. It is a famous dessert in Taiwan. Taro, known as “squatting-owl” in ancient times, is a perennial herbaceous monocotyledonous plant in the family Araceae, and it is also the most widely cultivated edible plant in this family. Taro was called squatting owl in ancient times, how was it renamed later? According to Xu Shen's "Shuowen Jiezi" in the Eastern Han Dynasty, it was renamed "Yu" ("Yu" means big) because its leaves and "root" (stem) are very large. The original name "squatting owl" still refers to its large tuber, which looks like a squatting owl! The English name taro is derived from Tahitian or Maori. Taro first appeared in the Cook Wetlands of New Guinea 9,000 years ago. Because it is a low-protein crop, containing only 1.5 grams of protein per 100 grams, the local aborigines cannot use taro as a staple food, nor can they develop into an agricultural society. In addition, the tubers of taro cannot be preserved for a long time, and the taste is not good. Together with sweet potatoes, taro was introduced to the Philippines by the Spaniards, and then to New Guinea, and gradually gave up its status as a staple food. The aborigines of Taiwan may have been cultivating taro as early as 2500 BC. Taro is widely used in Taiwan, especially in Kinmen. Local people are used to cooking rice noodles and taro together as a staple food. Kinmen also has many taro-related delicacies, such as taro porridge, taro crisps, taro shreds, taro cakes, taro paste, taro cakes, taro chips, fried taro horns, taro-flavored meat, taro-flavored chicken wings, etc. 'Stop; in addition, there are steamed heads, roasted heads, taro soup, taro dishes, taro cakes, taro cakes, etc. Small taro can be changed into meals, and diners can also eat it. Eating with relish, it can be said to be a show, and it also gave the locals a taste of the sweetness and beneficials. There are many legends about taro as an ingredient in China. According to legend, at the end of the Western Han Dynasty, Liu Xiu's army was besieged by Wang Mang's heavy troops. He and some guards fled up a mountain. There is no food on the mountain. They were dizzy and weak from hunger. Just when they were about to starve to death, Wang Mang launched a fire attack again, intending to burn the emperor alive on the mountain. At this moment, heavy rain fell from the sky and extinguished the mountain fire. The escaped soldiers smelled the aroma of the food, picked up the ashes and saw that it was boiled taro. They were roasted by the fire and gave off a burst of fragrance. After the soldiers were full, their morale was boosted, and Liu Xiu took the opportunity to lead his army to break through. This day happens to be the fifteenth day of the eighth lunar month. Liu Xiu, Guang-wu Emperor of the Han Dynasty who later proclaimed himself emperor, ordered the whole army to eat taro every Mid-Autumn Festival in order to commemorate the victory of this battle. Since then, it has evolved into the custom of eating taro on Mid-Autumn Festival. Little taro makes great contributions. Taro is nutritious, delicious and cheap, but peeling it is a technical job. Those who have experience in peeling taro may feel that it is more appropriate to compare peeling taro skin to "peeling ghost skin", because if you are not careful, your skin will itch. This is because taro skin contains oxalic acid and alkali. , caused by skin irritation on contact. Therefore, when "peeling the ghost skin", it is best to cook it first, or put the taro in a bag and beat it on the ground until all the taro skin falls off. If the hands are itchy after peeling, rubbing the itchy place with ginger juice will help relieve it. Although taro is small, it has many uses, but there are many contraindications. For example, it must be cooked and eaten raw, because raw food is poisonous; eating too much will cause abdominal distension; People with food stagnation, poor stomach, and diabetics should eat with caution; in addition, bananas should not be eaten together, as it will cause poisoning. If you or your relatives and friends are traveling in Taiwan, remember not to miss this weight loss product! Happy cooking! and hope you enjoyed this video. Please Kindly Subscribe and Follow my Gourmet CookAtHome channel: YouTube's link: https://www.youtube.com/@kevinhuang1972 Twitter’s link: https://twitter.com/@kevinhuang1972 Pinterest's link: https://www.pinterest.com/KevinHuang1972/ Facebook's link: https://www.facebook.com/orisoltwn?ref=tn_tnmn Instagram's link: https://www.instagram.com/kevinhuang1972Chicken ... https://www.youtube.com/watch?v=Ci4E2yt3oRU

British Yorkshire puddings (約克郡布丁) are baked puddings made from eggs, flour, milk or water. It is a common British side dish and is a versatile food that can be served in a variety of ways depending on its composition, size and ingredients in the meal. As a first course, it can be served with onion sauce. One of my customers asked: Toad-in-the-hole, a classic British sausage baked into a large Yorkshire pudding. only problem? I don't know what a Yorkshire pudding is. It's described by me as "kind of like a batter that you pour in a pan and bake." Let's say I decided to improvise rather than do some actual research. What I ended up with was basically this: sausages baked into a mound of custard, their tops just sticking out of the surface, like a construction worker dropped into a vat of half-set concrete. One of the great things about cooking for a frat is that college students can eat almost anything. Still, at the behest of a British student, I dug a little deeper and discovered that Yorkshire puddings are actually nothing more than the British favorite popcorn. Sure, our popcorn is baked in a special tin, usually sweet, and Yorkshire pudding with beef gravy and gravy, but conceptually they're pretty much the same. A Yorkshire pudding works on the same principle as a French pâte a choux, the thin pastry used to make cream puffs, Parisian-style gnocchi, and gougères. Those recipes all start with a high-moisture dough and rely on the power of steam to puff and rise into their light, crisp final forms. Yorkshire puddings and popovers take the same concept to the extreme, using a batter that is so moist that it pours out like cream and puffs up to at least quadruple its volume. After dozens of tests and hundreds of puddings, I have some good news for you: It's nearly impossible to mess up a Yorkshire pudding. Happy cooking! and hope you enjoyed this video. Please Kindly Subscribe and Follow my Gourmet CookAtHome channel: YouTube's link: https://www.youtube.com/@GMcookathome Twitter’s link: https://twitter.com/@kevinhuang1972 Pinterest's link: https://www.pinterest.com/KevinHuang1972/ Facebook's link: https://www.facebook.com/orisoltwn?ref=tn_tnmn Instagram's link: https://www.instagram.com/kevinhuang1972 ... https://www.youtube.com/watch?v=spa-a5h7i2k

As you know Ukraine and Belarus abounds with potato and Russian loves potato pancake (local nickname as Deruny or Draniki) greatly. Deruny used to be the common breakfast for Ukrainian ( as well as Belarusian, and Russian) for its nutrition and easy to make. These delicious crispy draniki are made with only three main ingredients – grated potato, onion, and some cornstarch (or egg). The recipe is not just for gourmets but also for housewifes like you. And the basic seasonings like salt and pepper could hardly count s a separate ingredient. You will also need a decent amount of vegetable oil for frying, but that’s about it. The whole process will be taken with only 20 minutes, and the result will surprise you. You should cook this dish at home. Company web site: https://www.yoiicastiron.com/ Twitter’s link: https://twitter.com/@kevinhuang1972 #耀溢廚房 #耀溢平底鍋 ... https://www.youtube.com/watch?v=XVxncAgZqoc

Tacos (墨西哥玉米捲餅) have become an internationally loved culinary export of Mexico. Although ground beef tacos are an Americanized version of the Mexican staple, you'll find that the Taco provides bold flavors to make the perfect beef tacos, or use an alternative like ground turkey, chicken breast, or squash in your taco filling. The best part is that we achieve maximize flavor without all the salt, chemicals, and preservatives of supermarket taco seasoning packets. Mexican-style tacos are traditionally served on small, double-wrapped corn tortillas and may feature fish, chicken, pork, carne asada (steak), or vegetables. Topped with a pinch of diced onions, fresh herbs, and a savory or spicy sauce, tacos are the perfect vehicle to deliver a quick and satisfying bite. Using traditional spices as inspiration, we've developed a blend that delivers authentic Mexican flavors to satisfy any Taco Tuesday craving. Try our Taco Elixir blend on meats, tomato, chili, soups, or grilled beef (or grilled chicken) wherever you want to add robust Mexican flavor. This recipe for Mexican Shredded Beef is the perfect thing when the weather is starting to turn and you’re ready for a warming dinner, or when you want to cook once and eat all week long. So, keep reading for a recipe for shredded beef for tacos you’ll make again and again! This is one of those delicious recipes you should get the gist of then make it your own. It is completely adaptable to whatever you have on hand. All you need is a good-sized boneless chuck roast. If you are unfamiliar with cuts of beef a chuck roast comes from the shoulder of the cow and is what you’d use to make roast beef. These helpful cuts chart is worth checking out. Other than the meat, you’ll need a few spices, aromatics like onions, garlic, jalapeños, beef broth, salt and pepper and about 30 minutes of hands-on cooking time. If you’re going to be hanging around the house (and who isn’t these days), go ahead and braise the beef in a Dutch oven on the stove top. Happy cooking! and hope you enjoyed this video. Please Kindly Subscribe and Follow my Gourmet CookAtHome channel: YouTube's link: https://www.youtube.com/@kevinhuang1972 Twitter’s link: https://twitter.com/@kevinhuang1972 Pinterest's link: https://www.pinterest.com/KevinHuang1972/ Facebook's link: https://www.facebook.com/orisoltwn?ref=tn_tnmn Instagram's link: https://www.instagram.com/kevinhuang1972 ... https://www.youtube.com/watch?v=Q4lPEudfAoM