Ancient people also liked to eat taro, which became popular in the Qing Dynasty.

During the Qing Dynasty, taro was eaten in various ways, including frying, stewing, boiling, steaming, frying and other cooking methods.

Taro can not only be used as a staple food, but can also be made into a variety of delicious dishes and snacks.

For example, delicacies such as "Crispy Taro Cake" and "Sugar Taro Miao" included in the "Tiao Ding Collection" of the Qing Dynasty were all distinctive taro products at that time.

Taro, also known as taro and Guanyin head, is a common root vegetable.

According to research, the history of taro consumption in my country can be traced back to the Spring and Autumn Period and the Warring States Period around the 6th century BC.

However, the period when it really became popular was the Qing Dynasty.

Taro is loved by the royal family and the people because of its rich nutritional value and unique taste.

Food about taro 1. Salt and pepper taro. Salt and pepper taro is a simple and delicious taro dish.

First, peel and slice the taro into slices, then cut into thin strips.

Then sprinkle the taro shreds evenly with cornstarch.

Next, chop the green pepper, red pepper and onion into cubes.

Fry shredded taro in the pan until crispy on the outside and tender on the inside, then add green pepper dices, red pepper dices and onion dices and stir-fry.

Finally, sprinkle with salt and pepper and stir evenly before serving.

This salt and pepper taro dish is fragrant and delicious, with a unique texture and an endless aftertaste.

2. Taro cake: Cut the taro into small pieces, add flour, eggs, sugar and other seasonings, stir evenly and fry until both sides are golden and the taste is sweet and soft.

3. Taro puree: Steam the taro and press it into a puree. Add glutinous rice flour, sugar and other seasonings. Stir evenly and make into small balls, which can be steamed or boiled for consumption.