1, taro in sugar water
Prepare half a Lipu taro, peel and wash it, and then cut it into pieces for later use. Pour clear water into the pot, put taro into cold water, add a handful of rock sugar, boil water over high heat, and then turn the heat down 15 minutes. Just cook the taro until there is no hard core. Don't cook for too long, in case the taro is boiled. You can drink it while it is hot or put it in the refrigerator when it is cold. Taro is particularly fragrant.
Step 2 draw taro
Wash taro, peel it and cut it into strips for later use. Pour the oil into the pot and heat it to 60% heat. Fry taro strips in a pot until the surface color is golden. Pour a little oil into the pot, add half a bowl of sugar, stir-fry gently until the sugar melts, wait until the syrup gradually turns from white to dark yellow, then turn it quickly after adding taro, so that the taro is evenly coated with syrup, and finally serve. You can dip it in cold water when eating.
3. Taro balls
Wash taro, peel it and steam it in the pot. Mash steamed taro into taro paste, then add appropriate amount of sugar and glutinous rice flour and knead it into balls by hand. If the taro is dry, you can add a little water. Rub the taro paste into small balls, then dip it in egg liquid, wrap it in a layer of bread crumbs, put it in an oil pan with 60% oil temperature, and fry until the surface is golden.
4, minced meat taro
Wash taro, peel it, cut it into filaments, add a little salt and mix well. And put it on a plate. Add a proper amount of salt and soy sauce to the minced meat. Mix pepper and starch evenly. Stir-fry minced garlic in a pot, and then add the marinated minced meat. If you like spicy food, you can add some millet pepper. Put the fried minced meat on the shredded taro, put it in a steamer, boil it, steam it over medium heat for 15 minutes, take it out and sprinkle some chopped green onion.
5. Golden taro stick
Wash taro, peel it with a knife, cut it into cubes, put it in a plate, add sugar, steam it in a steamer, press it into a paste with a spoon after steaming, add a little starch, rub it into a tube by hand, first coat it with egg liquid and then bread crumbs, repeat the operation, eat all the taro paste, put oil in a wok, heat it, add taro sticks, fry it until golden, and take it out.
6. Steamed taro with ribs
Peel taro and cut it into powder. Mix the ribs with a little salt, soy sauce, a little sugar, a little chicken powder, vegetable oil and a spoonful of starch, and marinate for later use. Add the diced taro into the ribs, mix well, then pour in a little sesame oil, boil the water in a steamer, put it in the pot, and steam for about 15~20 minutes.
7.coconut taro sago dew
Bring a pot of clear water to a boil, add sago, stir for about 15 minutes while cooking on medium heat, then turn off the heat and stew for 10 minutes until it is completely transparent, and rinse the mucus with cold water for later use. Peel taro, cut into pieces, and steam in a steamer for about 20 minutes until it is waxy.
Pour coconut juice into the pot, add appropriate amount of water to dilute, then add appropriate amount of sugar, boil, add taro and sago and stir well.