Chinese Food
Braised taro with scallion oil
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There are many advantages of taro. I always see someone buying taro. They are steamed and dipped in white sugar. That's a simple way to eat. It's really boring. I used taro to make dessert before. It's really delicious. I always think that it should have other ways besides desserts and stews. I'm lucky to learn from Vicky Lin how to cook taro with scallion. It's delicious. Taro can finally sing the leading role. Not as a supporting role in the meat. Ha ha.
Cooking ingredients
Cooking Steps
Step1:Wash taro. Add a little water. Press in a pressure cooker for 10 minute
Step2:Peel off the taro. The big taro needs to be slightly sharpened (it's better to buy a small ball. It's more beautiful); marinate the streaky pork with cooking wine, white pepper, a little salt and a little starch for 10 minutes; cut the shallot into circles and leave some green onions for separate use
Step3:When the oil pot is hot, add corn oil, low heat and 40% oil temperature, stir fry the minced pork. Use chopsticks or spatula to break up the minced pork. Don't lump it
Step4:The minced meat has turned white completely. Pull the minced meat aside. Leave the space in the middle. Add the scallions. Stir fry to make it fragrant
Step5:Stir fry tar
Step6:Add a bowl of water. The amount of water is almost the same as taro
Step7:Simmer for about five minute
Step8:Add salt, sugar, juice and turn off the fir
Step9:Serve. Sprinkle with green.
Step10:Finished product. The flavor of minced meat has completely entered taro. The taste is delicate, soft, waxy and smoot
Step11:Finished produc
Cooking tips:There are skills in making delicious dishes.
