How to Cook Taro

Taro is a common food and many people like to eat it. This is because taro not only has a sticky texture, but also has rich nutritional value. Eating taro can supplement nutrition and improve physical fitness. Of course, there are many ways to cook taro at home, such as steamed taro with pork ribs, taro sago with coconut milk, and taro with sand, etc. Here we will introduce the methods of cooking these foods to you!

1. Steamed pork ribs with taro

Ingredients: pork ribs, taro, salt, light soy sauce, starch, vegetable oil, sesame oil, and white sugar.

practice:

1. Peel the taro and cut into pieces;

2. Add a little salt, soy sauce, a little sugar, a little chicken powder, vegetable oil, and a spoonful of starch to the ribs, mix well, and marinate for later use;

3. Add diced taro to the spareribs, mix well, and pour a little sesame oil on them;

4. Boil water in a steamer, put the food in and steam for about 15 to 20 minutes.

2. Coconut Milk Taro Sago

Ingredients: tapioca pearls, taro, coconut milk, and sugar.

practice:

1. Cook sago: Bring a pot of water to a boil, add sago, cook over medium heat while stirring for about 15 minutes until the sago is translucent, turn off the heat and simmer for 10 minutes until it is completely transparent, rinse with cold water, and set aside for later use;

2. Steam taro: Peel the taro, cut into pieces, and steam the taro for about 20 minutes until it is soft and chewy (a chopstick can easily penetrate it), and set aside;

3. Boil coconut milk: pour the coconut milk into a pot, add appropriate amount of water to dilute it, then add appropriate amount of sugar, bring to a boil, pour in taro and sago and stir well.

3. Anti-sand taro

Ingredients: taro, sugar, salt, oil

practice:

1. Peel and clean the taro, cut into 1.5 cm thick slices, and then cut into 5 cm wide strips; sprinkle a little salt on the taro strips, mix well with your hands, and marinate for 15 minutes

2. Heat 2 bowls of oil in a pan, insert a bamboo chopstick and wait for bubbles to form around it, then pour in the taro strips and fry over medium heat for 8 to 10 minutes, stirring the taro strips constantly to allow them to be heated evenly. When the taro strips are cooked, remove them and drain the oil.

3. Pour out the remaining oil in the pot, wash the pot clean, pour in 150 grams of sugar and half a bowl of water and boil, then simmer the syrup over low heat and stir-fry until the foam of the syrup becomes smaller, thick and the color changes slightly.

4. Put the fried taro strips into the pan and mix well. After they are coated with syrup, turn off the heat immediately. Use a fan to blow air into the pan quickly. Stir-fry until white frost appears on the outer edge of the taro strips. Then you can put them into a plate.