The simplest way to cook taro and meat is to stew the meat with taro.

First of all, you must choose fresh ingredients, and then pay attention to time and heat control during the simmering process to achieve a more delicious effect.

Taro steamed pork ribs

Ingredients: 150g taro, 350g pork ribs

Accessories: appropriate amount of oil, appropriate amount of salt, appropriate amount of soy sauce, appropriate amount of chicken essence, appropriate amount of garlic

Steps

(1) Prepare ingredients

(2) Add soy sauce to the ribs

(3) Marinate with salt, chicken essence and garlic Cook for 20 minutes to get the flavor

(4) Cut the taro into strips and fry it

(5) Pick up the fried taro

(6) Code the taro Under the ribs

(7) Start steaming for 25 minutes

(8) Add some red pepper to the ribs 10 minutes before taking out the pot

( 9) It’s steamed now

Taro Braised Pork

Main Ingredients: Appropriate amount of pork belly

Accessories: Appropriate amount of green onion, appropriate amount of garlic, appropriate amount of taro

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Seasoning: a little salt, a little rock sugar, an appropriate amount of star anise, a little Sichuan peppercorns, an appropriate amount of light soy sauce, an appropriate amount of dark soy sauce, an appropriate amount of cinnamon (leaves), a little white sugar, a little pepper, a little fermented bean curd (red), an appropriate amount of tempeh< /p>

Method

(1) Wash the pork belly, boil water in a pot, add a few star anise, put the pork belly skin side down and cook for 25 minutes until it is 8 mature, remove and dry the water. (It must be dry, otherwise the oil will splash everywhere when frying)

(2) Peel the taro and cut it into slices of about 8 mm.

(3) Use a toothpick to poke some small holes in the pig skin of the dried pork. First rub the whole piece of meat with soy sauce. After the soy sauce dries slightly, rub a layer of honey on the pig skin. Place the pot in the pot. Put an appropriate amount of oil in the middle and heat it for 8 minutes. Put the pork belly skin side down and fry it. Use a spoon to pour the hot oil on the pork and fry until the pork skin bubbles.

(4) Remove the fried pork belly, drain the oil and let cool.

(5) Cut and fry the taro in the oil pan.

(6) Cut the cooled pork belly into slices of about 8 mm.

(7) Use 2 tsp salt, 2 tbsp soy sauce, 2 tbsp honey and 2 tbsp fermented bean curd juice to make a sauce.

(8) Spread the sauce on both sides of the meat and taro.

(9) Place the pork belly and taro slices apart from each other (pork belly slices facing down) in a large bowl (or basin), boil water in a pot, steam over high heat for 35 minutes (add enough water , just don’t open the lid halfway).

(10) After steaming the pork belly, first pour the soup into a bowl.

(11) Take a plate, cover it on the basin, turn it upside down, and pour the soup on it. A plate of fragrant pork belly is completed.

Taro and Sago Dew

Ingredients: 250g of taro, 100g of sago, 50g of black pearls

Seasoning: 50g of rock sugar, 50g of honey beans

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How to do it

(1) Prepare the sago materials

(2) Yellow pearls and black pearls (available at milk tea places)

(3) Peel and wash the taro and cut into cubes for later use

(4) A little honey beans and an appropriate amount of coconut milk (you can add more if you like a strong milk taste)

(5 ) Rock sugar

(6) Add an appropriate amount of water to the pot and bring to a boil, pour in the sago, cook for 10-15 minutes until there is only a small white dot left in the middle, then turn off the heat

(7) Cook yellow pearls and black pearls in the same way for 30 minutes. After cooking, mix with sago. Turn off the heat and cover the pot and simmer for 10 minutes. Pour the stewed sago, yellow pearls, and black pearls into cold water and soak them. Take it out (doing this will make it taste better)

(8) Pour water into the pot and add the taro, bring to a boil over high heat

(9) Add rock sugar until the taro is soft and mushy

(10) Then pour in coconut milk or milk

(11) Finally, add honey beans and boil, add processed sago and mix well

< p>Ingredients: 20 grams of black sesame seeds, 100 grams of sweet potatoes, and 50 grams of taro.

Taro and sweet potato balls

Method:

(1) Pour the cooked black sesame seeds into a plate and set aside.

(2) Put the sweet potatoes and taro into the rice cooker and steam until they are fully cooked and soft.

(3) Take out the sweet potatoes from the rice cooker, put them in a large bowl, wait until they cool, and mash them into a puree with a large spoon.

(4) Take out the taro, peel it and mash it into a puree. Use a spoon to scoop an appropriate amount into the palm of your hand and knead it into a ball shape.

(5) Complete several taro balls in sequence.

(6) Take a taro ball, scoop out an appropriate amount of sweet potato puree and wrap it outside, then roll it into a ball, and wrap all the taro balls completely in the sweet potato puree.

Wrap the sweet potato puree .

(7) Finally, sprinkle black sesame seeds evenly on the surface of the prepared meatballs.