1. Taro cake, ingredients: taro, flour, oil, sugar. Method: Boil the taro until as soft as possible, then use a long-handled spoon to mash them into a puree. Add a little flour, knead it, divide it into small pieces, and roll it into dough. Brush the pan with a layer of oil, sear it a little and it's ready.

2. Fried taro shreds, ingredients: half taro, flour, a little salt. Method: Cut the taro into small strips, rinse with water several times, drain and put in the refrigerator. After the taro is frozen hard, sprinkle with flour and coat evenly, then place it in the refrigerator to freeze for a few minutes. Heat oil in a pan, fry over low heat until the taro shreds become hard and golden in color, then remove from the pan.

3. Crispy taro rolls, ingredients: 1 taro, appropriate amount of flour, appropriate amount of bread crumbs, appropriate amount of sugar, 1 egg, appropriate amount of oil. Method: Wash and peel the taro, cut into large pieces, put in a pot, and steam until soft and cooked, about 15 minutes. Put the steamed taro until soft and cooked into a large bowl, and use a rice spoon to mash it while it's still hot. Mix the sugar into the taro puree. Beat the eggs into egg liquid and set aside; put the flour and bread crumbs in separate plates and set aside. Divide the seasoned taro paste into equal parts, shape into small cylinders with your hands, and coat them in thin flour, egg liquid, and bread crumbs in turn. Put in the oil pan and fry over medium-low heat until golden brown.