Taro recipes, 7 delicious taro recipes recommended

Taro is a common ingredient in people's lives. It has a soft texture and sweet taste, and is a favorite of many people. In addition, taro is rich in protein, minerals, vitamins and other ingredients. Eating taro regularly can enhance people's physical fitness. So what can you do with taro?

1: Ingredients: 500g taro, 10g sesame, 200g sugar, 750g cooked lard or vegetable oil (actual consumption is 100g). Method: 1. Wash and peel the taro, cut into dice or diamond-shaped pieces, and place in a plate for frying. 2. Pick out impurities from sesame seeds and set aside. 3. Place a wok on the fire, pour in 750g of oil after cooking, and when it is half cooked, add the taro pieces and fry twice until they are colored (golden yellow) and the oil is dripping out. 4. Pour out the oil in the wok, leaving 15 grams of oil, put 200 grams of sugar into the pot, stir constantly to make the sugar melt evenly, but the fire should not be too big. When the sugar liquid starts to have small needle-sized bubbles, quickly pour in the fried taro pieces, sprinkle with sesame seeds, toss evenly, and serve quickly.

1: Ingredients: taro, sago, sugar. Method: 1. Half a taro (about 500 grams), 100 grams of tapioca pearls, and appropriate amount of sugar. 2. Wash the tapioca pearls and soak them briefly. 3. Put clean water in the pot, add taro and bring to a boil over high heat. 4. Cook until the taro is soft and the soup is thick, then add sugar to taste. 5. Take another pot and bring the water to a boil. Put the tapioca pearls in and cook until they become transparent. Turn off the heat. 6. Use a sieve to scoop out the cooked tapioca pearls and rinse them with cold water. 7. Put the rinsed tapioca pearls into the boiling taro soup and cook together, stirring constantly. Turn off the heat when the tapioca pearls are cooked until there are no white spots.

1: Ingredients: 300g taro, 130g rice flour, 20g cornstarch, 2 tbsp salad oil, 300ml boiling water, 1 tsp salt, 1 tsp fine sugar, 1/2 tsp white pepper, 15g fried shallot. Method: 1. Sift rice flour and cornstarch into a glass bowl, add all seasonings and salad oil, mix, then add 300 ml of boiling water. 2. Stir quickly in a glass bowl until it becomes a paste. 3. Add the fried shallots into the bowl and mix well again to make rice milk. 4. Peel and wash the taro, then cut into thin strips and set aside. 5. Add taro shreds into the rice paste prepared in step 3 and mix well to make taro shreds paste. 6. Heat the water in the steamer, put the mold into the steamer, put a clean gauze on it, and pour in the taro paste. 7. Smooth the taro paste in the steamer, cover the pot, and steam over high heat for about 40 minutes. 8. Take out the steamed taro cake and let it cool, then cut it into rectangular pieces.

1: Ingredients: 500 grams of pork belly, half a taro, 4 slices of ginger, 3 scallions, salt, cinnamon, bay leaves, cardamom, licorice, aniseed, pepper, braised soy sauce, and sugar. Method: 1. Wash the pork belly, cut into strips, and then cut into cubes. 2. Add enough cold water to cover the pork belly, then put the pork belly into the pot. 4. Add ginger slices, scallion segments, ten peppercorns and one star anise and bring to a boil over high heat until foam appears. 5. Remove the meat and drain. 6. Take some spices and put them in a small bowl, then pour in boiling water. After ten minutes, take out the peppercorns and discard the water, and set aside. 7. Wash and peel the taro, cut into dice and set aside. 8. In another pan, pour the blanched pork belly into it without adding oil and stir-fry over high heat to release the oil from the pork belly. Fry until both sides are browned. 9. Then add braised soy sauce and sugar to increase the color, and add cinnamon, bay leaves, cardamom, licorice and star anise. 10. Then pour in the pepper water and hot water, add the taro to cover the meat and simmer for one and a half hours. 11. Then add salt and cook over high heat until the soup thickens.

1: Ingredients: 1 pound of taro, 1 cup of white sugar, sugar, 90 ml of oil. Method: 1. 1 pound of taro, 1 cup of white sugar. Cut the taro into long strips as thick as a middle finger and steam them for fifteen minutes. 2. After cooling, fry in hot oil until the surface turns slightly yellow. 3. Add 90ml of water and sugar and cook over low heat until the sugar dissolves. Keep stirring the sugar water until the water is almost dry and the bubbles in the sugar water turn from big to small. 4. Keep stirring the sugar water until the water is almost dry and the bubbles in the sugar water turn from big to small. 5. Add taro and stir-fry, then turn off the heat. 6. Continue to stir-fry until the sugar turns white. It is called Qisha. You can then load the disc. Eat it while hot to make it crispy.

1: Ingredients: 300g pork belly, 300g taro, 1 piece of tofu, 1 tablespoon minced garlic and green onion, 1 piece of cinnamon, 3 star anise, 1 tablespoon oyster sauce, 1 tablespoon Shaoxing wine, 1 teaspoon light soy sauce, 1 tablespoon dark soy sauce, and some sugar and pepper. Method: 1. Slice the pork belly, mash it with bean curd until it is soft, add appropriate amount of sugar and pepper powder and marinate for 15 minutes. Slice the taro and fry until golden brown and set aside. 2. Heat the oil in a wok, add minced garlic and shallot, stir-fry until fragrant, add the marinated meat slices and stir-fry over high heat, and add cinnamon and star anise. When the meat is browned, add 600ml of water and cook for about ten minutes. Then add the fried taro and seasonings, turn to low heat and simmer until the soup thickens and the taro becomes soft. 3. Add Shaoxing wine at the end and sprinkle pepper on it when cooking to enhance the flavor.

1: Ingredients: 400g pork belly with skin, 400g taro. Seasoning: 800 grams of salad oil, 15 grams of Shaoxing wine, 75 grams of soy sauce, 8 grams of sugar, 8 grams of water starch, 2 star anise, and 2 cloves of garlic. Method: 1. Put the whole piece of pork belly into boiling water and cook on high heat for 15 minutes. Take it out and marinate it with 45 grams of soy sauce for 10 minutes. Then put it into 50% hot salad oil and fry it on medium-low heat for 2 minutes until the surface of the pork belly is colored. Take it out and soak it in cold water immediately. 2. Peel the taro, cut it into large pieces with a length, width and thickness of 7 cm respectively, and 1.5 cm. Put it into 50% hot salad oil and fry it on medium-low heat for 2 minutes, then remove it and drain the oil; cut the pork belly into thick slices of the same size as the taro, put it into 50% hot salad oil and fry it on medium-low heat for 2 minutes, take it out and put it into a bowl with one piece of meat and one piece of taro, and drizzle it with the juice made from Shaoxing wine, 30 grams of soy sauce, sugar, 100 grams of water, star anise and garlic. 3. Place the bowl with meat and taro on the steamer.

, and the nutritional value of taro is also very high, and it can be used to make dishes, snacks, etc.