A, cut it into thin slices, deep-fried and sandwiched between the pork into a "braised pork", the flavor is special, the meat is not greasy mouth, is a beautiful dish on the banquet. It will be cooked and peeled, placed in a hot pot, plus lard, sugar, a small amount of milk powder, pressed into milk taro, taste sweet, soft and sweet; mixed with fish, meat, chicken, asparagus, mushrooms, etc., with oil lightly fried, crispy and refreshing. Lipu taro sticky, loose powder, slightly sweet taste, can be cooked or stewed with meat, can also be sliced into the hot pot hot food, as well as to do taro balls, taro braised meat, fried taro, taro, taro ribs, etc., which was made into Lipu taro buckle meat, taro, meat, at the same time the entrance to the eating method is the most distinctive.

Two, taro ribs pot

Raw materials: 300 grams of small ribs, taro 400 grams, 2 cloves of garlic

Practice: 1, small ribs cleaned, mixed with seasoning 1 marinated for 10 minutes, and then deep-fried to the top color in hot oil.

2. Peel taro, cut into small pieces and deep fry in hot oil.

3. Stir-fry the garlic cloves in 2 tbsp oil, then add the baby back ribs, season with seasoning 2 and 2 cups of water, bring to a boil, and cook over low heat for 20 minutes.

4. Cook taro for 20 minutes or until tender and soup runs dry.

The jujube has the effect of strengthening the spleen, benefiting the qi and tonifying the blood, which can make the blood flow smoothly and increase the nutrition of the skin. These two foods go well together.

Rib soup can nourish Yin and moisturize dryness, and the collagen in the bones is also effective in nourishing the skin. In fact, you can also add an appropriate amount of wolfberry in the soup, which has the effect of nourishing yin and benefiting the kidneys, and the kidneys are the foundation of the innate nature, which can regulate the skin from a deep level.

Three, coconut sago taro dew

Materials: Thai sago 2 two, local sago 2 two; taro a, about 1 catty; a can of coconut milk, a box of milk, rock sugar 4 two.

Making process:

1, peel the taro, cut into cubes.

2, gently wash the sago.

3, boil a large pot of water, the water boiled all the taro into the pot for half an hour, and then put the sago into the pot for another half an hour, plus coconut milk with the pot, boiled to the taro has been very powder, sago has become transparent, the milk poured into the icing sugar into the pot for 10 minutes, you can turn off the fire on the table.

This dessert is hot and delicious, frozen and delicious, both fragrant and slippery.