No.65438 +0: Taro Cabbage Soup This is a soup, and bibimbap is particularly fragrant and slippery, and my grandmother likes it very much. Practice: Wash taro, put it in a boiling pot, pour in proper amount of water to cook it, let it cool, peel it, and crush it with a spoon. Pour oil into a hot pan, pour in the crushed taro paste, add boiling water and boil again, stir it into taro paste and cook it thick. Turn the fire, then put the washed cabbage in the pot and cook it. Add salt and onion and mix well.

The second type: taro and braised pork Cantonese cuisine is a special dish of Hakka people and a must for Hakka banquets. Practice: Wash the pork belly, pour in proper amount of oil to fry the pigskin until golden brown, take out the drained oil, slice it, pour in the sauce and marinate it evenly for 30 minutes, peel the taro, wash and slice it, then put a piece of pork belly in a plate and steam it in a steamer for 45 minutes. The third kind: taro chicken is delicious and nutritious, with meat and vegetables. Practice: Wash taro and cut into pieces, and wash chicken and cut into pieces. Pour oil in a hot pan, add chicken, ginger, garlic and soy sauce, and fry until golden brown. Stir-fry the cut taro pieces until they are half cooked, add chicken pieces, a spoonful of broth and pepper and stew for 10 minute. Add salt and chives.