Taro can be cooked or steamed, peeled, pressed into mud, mixed with green bean paste or red bean paste, saved into balls, and then poured with honey to eat. This recipe is very suitable for children. They are all good things for moistening dryness and relaxing bowels.

Taro cake

Steamed taro, peeled, then poured into rice slurry and mixed well. Wash and chop shrimps into mud, then mix well with taro rice paste, add salt and sugar as appropriate, and then steam in water. And put coriander, onion, fried sesame seeds and cooked oil on the cake surface. This one is also very suitable for children. Very nutritious.

The second method of taro cake

Dice taro, cook it, mash it (it doesn't need to be too broken), add glutinous rice flour, add sugar, and knead it into dough (if it is dry, add boiling water, the scalded glutinous rice flour is sticky). Then, knead the dough into strips with a diameter of 1.5cm in batches, and then cut the strips into cubes with a thickness of 1.5cm. After cutting, sprinkle some glutinous rice flour to prevent adhesion. Freeze all Xiaoding in the refrigerator. When to eat? Take it out and cook it like jiaozi. Add to any sweet soup (such as red bean soup, mung bean soup, sago dew, milk, black rice porridge, etc.). ). Delicious and chewy! Or add sugar directly to the soup (preferably rock sugar), which is also delicious!

Ham taro soup

Wash the ham and cut it into pieces, soak it in clear water for about 30 minutes, then cut it into filaments, peel the taro and cut it into pieces. Put shredded ham and taro slices into the water that soaked ham before, add ginger and a little yellow wine to cook, skim off the foam after boiling, and add coriander sesame oil when the soup turns white and taro becomes tender. This soup is delicious, red, white and green look good.

Taro salty rice

Ingredients: half a taro (about 500g), 7-8 mushrooms, 50g shrimp skin, 200g flower meat, 5-6 onions, white rice, sun-dried oil, soy sauce and refined salt.

Practice: 1. Dice taro, fry in oil, drain the oil, soak mushrooms in soft slices, cut the flower meat into 3 cm thick 1 cm long, soak shrimps in soft shreds, slice onions, wash white rice and drain the water for later use. 2. Stir-fry the onion in a hot pot until it is oily, add mushrooms and diced taro and shrimp and stir-fry until it is fragrant.

Baked taro paste

Ingredients: 500g of taro (that is, steamed taro is ground into taro powder), 400g of white sugar, 0/50g of lard/kloc, 4 onions and 0/00g of clear water/kloc.

Practice: 1, heat lard in the pot, fry onions until golden brown, and pick up onions. 2. Add the chopped taro into lard and stir-fry for a while, then add water and sugar, and stir-fry slowly until it doesn't stick to your hands.

Note: the key to this dish is to be sweet enough. Taro should not have particles, but must be smooth. In addition, you must use a lot of lard to fry, so as to bring out the aroma of taro. A lot of lard makes taro smoother.

Taro braised pork

Ingredients: pork belly 400g, taro 400g, star anise 2, garlic 2 cloves.

Seasoning: 3 tablespoons soy sauce, 2 tablespoons wine 1, 2 tablespoons sugar 1/2 tablespoons starch 1/2 tablespoons.

Exercise:

1. Pork belly is cut into pieces and cooked, then marinated with seasoning 1kloc-0/0 minutes, so that the skin is evenly dipped in soy sauce, then fried in hot oil until the color is the highest, then taken out and immediately soaked in cold water.

2. Peel the taro, cut it into thick slices, and fry it. Cut the pork belly into thick slices with the same width as the taro, fry it in hot oil, then put it in a steaming bowl according to the arrangement of one piece of meat and one piece of taro, and pour in the evenly stirred seasoning 2 and 1/2 cups of water, star anise and garlic.

3. Steam over high heat for 40 minutes. When taking out, pour the soup into the pot, then take out the octagonal garlic, buckle it into the plate, thicken the soup with water starch, and pour it back onto the meat noodles.

Note: 1, pork belly must choose three layers of meat, and the meat quality is tight and square. Punch a hole in the skin with a toothpick before frying, so that the oil can be removed and it will not be greasy. 2, the fried pork belly is soaked in cold water immediately, which can make the pigskin elastic.

Braised taro

Ingredients: 300 grams of taro, 500 grams of pork belly, 4 cloves of garlic, appropriate amount of oil seasoning: half a bowl of soy sauce, two bowls of broth, and one tablespoon of sugar.

Exercise:

1, peel taro and cut into pieces, cut pork belly, put it in hot oil and oil it respectively.

2. Boil all the seasonings in the pot, add the pork belly and cook for 15 minutes, then add the taro and cook for 10 minutes.

Steamed taro with chopped pepper

Peel taro, cut into pieces, put into a steaming bowl, add chopped pepper, Jiang Mo, minced garlic and other seasonings, and steam for 20 minutes. Hot and soft.

Taro chicken

Practice: Heat oil in the pot, add ginger slices, onion segments and chicken pieces, stir fry, and add water after the chicken pieces are cut. Then add taro pieces, add cooking wine, soy sauce, sugar, salt, allspice powder and star anise when the water boils, then turn to medium heat for stewing, and then turn to high heat for juice collection when it is cooked.