Lipu taro is the best way to eat.

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Materials:

Lipu taro 300g, orange 1 piece (broken orange peel 5g), edible oil, sugar 60g, salt 1 g, and water 30g.

Step by step:

1. Prepare all ingredients: Lipu taro, oranges, sugar, salt and water.

2. Cut into 2X2X6 cm strips.

3, the oil temperature is 50% hot, add taro strips and fry until the appearance is crisp, about 5-6 minutes.

4. Take out the fried taro and let it cool.

5. Wipe the orange peel clean.

6. Put sugar, salt and water into the pot and mix well.

7, small heat until small bubbles are uniform.

8. Add the crushed orange peel and cook it into a thick syrup with low heat.

9. Pour in the fried taro strips and turn off the fire and stir fry. Don't worry about the slightly drawn state, continue to stir fry.

10, continuous stirring, thick sugar will gradually turn to sand when it is cold.

1 1, which can be a staple food, a dessert or even afternoon tea.

Second, taro silk painting

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Materials:

Lipu taro 200g, sugar 100g, salt 1/4 teaspoons, and vegetable oil.

Step by step:

1, peel taro, wash and cut into pieces (remember to wear gloves)

2. Wait for the oil pan to start bubbling before frying (not too hot, it will dry out, and fry again later). When it becomes Huang Shi, fish it up.

3, hot pot, slightly smoking, and then back to the pot to fry for the second time, about 15 seconds, to fire (to force the oil out), and then turn off the fire after fishing out (otherwise the oil temperature will drop and you will eat oil).

4. add a tablespoon of oil to the pot, turn on a small fire, pour sugar into the pot, and stir fry slowly.

5. Stir fry until it bubbles and add salt (this will be less greasy). It's almost the same when the sugar turns reddish brown. Keep stirring with a spoon to avoid sticking to the pot.

6. Turn off the fire, pour in the taro and continue stirring. The more you mix, the more you draw.

Third, pickled taro

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Materials:

500g of taro, 50g of pickled pepper, 4g of salt, 5ml of Jin Lan soy sauce, 2ml of vegetable oil, and 0g of organic bean paste/kloc-0.

Step by step:

1. Wash taro, peel and cut into 2*2*2cm cubes;

2. Put the cut cubes into the pot and add bean paste, soy sauce, oil and salt;

3. Add pickled peppers, mix slightly, add a little water, cover and cook for about 20 minutes;

4, good, open the lid, a lazy and delicious pickled pepper can be eaten.

Fourth, taro rice

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Materials:

200g of taro, 200g of rice, salt, water and oil.

Step by step:

1. Wash the rice and cut the taro into small pieces.

2. Pour in the right amount of oil and taro.

3. Stir-fry until the color turns yellow, and add appropriate amount of salt (according to taste)

4. Pour in the washed and drained rice and stir fry.

5. When the rice is completely covered with oil, pour in a proper amount of water and bring it to a boil (usually there is enough water for cooking, and if the rice is soft, add more appropriately).

6. After the fire boils, pour it into the rice cooker and press the cooking button.

7. The fragrant taro rice is out of the pot!