TaroDifferent from the usual onesTaroMuch larger, with higher nutritional value, rich in fiberProteinAnd can enhance the body's resistance.Although taro is different in size and taste compared to ordinary taro, most cooking methods can be used interchangeably.

How to cook taro: TaroChicken legs

IngredientsPreparation

Chicken legs, taro, green onionsGingerSoy sauce, salt, appropriate amount of cooking wine

Steps

1. Remove the bones from the chicken legs, and marinate with salt, cooking wine, soy sauce, and chopped green onions and ginger.

2. Peel and dice the taro.Flat-bottomed panHeat oil, and fry chicken legs until oil comes out.

3. Flip and cook until 70% cooked, then cut into small pieces, put in a bowl, and add taro andmeatpieces;

4. Then drizzle with a little soup and add chopped green onions and ginger, and put inSteamCook in a steamer for 15 to 20 minutes.

Tips

The cooking time depends on the heat and the amount of ingredients. Start timing after the steam rises.

How to cook taro: Taro soup with sour vegetables

Ingredients preparation

Sour vegetables 100g, taro 200g,TofuSkin 50g, 1 cup of soup, appropriate amount of green onions.

Steps

1. Soak sour vegetables in water, wash and drain, and cut into strips.

2. Peel and cut the taro into pieces.Tofu skinWash and cut into strips, and cut green onions.

3. Add an appropriate amount of water to the pot, add 1 cup of soup, and cook until melted and boiling.

4. Then add sour vegetables and taro and stew, when the taro is 80% cooked, add tofu skin.

5. Cook until the taro is soft, and sprinkle with chopped green onions and drizzle with fragrant oil and serve.

Tips

Before eating sour vegetables, wash it repeatedly with water to remove impurities and excessive salt.

How to cook taro: Five-spice taroCake

Ingredients preparation

StickyRice flour120g, taro 150g,Shrimp50g,Pork belly50g, cornstarch 40g, water 400g.

2. Wash and dry the shrimp, and cut the pork belly into small pieces. Fry the shrimp and pork belly in the remaining oil, and set aside.

3. In another pot, add rice flour, cornstarch, and water, and stir until smooth. Add chicken powder and salt to season, and cook until boiling, then add 200g of water.

4. Then pour in the taro, shrimp, and pork belly, and stir. Then pour into a tray lined with tin foil.

5. Place in a steamer and steam for 50 minutes. After cooling, cut and serve.

3 spoons, 1 spoonful of natto,Pepper

a little.

Steps1. Wash the pork belly, and boil it in boiling water, then remove and wash and drain.2. Use a bamboo skewer to pierce holes inPorkOn the skin, apply salt and honey.3. Put the meat skin down in a hot pan, and fry until golden brown, then remove and soak in warm water.4. Then cut the pork into thick slices, and mix with salt, soy sauce, white sugar, natto, and pepper.5. Cut the taro into pieces the same size as the meat, and then put the meat and taro pieces in a steamer. Add the seasonings.6. Put in the steamer and cook. After it's cooked, take it out and flip it over.A pinch.

Method steps

1. Wash the pork belly, place it in a pot of boiling water to cook, then remove and rinse thoroughly;

2. Use bamboo skewers topoke holes inthe pork belly, and then apply salt and honey to the skin;

3. Place the pork belly skin-side down in a frying pan and fry until golden brown, then remove and immerse in warm water;

4. Then, cut the pork belly into thick slices, mix with salt, soy sauce, white sugar, fermented soybean paste, and black pepper, and marinate;

5. Cut the taro into slices similar in size to the pork belly, then pick up the pork slices and taro slices and place them in a steaming bowl, adding seasonings;

6. Place in a steamer and steam until cooked, then remove and invert.