The recipe and practice of taro meatballs are as follows:

The recipe for taro meatballs is 5 taro, 50 grams of sweet potato flour, green onion in moderation, a little bit of lean meat, a little bit of shredded ginger.

The specific method is to wash the taro and put it into the pot to cook, sweet potato flour poured into the water and stirred well to be used. Steamed taro peeled, with a rolling pin into a delicate taro puree, in small quantities several times to add sweet potato flour paste, stirred into a fine paste. Add chopped green onion and the right amount of salt, add the right amount of water to the pot to boil, use the tiger's mouth to squeeze into a taro ball, cook over high heat until the taro ball floating up can be.

Well done taro balls can be eaten directly can also be used to a simple secondary processing, to be used to stir-fry, cooking soup, shabu-shabu hot pot, barbecue to eat is very good, so that out of the taro balls Q elastic aroma, but also with taro's unique aroma, the fresh aroma of the lean meat, the soup sweet, very appetizing and tasty, simple and nutritious.

Taro details are as follows:

Taro is a perennial rooted herbaceous plant in the family of Tennessee, often cultivated as an annual crop, taro was first produced in China, Malaysia, and the Indian Peninsula, such as hot and humid swamps, and is widely cultivated around the world. China's taro resources are extremely rich, mainly distributed in the Pearl River, Yangtze River and Huaihe River Basin.

Taro is an important vegetable and food crops, nutritional and medicinal value, is suitable for young and old nutrients, and taro starch particles as small as one-tenth of the potato starch, its digestibility up to 98% or more, especially for infants and sick people to eat, and thus have the Emperor's reputation for offerings.