How to make sweet taro paste

Boil half a pot of water, add taro pieces, cover and steam for 20 minutes.

Take out the steamed taro and mash it while it is hot.

Heat 3 tbsp of oil, pour in taro paste and stir-fry a few times, add 1/3 cups of sugar, and stir-fry over low heat until the sugar dissolves.

Pour in ginkgo syrup and stir-fry with taro paste.

Stir while boiling on low heat until bubbles appear on the surface of taro paste, and then take out the pot.

Taro, also known as squat pit, taro, taro and so on. It is the underground stem of taro, a perennial herb of Araceae.

The nutritional value of taro is very high. The starch content in tuber reaches 70%. It can be used as food and vegetables. It is a tonic suitable for all ages and a treasure of autumn vegetarian food. Taro is also rich in protein, calcium, phosphorus, iron, potassium, nicotinic acid, vitamin C, vitamin B 1, vitamin B2 and other ingredients.