Sago, taro, coconut juice, sugar.

Practice:

1. Boil sago dew: take a pot of clear water, bring it to a boil, add sago, stir while cooking on medium heat, until sago is translucent for about 15 minutes, turn off the fire and stew for 10 minutes until it is completely transparent, rinse the mucus with cold water and set aside;

2. Steamed taro: peeled taro, cut into blocks, steamed in a steamer for about 20 minutes until the taro is glutinous (chopsticks can easily pass through), and set aside;

3. Boil coconut juice: pour coconut juice into the pot, add appropriate amount of water to dilute it, then add appropriate amount of sugar, boil it, pour in taro and sago and mix well.

Simple method of taro

Ingredients:

Taro, bacon, salt, oyster sauce, sesame oil and vegetable oil.

Practice:

1. Wash and shred taro, add salt and sesame oil and mix well; Dice the bacon;

2. Put the mixed taro shreds into a vessel, sprinkle with diced bacon, and steam in a cage for 8- 10 minutes;

3. Ignition in a pan, pour oil. When the oil is 90% hot, pour the hot oil on the steamed taro shreds.

Taro with chives

Ingredients:

Taro, salt, shallots, water, sugar, vegetable oil.

Practice:

1. Wash taro skin, put it in a pot and cover it with water. After boiling, turn to low heat and cook for about 15 minutes, subject to the fact that chopsticks can be easily inserted;

2. soak the cooked taro in cold water and cool it, then peel it off, and cut the bigger one into large pieces for later use. Chop shallots and set aside;

3. Heat the wok, add two spoonfuls of vegetable oil, and add the scallion to saute;

4. Add the taro and stir fry;

5. Add water, salt and sugar to boil;

6. Cover and simmer for about 5-6 minutes with low fire, and stir fry in the middle to prevent sticking to the pot;

7. Finally, when the soup is slightly mushy, sprinkle the green part and stir fry twice to get out of the pot.

Taro cake

Ingredients:

Taro, sugar, eggs, salad, oil, milk, muffin powder, baking powder

Practice:

1. Peel and wash taro, steam and mash it into taro paste for later use;

2. Put the fine sugar and eggs in a container and beat them evenly with an egg beater;

3. Then, add salad, oil and milk into the materials prepared by the method (1) and stir evenly;

4. Add the sieved muffin powder and baking powder and stir until it is even and non-granular, then add the steamed taro paste and mix well to form a dough;

5. Put a layer of baking paper in the model, put the dough into the model, and then put it into the oven preheated to 170℃ and bake for 30 ~ 40 minutes.

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