Taro, ginger and garlic, carrots, salt and sugar, common sauces and so on.

Methods/steps

Taro puree:

1, the taro peeled and washed sliced.

2, put the taro slices into the steamer and steam for 30 minutes until soft.

3, the steamed soft taro slices with a spoon mashed into a ziplock bag sealed, with a rolling pin will be pressed into the taro puree is the basic taro puree.

Taro cake:

1, cut taro into small dices. The pot of oil, the taro under the pot to fry a little, and then add a little salt, water simmering.

2, ready sticky rice flour, water. First use water to mix the powder into a paste. Another half of the water to boil, the boiling water to the paste inside, mix well, become raw and cooked paste.

3, the taro into the paste, like to eat meat friends, you can also add a little fried meat foam.

4, and then boil the water, will be adjusted to the taro and slurry a piece of pour into the container, on the pot to steam for about 30 minutes can be! Let it cool and then cut into pieces to serve.

Taro buckle meat:

1, taro peeled spare, cleaned meat into the soup pot, add star anise, the meat cooked to seven mature after fishing;

2, with a toothpick in the boiled meat on the poke some small holes, with 5ml or so of soy sauce evenly coated with the surface of the flesh;

3, coated with soy sauce of the flesh slices, taro slice a little thicker slice of garlic, minced spare;

3, coated with soy sauce, slice, cut a little thicker slice, garlic Chopped spare;

4, salt, honey, 5ml of dark soy sauce, curd juice, oil and crushed garlic mixed into a sauce spare;

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

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

7, buckled meat steamed. Another pot of water starch and 5ml heating thickening, pour to just steamed button meat on can.

Taro burn ribs:

1, ribs blanched in boiling water, fish out and spare;

2, take a casserole, put the water boiling (water does not have to be too much), and then into the blanched ribs, put a little ginger, peppercorns, and whatnot, do not put the first salt, cook on a small fire for about 40 minutes;

3, put into the carrots cut into cubes, then you can add the amount of salt in order to ingredients to taste, cook, and then add a lot of salt. salt in order to ingredients to taste, cook for about 5 minutes, and then into the taro pieces;

4, ten minutes, carrots and taro cooked through, leaving a little soup;

5, take the rest of the soup, add soy sauce, chicken essence and other personal favorite seasoning, mixing powdered water into a thickening sauce to pour on, small fire roll to the soup can be thickened.

Return to the sand taro:

1, the taro peeled, cut strips, garlic compressed mushrooms standby;

2, the pot into the oil is hot, the taro into the pot fried into the surface slightly golden brown, basically cooked out;

3, the net pot on the stove, will be poured into the pot with sugar and water to open the fire for rapid stir-frying;

4, about the rapid stir-frying, has been stir-fried until the syrup bubble thick;

5, quickly add garlic, taro, white vinegar stir-fry, this time the syrup is still a little thin;

6, has been stir-fried until the syrup becomes dry, the surface of the taro presents the feeling of frosting off the fire can be.