Chinese Food
Steamed taro with sausage
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Cooking ingredients
Cooking Steps
Step1:Lipu Taro is peeled and cut into one centimeter thick thin slices. I bought this Lipu Taro that weighs more than 3 jin. So it's a lot to cut in hal
Step2:Wash taro chips. Remove the mucus from the surface
Step3:Cantonese style sausage skewer cut into thin slices
Step4:Stack the taro slices together. Put them on a plate. Put two dachshunds between the two taro slices
Step5:Shred the carrots. Sprinkle some on them
Step6:Steam over high heat for 15 minutes
Step7:Put a little oil in the pot and add in the soy sauce of June fresh braised in brown sauce. Then add some sugar. After boiling, sprinkle with onion. Pour it on the steamed taro.
Cooking tips:A few points to pay attention to - 1. Cut the taro as thin as possible. If it is thick, the steaming time should be extended properly; 2. Wash the sliced taro slices in water to remove the mucus on the surface, so that the taro slices will not stick together; 3. The steamed taro slices have been moistened with sausage, but in order to make the flavor more prominent, we should prepare a sauce to pour on it; 4. The soy sauce I use is called head soy sauce. If you don't have it, you can use raw soy sauce, add some sugar and boil it. There are skills in making delicious dishes.
