Taro is much larger than the taro we usually see. Taro has a high nutritional value and contains a lot of crude protein, which can strengthen the body's resistance.Although the taste of taro is different from the general taro size, but most of the cooking methods can be common to each other.

How to make delicious taro: five spice taro cake

Ingredients Prepare 2 pounds of panko, taro, salt, a little honey, sugar, 3 tablespoons of soy sauce, 1 tablespoon of buttermilk, and a little pepper.
Step 1: Wash the pork, cook it in a pot of boiling water, remove it and rinse and drain it.
2. Poke holes in the pork with a bamboo skewer and coat the skin with salt and honey.
3. place the meat skin side down in a frying pan, fry until golden brown and remove, place in warm water and soak.
4. then cut the pork into thick slices and marinate in salt, soy sauce, sugar, buttermilk and pepper to taste.
5. Cut the taro into slices about the same size as the meat, then sandwich the meat and taro slices into a steaming bowl and add the seasoning.
6. Place in a steamer, steam and remove upside down.

How to make delicious taro: taro soup with pickled vegetables

Ingredients Prepare 120g of sticky rice flour, 150g of taro, 50g of shrimp, 50g of bacon, 40g of cornstarch and 400g of water.
Method steps
1. taro peeled, cut into grains, a little oil in the pan into the taro grain fried dry out of the pan with five spice powder mix for use.
2. shrimp washed and drained, bacon washed and cut into small dice, the remaining oil in the pan into the shrimp and bacon stir-fry for use.
3. In a separate pot, stir in the sticky rice flour, corn flour and water, add the chicken powder and salt to taste, bring to the boil and then add 200g of water.
4. Pour in the diced taro, shrimp and bacon and stir well, then pour into a bowl lined with tin foil.
5. Place in a steamer and steam for 50 minutes, let cool and then cut into pieces and serve.

How to Make Taro: Taro Chicken Thighs

IngredientsPrepare 100g of sauerkraut, 200g of taro, 50g of tofu skin, 1 gumbo, and the right amount of small onion.
Method Step 1. soak sauerkraut in water, wash, drain and shred.
2. scrape the skin of taro and wash and cut into pieces, wash and shred the tofu skin, wash and chop the small onion for use.
3. Add an appropriate amount of water to the pot, add the thick soup pot and cook until dissolved and boiling.
4. then add the sauerkraut and taro and simmer, adding the bean curd skin when the taro is 8 mature.
5. Cook until the taro is soft and sticky, sprinkle with chopped shallots, drizzle with sesame oil and serve.
Tips Pickles should be washed with water several times before serving to remove impurities and excess salt.