Chinese Food
Fried Taro with salted egg
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After three passes and six docks, I ate the taro of Fenghua. This is the old popular saying in our local area. It can be seen that the taro of Fenghua was once regarded as a treasure in food by the people. Taro has a very high nutritional value. It has appetizers, promotes fluid production, relieves inflammation, relieves pain, invigorates Qi and benefits the kidney. It is a perfect tonic for all ages. It is also a treasure for vegetarianism
Cooking ingredients
Cooking Steps
Step1:Wash taro and peel it. Cut into square strips.
Step2:Add half a tablespoon of old wine and salted egg yolk. Steam with Taro in cold water for about 18 minutes until waxy.
Step3:Cut ginger and garlic into pieces. Cut scallion into flowers. Add some water to raw meal. Mix a little salt and monosodium glutamate (salt depends on the saltiness and amount of salted eggs. The yolk I bought is lighter). Press the steamed yolk into pieces with a spoon.
Step4:In the hot pot, sit on the oil. Pour in more oil. Add 40 or 50% ginger and garlic. Stir in the yolk mud and stir fry until it is sand soaked.
Step5:Then gently pour in the taro sticks. Gently mix with a shovel. Fry until it tastes good. Then pour in the flour. Stew until the soup is dry. The taro surface is slightly yellow.
Step6:I'll put some green onion in the pan.
Cooking tips:One - choose a well proportioned body. It's light (less water). Cut it into thin white meat (loose texture) which is the top grade. And pay attention to the appearance without any rotten spots. Second, taro is a stubborn plant. It can't get in salt and oil. Don't season it before it's burned through. Otherwise, taro will suck seasoning too early. It's not easy to be soft or even harder. Third, taro contains more starch. One time can not eat more. Eating more has the disadvantage of stagnation. Four - pour some vinegar in your hand. Rub it and peel it. You can stop itching and cook delicious dishes.
