Taro is a nutritious vegetable that can be made into many different dishes. Here are several common cooking methods for taro:

1. Blanch and boil. Blanch the cut taro cubes in boiling water for 3-5 minutes, then remove and drain. Doing this can remove the impurities in the taro and improve the taste of the food.

2. Steam. Place the cut taro into a steamer and steam for 10-15 minutes, until the taro is soft. You can add glutinous rice flour or red dates to make desserts such as glutinous taro.

3. Cook. Put the blanched taro cubes into the pot, add an appropriate amount of water, cover and cook over medium heat for 15-20 minutes, add an appropriate amount of seasoning and serve.

4. Stir fry. Put the cut taro cubes into the pot, add an appropriate amount of oil, stir-fry until the surface is slightly golden, then add other ingredients and seasonings for stir-frying, such as taro-fried meat slices, taro-fried shrimps, etc.

5. Brew. Hollow out the blanched taro cubes, add meat filling, shrimp and other ingredients, fill them into the taro cubes, boil them in water for 10-15 minutes and serve.

It should be noted that taro contains oxalic acid. It is recommended not to eat it raw. At the same time, it must be fully cooked during cooking, steaming, stir-frying, etc. before eating to avoid adverse effects on the body.