Materials

Raw materials: taro

Seasoning: cooking oil, salt, hot sauce

Practice

1, hot pot of oil, oil is hot, shaved the skin of the taro into the pan slightly fried.　　

2, wait until the surface of the taro slightly browned after adding water, be careful to splash hot hands, the amount of water did not over the taro can be, add the appropriate amount of salt.　　

3, after the water boils, turn the heat to medium, cover the pot with a lid and simmer until the water is dry taro cooked, and then add the hot sauce and stir well.

Practice two, plucked taro

Materials

Main ingredient: taro 500 grams, 10 grams of sesame seeds, 200 grams of sugar, cooked lard or oil 750 (grams of actual consumption of 100 grams).

Practice

1. first taro washed and peeled, cut into a hobnail cut or rhombus-shaped pieces, put the disk to be fried.

2. Sesame seeds picked impurities to be used.

3. fire on the shelf frying spoon, burn well and pour 750 grams of oil, burned to six mature, the taro blocks into the two fried color (golden brown) decanting out of the oil.

4. the frying spoon oil poured out, leaving 15 grams of oil, 200 grams of sugar into the pot, stirring constantly, so that the sugar is heated evenly melted, but the fire should not be too large, such as the sugar liquid bubble the size of a small pinpoint, quickly fried taro pieces poured, sprinkled with sesame seeds, turn over evenly, plate rush table.

Practice three, taro cake

Materials

Main ingredients: 1.a. sticky rice flour packet b. 6 cups of water 2. taro 1 lb (peeled and cut into cubes standby) 3. 25 grams of preserved sausage (cut into cubes standby) 4. 30 grams of bacon (cut into cubes standby) 5. 4 mushrooms (soak and shredded standby) 6. 30 grams of shrimp (soak and standby) 7. 2 tablespoons of lard 8. 4 large red onions Sliced

Practice

1. use the lard to burst the red onion, wait until the red onion brown and then pour the material 3~6 together into the pan and stir fry, stir fry and then taro together into the stir fry, stir fry and then discretionary soy sauce, monosodium glutamate for seasoning.

2. Mix the sticky rice flour and water together and add it to the recipe 1 and mix well.

3. will practice 2 with a container (container is not too deep) put into the rice cooker steam, rice cooker outside the pot put. 3 cups of water, to be jumped up and wait 5 minutes, outside the pot and then put 3 cups of water to continue to steam, rice cooker jumped up and do not lift the lid, smothered for 15 minutes before you can take it out.

4. With a knife along the edge of the pot, take a large plate inverted can be.