The recipe of taro balls is 5 taro balls, 50g sweet potato powder, appropriate amount of chopped green onion, a little lean meat and a little shredded ginger.

The specific method is to wash taro, put it in a pot and cook it, and pour sweet potato powder into clear water and stir it evenly for later use. Peel the steamed taro, roll it into a fine taro paste with a rolling pin, add a small amount of sweet potato paste several times and stir it into a fine paste. Add chopped green onion and appropriate amount of salt, add appropriate amount of water to the pot, squeeze into taro balls with tiger's mouth, and cook over high fire until the taro balls float.

The prepared taro balls can be eaten directly or simply processed twice, which is very suitable for cooking, making soup, hotpot and barbecue. The taro meatballs Q made in this way are fresh and fragrant, with the unique fragrance of taro, the fresh fragrance of lean meat and the fresh and sweet soup, which is very appetizing, delicious, simple and nutritious.

Taro is introduced in detail as follows:

Taro is a perennial herb of Araceae, which is often cultivated as an annual crop. Taro was first born in China, Malaysia, Indian Peninsula and other hot and humid swamp areas, and is widely cultivated all over the world. China is rich in taro resources, mainly distributed in the Pearl River, Yangtze River and Huaihe River basins.

Taro is an important vegetable and food crop with high nutritional and medicinal value. It is a nutritional product suitable for all ages. Its starch granules are as small as one tenth of potato starch, and its digestibility can reach over 98%. It is especially suitable for infants and patients, so it has the reputation of being enshrined by the emperor.