Taro, a tuberous vegetable like sweet potato, is better known as “the fragrant taro”. It is a rich source of carbohydrate. When slowly cooked over steam, it imparts a delicate, soft flavor. It can be enjoyed in various forms, including sweet soups, desserts, as well as delicious dishes. “Steamed taro” is the simplest of all Chinese recipes. In parts of Guang Dong province, boiled taro is especially enjoyed during the Moon Festival. It is first peeled and then taken with fine sugar crystals.
Ingredients:
6pcs Small taro, 2T Sugar.
Methods:
- Rinse taro, put into a steamer, steam for 1 hour.
- When serving, peel off the skin, dip the sugar and serve.
- If you want to save times, boil in water for 30 minutes.
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