Mung bean paste stuffed with fragrant taro (warmly recommended)

Ingredients: 400g taro, 4 spoons of mung bean paste

Method: Peel and cut the taro into pieces

Put the taro in a pot and steam for 25-30 minutes until cooked;

Put the taro into the container and mash it with a spoon;

Shape the taro into a ball shape , set aside;

Put half a bowl of water in the pot, add mung bean paste after it boils, reduce the heat to low, use chopsticks to break up the mung bean paste into a paste, and pour it on the prepared taro balls.

Can be eaten cold or hot, sweet and tender

2. Taro cake

Preparation method

Peel the taro and cut into pieces Grain it, add a little salt, steam it in a pot over water, then pour it into the rice milk and mix well. Choose smaller dried shrimps, wash and macerate them. Cut the bacon and scallops into cubes separately, put them in the pot with the dried shrimps and stir-fry until fragrant. Add salt, sugar, etc. as appropriate. Stir-fry and stir-fry them together with the rice milk and taro grains. Take them out and put them in a cake basin. Then put it into a pot of water and steam until cooked. And put coriander, green onions, fried sesame seeds and cooked oil on the cake surface.

3. The second way to make taro cake

You can also dice the taro, cook it, mash it (you don’t need to smash it too much), add glutinous rice flour, sugar and knead it Form into a dough (if it is dry, add boiling water, blanched glutinous rice flour will be sticky). Then, roll the dough into small strips with a diameter of 1.5cm in batches, and then cut the strips into dices with a thickness of 1.5cm. Note that after cutting, you can sprinkle some glutinous rice flour to prevent sticking. Store all the small cubes in bags in the refrigerator. When you want to eat them, take them out and cook them like glutinous rice balls. Add them to any sweet soup (such as red bean soup, mung bean soup, sago, milk, black rice porridge, etc.). They are all fragrant, glutinous, delicious and chewy! Or add sugar (preferably rock sugar) directly to the soup, which is also very delicious!

4. Taro Braised Pork

Ingredients: 400 grams of pork belly, 400 grams of taro, 2 star anise, 2 cloves of garlic

Seasoning:

1. 3 tablespoons of soy sauce

2. 1 tablespoon of wine, 2 tablespoons of soy sauce, 1/2 tablespoon of sugar

3. 1/2 tablespoon of water starch

Method:

1. Cook the pork belly as a whole piece first, take it out and marinate it with seasoning 1 for 10 minutes. Dip the skin evenly in soy sauce, then fry it in hot oil until it is cooked through. Take it out and soak it in cold water immediately.

2. Peel the taro, cut into thick slices, fry them and take them out. Cut the pork belly into thick slices as wide as the taro, lightly fry them in hot oil, and then arrange them one piece of meat and one piece of taro. Place into a steaming bowl and top with 2 well-mixed seasonings, 1/2 cup of water, star anise and garlic.

3. Steam in the pot over high heat for 40 minutes. When taking it out, first pour the soup into the pot, then remove the star anise and garlic, put them into a plate, thicken the soup with water starch, and pour Return to the meat noodles and serve.

Note: 1. Pork belly must be made with three layers of meat. The meat is firm and square in shape. Use a toothpick to poke holes in the skin of the meat before frying, so that the fat can be extracted. , it won’t taste greasy.

2. Soak the fried pork belly in cold water immediately to make the pork skin elastic.