Speaking of taro, I believe everyone is familiar with it. Taro has been a staple food for the older generation and is still a common food on the table. It can be seen that taro is also a very delicious food. It is a food ingredient, and taro has very high nutritional value. Among the minerals contained in taro, the fluorine content is relatively high, which has the effect of cleaning teeth, preventing dental caries, and protecting teeth. Taro contains a variety of trace elements, which can strengthen the human body. It has good immune function and can be used as a common dietary staple food to prevent and treat cancer. There are many ways to eat taro. It can be boiled, steamed, cooked, grilled, roasted, stir-fried, braised or fried.

For this food tutorial, Tianjian Food Shop is going to share with you some super delicious ways to make taro. Friends who like to eat taro, please hurry up and watch. Friends who like food, don’t forget to order one for me. Follow me, I will update and share different food tutorials every day. I believe there will always be a dish you want to learn!

NO.1 Braised Duck with Taro

The following ingredients need to be prepared: 750 grams of duck meat, 500 grams of taro, 2 garlic sprouts, appropriate amount of ginger, onion, garlic, millet and pepper, 1 teaspoon of salt , 2 tablespoons of light soy sauce, appropriate amount of dark soy sauce, 5 rock sugar, star anise, cinnamon and bay leaves

The specific method is as follows: First, peel the taro and cut it into hob pieces the size of duck meat, then heat the pot and add In a wide amount of oil, fry the taro until the surface is browned. Remove and drain the oil. Leave the bottom oil in the pot. Then pour the onion, ginger, garlic, millet and pepper into the pot, sauté over low heat until fragrant, then pour in the cleaned duck meat, and cook the duck over medium heat. Fry the meat dry, then add 2 tablespoons of light soy sauce, a little dark soy sauce, pour in enough water to cover the duck meat, add 5 pieces of rock sugar, add 2 star anise, 1 piece of cinnamon and 5 pieces of bay leaves, boil and cover Cover and simmer for 30 minutes! After 30 minutes, put the fried taro into the pot and simmer together. When the domestic soup is almost dry, add 1 teaspoon of salt, reduce the juice over high heat, stir-fry evenly and serve!

NO.2 Returned Taro

Prepare the following ingredients: 330 grams of taro, appropriate amount of peanut oil, half garlic, 60 ml of water, 1 tablespoon of white vinegar, and 110 grams of sugar

The specific method is as follows: Peel the taro, cut it into 1CM thick and 5CM long strips with a knife, mince the garlic and set aside. Heat oil in the pot, fry the taro in the pot until the surface is slightly golden, and it is basically cooked. Then take it out, clean the pot and put it on the stove. Pour the sugar and water into the pot and stir-fry quickly over medium heat. Stir-fry for about 200 times until the syrup bubbles and becomes thick. Quickly add minced garlic and garlic. Stir-fry the taro and white vinegar. The syrup is still a little thin at this time. Stir-fry until the syrup becomes dry and the surface of the taro feels like frosting. Turn off the heat!

NO.3 Taro Pork (salty) PS: Hakka people also have Nanru Pork, which is sweet

Prepare the following ingredients: 450 grams of pork belly, 1 taro, Three spoons of oyster sauce, two spoons of light soy sauce, two spoons of cooking wine, a little starch, a few chives

The specific method is as follows: wash the fresh pork belly, cook it in a pot, take it out, and absorb the water. Heat oil in a pot, put the processed pork belly skin side down into the oil pan and fry until the skin is golden brown, take it out, drain the oil and cut it into slices about one centimeter thick. Place the pork belly slices skin side down and arrange them neatly. Put it in a bowl, put the taro slices on top, take a bowl to make the sauce, pour in oyster sauce, light soy sauce, cooking wine, and two spoons of water, stir evenly, pour evenly on the taro, dice the carrots, tofu, and cut the green onions and set aside. Add half a pot of water, put the diced carrots in, put the steamer basket on top, and steam over high heat for about ten minutes. Use chopsticks to check that the taro can be pinched in easily. Then open the steamer, pour in the diced tofu, and bring to a boil. Then pour in the starch water, sprinkle with salt and chopped green onion, pour the steamed fish and taro soup into a small bowl, pour the soup into the pot, add a little starch water to thicken the sauce, and then pour a little oil to make the sauce Even brighter, put the steamed braised pork taro upside down on a plate, and pour the sauce evenly over the braised pork!

NO.4 Taro Cake

Prepare the following ingredients: 500 grams of white shark radish cake powder, 2 sausages, 20 grams of shrimp skin, 300 grams of taro, 150 grams of pork belly, 500 grams of water grams, 5 grams of salt, 2 grams of allspice, a little cooking oil

The specific method is as follows: prepare the required ingredients, peel the pork belly and cut into cubes. Prepare the required ingredients, peel the pork belly and cut into cubes. Peel and wash the taro, dice it, wash the dried shrimp skin, drain the water, wash and dice the sausage, heat the pan, pour in the pork belly and stir-fry until the pork belly is brown, add the dried shrimp skin and stir-fry until fragrant, pour Add the sausage, stir-fry for a while, add the taro, blanch it over high heat, add salt and five-spice powder, stir-fry evenly, then scoop it up and set it aside. Pour the white shark radish cake powder into a large basin, and pour in 500 g of water, use a wooden spatula to stir into thick rice paste without grains, then pour the fried ingredients into the rice paste and mix evenly, apply a layer of cooking oil in the steaming basin, pour the mixed rice paste into the steamer In a basin, place it on the steaming rack of a steamer, cover the pot, and steam over high heat for 40 minutes. Take out the steamed taro cake, use a spatula to make a circle in the steaming basin, and place the taro cake upside down on the cutting board easily. Cut into pieces and eat!

NO.5 Shredded Taro

Prepare the ingredients as follows: 600 grams of taro, half a spoon of vinegar, 65 grams of sugar, and an appropriate amount of vegetable oil

The specific method is as follows: Taro Wash off the sediment and scrape the skin. Small taro can be used directly. Large taro should be cut into small pieces. Heat oil in a pot and fry the taro slowly over medium heat. Be sure to fry the taro until it is crispy on the outside and crispy on the inside. Only when the taro is tender, wait until the taro is mature and golden in appearance. Take out and drain the oil. Take a plate and brush it with a layer of cooked oil. Put the removed taro into the plate. Leave a little base oil in the iron pot. When the oil is hot, Add soft white sugar and slowly boil the sugar over low heat. When the sugar is completely melted and small bubbles appear, add half a teaspoon of vinegar and slowly boil the sugar until the color of the sugar turns yellow and then turns from yellow to red. At this time, immediately Turn off the heat, add the fried taro, stir it a few times to coat the taro evenly with the syrup, serve it hot, and bring a small bowl of cold drinking water with you for dipping!