Chinese Food
Fish head soup with Taro
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Every time I go back to Guangzhou, I always like to buy taro fish head, go home and cook soup, even eat two bowls. I can completely satisfy my love for Guangdong taro. Suzhou taro can't be compared with Guangdong taro at all. It has no taste. Taro is the best food to lose weight. Its nutritional value is close to that of potato. Its texture is softer than that of potato, and it doesn't contain solanine. It's suitable for the weak. It's a good alkaline food. Taro taste soft, soft, sweet and glutinous. The content of fluorine in the mineral is high. It has the function of cleaning teeth, preventing caries and protecting teeth. In traditional Chinese medicine, taro is considered to be beneficial to stomach, intestines, defecation and detoxification, liver and kidney, and the function of regulating qi and phlegm.
Cooking ingredients
Cooking Steps
Step1:Ingredients - fish head, taro, ginger slices.
Step2:Wash the taro (ask the shopkeeper to peel it when you buy it), cut it into large pieces, heat the oil pan, put it in the taro pieces, fry until it's yellowish, shovel it up and set aside.
Step3:Heat oil in the original pan. Add ginger slices and fish heads. Fry until both sides are right.
Step4:Put in boiling hot water. Boil for five minutes.
Step5:Put the taro back in the pot. Cook for a while. Turn off the fire.
Step6:Pour them all into the casserole. Cover the casserole and cook for about 30 minutes.
Step7:When making soup, make onion bead oil.
Step8:Season with chicken powder and fish sauce. Bring to boil. Turn off the heat.
Cooking tips:There are skills in making delicious dishes.
