1, braised taro:

(1) main ingredients: taro 1 2 people.

(2) Accessories: 30 grams of salad oil, 1 tablespoon of soy sauce, 1 tablespoon of dark soy sauce, 2 tablespoons of oyster sauce, 10 tablespoons of water, 2 small onions.

(3) Peel off the skin of taro and wash, cut into pieces.

(4) 1 tablespoon of soy sauce, 1 tablespoon of dark soy sauce, 2 tablespoons of oyster sauce, 10 tablespoons of water into a mixture of seasoning sauce, small green onions chopped.

(5) Pour oil into a skillet, put taro into the skillet and fry on low heat until each side is browned.

(6) Pour the seasoning sauce into the pan and cook until a small amount of broth remains.

(7) Remove from pan and sprinkle with scallions.

2, taro steamed pork ribs:

(1) main ingredients: 300 grams of pork ribs, taro 180 grams 2 people.

(2) Accessories: a little black beans, green onion, 1 spoon of cooking wine, a little salt, 1 spoon of soy sauce, oyster sauce 1 spoon, sugar half a small spoon, ginger juice half a spoon, a little white pepper, 1 red pepper, half a spoon of fish sauce.

(3)Wash the fresh pork ribs, put in soy sauce, fish sauce, salt, cooking wine, ginger juice, oyster sauce, white pepper, sugar, and marinate to taste.

(4) Peel and cut taro into cubes and place on a plate.

(5) Put the marinated pork ribs on top of the taro, add the appropriate amount of small cut edamame and red pepper rings.

(6) Steam on the pan for 30 minutes, sprinkle with chopped scallions, and pop the scallions in hot oil.

3, minced pork taro cake:

(1) Lipu taro 1 about 700 grams, sticky rice flour 1000 grams, 300 grams of minced pork, water 1100 grams.

(2) Accessories: 20 grams of cooking oil, oyster sauce 2 tsp, soy sauce 2 tsp, salt 2 tsp, thirteen spices 1 tsp, curd 1 piece, chili sauce 2 tsp, chicken essence 1 tsp, 10 sour wild rice, green onions 3, 100 grams of cooked peanuts crushed.

(3) Cut taro into cubes, marinate with cooking oil, oyster sauce, soy sauce, salt and thirteen spices with minced meat for half an hour, set aside.

(4) Add water and salt to the sticky rice flour and mix well until there is no grain in the batter.

(5) steamer pot water, boil, steam plate brush a thin layer of oil, to the steam plate into a layer of rice paste, spread evenly, cover, high heat steaming until cooked.

(6) Spread a layer of minced pork and taro, put a layer of rice syrup, cover, and steam over high heat until cooked, then spread a layer of minced pork and taro, and finally put a layer of rice syrup, cover, and steam over high heat for about 30 minutes until cooked.

(7) Make seasoning. Stir frying pan with oil, add soy sauce, oyster sauce, curd, chili sauce and stir fry well, add diced sour wild rice, green onions, stir fry a little, season with chicken essence, make seasoning.

(8) take out the steamed taro cake with minced pork, let it cool a little, sprinkle with chopped green onion and roasted (fried) peanuts.

(9) Cut it into pieces and serve it with some seasonings for a more delicious and refreshing taste.