Ingredients: 200g of taro, one cup of rice, one dried squid, two dried shrimps and 50g of pork.

Accessories: two cloves of garlic, appropriate amount of soy sauce, appropriate amount of salt and appropriate amount of chicken essence.

1. Dried squid and shrimp soaked. Wash pork and chop it into minced meat. You don't need to cut it very finely. A little bite is more fragrant. Remove the red film from the small squid and shred it. Slice the shrimp. Crush garlic and chop it. Cut taro into cubes of 1 cm. Wash rice into the water as usual, and press the cooking button.

2. Put a little oil in the pan, put the shredded squid into an automatic frying pan, fry it quickly and shovel it for later use. Add a little more oil to the pan and fry the garlic. Then add the shrimps and stir-fry them into garlic shrimp oil. Then put the minced meat in and fry it. Put the taro in and fry until fragrant. Then add a little salt, a spoonful of soy sauce and a little chicken essence to taste, and then turn off the heat.

The taro is fried, and the rice in the rice cooker has just been cooked. Then shovel the fried taro into the rice cooker, spread it on the rice, and cover it to continue cooking. The rice cooker jumps to the heat preservation button, and the fragrant taro rice is ready. Mix the shredded squid fried before into the taro rice and you can eat it.

Taro information

Taro is a perennial herb of Araceae, which is often cultivated as an annual crop. Taro was first produced in China, Malaysia and the hot and humid swamps of Indian Peninsula, and is widely cultivated all over the world.

China is rich in taro resources, mainly distributed in the Pearl River, Yangtze River and Huaihe River basins. Taro is an important vegetable and food crop, with high nutritional and medicinal value, and it is a nutritional product suitable for all ages. Moreover, the starch granules of taro are as small as110 of potato starch, and the digestibility can reach above 98%, which is especially suitable for infants and patients, so it is known as the "emperor's sacrifice".

Besides mainly using starch, taro can also be used for making vinegar, brewing wine, separating protein and extracting alkaloids.