Materials: taro, salt, scallions, water, sugar, vegetable oil.

Practice:

1. taro with skin washed, put into the pot with water to cover, boil and then turn to a low fire to cook for about 15 minutes to chopsticks can be easily inserted shall prevail;

2. the boiled taro soaked into cold water to cool down and then peeled off the skin, a larger head of the larger piece of cut into large pieces to spare. Shallot minced spare;

3. frying pan hot into two tablespoons of vegetable oil, the white part of the onion to join the fragrance;

4. and then the taro into the stir-fry;

5. add water, salt, sugar boiled;

6. cover, simmering over low heat for about 5-6 minutes, in the middle of the attention to stir frying a little bit in order to prevent sticking to the pot;

7. Finally to be slightly soup was The final soup is slightly paste, the green part of the green onion sprinkled into the stir-fry two can be up to the pot.

2. Roasted taro

1. Taro peeled and washed steamed and mashed into taro puree spare.

2. Put the sugar and eggs in a container and mix well with a whisk.

3. Then add the salad oil and milk to the ingredients in recipe (1) and mix well.

4. Add the sifted muffin mix and baking powder to the mix until it is uniform and grain-free, then add the steamed taro puree to the mix.

5. Put a layer of baking paper inside the model, put the char into the model, and then put it into the preheated 170℃ oven and bake for 30-40 minutes.

3. Taro Pork

Ingredients: 200g pork with skin, 1/3 taro, 1 star anise, 2 cloves of garlic, 1/2 teaspoon of salt, 1 teaspoon of honey, 1 tablespoon of dark soy sauce, 2 tablespoons of fermented bean curd juice, 1 tablespoon of oil, and 100ml of cornstarch to thicken the sauce.

Precipes:

1. Wash the meat and put it into a soup pot, add star anise, cook the meat until it is 70% mature and then fish it out;

2, use a toothpick to poke some holes in the boiled meat, and use about 5ml of dark soy sauce to evenly coat the surface of the meat;

3, slice the dark soy sauce-coated meat, slice taro into slightly thicker slices, and mince the garlic for spare use;

4, mix the salt, honey, 5ml of dark soy sauce, curdled bean curd, oil, and minced garlic into a seasoning mixture. and garlic crushed into a sauce spare;

5, taro slices and meat slices in the seasoning mix, so that each piece of as far as possible coated with seasoning;

6, coated with taro a layer, a layer of meat slices, neatly yards in a bowl, on the pot to steam for 30 minutes;

7, buckled meat after steaming, a separate pot will be the water starch and 5ml of heated thickening, poured to the steamed buckled meat on just now can be.

4. turning sand taro

Materials: one-third of a large taro, 4 tablespoons of sugar, about 5 tablespoons of water, cooking oil moderate.

Practice:

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

2, the pan into the amount of cooking oil, until the oil is hot 6 into the next taro strips fried on low heat for about 3 minutes after the fish out, a little cooler than the medium heat under the frying for another minute on the color;

3, the other take the frying pan open fire, pour in the water and sugar and stir-fry, the slurry under the fried taro! Stir fry, so that the syrup evenly wrapped in taro strips, you can turn off the fire.

5. Taro Spare Ribs Casserole

Ingredients: 300g spare ribs, 400g taro, 2 cloves of garlic, 1 tbsp wine, 1/2 tbsp soy sauce, 1/2 tbsp soya sauce, 1/2 tsp salt, 1 tsp sugar, a pinch of pepper

Methods:

1. Wash the spare ribs, mix them with the seasonings and marinade them in the sauce for 10 minutes, and deep fry them in hot oil for the first color.

2, taro peeled, cut into small pieces, and put into the hot oil to fry through the fish out.

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 sauce is reduced to a simmer.