It's easy to cook taro except that it's not easy to buckle meat. First, it's easy to brew taro with mung bean paste (warmly recommended). Ingredients: 400g of taro with 4 spoonfuls of mung bean paste. Practice: peel and cut taro and steam it in a pot for 25-30 minutes until it's cooked; Put taro into a container and mash it with a spoon; Rub taro mud into balls for later use; Put half a bowl of water in the pot, add the mung bean paste after boiling, change the heat to low heat, break the mung bean paste into paste with chopsticks, and pour it on the cooked taro balls. It can be eaten cold or hot, sweet and tender. 2. How to make taro cake Peel taro, dice it, add a little salt, steam it in a pot, then pour it into rice slurry and mix well. Choose smaller dried shrimps, wash and soak them until soft. Dice the bacon and corn separately, put them in the pot with dried shrimps and saute them until fragrant, and adjust them with salt, sugar, etc. After stir-frying, mix them with rice paste and taro, take them out of the cake pot, and then steam them in a water pot. And put coriander, onion, fried sesame seeds and cooked oil on the cake surface. Third, the second method of taro cake can also be diced, cooked, mashed (not too broken), added with glutinous rice flour, added with sugar, and kneaded into dough (if dry, add boiling water, the scalded glutinous rice flour is sticky). Then, knead the dough into strips with a diameter of 1.5cm in batches, and then cut the strips into dices with a thickness of 1.5cm. Pay attention to sprinkle some glutinous rice flour to prevent sticking after cutting. Keep all Xiaoding in the refrigerator and freeze it. When to eat it, take it out and cook it like dumplings. Add it to any sweet soup (such as red bean soup, mung bean soup, sago dew, milk, black rice porridge, etc.). It is delicious and chewy! Or directly add sugar (preferably rock sugar) to the soup, which is also very delicious! 4. Taro braised pork raw materials: pork belly 400g, taro 400g, star anise 2, garlic 2 cloves seasoning: 1, soy sauce 3 tablespoons 2, wine 1 tablespoon, soy sauce 2 tablespoons, sugar 1/2 tablespoons 3, water starch 1. After taking out, marinate with seasoning 1 marinate 10 minute, dip the skin in soy sauce evenly, fry it in hot oil until the color is the highest, take it out, and soak it in cold water immediately. 2. Peel the taro, cut it into thick slices, fry it out, cut the pork belly into thick slices with the same width as the taro, slightly fry it in hot oil, then put it in a steaming bowl in the arrangement of one piece of meat and one piece of taro, and pour in the evenly mixed seasoning 2 and 1/2 cups of water, star anise and garlic. 3. Steam in the pot for 40 minutes with high fire. When taking out, pour the soup into the pot, then remove the star anise and garlic, buckle it into the plate, thicken the soup with water starch, and pour it back on the meat noodles. Note: 1, pork belly must choose three layers of meat, and its meat quality is compact and square. Before frying, use a toothpick to poke holes in the skin, so that the oil can be removed and it will not be greasy. 2, the fried pork belly is soaked in cold water immediately, which can make the pigskin elastic. 6. Wash the ham and cut it into slices, soak it in water for about 30 minutes, then cut it into filaments, peel the taro and cut it into slices, put the shredded ham and taro slices in the water where the ham was soaked before, add ginger and a small amount of yellow wine to cook, skim the foam after boiling, and add coriander sesame oil when the soup turns white and the taro is tender. This soup is delicious and beautiful in red, white and green. 7. Half a taro with taro salty rice (about 500. About 50g of dried shrimps, 200g of flower meat, 5-6 shallots, white rice, sun-dried oil, soy sauce and refined salt. 1. Dice taro, fry in oil, remove oil, soak mushrooms and slice, cut flower meat into 1cm thick and 3cm long, soak dried shrimps and chop them, slice the shallots and wash and drain the white rice. Add white rice and stir-fry. 3. When the water in the rice begins to dry, sun-dry the oil, soy sauce and refined salt. Add the same amount of water and cook it in a rice cooker until it is cooked thoroughly. 8. Cut the taro with cream into thick pieces. Steam it. You can also boil it in water, which is faster. After steaming, the peel will come off. Put the taro pieces in a big bowl and mash them with a rolling pin, all of them will become mud. Heat 2 tablespoons of BUTTER, pour it on the taro paste, and stir it with your strength. When you see that the taro paste has turned into sticky glue, you can eat it. If you can't finish it, put it in the refrigerator. The frozen one is as delicious as the hot one. You can put some fruits on it, such as ICE CREAM, which is delicious. Nine, the cake burns 500 grams of taro paste (that is, the taro is steamed and ground into velvet) and 400 grams of sugar. Stir-fry the chopped taro in lard for a while, then add water and sugar, and stir-fry slowly until it doesn't stick to your hands, and then put it into a bowl. Note: The key to this dish is that the sweetness should be enough, and the taro should not be granular, so it must be smooth. In addition, you must fry with a lot of lard, so as to bring out the fragrance of taro, and a lot of lard makes taro more slippery.