Speaking of taro, I believe everyone is familiar with it. Taro has been a staple food since the older generation, and it is still a common food on the table. It can be seen that taro is also a very delicious food with high nutritional value. Among the minerals contained in taro, fluorine content is high, which has the functions of cleaning teeth, preventing caries and protecting teeth. Taro contains a variety of trace elements, which can enhance human immune function and can be used as prevention and treatment of cancer. In this issue of gourmet tutorial, Tian Jian Food Store is going to share with you some super delicious methods of taro. Friends who like taro should watch it quickly, and friends who like food should not forget to give me some attention. I will update and share different food tutorials every day. I believe there is always a dish you want to learn!

1 braised duck with taro

The ingredients to be prepared are as follows: 750g duck meat, 500g taro, 2 garlic seedlings, appropriate amount of ginger, onion, garlic and millet pepper, salt 1 teaspoon, 2 tablespoons soy sauce, appropriate amount of soy sauce, 5 crystal sugar, and octagonal cinnamon leaves.

The specific method is as follows: firstly, peel the taro and cut it into hob blocks the size of duck meat, then take out the pan to widen the oil, fry the taro until the surface is brown, take out and drain the oil for later use, leave the bottom oil in the pan, then pour the onion, ginger, garlic and millet pepper into the pan, which is small and fragrant, then pour the washed duck meat, stir-fry the duck meat with water over medium heat, then add 2 tablespoons of soy sauce, and add a little soy sauce. After 30 minutes, put the fried taro into the pot and stew together. When the domestic soup is basically dry, add 1 teaspoon of salt, collect the juice over high fire, stir well and take it out of the pot!

No.2 fansha taro

The ingredients are as follows: taro 330g, peanut oil, garlic half, water 60ml, white vinegar 1 tablespoon, sugar 1 10g.

The specific method is as follows: peel the taro, cut it into strips with a knife with a thickness of 1CM and a length of 5CM, mash the garlic for later use, add oil and heat in the pot, fry the taro until the surface is slightly golden yellow, take it out after it is basically cooked, clean the pot, put it on the stove, pour sugar and water into the pot and stir-fry it quickly for about 200 times with medium heat until the syrup bubbles and thickens, and quickly add garlic and minced garlic.

NO.3 taro braised pork (salty) PS: Hakka and Nannai braised pork are sweet.

The ingredients are as follows: pork belly 450g, taro 1, 3 tablespoons oyster sauce, 2 tablespoons soy sauce, 2 tablespoons cooking wine, a little starch and a little chives.

The specific method is as follows: clean the fresh pork belly, put it in a pot and cook it, then take it out, absorb the water, heat the oil in the pot, put the processed pork belly skin face down in an oil pan and fry it until the skin is golden, take it out, drain the oil and cut it into pieces about one centimeter thick, put the pork belly skin neatly face down in a bowl, put taro slices on it, take the bowl and beat the juice, and pour in oyster sauce, soy sauce and soy sauce. Carrots, diced tofu and chopped onions are reserved. Put the casserole in a half pot of water, add diced carrots, put it in a steamer, and steam for 10 minutes. After checking with chopsticks, taro can be easily squeezed in and then the steamer can be opened. Pour in diced tofu, boil it, pour in starch water, sprinkle with salt and chopped green onion. Pour the soup of steamed fish and taro into a small bowl, pour the soup into the pot and add a little starch water.

No.4 taro cake

The ingredients are as follows: 500g white shark radish cake powder, 2 sausages, 20g shrimp skin, 300g taro, pork belly 150g, 500g clean water, 5g salt, 2g spiced powder and a little cooking oil.

The specific methods are as follows: prepare the required ingredients, peel and dice the pork belly, peel and dice the taro, wash the shrimp skin, drain the water, wash and dice the sausage, heat the pot, stir-fry the pork belly until fat, stir-fry the pork belly until brown, then stir-fry the shrimp skin and stir-fry the sausage. Pour the white shark radish cake powder into a large basin, pour 500g of clear water, and stir with a wooden shovel into a thick rice paste without particles. Then, pour the fried ingredients into the rice paste and stir well. Coat a layer of cooking oil in the steaming basin, pour the mixed rice paste into the steaming basin, put it on the steaming rack of the steamer, cover the lid and steam for 40 minutes. Then, take out the steamed taro cake and scrape it in the steaming basin with a scraper.

No.5 shredded taro

The ingredients are as follows: 600 grams of taro, half a spoonful of vinegar, 65 grams of soft sugar, and appropriate amount of vegetable oil.

The specific method is as follows: wash and peel taro, and the smaller taro can be used directly. The larger taro should be cut into small pieces and the oil in the pot heated. Then put the taro in a pot and fry it slowly over medium heat. Stir-fry the taro until it is crisp outside and tender inside. Just wait until the taro is ripe and golden in appearance. Take out the drained oil, take a plate, brush it with a layer of cooked oil, and put it in the plate and iron pot. When all the sugar melts and bubbles appear, add half a teaspoon of vinegar and cook the sugar slowly until the color of the sugar turns yellow and then from yellow to red. Turn off the fire at once, put the fried taro in, stir-fry it a few times to make it evenly stained with syrup, serve it while it is hot, and dip it in a small bowl of cold drinking water!