The correct way to eat taro:

1 chive and taro

Ingredients: taro, salt, shallots, water, sugar, vegetable oil.

Method

1. Wash the taro skin and skin, put it into a pot and cover with water. Bring to a boil, then turn to low heat and simmer for about 15 minutes, until chopsticks can be inserted easily.

2. Soak the cooked taro in cold water and cool it, then peel off the skin. Cut the larger ones into large pieces and set aside; mince the chives and set aside.

3. Heat the wok, add two tablespoons of vegetable oil, add the white part of the scallions and saute until fragrant.

4. Add the taro and stir-fry.

5. Add water, salt and sugar and bring to a boil.

6. Cover, simmer over low heat for about 5-6 minutes, stir-fry in the middle to prevent sticking to the pan.

7. Finally, when the soup becomes slightly mushy, add the green part and stir-fry twice before serving.

2 Taro pork ribs stew

Ingredients: 300g short ribs, 400g taro, 2 cloves garlic, 1 tablespoon wine, 1/2 tablespoon soy sauce, 1/2 large soy sauce spoon, 1/2 teaspoon of salt, 1 teaspoon of sugar, and a little pepper.

Method

1. Wash the short ribs, mix in seasoning 1 and marinate for 10 minutes, then fry in hot oil until colored and take out.

2. Peel the taro, cut into small pieces, fry in hot oil and remove.

3. Use 2 tablespoons of oil to sauté the garlic cloves until fragrant, then add the short ribs, add 2 seasonings and 2 cups of water and bring to a boil, then reduce to low heat and simmer for 20 minutes.

4. Put the taro into the pot and cook for about 20 minutes. When it is soft and the soup is slightly dry, you can serve it out.

3 Sanded taro

Ingredients: one-third of a large taro, 4 tablespoons of white sugar, about 5 tablespoons of water, and an appropriate amount of cooking oil.

Method

1. Peel the taro and cut into strips slightly thinner than your little finger.

2. Pour an appropriate amount of cooking oil into the pot. After the oil is 60% hot, fry the taro strips over low heat for about 3 minutes, then take them out. After they cool down slightly, fry them over medium heat for another minute to get color. .

3. Take another wok and turn on the heat. Pour in water and sugar and stir-fry until it turns into a paste. Add the fried taro and stir-fry until the syrup is evenly coated on the taro strips. Turn off the heat.

4 Roast Chicken with Taro

Ingredients: chicken, taro.

Method

1. Cut the chicken into pieces and wash. Peel the taro, cut it in half and soak in water.

2. Put an appropriate amount of water in the pot, put the chicken pieces in, skim off the blood foam and take it out for later use. Pour oil into the pot, add scallions, ginger slices, loose garlic cloves, and star anise, and stir-fry until fragrant. Add the blanched chicken pieces and stir-fry for two to three minutes, then add cooking wine and dark soy sauce for color.

3. Pour boiling water over the chicken pieces, cover the pot and simmer over medium-low heat for half an hour. When the soup is halfway through, add 2 tablespoons of sugar and an appropriate amount of salt, add the taro cubes and simmer for another fifteen minutes.

4. Reduce the juice over high heat, and finally sprinkle with some chopped chives.

5 Shrimp and taro stew

Ingredients: shrimp, taro, corn kernels, coriander, rice wine, ginger, salt, egg white.

Method

1. Peel and devein the shrimps and marinate them with rice wine, salt and egg white for a while.

2. Peel the taro and cut into hob pieces.

3. Heat the oil pan to 70% heat, first add corn kernels and stir-fry, then add taro and stir-fry for a while.

4. Transfer the corn kernels, taro, and ginger slices to another casserole, add rice wine and an appropriate amount of cold water (just enough to cover the taro pieces), bring to a boil over medium heat, and simmer over low heat.

5. After about 20 minutes, when the taro is cooked, add salt, over medium heat, add shrimps, after the water boils, add coriander leaves.