Chinese Food
Rice with Taro
(186269 views)
Cooking ingredients
Cooking Steps
Step1:One taro in Lipu, one piece of fat mea
Step2:Taro peeled and cut into square pieces. Fat meat cut into pieces of the same size
Step3:Pour a small amount of oil into the frying pan, heat it to 80% heat, change to medium heat, and put it into the fat meat for refining. When the lard in the fat meat is mostly refined. When the volume is reduced to half of the original volume, pour in a spoonful of old soy sauce, stir fry and color it
Step4:Put in taro and stir well
Step5:Add two tablespoons of salt and most of the water in the pot, mix well and put the lid on the back of the pot. When the pot is over high heat, change the heat to low heat and simmer
Step6:After cooking for about 2530 minutes, the water is almost dried. The color of taro becomes darker and the soup becomes thick. Open the lid and taste whether taro is completely cooked. If the taste is soft and rotten without the feeling of hard core or sandwich, taro will be cooked. Add some chicken essence and pepper to taste, and then turn off the fire
Step7:Put the steamed rice into the bottom of the bowl and press it flat
Step8:Pour the cooked taro and juice on the rice.
Cooking tips:Attention - potatoes, taro, carrots and so on are fat soluble plant fibers. So we must use thick oil, especially animal oil after a long time of cooking to soften it. The taste will be fragrant, thick, soft and rotten. The fat in this dish is also for this purpose. Friends who don't like fat can just eat taro. But the fat can't be saved or changed into vegetable oil. If you want to save time, you can change step 6 to use a pressure cooker to simmer. That's less than 20 minutes. My family's pressure cooker is made of aluminum and can't use an electromagnetic stove, so it's cooked in a frying pan. Generally, it's recommended to use a pressure cooker. The taro will be easier to cook and worse. The taste will be better. There are skills in making delicious dishes.
