How do you eat Lipu taro? A few classic recipes are recommended, such as taro baked with ribs

Lipu taro is actually taro; here are a few classic recipes for you. Taro Baked with Ribs 
Ingredients: pork ribs, shallots, sliced garlic, sliced green and red peppers, taro 
1. 
Cut the ribs you bought into small pieces (about 2 cm) 
then wash them clean and add light soy sauce, MSG, and cooking wine, and let them absorb the flavor for half an hour. Note: at this point do not add sugar or cornstarch, otherwise the crisp texture will be lost) 

2. 
Saute the shallots, sliced garlic, and green chilies until fragrant (fry the taro first, and it must be fried very dry), then add the vegetables one by one and stir-fry until 80 percent cooked. Do not stir-fry them fully cooked. Because they will later be baked with the ribs, and if too cooked it will affect the texture. 

3. 
Add a little oil, put in the marinated ribs, and start pan-frying. Sprinkle a little sorghum liquor around the ribs. 
Mix the ribs and the liquor well, and note that when mixing you should slowly start from both sides, otherwise the ribs will fall apart. 
When the ribs are 60 percent cooked, cut a few slices of ginger (to bring out the aroma of the liquor and the flavor of the ribs) 

4. 
Cover the pan and bake slowly. Check often along the way; do not let it burn, which would affect the texture, until fully cooked. 

5. 
Before taking it out of the pan, add an appropriate amount of light soy sauce and sugar (personally I suggest you can replace the sugar with rib sauce. Let me teach you how to make braised taro and how to make braised taro delicious. 1. Wash the taro and cut it into pieces.

2. Beat the eggs and add starch, then stir.

3. Slice the ginger, cut the chilies into strips, and cut the scallions into sections.

4. Put the taro pieces into the egg batter to coat them.

5. Heat peanut oil, pour the taro into the oil pan, deep-fry until golden yellow, then remove.

6. Put the scallions, ginger, and red peppers into the remaining oil in the pan, and add salt, MSG, sugar, light soy sauce, and an appropriate amount of wet starch.

7. Pour the sauce over the taro and it is ready.
Let me teach you how to make taro cakes and how to make taro cakes. 1. Take betel nut taro and put it in a steamer to steam until cooked, peel and mash it, add scallion oil, refined salt, and white sugar and mix well, then make 12 cake blanks with a diameter of 5 cm. 

2. Beat the eggs, put the cake blanks in to coat with egg liquid, take them out and stick on bread crumbs, white sesame seeds, and crushed pine nuts, and gently press a few times with your hand. 

3. Put the oil pan on the heat, and when the oil temperature is about 50 percent hot, put in the prepared cake blanks, deep-fry over low heat until the outer skin of the taro cakes is golden yellow and the inside is cooked through, then remove and arrange on a plate to serve. Key points for making taro cakes: 1. When deep-frying, the heat should not be too high, otherwise the outside will burn while the inside remains raw; 

2. Taro cakes can also be shaped directly using a cake mold, for a better appearance. Osmanthus Taro. Ingredients for making Osmanthus Taro:
Main ingredient: 600 grams taro
Auxiliary ingredients: 60 grams milk, 15 grams sesame seeds, 15 grams pine nuts, 15 grams red and green shreds,
Seasonings: 180 grams white sugar, 5 grams sugar osmanthus, 10 grams starch (pea), 60 grams lard (rendered)
Features of Osmanthus Taro:
These taro balls are soft, tender, and sweet, with a rich osmanthus fragrance, delicate and pleasant.
Method for making Osmanthus Taro:
1. Wash the taro, put it in a steamer and steam until 80 percent cooked, take it out and peel it, mash it into a paste, and set aside.
2. Put the taro paste into a basin, add lard, and stir well, add an appropriate amount of sugar, milk, and sugar osmanthus and stir well, divide into evenly sized small pieces, make them into small balls one by one, put them on a plate, steam in a steamer for about 10 minutes, then take them out and sprinkle with red and green shreds, pine nuts, and sesame seeds (toasted sesame seeds).
3. Pour a little clear water into a wok, add the remaining sugar, simmer into a syrup, thicken with starch into a glassy sauce, pour it over the taro balls, and it is ready to eat.
Sizzling Plate Taro. First take the taro, peel it, steam it until cooked, then mash it into taro paste, then add coconut juice and some special seasonings, put it back into the freezer to shape, and after it has formed, coat the outside with cornstarch, then pass it through oil, and only then can you start making sizzling plate taro. Taro with Pork Belly [Ingredients] 
Main ingredient: 500 grams pork belly. Auxiliary ingredients: 400 grams Lipu taro, an appropriate amount of green vegetables. Seasonings: 1 gram minced garlic, 0.5 gram star anise powder, 15 grams southern fermented bean curd, 2.5 grams refined salt, 5 grams white sugar, 25 grams dark soy sauce, 10 grams wet starch, 200 grams light second broth, 1500 grams peanut oil (about 75 grams consumed). 
[Production process] 
(1) Cut the taro into long rectangular pieces 6 cm long, 3.5 cm wide, and 4 cm thick. Use fire to singe off the hair on the pork skin, scrape and wash it clean, put it into a boiling water pot and cook until 70 percent soft and tender, then take it out and coat it evenly with soy sauce (10 grams). (2) Mix the minced garlic, southern fermented bean curd, refined salt, star anise powder, white sugar, and soy sauce (10 grams) into a seasoning sauce. (3) Heat the wok over medium heat, pour in oil and heat until 80 percent hot, put in the taro pieces and deep-fry until cooked, then remove, then put in the pork and deep-fry for about 3 minutes until bright red, pour into a strainer to drain the oil, rinse and soak in clear water for about 30 minutes, take it out and cut into pieces the same size as the taro. (4) Put the meat pieces into the bowl of seasoning sauce and mix well, then place them piece by piece skin-side down, alternating with the taro pieces, in a large bowl, steam in a steamer over medium heat for about 1 hour until soft and tender, take it out, and invert onto a large plate. Surround with blanched green vegetables. (5) Heat the wok over medium heat, pour in the original juice from steaming the meat, add light second broth and soy sauce (5 grams), thicken evenly with wet starch diluted thin, add oil (15 grams) and push evenly, pour over the pork belly and it is done.
[Key process points] 
1. When boiling the meat, cook until a chopstick can be inserted and the meat can be lifted. If not soft enough, it cannot be pierced; if too soft, the meat cannot be lifted.
2. When deep-frying the taro, wait until the taro floats to the oil surface, then remove it.