the method of taro braised pork with taro Ingredients: pork belly (7 cm wide) Seasoning: soy sauce, Guangdong taro, ginger juice, South fermented bean curd, cooking wine, sugar, ribs sauce and princes sauce Method: (1) Pork belly boiled broth is reserved. Peel taro and cut into long square slices. (2) Heat the "frying oil". First, fry the taro in the pan until it is golden yellow and take it out. Add pork belly (skin facing the bottom of the pot, cover the pot to avoid oil explosion), fry until golden brown, take out (about 3 minutes) and wait for cold slicing. (3) Put the sliced meat into a large basin, add ginger juice, fermented bean curd, cooking wine, sugar, ribs sauce, princes sauce and soy sauce, and then mix the sliced meat evenly (our taste here is salty with sweet). (4) Prepare a middle bowl, fill it up in the order of one slice of meat and one slice of taro, then fill the remaining materials, pour the excess gravy into the bowl and steam it for about 1 hour. Surround the edges with cooked vegetables. This is the practice in the south. Of course, you can adjust the ingredients of taro dumplings according to your own taste: 2 cups of glutinous rice, 4 taro, 1/3cup of eyebrow beans (blackeye beas from American stores can be used) and 1/3cup of red beans, a little pepper, 1 teaspoon of sesame oil, a little onion (chopped), 1 clove of garlic (chopped) and a proper amount of oil. Stuffing: Cantonese sausage, 1 piece of salted pork with the same amount, a pinch of shrimp, and mushrooms. Seasoning: a small amount of spiced powder, 1 teaspoon of trench oil, a small amount of pepper, 1 teaspoon of sesame oil, 1 teaspoon of soy sauce, 1 teaspoon of wine, half a teaspoon of oil, 1 little salt and 1 little sugar. Practice: Wash glutinous rice and beans and soak them in water for half an hour. Peel taro, wash, dice and oil. Heat oil in a pot, saute onion and garlic, pour in ingredients, and saute until fragrant. Shake the meat (add 1 teaspoon cornstarch), dried shrimps, mushrooms and seasonings well. Then wrap it like a bag of brown rice and cook it for 2 hours. It's really delicious. This amount can wrap 1 small pillow dumplings. About 15 triangular dumplings can be wrapped. Fresh fruit taro porridge raw materials: taro, pineapple, apple, orange, raisin orange peeled into petals, and the rest cut into dices. Production: first put the taro in water for 2 minutes, then pour the rest into the pot, and cook for another 1 minutes. If you like to eat the rotten point, cook for a long time. When it is almost cooked, use cold water and starch, stir it with a spoon while pouring it into the pot, and finally put some sugar according to your personal taste before taking off the pot. This porridge is nutritious and delicious, and the calories are still low. MM who is afraid of gaining weight can eat more taro and sago dew. Materials: taro, coconut juice, condensed milk if not, sago practice: 1. Cut taro into small pieces, just the size of sugar cube (too big to cook thoroughly). Slice first, then cut into small pieces. If the taro is big, only half of it can be used. If you have a pot at home, you can heat it first, add oil and a small piece of ginger, then pour in taro pieces, stir-fry for a few times, and then turn off the heat. I thought it was strange to boil sugar water with oil and ginger. But the taro sago cooked like that will be more fragrant. As for ginger, it seems to have the effect of expelling wind. This step can be done or not, but it turns out that the sago cooked by doing this step more is really delicious. Moreover, adding ginger and oil will not make the sugar water greasy ~2 Use a bowl to hold a small bowl of sago (be careful not to use too much, because sago will swell and become a lot when cooked. Moreover, taro sago is usually taro. Some people will soak the sago first, which is absolutely impossible-once soaked, the sago will spread out. Boil a small pot of boiling water, and when the water boils, pour in sago. Stir constantly during the cooking process. At the beginning, the sago is a little cloudy, so it does not matter. Until the small white spot in the middle of sago becomes transparent (at that time, the whole sago becomes round and transparent), turn off the fire, cover it and bake for a while. 3 supercooled river (the so-called supercooled river, that is, too cold water, so that too sticky sago becomes a little dry). After this process, sago becomes crystal clear and full. Then the sago will be cooked for 4 hours before boiling water, adding the taro, changing the fire to low fire, and cooking until the taro becomes soft and rotten, adding the sago and appropriate amount of sugar (it can be yellow sugar, rock sugar and white sugar, but not too much, because coconut juice or condensed milk is sweet). Add coconut milk or condensed milk until the taro and sago are integrated. Turn off the fire. Delicious taro sago is made. Method of making 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. The second method of taro cake can also be diced taro, cooked, mashed (not too broken), added with glutinous rice flour, added with sugar, and kneaded 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. After cutting, you can sprinkle some glutinous rice flour to prevent sticking. 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! Taro braised pork raw materials: pork belly 4g, taro 4g, 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 1/2 tablespoons Practice: 1, 5.