Taro home practices:

1, taro onion oil

Ingredients: taro, green onions

Seasoning: sugar, salt, broth

Steps:

1, taro with skin, wash, put into a pot and add water over the cover, high heat to cook! rolled to a small fire to cook for about 15 minutes, until you can use chopsticks to poke through, over cold water to rinse and cool, peeled, cut into large pieces of standby.

2, pour oil in the pot, oil temperature to 5 into the heat, the small onion white onion into the pot sautéed, the taro into the slightly stir-fried, add sugar and salt, add stock or hot water to cover the simmer for 5 minutes.

3, to be thick soup, and then sprinkle into the small onion scallion leaves, stir fry evenly, out of the pan on the plate.

Tips: taro first cooked and then fried, the soup to produce a sticky texture. Hot and cold is good, hot food is very fluffy, cold food is very fragrant and gluten.

2, sausage and soybean steamed taro

Ingredients: taro, sausage, soybeans

Seasoning: salt

Steps:

1, taro washed, peeled with a paring knife, cut into small pieces. Peel the moufu beans and remove the coat from the moufu bean grains. Cut the sausage into diagonal slices.

2, arrange the plate, slightly sprinkle some salt, cold water on the pot to steam, about 10-20 minutes can be out of the pot.

Tips: Steaming depends specifically on the size and number of taro pieces. Sausage is already salty, salt does not need to sprinkle too much, sprinkled on the taro and beans. This dish has a nice color, taro and beans and absorbed the salty taste of sausage, scoop a spoonful of three kinds of food, that feeling is really excellent.

3, taro hoof soup

Ingredients: taro, hoof

Seasoning: green onion, ginger, salt

Steps:

1, the hoof chopped into small pieces, blanch and wash. Taro washed, peeled with a paring knife, cut into small pieces and soaked in cold water.

2, boil a pot of water, put the onion and ginger, water boiled hoof into, high heat boil, small fire simmering, about an hour or so, take chopsticks poke hoof, can be easily poked through, that means crispy.

3, the taro into the soup, add a little salt, and then simmer for about 10 minutes, taro crisp can turn off the fire. Finally remember to sprinkle a handful of green onions to enhance the flavor oh.

Tips: buy back and then check the fur, hair must be pulled clean, otherwise it will affect the taste. Taro must be the last to put, otherwise it will become taro mud affect the taste of soup. Taro absorbs the grease of the hoof, the taro itself and the flavor of the hoof meat flavor completely integrated together. Of course you can also replace the hoof with chops, old duck, etc..

Introduction of taro

Taro (yù nǎi) is short for "taro", commonly known as "taro". Monocotyledonous plants, Tennantaceae. Perennial herbs. Leaves ovate, petiole long and fat. Flowers yellowish green. Underground fleshy bulb, rich in starch, edible. Cultivated more in southern China.

Taro edible methods are many, boiled, steamed, simmered, baked, roasted, burned, fried, braised can be. The most common practice is to cook or steam taro dipped in sugar to eat; taro meat or taro or taro cut into diced pieces, and corn mixed with porridge. It should be noted that the taro contains more starch, can not eat more, eat more stagnant disadvantages, raw food is slightly toxic.