Chinese Food
Mother's taste green garlic taro
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Taro is my big love. It's my big love whether it's simply steamed and eaten with green garlic, or braised pork with taro, or taro tofu soup. Taro is one of my father's favorite ingredients in winter. Maybe it's the genetic genes that make strange things. Many things I like are the same as my father. Taro. Garlic is our father and daughter's common preference. But my son and my husband don't like taro. I don't know why. It was summer vacation. New taro appeared on the market. I saw that green garlic was also full of life. I bought some to go home and make green garlic taro. It's a very simple home-made dish. It's also the one my mother often makes to bring lunch for me in winter. I often see this dish and let it go. I also cooked this dish for two people that day. I was robbed of it. I was shocked at that time. His son said, Mom, this taro is delicious. he always thought taro was taro ha. No explanation
Cooking ingredients
Cooking Steps
Step1:Wash the taro, cut the green garlic into small pieces, put the cleaned taro into the steamer and steam it. Cut it into pieces, pour the oil into the oil pan and heat it. Stir fry the taro, add some water, put the bean paste, put the sugar and raw soy sauce, and cook until the taro tastes good. Collect the juice. Sprinkle the sesame oil and green garli
Step2:It smells good. Can I have a piece?
Cooking tips:1. It's a very simple home-made dish. Even the relatives who can't cook can learn it. The key lies in the seasoning. You can use the fresh bean paste in June to bring out the fresh taste. If the color of taro is too light, you can add some raw soy sauce properly. The color is more rich, and you have more appetite. 2. White sugar is fresh. A proper amount can be used. Bean paste and raw soy sauce have salty taste. Salt doesn't need to be put any more. 3. Green garlic can be used In order to make this dish more fragrant, I really don't like it. I can change it into shallot or go without it. 4. Sesame oil to improve the flavor. The color is also bright. 5. There are various ways to make taro. This green garlic taro is a local dish in Nantong. It has strong local characteristics. I hope you like it. 6. Taro can also be sliced and burned directly after its skin. But I am allergic to taro scalp occasionally. It's delicious to make dishes by steaming with its skin first All have skills.
