How to make delicious taro soup

Taro is a food ingredient that grows underground. It is similar to potatoes, but in some ways its nutritional value is higher than potatoes. There are many ways to eat taro in life. Not only can it be cooked with many dishes, but it can also be fried. In short, you can eat it however you want. From a medical point of view, because taro contains a certain amount of fluoride, it can also play a role in cleaning teeth. So, how to cook delicious taro soup?

1. Prepare taro (small taro is fine), cut into pieces and soak in water. The size of the taro pieces can be whatever you want.

2. Pour the taro cubes into a pot with water and bring to a boil. You can add more water. After boiling, add rock sugar (the amount is up to you, I don't like to put too much). Turn to medium heat and cook slowly until the taro tastes powdery. I usually taste it with my mouth. If you have a slow cooker at home, just boil the water and throw it into the slow cooker. But don't leave it in for too long, and remember to take it out.

3. Take out the taro with a colander, drain the water, let it cool, put it in a bowl and put it in the refrigerator to freeze.

4. Take honey and rock sugar and dissolve them in boiling water to make syrup. You can adjust the sweetness yourself. I usually put it sweeter and freeze it in the refrigerator.

The taro syrup is ready. When you want to eat it, just put some taro in a bowl and pour the iced syrup on it. It tastes really good, sweet enough to penetrate your heart and lungs. You can't stop eating it. You can also make more and eat it whenever you want. If you like sago, you can cook some sago and pour it on it, but sago should also be frozen, which is another taste.

Taro Sago Dessert

Ingredients: 1 taro, half a bag of tapioca pearls, 1 can of coconut milk, half a bottle of condensed milk (if you don’t have condensed milk, use milk and sugar)

Method: Peel the taro, wash and cut into cubes. After the taro is boiled in water (do not add too much water, as coconut milk and milk will be added later), add tapioca pearls and cook over high heat for about 10 minutes. Then add coconut milk and condensed milk and continue to cook over high heat for a while. Finally, switch to low heat and cook until the taro is cooked through. It is ready to eat.

After the ingredients are boiled, stir them constantly with a spoon because sago and taro can easily stick to the pan.

The dish cooked with condensed milk is more fragrant and no sugar is needed.

It tastes better when eaten cold.