1, coconut juice taro chicken casserole.

Ingredients: 2 chicken thighs, 250 grams of taro, 15 grams of green onion, 15 grams of ginger, coconut milk, peanut oil, garlic juice, curry powder, sugar, salt each moderate.

Practice: remove the chicken thighs, remove the blood, cut into 3 cm pieces, wash with water for 5 minutes to drain; with salt, curry powder, garlic sauce marinated chicken to a few moments; and then pan fry the chicken pieces until golden brown and standby. Cut taro into 1.5 cm bone-in chunks and sauté until golden brown on both sides, then steam until tender. Open the pot of oil, burst incense onion, ginger, add chicken pieces, stir fry for a few moments over high heat; pour in the coconut milk and cook for a while, and finally put the taro on medium heat to reduce the juice, add salt, sugar to taste can be.

2, taro silk cake.

Ingredients: taro moderate, ham moderate, smoked duck moderate, sticky rice flour 100 grams, green onions moderate, salad oil moderate.

Method: taro, ham, smoked duck are cut into thick wire, green onion cut grain. Hot pan, under a small amount of salad oil, sautéed ham and smoked duck wire. Taro under the wire fried through. Remove the taro shreds and let them cool, add seasonings and chopped green onion, and mix the sticky rice flour with water and a pinch of salt and pepper to form a paste. Mix the sticky rice flour paste into the shredded taro ingredients. Take a steamer plate, grease it with salad oil and pour down all the ingredients. Put it in a steamer and steam for 20 minutes on high heat. Remove from the steamer and allow to cool. Cut the cooled taro cake into small pieces and fry them in oil until golden brown on both sides.

3, taro steamed pork ribs.

Ingredients: 300 grams of pork ribs, 400 grams of taro, 2 cloves of garlic. Seasoning: 1 tbsp wine, 1/2 tbsp soy sauce, 1/2 tbsp soy sauce, 1/2 tsp salt, a little pepper.

Methods: Wash the ribs, marinate them in the seasoning for 10 minutes, then fry them in hot oil for a few minutes to get a good color. Stir fry garlic cloves in 2 tbsp oil, add baby back ribs, seasoning 2 and 2 cups water, bring to boil, reduce heat and cook for 20 minutes. Add taro and cook for about 20 minutes, until tender and sauce is reduced to a simmer.