1, steamed taro with ribs
Ingredients: pork chop, taro, salt, chicken essence, soy sauce, starch, vegetable oil, sesame oil and sugar.
Practice: Peel taro and cut into pieces. 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 taro diced pork ribs, mix well and drizzle with sesame oil. Boil water in a steamer, put it in the pot and steam 15~20 minutes.
2. Coconut taro sago
Ingredients: sago, taro, coconut juice, sugar.
Practice: Take a pot of clear water, boil it, add sago, stir it for about 15 minutes while cooking on medium fire until sago is translucent, turn off the fire 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 taro 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.
3, leek taro
Ingredients: taro, salt, shallots, water, sugar, vegetable oil.
Practice: Wash taro with skin, put it in a pot and cover it with water. After boiling, turn to low heat, subject to easy insertion of chopsticks, and cook for about 15 minutes. Soak the cooked taro in cold water, cool it and peel it. Cut the larger taro into large pieces for later use. Chop the shallots for later use.
Heat the wok, add two spoonfuls of vegetable oil, add scallion and stir-fry until fragrant. Stir-fry taro, add water, salt and sugar, and bring to a boil. Cover and simmer for 5-6 minutes, stir-fry in the middle to prevent the pan from sticking. Finally, when the soup is slightly mushy, sprinkle the green part into it and stir-fry twice to get out of the pot.
4. Shrimp taro pot
Ingredients: shrimp, taro, corn kernels, coriander, rice wine, ginger, salt and egg white.
Practice: Peel the shrimps, remove the intestinal mud, and marinate with rice wine, salt and egg white for a while. Peel taro and cut it into hob blocks. The oil pan is 70% hot. Stir-fry the corn kernels first, then stir-fry the taro for a while.
Transfer the corn kernels, taro and ginger slices to another casserole, add rice wine and appropriate amount of cold water (no taro), boil over medium heat and simmer over low heat. About 20 minutes, the taro is cooked and rotten, add salt, add shrimp, add coriander leaves after the water boils.
5. Taro cake
Ingredients: 1/2 taro, 25g starch, 100g glutinous rice flour, 50g cooked flour, 50g bread crumbs and 20g sugar.
Practice: grind the bread crumbs into fine powder, peel and wash the taro, cut it into small pieces 2 cm square, steam it for 25 minutes, and mash it with the back of a knife. Add glutinous rice flour, cooked flour, starch and sugar and mix well.
Divide taro paste into 8- 10 parts, knead it into a circle, pat it flat, make it into a small round cake, and stick fine bread crumbs on the outer layer. Control the temperature of the wok at 2 10℃ (80% heat), put the taro cakes into the wok one by one, and turn them constantly. When they turn golden yellow, take out the drained oil and put it on a plate.