NO.1 Lipu taro method

Raw materials preparation:

35g of Lipu taro, 2g of carrot and 2g of mushroom, and prepared: refined salt, chicken essence, sesame oil, vegetable oil, and appropriate amounts of each. (Seasoning can be added according to personal taste.)

Practice steps:

1. Boil mushrooms in water in advance, wash them and cut them into cubes; Wash, peel and dice carrots; Wash taro, peel and shred;

2. After the shredded taro is cut, find a mixing basin, pour the shredded taro, add a proper amount of refined salt, chicken essence and sesame oil, and stir well;

3. Put the shredded taro into a dish, sprinkle with diced carrots and mushrooms, and steam in a boiling pot for 81 minutes;

4. When the shredded taro is steamed, the wok will be lit. When the oil is poured to 9% heat, pour it on the steamed shredded taro and eat!

NO.2 Taro dessert method

Raw material preparation:

5 grams of taro, and prepared: sugar, honey, medlar, orange juice, and appropriate amounts. (Seasoning can be added according to personal taste.)

Practice steps:

1. Peel taro, wash it, steam it in a steamer, and then take it out and mash it into taro paste;

2. Wait for the taro paste to cool thoroughly; After cooling thoroughly, put it into a bowl, add appropriate amount of sugar, honey and medlar, and stir well;

3. Mix well, buckle in a plate, pour orange juice, and chill in the refrigerator for 15 minutes before eating!

(This dish is very popular with children, and it is very suitable for children as a dessert when they are coaxed; )

NO.3 Method of burning taro paste

Raw material preparation:

5 grams of taro, and prepared: white sugar, lard, onion, and appropriate amounts. (Seasoning can be added according to personal taste.)

Practice steps:

1. Wash and peel taro, steam it in a steamer, take it out and mash it with water and put it in a blender to stir it into taro; Wash onion and cut into onion grains;

2. Heat the wok with a proper amount of lard, add the onion, fry until golden brown, and then take out the onion.

3. stir-fry the stirred taro in the oil pan for a while, then add some water and sugar, and stir-fry slowly until it doesn't stick to your hands, and then serve!

(The key to this dish is to have enough sweetness, and the taro paste should not be granular, but must be smooth. In addition, you must fry with a lot of lard, so as to bring out the fragrance of taro, and a lot of lard makes taro more slippery. )

NO.4 Method of sliced taro and mushroom

Raw materials preparation:

2 grams of taro, 2 grams of mushrooms, 5 grams of dried shrimps, and 56 onions, and prepared: vegetable oil, soy sauce, refined salt, and appropriate amounts. (Seasoning can be added according to personal taste.)

Practice steps:

1. Boil mushrooms in water in advance, wash and slice them; Wash taro, peel it and cut it into dices; Soaking and slicing mushrooms; Soak shrimps and chop them; Slice the onion;

2. Heat the wok with a proper amount of vegetable oil, add the diced taro, fry it a little, and drain the oil for later use;

3. light the wok, pour the oil and heat it, add the shallots and stir-fry until fragrant. After smelling the fragrance, add the sliced mushrooms, diced taro and shredded shrimp and stir-fry the fragrance together;

4. finally, add a proper amount of soy sauce and refined salt, stir-fry with a small amount of water evenly, and cook until it is cooked thoroughly, then you can eat it out of the pot!

NO.5 method of steaming taro with chopped pepper

Raw material preparation:

5g of taro, and prepared: chopped pepper, ginger, garlic, and appropriate amount of each. (Seasoning can be added according to personal taste.)

Steps:

1. Wash taro, peel it and cut it into pieces; Peel ginger, wash and cut into powder, peel garlic, pat and cut into powder;

2. Put the chopped taro into a steaming bowl and add seasonings such as chopped pepper, Jiang Mo and minced garlic;

3. After the taro pieces are seasoned, put them in a steamer and steam them for 2 minutes, then they can be eaten!

Cooking skills:

1. Taro must be cooked when cooking, otherwise the mucus in it will irritate the throat;

2. Because the mucus of taro contains saponin, it can stimulate the skin to itch, so be careful when peeling taro raw. You can pour some vinegar, rub it in your hand and peel it, so taro won't hurt you. However, if you have an unhealed wound in your hand, you can't use this method.

3. The peeled taro will be more itchy when it touches the water and then the skin. Therefore, peeling the taro without washing first and keeping the hands dry can reduce the occurrence of itching.

4. If you accidentally touch the skin and itch, you can stop itching by applying ginger, baking on fire for a while, or soaking in vinegar. But you'd better wear gloves to peel and wash taro.

Nutritional efficacy:

1. Taro has the effects of benefiting stomach, invigorating spleen, relaxing bowels, detoxicating, resolving hard mass, resolving phlegm, relieving swelling and pain, tonifying middle warmer, benefiting liver and kidney, regulating middle warmer, and nourishing essence.

2. Taro is rich in minerals, with the highest fluorine content, which has the functions of strengthening teeth to prevent caries and protect teeth. Taro also contains a polymer plant colloid, which has a good antidiarrheal effect, and can be used to treat children with chronic diarrhea and spleen deficiency, especially barbecue.

Taboo: Taro should not be eaten with bananas.

How to choose a good taro:

1. When choosing taro, you should choose a variety with dark color, and the skin is intact without buds, preferably with mud.

2. Choose a strong taro without spots.

3. Taro must be well-proportioned, and light weight means less water. If the meat is thin and white, it means that the texture is loose, which is the top grade. Be careful not to have rotten spots in appearance, otherwise there must be corruption when cutting.

4. In addition, you can also observe the incision of taro. If the incision juice is powdery, the meat is crispy and delicious. If it is liquid, the meat is not so fluffy.