2
/8
Put water in the bowl, pour in the taro, boil over high heat, then reduce the heat to low and simmer slowly; about 15 minutes, try poking it with chopsticks, if you can poke it through, it's cooked.
3
/8
Shut off the heat, serve in a bowl, add brown sugar, stir slightly, a brown sugar taro success. Taro tastes fragrant, soup tastes sweet.
4
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Method 2: Take the appropriate amount of taro, wash off the mud, without peeling, tear off the outside layer of hair, directly in the iron pot to cook, large fire after boiling, turn down the fire, about 15 minutes, use chopsticks to try to poke a little bit, if it can be poked through, it shows that it is cooked.
5
/8
Shut off the fire and sheng out, peel off the taro skin, revealing the white taro, dipped in a little sugar, eat a different flavor, all of a sudden reminds people of my childhood, taro harvest in the fall, every morning, my mother had to cook a pot of taro with the skin as a morning snack.
6
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Method 3: The above 2 methods have to cook for a long time, if you want a shorter time, how to do it? Own trick: cut the taro into a small dice, put in the water to boil.
Note: cut into small dices after the taro has a layer of mucus, do not wash off, this is a treasure, can produce immunoglobulin. So since ancient Chinese medicine has always believed that taro has a line of qi relief, detoxification detoxification effect, can be used to prevent and control tumors, lymphatic tuberculosis and other diseases.
7
/8
Cut into small dices of taro about 5 minutes to cook, and the soup will become smooth, sticky, a little like starch feeling.
8
/8
Turn off the heat, remove from the pot, and serve in bowls with brown or rock sugar. This method of burning "sugar taro", taro floating in the soup, without much chewing, directly smooth into the belly, and the soup is very good.