Ingredients for taro dumplings: 500 grams of taro, 150 grams of wheat starch. Accessories: bean paste filling. Seasoning: 50 grams of sugar, 50 grams of lard. Cooking method: 1. Wash the floury taro, steam and crush it, and add wheat starch.

Boil water until cooked, add sugar and lard and knead evenly; 2. Knead the taro and cooked wheat starch together into a dough, make a paste and press it into a wrapper, add bean paste filling and shape into dumplings; 3. Put the oil in the pot and light it,

When the oil temperature is 40% hot, put the dumplings into the pot and fry over medium-low heat until the skin is golden brown and then serve.

Features: Golden color, crispy texture.

Fresh Scallion and Taro Cake Ingredients: taro, squid Accessories: green and red bell peppers, eggs, lemon Seasoning: salt, chicken essence, soy sauce, pepper, starch, sesame seeds, minced green onion and ginger Cooking method: 1. Cut the squid into small dices.

Press the taro into puree and put it into a bowl. Add onion and ginger, eggs, pepper, salt, chicken essence, and starch and mix well; 2. Make the mixed paste into a small pancake shape, put it into a pot, add a little oil and fry until

Both sides are golden; 3. Squeeze out the lemon juice, cut the lemon peel into small pieces and add it to the juice. Add the bell pepper, onion and ginger, soy sauce, pepper, sesame and chicken essence, mix well and pour it on the fried pancake. Serve.

Features: Soft and delicate, crispy, tender and fragrant.

Taro-roasted pork ribs Ingredients: Spare ribs Accessories: taro, green onions, ginger Seasonings: salt, chicken essence, soy sauce, cooking wine, sugar, star anise Cooking method: 1. Blanch the pork ribs in a pot until they are six-cooked, then take them out and set aside. Set the pot on fire

Pour in the oil, add sugar and stir-fry until it changes color, add the ribs, add soy sauce, cooking wine, green onions, and star anise and stir-fry for a while; 2. Add an appropriate amount of water to the ribs, add salt, chicken essence, and taro and simmer for 5-10 minutes.

Drizzle sesame oil before serving.

Features: red color, fresh and delicious.

Ingredients for heart-shaped taro ribs: taro (half), ribs (1 pound), carrot (1), black bean (1 tael), sand ginger (2 pieces), ginger (2 pieces), garlic (2 cloves), seasoning

: Oil (6 tablespoons), soy sauce (2 tablespoons) Tools: Heart-shaped mold (1 piece) 1 Peel and wash the taro, cut into slices, cover with the heart-shaped mold, and press into heart-shaped taro slices; the remaining taro

Cut into pieces and set aside.

2 Wash the carrots, scrape off the skin, and press into a lace with a heart-shaped mold. Set aside.

3 Arrange the heart-shaped taro slices and carrots on the side of the plate, put the taro pieces in the middle, boil the water in the pot, put it in the pot and cover it with water to steam for 15 minutes.

4. Flatten the garlic, remove its clothes and chop into small pieces. Wash and chop the ginger and sand ginger. Use the back of a knife to flatten the black bean paste.

Put the washed ribs into a bowl, add ginger, sand ginger and black bean paste, add 1 tablespoon oil and 2 tablespoons soy sauce, mix well, and marinate for 10 minutes to add flavor.

5 Heat a pan, add 5 tablespoons of oil and sauté the minced garlic until fragrant. Pour the marinated ribs into the pan and stir-fry over high heat for 3 to 4 minutes. Sprinkle 3 tablespoons of water during this period to avoid sticking to the pan.

6 Pour the steamed taro seeds into the pot, stir-fry for 30 seconds, then pour in half a bowl of water, cover the pot and simmer for 5 minutes until the water dries up, then transfer the ribs and taro to a plate.

Fragrant taro and sago syrup is a sugar water suitable for home production. The ingredients are easy to find and the production process is simple.

Cooked taro and sago dew, the sago is crystal clear and tough, the taro is sweet, the sugar water has the aroma of milk and coconut milk, and the aftertaste is endless.

Ingredients: sago, taro, coconut milk, pure milk, a little sugar.

Production process: 1. Wash the sago first, then soak it in cold water for half an hour; peel and wash the taro, cut into cubes and set aside.

2. Boil water in a pot. When the water boils, pour the soaked sago into the pot and mix the sago slowly in a clockwise direction. When the milky white color slowly becomes crystal clear, the sago is cooked.

Turn off the heat, cover with cold water and drain.

3. Cook the diced taro, remove and drain.

4. Pour appropriate amount of coconut milk and milk into another pot, add sago and taro, bring to a boil and add a little sugar.

Key steps: 1. When cooking sago, it is very important to control the heat, and it must be cooked slowly and in one direction, otherwise it will easily stick to the pan.

2. When trying it for the first time, because the sago has not been immersed in cold water, the sugar water soup will become very thick, and the sago will become more refreshing after being immersed in cold water.

3. The advantage of dicing taro is that it is easier to cook.

4. Don’t put too much sugar, milk and coconut milk, so as not to make the sugar water taste too strong and make it easy to get tired of eating.

Coconut juice, carrot and taro soup. Coconut juice is the juice in the coconut. It is a very popular refreshing drink that can relieve heat and quench thirst.

Like coconut meat and coconut oil, it has certain medical value. It can strengthen the heart, be a diuretic, anthelmintic, relieve vomiting and diarrhea, and treat congestive heart failure and edema.

Carrots are carrots, which can nourish the spleen, lower qi and resolve stagnation, nourish the liver and improve eyesight, and benefit the lungs and moisturize dryness.

Taro meat is soft and fragrant. It can benefit the stomach, widen the intestines, relieve constipation and detoxify.