2, gold betel nut taro roll. Ingredients: 1 areca taro, spring rolls and honey red beans. Ingredients: 1 egg, proper amount of bread crumbs. Seasoning: half a bowl of milk, proper amount of sugar and a few drops of scallion oil. Practice: Wash and prepare all materials. Cut betel nut taro into small pieces and steam in a pot. After steaming, take it out while it is hot and put it in a big bowl with a little sugar. Press it into a paste with a clean rolling pin, and then add some milk several times while stirring. Press into taro with moderate hardness. (You can also use a blender to stir). Add honey red beans. Stir well with chopsticks and the filling will be ready. (Don't press it with a rolling pin after adding honey red beans, or the honey beans will break), and split the spring roll skin in two. Take half a piece and smooth it. Rub the honey beans and taro into a proper size circle and put it on the skin of spring rolls. When rubbing stuffing, put a little red onion oil on your hands or ordinary cooked oil to avoid sticking your hands. Cover both sides of the spring rolls first, and then roll them up. Do it in turn. Beat the eggs into a bowl, stir well, and stick a layer of egg liquid on the wrapped taro roll in turn. Wrap it in bread crumbs. Finish in turn. Heat a proper amount of oil in the pot, and add taro rolls when it is 60% hot. Fry until the skin of taro roll is golden yellow. Take it out, absorb the oil with oil-absorbing paper, and set the plate.
3. Steamed meat with betel nut taro. Raw materials: 500g pork belly, 400g betel nut taro, appropriate amount of green vegetables, mashed garlic 1g, 0.5g star anise powder, 2g mushrooms, 2g red dates, Guilin sufu 15g, 2.5g refined salt, 5g sugar, 25g soy sauce, wet starch 10g, and light second soup 200. Practice: Unpack the betel nut taro, peel it, cut it into pieces, fry it in the oil pan until it is crisp and golden, and then take it out and use it. Mix garlic paste, Guilin sufu, refined salt, star anise powder, sugar and soy sauce (10g) into juice. Remove the hair from the skin with fire, scrape it clean, blanch the whole piece of pork belly in boiling water, take it out and fry a hole in the epidermis to filter out the excess oil, then scrub the epidermis with Jiang Shui or light soy sauce. Heat a wok with medium heat, add oil and cook until it is 80% cooked, then add pork belly and fry until the skin is golden yellow, pour in a colander to drain the oil, rinse with water to make the skin wrinkle like tiger skin, take it out after about half an hour and cut it into taro-sized pieces. Put the meat pieces into a juice bowl and mix well, then peel them one by one, arrange them alternately with the taro pieces in the big bowl, add mushrooms and red dates, steam them in a cage for about 1 hour until they are soft and rotten, take them out and buckle them in a large plate; Decorate with blanched vegetables or sprinkle with chopped green onion. Heat a wok over medium heat, pour in the raw juice of steamed meat, add light soup and soy sauce (5g), thicken with wet starch, add oil (15g), stir well, and pour over braised meat.