Raw taro will have a sticky liquid secretion, which is actually a mucus protein, can be absorbed by the body to produce immunoglobulin or antibody globulin, can enhance the body's immunity. This is also the Chinese medicine said taro can detoxification of the original reason. Eating some taro is good for the normal functioning of our entire digestive system. Help digestion, mainly because of taro in a polysaccharide phytocolloid, and pectin has the same flavor. As for laxative, mainly attributed to the dietary fiber in taro.

Pumpkin porridge preferred to steam pumpkin, crushed, porridge when adding pumpkin puree, stirring so that millet porridge and pumpkin puree completely integrated, the two nutritional full mix and match, to play the effect of increasing the fragrance and moisturizing. Millet is rich in nutrients, often eat in favor of the body to absorb, millet stomach toning body, promote digestion, nourishing Yin, spleen and other effects. Do porridge with taro, pumpkin and jujube, boiled out of the porridge color will attract people appetite, taro cut small pieces, jujube washed, millet into the pot after boiling can add taro and jujube, small fire slowly simmering, when nearly ripe, and then add pumpkin puree, do not need to add sugar, you can eat the taste of the sweet silk. Porridge with a few pieces of taro, not only can increase the appearance of porridge, increase the flavor and color, but also therapeutic health effects.

Stewed rice, ingredients: sausage two, dried mushrooms, Lipu taro, rice, moderate. Practice: dry mushrooms soaked in water, Lipu taro cut into strips and then cut large dices, sausage cut small circles, crock pot heated oil under the sausage sautéed, and then put taro diced stir-fry breaks, soaked mushrooms rinsed into the pot with the stir-fry, all the ingredients stir-fry on high heat for 5 minutes or so, into the washed rice, spatula to the rice and the ingredients tossed evenly and then add hot water to cover stewed can be. Taro to do anti-sand is also more delicious, the taro peeled and washed, cut into rectangular strips. Heat oil in a pan and deep fry the taro until cooked. Simmering sugar: pot of water with sugar simmering sugar solution, sugar and water ratio is 2:1, simmering process, stirring constantly, when the sugar bubbles out of the bubble from large to small when the next into the fried taro, remove from the fire stirring until the sand.

Small taro original flavor steamed or boiled, for a small head of taro is steamed or boiled very good, it is recommended that you can properly dip a little sugar to eat better, you can replace the staple food in the dinner, or instead of half of the staple food, the nutritional value of rice or other staples than normal than good, steamed or boiled in a way that can make taro's nutritional value to play to the greatest extent possible, so it is still very recommendable! The. Taro steamed pork ribs, 1, pork ribs cleaned and add cooking wine, garlic, ginger, soy sauce marinade for about 1 hour, standby. Taro washed and cut into pieces spare. 2, pan a little oil, taro pieces fried to 2 sides of the brown, after the out. 3, and then into the ribs, fried to 2 sides of the fried to both sides of the brown. 4, with a plate in turn on the ribs taro, dripping with marinade, put into the steamer, steamed can be cooked.

Taro buckle meat, materials: skinned pork, taro, is pulled oil, cooking wine, soy sauce, sugar, star anise, garlic, salt appropriate. Practice: First: Pork into the boiling water, cook on high heat for 15 minutes, remove the slices with 45 grams of soy sauce marinade for 10 minutes, and then put into the boil to fifty percent of the heat of the salad oil and fry for 2 minutes to the color. two: taro peeled, cut into long and wide, respectively, 5 cm 1 cm large pieces, also put as on the cooked ground is that the oil fried to 2 minutes out. three: plate, the meat and taro slices placed apart from each other, 0 on, wine remaining soy sauce, sugar and star anise garlic sauce, and then add 100 grams of water. Fourth: speak loaded plate of taro meat, put into the steamer and steam on high heat for 40 minutes, filter out the soup and add cornstarch thickening, dripping in taro and meat on the tablets, can be eaten. Delicious.

Materials, mainly taro, gravy, seasoning is coconut milk, salt, chicken powder. Taro cut into small square pieces, over the oil, a little fried, gravy first soaked and put into the sand pot, put the right amount of water, fierce fire pot, gravy is more difficult to cook, five mature and then put taro. Taro after cooked put coconut milk and other seasonings, and then ditch owe. Begin to pot when the water can be put a little more, a little more soup, even juice and taro together, sandwiched between the flavor of the gravy coconut milk especially with, so delicious,