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Two Lipu taros, steamed, roasted and fried, can be made into 4 delicacies, salty, fragrant, glutinous and delicious.

SUM: Some time ago, I introduced four kinds of taro, but that taro is the most common taro in our hometown. It is small and suitable for braised or fried. In fact, in the Guangxi area, also rich in a kind of taro, its size is relatively large, its taste is more soft waxy sweet. Today, I bought two big taro, which is enough to make 4 delicacies with different tastes.

Some time ago, I introduced four kinds of taro, but that taro is the most common taro in our hometown. It is small and suitable for braised or fried.

In fact, in the Guangxi area, also rich in a kind of taro, its size is relatively large, its taste is more soft waxy sweet. Today, I bought two big taro, which is enough to make 4 delicacies with different tastes.

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Steamed Meatballs with 1. Taro

Prepare ingredients: Lipu taro, pork, mushroom, shallot, ginger, salt, soy sauce, soy sauce, oyster sauce, cooking wine, starch

Production method:

1. Lipu taro is cleaned, peeled off the skin, and then cut into filaments for later use;

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2. Rinse the pork, peel it and cut it into small pieces, and then chop it into meat paste;

3. Clean the mushrooms, remove the pedicle, cut them into pieces, and chop them into minced mushrooms;

4. Pour a little oil into the pan, heat the oil and fry the mushrooms, stir-fry the fragrant, and put the cut taro shreds into the mushrooms;

5. Put the meat paste into another bowl, add cooking wine, chopped scallion and ginger, salt, raw soy sauce, old soy sauce and oyster sauce, stir well and marinate to taste;

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6. Then put the pickled minced meat into the taro shreds, mix it well with your hands, and mix the taro shreds and the meat stuffing well;

7. Then knead the mixed stuffing into balls one by one and put them on the plate;

8. Add water to the steamer, boil the water, put the balls in and steam for 20 minutes.

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2. Taro Chips

Prepare ingredients: Lipu taro, salt and pepper, olive oil

Production method:

1, taro clean, cut off the skin, hands will be allergic, to wear gloves, and then vertically cut in half;

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2. Cut the cut taro into semicircular slices, which should be thinner. If the knife is not good, you can use a planer to slice it into thin slices, so the thickness is relatively uniform;

3. Wash the planed taro slices in clear water several times until the water becomes clear, remove and drain the water;

4. Put the drained taro slices in a large bowl, add some salt and pepper and olive oil, and mix evenly;

5. Then spread the taro slices one by one on the baking tray;

6. Preheat the oven to 150 degrees and bake for 15 minutes until the taro slices become dry. Turn over the noodles and bake for 15 minutes.

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3. anti-sand taro

Prepare ingredients: Lipu taro, white sugar, water, oil

Production method:

1, Lipu taro clean, relatively large, peel, cut into thick slices;

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2. Change the knife into strips and cut into small sections;

3. Pour enough oil into the pan, heat the oil into the cut taro segments, and fry slowly until the taro surface turns slightly yellow and becomes crisp, then you can take out the oil;

4. Prepare a clean pot, pour in a proper amount of water, add a bowl of white granulated sugar, and boil slowly over a small fire;

5. Boil until the sugar water becomes thick and bubbles, pour in the fried taro section, and stir-fry slowly until the sand is turned.

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4. salt and pepper taro

Prepare ingredients: Lipu taro, salt and pepper, onion, oil

Production method:

1, Lipu taro clean the surface of the sediment, wear gloves, cut off the skin, so that the hands will not be allergic itching;

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2. Peel the peeled Lipu taro, cut it into thick slices, and change it into diamond pieces. Clean the shallots and cut them into pieces;

3. Pour enough oil into the pan, heat the taro cut into pieces, fry until the surface is golden and crisp, and remove the oil when cooked;

4. In another pan, pour in a spoonful of oil for fried taro, pour in the taro pieces that have just been fried, sprinkle some chopped green onion, and stir-fry evenly;

5. Finally, sprinkle some pepper and salt powder and mix it evenly.

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