Chinese Food
Rice with Taro
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Taro rice is made by every family in Zhanjiang. It's very rural. Every time I go home, my mother cooks taro rice or chicken oil rice. It's delicious. So I learned it too. You can try it.
Cooking ingredients
Cooking Steps
Step1:Wash the taro and cut it into about 5 hectares. I used some to make the meat. The rest to make the taro rice.
Step2:Oil. About half of the bow
Step3:Stir fried tar
Step4:Add five spices, rice, salt and stir fr
Step5:Add water. The water should be one fifth more than when cooking. Taro water should be properly mixed. Stir fry until the water boils, and then put it into the electric cooker to cook.
Step6:The delicious rice is ready. It's just so soft but not hard. The taste is just right. (I went to pick up the children and asked the old man to loosen the rice when I came back from school, so I didn't take the picture of boiling pot.
Cooking tips:Taro can't be cut too thick or too thin. Thick is hard to ripen. It's too thin to melt. Garlic can also be used to replace the five spice powder. But I prefer the five spice powder to make it taste stronger, so I use the five spice powder instead. It's really delicious. It's very rural. Hee hee. There are skills in making delicious dishes.
