Chinese Food
Boiled taro with soybean
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Maodou is the green and astringent time of soybeans. It is a green pod soybean harvested during the initial maturity of soybean. Because the green pod is full of villi, it is called Maodou. When the soybean is ripe, the color turns yellow and hardens, which is the familiar soybean. Maodou is one of the most commonly used vegetables in Jiangnan in summer and autumn. Whether it is fried, boiled or fermented, it is a delicious and homely flavor. When autumn comes, taro will come on the market one after another. Boiled taro with soybean will become the most seasonal autumn delicacy in mid autumn. Boiled taro with Maodou. No other seasoning except salt. It's the original taste. It's Crispy with Maodou. It's sweet with taro powder and tea.
Cooking ingredients
Cooking Steps
Step1:Wash the soybean and taro. Cut off the two ends of the bean for tast
Step2:Put water in the pot and boil for 15 minutes
Step3:Add taro, add salt and cook for 15 minutes, until the taro is soft.
Cooking tips:There are skills in making delicious dishes.
