Steam taro in a cage, take it out and cut it into long strips for later use. Beat the eggs into a bowl and mix well. Hold the egg with a taro stick and roll the bread crumbs for later use. Tomatoes are made into flowers and placed in the middle of the plate, and cucumbers are cut into crescent edges. When the pot is on fire, the oil temperature is 70% hot. When the taro strips are fried to golden brown, remove them and put them into flowers, and sprinkle with white sugar powder. (Liu Qing)

South milk taro

Buy red-stemmed taro, wash and steam it, peel it and cut it into hob blocks. Soak taro in the dry raw flour in the oil pan until it turns golden yellow. Leave some oil in the pan and stir-fry the onions until fragrant. Pour in the milk from Dingfengnan, Shanghai, then stir-fry the taro for two or three minutes with low fire, and add a little chicken essence to the side basin of raw vegetable leaves. This dish is bright red in color, fragrant and waxy in taro, and green leaves can stimulate appetite and have a unique flavor. (Zhang)

Shredded pork soup with taro and shepherd's purse

First, peel the taro with red stem and cut it into strips, wash it, drain the water, stir-fry it in the oil pan for a few times, and add some water to fry it until it is crisp. Then put the shredded pork (chopped) and shepherd's purse fried in advance into the pot and cook with taro, and add seasoning salt, monosodium glutamate, sugar, sesame oil and so on. You can fill it out. This dish is bright in color, smooth and refreshing. (Qin)

Taro taro

Wash and cook taro until it is half cooked, then peel it. Then chop it into paste with a knife. Put it in a container. Add a little salt, sugar, chicken essence and chopped green onion, and beat in two eggs. Stir hard and evenly. Then spoon it in your hand, roll it into the shape of jiaozi, and roll it up with dry starch or flour. Blanch in the oil pan until golden brown. (Zhang Baosheng)

Baked taro with tofu ribs

Put oil in a wok, heat it, add anise pepper and stir-fry until fragrant. Add onion and ginger and stir-fry until fragrant. Then add the ribs cut into small pieces, stir fry, cut raw, add cooking wine and stir fry again. Add fermented bean curd and a little sugar, stir-fry, add water to ribs, bring to a boil, and turn to low heat 10 minute. Add taro and water, cook for 10 minute, add a little soy sauce and sesame oil, and then put in the pot. (Liu) According to

Bamboo shoots, taro and crucian carp soup

Peel bamboo shoots and taro, wash and cut into thick slices. Wash the candied dates, boil the lean meat in boiling water for 5 minutes, remove and wash. Then the crucian carp is washed and dried. Add oil, add ginger slices and fry crucian carp. Serve. Put a proper amount of water in the pot to boil, and then add all the ingredients to boil. Change to slow fire for 3 hours and add seasoning to taste. (Cao Qidong)

Braised taro and lentils

Peel taro and cut it into pieces with a thickness of 1 cm. Wash and drain the water. Tear off the stems of lentils and wash. Stir-fry taro in a hot oil pan first, then stir-fry lentils and taro together, then pour in soy sauce, add a little water, heat together, add seasoning salt, monosodium glutamate and sugar, and stir-fry to serve.