Pork spare ribs, taro, salt, chicken bouillon powder, light soy sauce, cornstarch, vegetable oil, sesame oil, granulated sugar. Method: 1. Peel the taro and chop it into small pieces. 2. Marinate the ribs with a pinch of salt, light soy sauce, a little sugar, some chicken bouillon powder, vegetable oil, and a spoonful of cornstarch. Mix well and set aside.
3. Add the taro chunks to the ribs, mix well, then drizzle with sesame oil.
4. Bring water to a boil in a steamer, place the mixture inside, and steam for about 15-20 minutes.
Coconut Milk Taro Sago Pudding
Ingredients:
Sago pearls, taro, coconut milk, white sugar.
Instructions:
1. (Cooking Tapioca Pearls) Bring a pot of water to a boil. Add tapioca pearls and cook over medium heat, stirring constantly for about 15 minutes until translucent. Turn off heat and let sit for 10 minutes until fully transparent. Rinse under cold water to remove starch, then set aside.
2. (Steam Taro) Peel taro, cut into chunks. Steam for about 20 minutes until soft and starchy (a chopstick should pierce easily). Set aside.
3. (Cooking Coconut Milk) Pour coconut milk into a pot, dilute with an appropriate amount of water, add sugar to taste, bring to a boil, then stir in taro and tapioca pearls until well combined.
LiPu Taro
Ingredients:
Taro, bacon, salt, chicken bouillon, oyster sauce, sesame oil, vegetable oil
Method:
1. Wash and shred the taro. Toss with salt, chicken bouillon, and sesame oil.Dice the cured pork;
2. Place the seasoned taro shreds in a steaming dish, sprinkle with diced cured pork, and steam for 8-10 minutes;
3. Heat oil in a wok until very hot (90% heat). Pour the hot oil over the steamed taro shreds.
Scallion Taro Salad
Ingredients:
Taro, salt, scallions, water, sugar, vegetable oil
Method:
1. Wash taro with skin on. Place in pot with water covering. Bring to boil, then simmer for about 15 minutes until fork-tender.
2. Cool the cooked taro in cold water, then peel. Cut larger pieces into chunks. Finely chop scallions and set aside.
3. Heat two tablespoons of vegetable oil in a wok. Add white parts of scallions and stir-fry until fragrant.
4. Add taro chunks and stir-fry.
5. Pour in water, salt, and sugar. Bring to a boil.
6. Cover and simmer over low heat for about 5-6 minutes, stirring occasionally to prevent sticking.
7. When the sauce thickens slightly, sprinkle in the green parts of the scallions, stir-fry briefly, then remove from heat.
Taro Paste with Tapioca Pearls
Ingredients:
1 taro root, 100g tapioca pearls,100g rock sugar, 100ml coconut milk, 200ml water
Instructions:
1. Peel and wash the taro, cut into cubes, and steam for 20 minutes until tender. Set aside 1/3 of the cooked cubes. Place the remaining 2/3 in a blender and process into a smooth paste.
2. Bring a pot of water to a boil. Add the tapioca pearls, stirring constantly. Cook for 10 minutes until only a small white dot remains in the center. Turn off the heat, cover, and let sit for 10 minutes until fully cooked.
3. Drain the cooked tapioca pearls and rinse under cold water.
4. Pour 200ml water into a pot with rock sugar and dissolve over heat. Add the taro paste, stir well, then add the reserved 1/3 of diced taro and cook together. Pour in coconut milk and stir until combined. Bring to a boil, add the cooked tapioca pearls, mix thoroughly, then turn off the heat.
Clam and Taro Stew
Ingredients:
200g watermelon, 100g clam meat, 200g taro, minced ginger, scallion segments, oil, salt, MSG, fresh milk (all to taste)
Method:
1. Peel and dice watermelon; peel and cut taro into diamond shapes; soak clam meat in water, drain, and set aside.
2. In a separate pot, heat oil and sauté minced ginger and scallion segments until fragrant. Add water and taro, simmering gently for about 2 minutes.
3. Add watermelon and clam meat to the pot with the taro. Season with salt, fresh milk, and MSG. Cook until the watermelon is tender.
Taro-Braised Pork Belly
Ingredients:
200g pork belly with skin, 1/3 large taro, 1 star anise, 2 garlic cloves, 1/2 tsp salt, 1 tsp honey, 1 tbsp (15ml) dark soy sauce, 2 tbsp fermented bean curd sauce, 1 tbsp oil, 100ml cornstarch slurry for thickening.
Method:
1. Peel the taro and set aside. Rinse the pork belly and place it in a soup pot with the star anise. Boil until the pork is 70% cooked, then remove.
2. Prick the cooked pork with a toothpick to create small holes. Brush the surface evenly with about 5ml dark soy sauce.
3. Slice the soy sauce-coated pork. Cut the taro into slightly thicker slices. Mince the garlic and set aside.
4. Mix salt, honey, 5ml dark soy sauce, fermented bean curd sauce, oil, and minced garlic to make the seasoning sauce. Set aside.
5. Toss the taro slices and pork slices in the seasoning sauce, ensuring each piece is evenly coated.
6. Layer the coated taro slices and pork slices neatly in a bowl. Steam for 30 minutes.

7. After steaming, heat 5ml water mixed with cornstarch in a separate pan to thicken. Pour the sauce over the finished dish. Taro and Pork Rib Stew
Ingredients:
300g baby back ribs 400g taro 2 garlic cloves 1 tbsp cooking wine 1/2 tbsp soy sauce1/2 tbsp light soy sauce, 1/2 tsp salt, 1 tsp sugar, pinch of pepper
Instructions:
1. Rinse pork ribs, mix with Seasoning 1, marinate 10 minutes. Deep-fry in hot oil until browned, then drain.
2. Peel taro, cut into small chunks. Deep-fry in hot oil, then drain.
3. Sauté garlic cloves in 2 tbsp oil until fragrant. Add pork ribs, Seasoning Mix 2, and 2 cups water. Bring to a boil, then simmer over low heat for 20 minutes.
4. Add taro and simmer together for about 20 minutes until tender and the sauce thickens slightly. Serve.
Stir-Fried Taro with Pork Cubes
Ingredients:
150g lean pork, 150g taro, garlic, scallions, chili pepper, oil, light soy sauce, sugar, pepper, cornstarch
Instructions:
1. Cut pork into 1.5cm cubes. Season with salt and pepper, then coat evenly with cornstarch.
2. Cut taro into 1.5cm cubes. Fry in a pan over medium heat for 2 minutes, then set aside.
3. Heat oil until moderately hot. Add pork cubes and separate them. Stir-fry garlic and chili peppers until fragrant. Add taro cubes and toss. Pour in light soy sauce and sugar. Cook for 1 minute. Sprinkle with chopped scallions and serve.
Braised Taro
Ingredients:
Small taro pieces, 1 chicken thigh, sugar to taste, chopped scallions, sesame seeds.
2. Heat oil in a wok, add sugar and caramelize. Stir-fry chicken pieces until 70% cooked. Add taro, a splash of dark soy sauce, salt, chicken bouillon, and a little water. Simmer until combined.
3. Remove from heat once chicken is fully cooked. Garnish with scallions and sesame seeds before serving.
Soy Sauce Taro Sandwiches
Ingredients:
Taro slices, pork belly.
Method:
1. Lightly fry the taro slices in oil.
2. Mince the pork belly, season, then place between two taro slices. Arrange on a plate and steam for 10 minutes.
3.Heat oil in a pan, add minced garlic and sauté until fragrant. Pour in soy sauce, then drizzle over the steamed taro sandwiches once the aroma releases.
Taro Braised Chicken
Ingredients:
Chicken, taro
Method:
1. Cut chicken into pieces and rinse. Peel small taro, halve, and soak in water.
2. Add water to a pot, place chicken pieces inside, skim off scum, then remove and set aside.
3. Heat oil in a pan, add scallion segments, ginger slices, and crushed garlic cloves. Sauté until fragrant.
2. Place chicken pieces in a pot with sufficient water. Skim off scum, then remove and set aside.
3. Heat oil in a wok. Add scallion segments, ginger slices, crushed garlic cloves, and star anise. Stir-fry until fragrant.
4. Add the blanched chicken pieces and stir-fry for 2-3 minutes. Pour in cooking wine and dark soy sauce for color.
5. Add boiling water to cover the chicken. Cover the pot and simmer over medium-low heat for 30 minutes.
6. When the broth has reduced by half, add 2 tablespoons sugar and salt to taste. Add the taro pieces and simmer for another 15 minutes.
7. Turn heat to high to reduce sauce. Garnish with chopped scallions before serving.
Method:
1. Peel shrimp and remove intestinal tract. Marinate briefly with rice wine, salt, and egg white.
4. Transfer corn kernels, taro, and ginger slices to a clay pot. Pour in rice wine and enough cold water to cover the taro chunks. Bring to a boil over medium heat, then reduce to low and simmer.
5. After about 20 minutes, when the taro is tender, add salt. Increase heat to medium, add shrimp, and bring to a boil. Garnish with cilantro leaves before serving.
Taro Cakes
Ingredients:
1/2 taro root, 25g cornstarch, 100g glutinous rice flour, 50g wheat starch, 50g breadcrumbs, 20g white sugar.
Instructions:
1. Crush breadcrumbs into fine crumbs.
2. Peel and wash the taro, cut into 2cm cubes. Steam for 25 minutes, then mash into a paste with the back of a knife. Mix thoroughly with glutinous rice flour, wheat starch, cornstarch, and white sugar.
3. Divide the taro paste into 8-10 portions.roll into balls, flatten into small patties, and coat the outer surface with fine breadcrumbs.
4. Heat oil in a wok to 210°C (80% heat). Fry the taro patties one at a time, flipping constantly. Remove when golden brown, drain excess oil, and plate.