Ingredients: taro, salt, shallots, water, sugar, vegetable oil.

Exercise:

1. Wash taro with skin, put it in a pot and cover it with water. After boiling, turn to low heat and cook for about 15 minutes, subject to easy insertion of chopsticks;

2. Soak the cooked taro in cold water, cool it, peel it, and cut it into large pieces for later use. Chop shallots for later use;

3. Heat the wok, add two spoonfuls of vegetable oil, add chopped green onion and saute until fragrant;

4. Add taro and stir fry;

5. Add water, salt and sugar to boil;

6. Cover the lid and simmer for about 5-6 minutes, stir fry in the middle to prevent the pan from sticking;

7. Finally, when the soup is slightly mushy, sprinkle the green part and stir fry twice.

2. Baked taro.

1. Peel taro, wash it, steam it, and mash it into taro paste for later use.

2. Put the fine sugar and eggs into a container and beat them evenly with an egg beater.

3. Next, add salad oil and milk to the materials prepared by the method (1) and stir well.

4. Add the sieved muffin powder and baking powder and stir until it is even without particles, then add the steamed taro paste and mix well to form dough.

5. Spread a layer of baking paper in the model, put the dough into the model and bake in the oven preheated to 170℃ for 30 ~ 40 minutes.

3. Braised meat with taro

Ingredients: pork belly with skin 200g, taro 1/3, star anise 1, 2 cloves of garlic, salt 1/2 teaspoons, honey 1 teaspoon, soy sauce 1 spoon (15ml).

Exercise:

1. Peel taro for later use, wash pork belly, put it in a soup pot, add star anise, cook pork belly until it is 70% ripe, and then take it out;

2. Punch some holes in the cooked meat with a toothpick, and evenly apply about 5ml of soy sauce on the surface of the pork belly;

3. Pork belly slices are wrapped in soy sauce, taro is cut into slightly thick slices, and garlic is chopped for later use;

4. Mix salt, honey, 5ml soy sauce, fermented milk, oil and garlic to make sauce for later use;

5. Mix taro slices and meat slices in seasoning, so that each slice is coated with seasoning as evenly as possible;

6, a layer of wrapped taro and a layer of meat slices, neatly packed in a bowl, steamed on the pot for 30 minutes;

7. After the braised pork is steamed, thicken 5ml of water starch in another pot and pour it on the steamed braised pork.

Turn the sand and taro.

Ingredients: 1/3 of taro, 4 tablespoons of sugar, about 5 tablespoons of water, and proper amount of cooking oil.

Exercise:

1, peeled taro and cut into strips slightly thinner than the little finger;

2. Pour the right amount of cooking oil into the pot. After the oil is 60% hot, fry the taro strips with low fire for about 3 minutes and take them out. After a little cooling, fry for another minute with medium fire for coloring;

3. Take another wok, pour in water and sugar, stir fry, stir fry the fried taro, and turn off the heat after the sugar water is evenly wrapped on the taro strips.

5. Taro sparerib pot

Ingredients: 300g of sparerib, 400g of taro, 2 cloves of garlic, wine 1 tablespoon, soy sauce 1/2 tablespoons, soy sauce 1/2 tablespoons, salt 1/2 teaspoons, sugar 1 teaspoon and a little pepper.

Exercise:

1, wash the spareribs, add seasoning 1, marinate for 10 minutes, and then fry in hot oil until the color is the highest.

2. Peel the taro, cut it into small pieces, fry it in hot oil and take it out.

3. Stir-fry garlic cloves with 2 tbsp oil, then add small ribs, add seasoning 2 and 2 cups of water to boil, and simmer for 20 minutes.

4. Put the taro in the pot and cook for about 20 minutes. When it is tender and the soup is slightly dry, it can be served.