Taro

Steamed pork is a very common dish for many, such as sticky rice steamed pork, preserved vegetable steamed pork, and taro steamed pork. After being processed in this way, the pork can achieve a rich but not greasy effect. Here, we use a Chinese medicinal herb to create another dish called Steamed Pork with Kudzu Root.What is Kudzu Root?Kudzu root, also known as Pueraria lobata, is a Chinese medicinal herb that can treat headaches and fever, quench thirst, and stop diarrhea. However, it should not be consumed excessively. When selecting kudzu root, if both ends have turned black, it indicates that the root has started to spoil and should not be purchased.How to Make Steamed Pork with Kudzu RootIngredients Preparation1 pound of pork belly, 625 grams of kudzu root, 2 tablespoons of vinegar, 1 tablespoon of red fermented bean curd (Nanru), 1 teaspoon of honey, 1 tablespoon of minced garlic, a little Sichuan pepper, 1 star anise, 5 cups of water, 2 tablespoons of sugar, half a teaspoon of salt.Cooking Method1. Dilute the red fermented bean curd (Nanru) with a little boiling water. Wash the pork belly and set aside.2. Stir-fry the Sichuan pepper and star anise in a wok…

The steamed taro is fragrant, soft, and glutinous when cooked. However, eating it plain can be a bit monotonous. This is where the chopped pepper comes in – the soft and glutinous taro paired with the spicy flavor of chopped pepper creates an explosion of fiery heat in your mouth, leaving an extraordinary sticky sensation.Method 1 for Steamed Taro with Chopped PepperIngredients PreparationAppropriate amount of small taro, a little red pepper, green pepper, bird's eye chili, and chili pepper, an appropriate amount of oil, a little salt and sesame oil.Steps1. Wash the taro and boil it in boiling water for 20 minutes. Remove and let it cool.2. Cut the green pepper and red pepper into rings, and chop the bird's eye chili and chili pepper.3. Peel the taro, slice it, and place it on a plate along with various peppers.4. Add oil and salt to the plate, mix well, and steam it in a pot for half an hour.5. After removing from the pot, drizzle with sesame oil.TipsMixing different types of peppers makes the dish quite spicy. Those who are less tolerant should try a small amount.Method 2 for Steamed Taro with Chopped PepperIngredients PreparationAppropriate amount of small taro, a…

Sweet and Stringy Taro is one of the representative dishes of the Huizhou cuisine, known for its unique flavor. It not only looks attractive but also tastes deliciously glutinous. The dish is characterized by its strings of sugar, which is why many people have come to love it. Although the preparation method is simple, it requires strict control over heat and time. Additionally, the amount of sugar used should be moderate; otherwise, it could become overly sweet.How to Make Sweet and Stringy TaroIngredients NeededTaro, white sugar, lard, sesame seeds.Steps1. Peel the taro and wash it, then cut it into strips and place it in a plate.2. Heat a wok and add an appropriate amount of oil. When the oil temperature reaches 70% heat, add the taro pieces.3. Fry the taro until the surface turns golden yellow, then remove and drain the oil.4. Leave a small amount of oil in the pot, turn to low heat, add an appropriate amount of white sugar, and stir continuously until the sugar slowly melts.5. When the sugar syrup starts to bubble, immediately add the fried taro pieces and coat them evenly with the syrup before removing from the heat.6. Finally, sprinkle sesame seeds on…