Ingredients: pork chop, taro, salt, chicken essence, soy sauce, starch, vegetable oil, sesame oil and sugar.

Exercise:

1. Peel taro and cut into powder;

2. Mix the ribs with a little salt, soy sauce, a little sugar, a little chicken powder, vegetable oil and a spoonful of starch, and marinate for later use;

3. Add taro diced ribs, mix well, and then pour a little sesame oil;

4. Boil the water in the steamer, put it in the steamer and steam for 15~20 minutes. [9]

Second, coconut milk taro sago dew

Ingredients: sago, taro, coconut juice, sugar.

Exercise:

1. Boil sago dew: take a pot of clear water, bring it to a boil, add sago, stir for about 15 minutes while cooking on medium fire, then turn off the fire and stew for 10 minutes until it is completely transparent, and rinse the mucus with cold water for later use;

2. Steamed taro: peeled taro, cut into pieces, steamed in a steamer for about 20 minutes, until the taro is waxy (chopsticks can easily pass through), and set aside;

3. Boil coconut juice: pour coconut juice into the pot, add appropriate amount of water to dilute, then add appropriate amount of sugar, boil, pour taro and sago and mix well. [ 10]

Third, Taro Lipu.

Ingredients: taro, bacon, salt, chicken essence, oyster sauce, sesame oil and vegetable oil.

Exercise:

1. Wash and shred taro, add salt, chicken essence and sesame oil and mix well; Dice the bacon;

2. Put the mixed taro shreds into a vessel, sprinkle with diced bacon, and steam in a cage for 8- 10 minutes;

3. light the fire in the pot and pour the oil. When the oil is 90% hot, pour the hot oil on the steamed taro shreds.

Fourth, leeks and taro

Ingredients: taro, salt, shallots, water, sugar, vegetable oil.

Exercise:

1. Wash taro with skin, put it in a pot and cover it with water. After boiling, turn to low heat and cook for about 15 minutes, subject to easy insertion of chopsticks;

2. Soak the cooked taro in cold water, cool it, peel it, and cut it into large pieces for later use. Chop shallots for later use;

3. Heat the wok, add two spoonfuls of vegetable oil, add chopped green onion and saute until fragrant;

4. Add taro and stir fry;

5. Add water, salt and sugar to boil;

6. Cover the lid and simmer for about 5-6 minutes, stir fry in the middle to prevent the pan from sticking;

7. Finally, when the soup is slightly mushy, sprinkle the green part and stir fry twice.

Five, taro cake

1. Peel taro, wash it, steam it, and mash it into taro paste for later use.

2. Put the fine sugar and eggs into a container and beat them evenly with an egg beater.

3. Next, add salad oil and milk to the materials prepared by the method (1) and stir well.

4. Add the sieved muffin powder and baking powder and stir until it is even without particles, then add the steamed taro paste and mix well to form dough.

5. Spread a layer of baking paper in the model, put the dough into the model and bake in the oven preheated to 170℃ for 30 ~ 40 minutes.

Six, taro and sago dew

Materials: taro 1 sago 100g rock sugar 100g coconut milk 100ml water 200ml.

Exercise:

1, peeled taro, washed, diced, steamed in a steamer for 20 minutes until cooked, then 1/3 diced cooked taro for later use, and the remaining 2/3 were further processed into taro paste in a blender.

2. Boil a pot of boiling water in the pot, pour sago when it boils, and cook for 10 minute until there is only a small white spot in the middle, then turn off the fire, cover the pot and stew for 10 minute, and the sago will be completely cooked (stirring is needed from time to time to prevent sticking to the bottom).

3. Pour the cooked sago into cold water and take it out after supercooling.

4. Pour 200ml of clear water into the pot and add crystal sugar to dissolve, then put the taro into the pot and stir well, then add the previous 1/3 portions of diced taro and cook together, then pour in coconut milk and stir well, then add the cooked sago and stir well, and turn off the heat.

Seven, clam taro pot

Ingredients: 200g watermelon, 0/00g clam meat/kloc-,200g taro, a little Jiang Mo and onion, oil, salt, monosodium glutamate and fresh milk.

manufacturing process

Step 1: scrape the skin of watermelon and cut it into pieces; Peel taro and cut into diamond-shaped blocks; After the meat was mourned, it was picked up and used.

Step 2: Take another pot, add oil, Jiang Mo and onion, stir fry until fragrant, add water and taro, and stew for about 2 minutes.

Step 3: Add watermelon and clam meat, cook with taro, add salt, fresh milk and monosodium glutamate until the watermelon is cooked.

Nutritional efficacy yin beauty, detumescence and detoxification, thirst quenching and vexation relieving.

Eight, taro buckle meat

Ingredients: pork belly with skin 200g, taro 1/3, star anise 1, 2 cloves of garlic, salt 1/2 teaspoons, honey 1 teaspoon, soy sauce 1 spoon (15ml).

Exercise:

Taro braised pork

1. Peel taro for later use, wash pork belly, put it in a soup pot, add star anise, cook pork belly until it is 70% ripe, and then take it out;

2. Punch some small holes in the cooked meat with a toothpick, and evenly apply about 5ml of soy sauce on the surface of the pork belly;

3. Pork belly slices are wrapped in soy sauce, taro is cut into slightly thick slices, and garlic is chopped for later use;

4. Mix salt, honey, 5ml soy sauce, fermented milk, oil and garlic to make sauce for later use;

5. Mix taro slices and meat slices in seasoning, so that each slice is coated with seasoning as evenly as possible;

6, a layer of wrapped taro and a layer of meat slices, neatly packed in a bowl, steamed on the pot for 30 minutes;

7. After the braised pork is steamed, thicken 5ml of water starch in another pot and pour it on the steamed braised pork. [ 1 1]

Nine, turn over the sand taro

Ingredients: 1/3 of taro, 4 tablespoons of sugar, about 5 tablespoons of water, and proper amount of cooking oil.

Exercise:

1, peeled taro and cut into strips slightly thinner than the little finger;

2. Pour the right amount of cooking oil into the pot. After the oil is 60% hot, fry the taro strips with low fire for about 3 minutes and take them out. After a little cooling, fry for another minute with medium fire for coloring;

3. Take another wok, pour in water and sugar, stir fry, stir fry the fried taro, and turn off the heat after the sugar water is evenly wrapped on the taro strips.

Ten, taro sparerib pot

Ingredients: 300g of ribs, 400g of taro, 2 cloves of garlic.

Seasoning:

1, 1 tablespoon wine, 1/2 tablespoons soy sauce.

2. Soy sauce 1/2 tbsp, salt 1/2 tsp, sugar 1 tsp, and a little pepper.

Exercise:

1, wash the spareribs, add seasoning 1, marinate for 10 minutes, and then fry in hot oil until the color is the highest.

2. Peel the taro, cut it into small pieces, fry it in hot oil and take it out.

3. Stir-fry garlic cloves with 2 tbsp oil, then add small ribs, add seasoning 2 and 2 cups of water to boil, and simmer for 20 minutes.

4. Put the taro in the pot and cook for about 20 minutes. When it is tender and the soup is slightly dry, it can be served.

Xi。 Fried diced meat with taro

Ingredients: lean meat150g, taro150g.

Ingredients: garlic, onion and pepper.

Seasoning: oil, soy sauce, sugar, pepper, starch.

Exercise:

1, cut the meat into 1.5cm square particles, mix well with a little salt and pepper, and then grab well with starch.

2. Cut taro into 1.5cm square particles, put them in a pot and fry for 2 minutes on medium heat, and put them away for later use.

3. Heat the oil to 50% heat, push the diced meat to disperse, add garlic and pepper to stir fry, then add taro to stir fry, add soy sauce and sugar 1 min, and sprinkle with chopped green onion.

Twelve, braised taro

Ingredients: a little taro, a chicken leg, a little sugar, a little chopped green onion and a little sesame.

Exercise:

1. Cooked taro, peeled and diced, and diced chicken legs for later use;

2. Add sugar to the hot oil in the pot and cook until it is brown. Add the chicken pieces and stir-fry until it is 70% cooked. Pour in taro, a little soy sauce, salt, chicken essence and a little water.

When the chicken pieces are cooked, they can be cooked. Sprinkle chopped green onion and sesame seeds after cooking.

Thirteen, sauce taro clip

Ingredients: taro slices, pork belly.

Exercise:

1, sliced taro and slightly fried in oil pan;

2. Chop pork belly, marinate, take two pieces of taro, put meat in the middle, and steam in a steamer for ten minutes;

3. Put oil in the pot, add a little garlic and stir fry, pour in soy sauce, and then pour it on the steamed taro clip.

Fourteen, taro roast chicken

Ingredients: chicken, taro.

Exercise:

1. Cut the chicken and wash it. Peel taro, cut it in half, and soak it in water.

2, put the right amount of water in the pot, put the chicken pieces, skim the blood foam and remove it for later use. Pour oil into the pan, add onion, ginger, garlic cloves and star anise, and stir-fry until fragrant. Add the cooked chicken pieces and stir-fry for two or three minutes, then pour in cooking wine and soy sauce to color.

3. Pour in the cooked chicken pieces, cover the pot and simmer for half an hour. When the soup is half received, add 2 spoonfuls of sugar and appropriate amount of salt, add taro pieces, and stew for 15 minutes.

4. Collect juice on fire and finally sprinkle with shallots.

Fifteen, shrimp taro pot

Ingredients: shrimp, taro, corn kernels.

Ingredients: coriander, rice wine, ginger, salt and egg white.

Exercise:

1. Peel the shrimps, remove the intestinal mud, and marinate with rice wine, salt and egg white for a while.

2. Peel the taro and cut it into hob blocks.

3, the oil pan is 70% hot, first add corn kernels and stir fry, then add taro and stir fry for a while.

4. Transfer the corn kernels, taro and ginger slices to another casserole, inject rice wine and appropriate amount of cold water (no taro pieces), boil over medium heat and simmer over low heat.

5, about 20 minutes, the taro is cooked, add salt, medium heat, add shrimp, boil the water, and add coriander leaves.

Sixteen, taro cake

Materials:

1/2 taro, 25g starch, 100g glutinous rice flour, 50g cooked flour, 50g bread crumbs and 20g sugar.

Exercise:

1. Crush the bread crumbs into small pieces.

2, taro peeled and washed, cut into 2 cm square pieces, steamed for 25 minutes, pressed into a paste with the back of a knife. Add glutinous rice flour, cooked flour, starch and sugar and mix well.

3. Divide the taro paste into 8- 10 parts, knead it round, pat it flat, make it into small round cakes, and stick fine bread crumbs on the outer layer.

4. Control the temperature of the wok at 2 10℃ (80% heat), and put the taro cakes into the wok one by one, turning them constantly. When they turn golden yellow, take out the drained oil and put it on a plate.