Except for the taro braised meat which is not very easy to make, everything else is very easy

1. Fragrant taro stuffed with mung bean paste (warmly recommended)

Ingredients: 400g taro, mung beans 4 spoons of sand

Method: Peel and cut the taro into pieces

Steam in a pot over water for 25-30 minutes until cooked;

Put the taro in Container, use a spoon to mash it into puree;

Roll the taro puree into balls and set aside;

Put half a bowl of water in the pot, add mung bean paste after boiling, reduce the heat to low, Use chopsticks to break up the mung bean paste into a paste and pour it over the prepared taro balls.

Can be eaten cold or hot, sweet and tender

2. Taro cake

Preparation method

Peel the taro and cut into pieces Grain it, add a little salt, steam it in a pot over water, then pour it into the rice milk and mix well. Choose smaller dried shrimps, wash and macerate them. Cut the bacon and scallops into cubes separately, put them in the pot with the dried shrimps and stir-fry until fragrant. Add salt, sugar, etc. as appropriate. Stir-fry and stir-fry them together with the rice milk and taro grains. Take them out and put them in a cake basin. Then put it into a pot of water and steam until cooked. And put coriander, green onions, fried sesame seeds and cooked oil on the cake surface.

3. The second way to make taro cake

You can also dice the taro, cook it, mash it (you don’t need to smash it too much), add glutinous rice flour, add sugar and knead it Form into a dough (if it is dry, add boiling water, blanched glutinous rice flour will be sticky). Then, roll the dough into small strips with a diameter of 1.5cm in batches, and then cut the strips into dices with a thickness of 1.5cm. Note that after cutting, you can sprinkle some glutinous rice flour to prevent sticking. Store all the small cubes in bags in the refrigerator. When you want to eat them, take them out and cook them like glutinous rice balls. Add them to any sweet soup (such as red bean soup, mung bean soup, sago, milk, black rice porridge, etc.). They are all fragrant, glutinous, delicious and chewy! Or add sugar (preferably rock sugar) directly to the soup, which is also very delicious!

4. Taro Braised Pork

Ingredients: 400 grams of pork belly, 400 grams of taro, 2 star anise, 2 cloves of garlic

Seasoning:

1. 3 tablespoons of soy sauce

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

3. 1/2 tablespoon of water starch

Method:

1. Cook the pork belly as a whole piece first, take it out and marinate it with seasoning 1 for 10 minutes. Dip the skin evenly in soy sauce, then fry it in hot oil until it is cooked through. Take it out and soak it in cold water immediately.

2. Peel the taro, cut it into thick slices, fry it and take it out. Cut the pork belly into thick slices as wide as the taro, fry it briefly in hot oil, and then arrange one piece of meat and one piece of taro. Place into a steaming bowl and top with 2 well-mixed seasonings, 1/2 cup of water, star anise and garlic.

3. Steam in the pot over high heat for 40 minutes. When taking it out, first pour the soup into the pot, then remove the star anise and garlic, put them into a plate, thicken the soup with water starch, and pour in Return to the meat noodles and serve.

Note: 1. For pork belly, you must choose three-layer meat. The meat is firm and square in shape. Use a toothpick to poke holes in the skin of the meat before frying to remove the fat. , it won’t taste greasy.

2. Soak the fried pork belly in cold water immediately to make the pork skin elastic.

6. Ham and taro soup

Wash and cut the ham into slices, soak in water for about 30 minutes and then cut into thin strips. Peel and cut the taro into slices. Add the shredded ham and taro slices. Put it into the water in which the ham was soaked before, add shredded ginger and a small amount of rice wine and cook. When it boils, skim off the foam. When the soup turns white and the taro becomes soft, just add coriander and sesame oil. This soup is clearly red, white and green in color and is delicious. It’s delicious.

7. Taro Salted Rice

Half a taro (about 500 grams), 7-8 mushrooms, about 50 grams of dried shrimps, 200 grams of pork belly, 5 shallots -6 pieces, white rice, sun oil, soy sauce, refined salt.

1. Dice the taro, fry it in oil for a while, remove and drain, soak the mushrooms until soft and slice them, cut the belly into about one centimeter thick, 3 centimeters long, soak the dried shrimps and chop them into small pieces, slice the shallots, wash and drain the white rice and set aside.

2. Heat the pan and stir-fry the shallots until fragrant, add the pork belly and stir-fry until oil comes out, add the mushroom slices, Stir-fry the diced taro and dried shrimps together until the aroma overflows, add white rice and stir-fry together.

3. When the water in the rice begins to dry, add oil, soy sauce, and refined salt. Add the same amount of water and put it into the rice cooker. Cook until cooked.

8. Cream taro paste

Cut the large taro into large thick slices and steam them. You can also boil them in water, which is faster. After steaming, The skin will come off as soon as it is torn off. Put the taro pieces in a large bowl and mash them with a rolling pin until they are all pureed. Add a few spoons of sugar and pour some milk (not too much). Stir and heat 2 tablespoons. Spoon BUTTER and pour it on the taro paste. Start stirring with force. When you see the taro paste turns into sticky glue, you can eat it. If you can't finish it, put it in the refrigerator. The frozen one is the same as the hot one. It’s delicious. You can put some fruits on it, ICE CREAM or something is very delicious.

9. Steamed taro paste with cake

500 grams of taro paste (that is, steamed taro paste Grind into puree) 400 grams of white sugar, 150 grams of lard, 4 green onions, and 100 grams of water

Heat the lard in a pot, fry the green onions until golden brown, remove the green onions and use them. Add the taro puree to the lard and stir-fry for a while, then add water and sugar, stir-fry slowly until it is no longer sticky, and serve in a bowl.

Note: The key to this dish is that the sweetness must be sufficient, and the taro paste should not be grainy and must be smooth. In addition, a large amount of lard must be used for frying, so as to bring out the aroma of the taro paste, and a large amount of lard makes the taro paste more slippery.