Chinese Food
Coconut water, taro and pumpkin in casserole
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This dish can be salt and sweet. It's all match. Today's vegetable will teach you two ways. You can make it into a salty and fragrant meal and a moist dessert. The amount of sweet taste is the same as that of salty taste. Garlic, oil, salt and shallot are not needed as food materials. In practice, stir fry is not needed. -
Cooking ingredients
Cooking Steps
Step1:Wash Lily and gingko. Peel pumpkin and remove seeds. Cut into small piece
Step2:Taro can be put on gloves and peeled. Cut into small piece
Step3:Put 1 tablespoon of cooking oil in the pot. Stir in garlic slices. Pour in pumpkin and taro. Add a little salt and stir to taste
Step4:Put taro and pumpkin into enamel pot. Add gingko, 1 tablespoon ice sugar and 1 tablespoon salt. Pour water into the pot and do not pass the pumpkin taro. Cover the pot and boil over high heat. Then turn the low heat and simmer for 10 minutes
Step5:After stewing, add 200ml coconut milk and stir evenly. Sprinkle with lily. Stew for 23 minutes
Step6:Sprinkle with Scallion after cookin
Cooking tips:1. In addition to Lily and ginkgo, you can also add them according to your personal taste, such as purple potato, peanut, fresh Gorgon, etc.; 2. You can use a casserole or rice cooker, but the casserole can't be boiled over high heat. It's easy to break; 3. The amount of icing sugar can be increased or decreased according to your personal taste. If you buy a sweet pumpkin, the amount of sugar can be reduced by half. There are skills in making delicious dishes.
