16 home-cooked methods of taro: fried taro cake, roasted taro, sand-proof taro cake, painted taro, braised taro, braised pork, stewed pumpkin taro, peanut taro sweet soup, braised taro, three layers of meat, etc. Taro is a vegetable and food crop with high nutritional and medicinal value. It tastes soft, sweet and fragrant, and its nutritional value is similar to that of potatoes. It is easy to digest and will not cause poisoning. It is a good alkaline food.

Fried taro cake

Taro must be big and powdery. Peel taro, wash it, cut it into filaments and put it in a basin for later use. Never wash the shredded taro with water, whether it is planed or cut with a knife, because the calomel of taro should be preserved. Soak the sausage shrimp in hot water, take it out and cut it into small pieces, stir-fry it in a wok and take it out for later use. Add a proper amount of salt and oil to the shredded taro, grab it evenly by hand, and then add sticky rice flour several times to make the shredded taro evenly stained with sticky rice flour.

Add the fried sausage and shrimp, grab a stainless steel plate, brush it with an oil-proof plate, pour the materials into the plate, boil the water in a dense pot, then steam the plate on high fire for 15 minutes, immediately open the lid to avoid dripping after turning off the fire, then let it cool or put it in a refrigerator for overnight refrigeration, and then cut it into small pieces to avoid scattering. Pour the right amount of oil into the pot, shred the taro into small pieces, and fry until golden brown on both sides.