Chinese Food
Stewed taro with Gorgon
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It's also called chicken head rice. It's strong in taste and plays teeth. In the south, it's often used to boil sugar water and bone soup. Today, I share this family food. Make a soup with milk. Make a pot of winter soup with strong taste. It has a unique taste in the penetration of milk fragrance. Balanced nutrition also allows this dish to become a meal of its own. With big white rice, the whole family can eat a beautiful meal.
Cooking ingredients
Cooking Steps
Step1:Wash and peel taro. Dice.
Step2:Remove the head and tail of the fresh shrimp. Peel off the shell. Pick out the shrimp line on the back.
Step3:Marinate with ginger for a while. Remove the fishy smell.
Step4:Huluobu, peel and dice.
Step5:Take the stem of celery and cut it into small pieces.
Step6:Pour diced carrot and fresh euryale seed into boiling water. Cook over medium heat for about 8 minutes. If it's a dry euryale seed, it can be soaked in water one night in advance.
Step7:Drain.
Step8:Hot pot less oil. Pour in taro.
Step9:Fry until all sides are yellowish. Add in the side dishes. Vegetables can be mixed freely. Lilies, beans and so on can be added.
Step10:Stir in salt. Stir well and turn off the heat.
Step11:In a casserole. Add milk. Milk can also be replaced by coconut milk and cream.
Step12:Boil and pour in the shrimp.
Step13:Turn to medium heat, continue cooking for about 6 minutes, then you can get out of the pot.
Cooking tips:There are skills in making delicious dishes.
