1. Stuffed taro with mung bean paste (warmly recommended)

Ingredients: taro 400g, 4 spoons of mung bean paste.

Practice: Peel taro and cut into pieces.

Steam in a pan for 25-30 minutes until 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.

Second, taro cake

Production method

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

You can also dice taro, cook it, mash it (it doesn't need to be too broken), add glutinous rice flour and sugar, and knead it into dough (if it is 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!

Four, taro buckle meat

Ingredients: pork belly 400g, taro 400g, star anise 2, garlic 2 cloves.

Seasoning:

1, 3 tablespoons of soy sauce

2, wine 1 tablespoon, soy sauce 2 tablespoons, sugar 1/2 tablespoons.

3, water starch 1/2 tablespoons

Practice:

1, pork belly is cooked in pieces first, then it is taken out and marinated with seasoning 1kloc-0/0 minutes, so that the skin is evenly dipped in soy sauce, then it is fried in hot oil until the color is the highest, and then it is taken out, and immediately soaked in cold water.

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.

Six, ham taro soup

Wash the ham and cut it into pieces, soak it in water for about 30 minutes, then cut it into filaments, peel the taro and cut it into pieces. Put the shredded ham and taro slices in the water where the ham was soaked before, add ginger and a little 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.

Seven, taro salty rice

Half a taro (about 500 grams), 7-8 mushrooms, 50 grams of dried shrimps, 200 grams of flower meat, 5-6 onions, white rice, sun-dried oil, soy sauce and refined salt.

1. Dice taro, add oil, fry slightly, drain oil, soak mushrooms and slice, cut flower meat about 1cm thick and 3cm long, soak shrimps and chop them, slice shallots, wash white rice and drain water for later use.

2. Stir-fry the shallots in a hot pan, stir-fry the chopped pork until the oil comes out, stir-fry the sliced mushrooms, diced taro and shrimps until the fragrance overflows, and stir-fry with white rice.

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 in a rice cooker until cooked.

Eight, cream taro paste

Cut the taro into thick slices. Steam it. You can also boil it in water, which is faster. After steaming, the peel will come off as soon as it is torn. Put the taro pieces in a big bowl, mash them with a rolling pin, all into mud, put a few spoonfuls of sugar, pour some milk (not too much), stir them, heat 2 tablespoons of BUTTER, and pour them on the taro paste. Start stirring with your strength. See the taro.

Nine, cake burning taro paste

500g of taro paste (that is, steamed taro is ground into paste), 400g of white sugar, 50g of lard/kloc-0, 4g of onion and 0g of clear water/kloc-0.

Heat the lard in a pot, fry the onion until golden, and remove the onion. 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.