1 Where is Lipu taro produced

Lipu taro is produced in Lipu County, Guilin City, Guangxi Province.

It is large and nutritious. Cut it into thin slices, deep-fried and sandwiched between the pork made of "braised pork", special flavor, meat is not greasy mouth, is a beautiful dish on the banquet. It will be cooked and peeled, placed in a hot pot, plus lard, sugar, a small amount of milk powder, pressed into milk taro, taste sweet, soft and sweet; mixed with fish, meat, chicken, asparagus, mushrooms, etc., lightly fried in oil, crispy and refreshing.

2 What are the benefits of eating taro Lipu

1, clean teeth and prevent caries. Fluorine content is high, so taro has a clean teeth and caries, the effect of protecting teeth.

2, beauty hair. Taro is alkaline food, can neutralize the body's accumulation of acidic substances, coordinate the body's acid-base balance, to achieve beauty, black hair effect, can also be used to prevent and control excessive gastric acid.

3, enhance immunity. It can enhance the body's immune function.

3 Lipu taro how to do delicious 1, taro buckle meat

You can buy fried buckle meat in the market, you can also choose their own good skinned pork, cut into ten centimeters of the square, the first into the water to cook until the chopsticks can be inserted, fishing, with a toothpick in the surface of the skin of the meat in the eye, the denser the better. Rub the surface of the skin with dark soy sauce and deep fry until the skin is golden brown, then soak the meat in boiling water until the skin is fluffy. Cut into one centimeter thick slices of meat, sauce (a piece of milk, sugar, soy sauce, soy sauce, cooking wine, five-spice powder, pepper, garlic, ginger, rice vinegar, salt), fried taro slices and buckled meat (skin down) dipped into the juice in order to clip together under the pot steamed for about half an hour, out of the pot reverse buckle on the plate.

2, fish head taro casserole

Select a fat head of fish, cleaned into the casserole, put ginger, simmering until the soup white, in the taro cut into two centimeters square, add the right amount of salt. Cook until the taro is soft and rotten, add parsley and cilantro to start.

3, fried taro strips

cut into four centimeters long, one centimeter wide taro strips, down to the pot fried to the outside of the crispy sticky, drain the oil, can be dipped in sugar or garlic after eating, unique flavor.