Ingredients: 200 grams of taro and 200 grams of pumpkin.

Accessories: 50g of milk and 50g of eggs.

Seasoning: 5g of garlic (white skin), 50g of vegetable oil, 3g of salt and 2g of chicken essence.

The practice of taro pumpkin pot;

1. The pumpkin is seeded and cut into strips.

2. Peel taro and cut it into diamond-shaped blocks;

3. Peel garlic, wash it and dice it for later use;

4. Put the pot on the fire, pour in the oil, heat it, add the prepared taro and pumpkin, fry until golden brown, and take out and drain the oil;

5. Clean the pot, add about 500 ml of water, add garlic, salt and chicken essence, boil the water, and add fried pumpkin and taro;

6. Pour in the egg milk and cook until the taro and pumpkin are soft and cooked. Serve.

Toss taro

1, peeled taro and cut into strips slightly thinner than the little finger;

2. Pour the right amount of cooking oil into the pot. After the oil is 60% hot, fry the taro strips with low fire for about 3 minutes and take them out. After a little cooling, fry for another minute with medium fire for coloring;

3. Take another wok, pour in water and sugar, stir fry, stir fry the fried taro, and turn off the heat after the sugar water is evenly wrapped on the taro strips. The taro is cold, and you can see that sugar sticks to the taro evenly, which tastes delicious.