TaroEveryone knows that there are big taro and small taro, and the different ways to eat taro are different. Of course, the method of cooking big taro is also different. But the same thing is that raw taro will make your skin itchy, so be careful when eating and processing taro.

Method for cooking big taro:BlueberriesTaro

IngredientsPreparation

Taro, blueberries, sugar.

Steps

1, wash the fish head, put it inSteampot, steam and cool;2, then peel the outer skin of the taro, press it into puree with a spoon;3, then add sugar and stir evenly, put the taro puree into a mold and press firmly;

4, then demold and spread with blueberry sauce.

Method for cooking big taro: Taro

Tofu

SoupIngredientsTaro, tofu, frozen shrimp, salt,

Chicken powder

, cooking wine,Pepper,GingerAppropriate amount.Steps1, cut the tofu into pieces and boil it in water, then remove and set aside, peel and cut the taro into small pieces, defrost the shrimp;2, in a pot, add a little oil, add shrimp and cooking wine, stir-fry until colored, then pour into

Pot

;

3, then add the taro chunks, scallions and ginger, add boiling water to cover the ingredients, boil over high heat;4, then simmer for 15 minutes, remove any foam, add tofu and cook for another 5 minutes;5, finally add appropriate amount of salt, pepper, chicken powder and fragrant oil to season and turn off the heat.

Method for cooking big taro: Taro stir-fry

Bacon

Ingredients

Bacon, taro,scallion

, red

chili, appropriate amount of edible oil.Steps1, peel and slice the taro, sprinkle with a little salt and marinate for 15 minutes, then wash;2, put the taro in a steamer, after boiling, put the taro and bacon into the steamer for 5 minutes, take out the taro, and steam the bacon for another 5 minutes;3, after the bacon cools, slice it, and slice the taro, cut scallions and chili into oblique segments;

4, heat oil in a wok, add scallions and chili to sauté, then add taro and

Steam

soup, stir-fry;

5, then add bacon, stir-fry evenly, and sprinkle with scallion leaves, then cook until finished.

Method for cooking big taro: TaroBraised porkIngredients

Pork belly

Appropriate amount, 1 taro, a little salt,Honey,

A little sugar,

Soy sauce, 3 large spoons, 1 large spoon of fermented bean curd, a little pepper.Steps1, wash the pork belly, add to boiling water and cook until cooked, then remove and drain;2, then make small holes on thepork skinand spread with salt and honey;3, heat a little oil in a pot, fry the meat skin down until it bubbles and turns golden, then put it in warm water to soak and remove, then cut into pieces;4, then add soy sauce, sugar, fermented bean curd, pepper and salt and mix;

5, after preparing the taro, also cut it into pieces of similar size to the meat, and place the meat and taro slices alternately in a bowl;

6, then add appropriate amount of pepper and fermented bean curd, put it in the pot and steam for about 20 minutes until the meat is tender, then take it out and invert it onto a plate.

2, thenporkpoke small holes in the skin and brush with salt and honey;

3, heat a small amount of oil in a pan, fry the meat skin-side down until it bubbles and turns golden brown, then remove and soak in warm water before slicing;

4, then add soy sauce, white sugar, fermented soybean paste, black pepper, and salt, mix and marinate for a while;

5, also cut the yam into pieces similar in size to the meat, and alternate placing pieces of meat and yam in a bowl;

6, then add appropriate amounts of black pepper and fermented soybean paste, steam in a pot for about 20 minutes until the meat is tender, remove and flip into a serving dish.