Chinese Food
Taro Soup with oil dregs
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Recently, taro is on the market. Our Fenghua taro in Ningbo has always been famous. It is both flour and glutinous. And the taro soup with oil dregs is a family dish of ordinary people. In many family restaurants, the order rate of this dish is also very high. The reason is that where can we cook the pig oil dregs at home? But the taro soup without lard and without pig oil dregs is really not fragrant. In fact, it's not difficult to boil a little lard and dross at home. Prepare a little lard, fry a vegetable meal, and cook a taro soup. No wonder the well-known foodie's sister has to eat a full face meal every time.
Cooking ingredients
Cooking Steps
Step1:Ingredient
Step2:Peel the small half of taro, cut into thick slices and steam in a pressure cooker.
Step3:Take out the steamed taro and cut into 1 cm square small pieces for standby. Wash and dice shallots. Separate the shallots from the green ones. Shred the pig oil residue and set aside. Add half a bowl of water (100ml) to the raw meal and make it into water starch.
Step4:Add lard to the hot pot. Stir in the scallion and saut
Step5:Add taro and stir fr
Step6:Add 2 / 3 of the oil residue and stir fr
Step7:Add 600 ml of water (about three small bowls
Step8:Boi
Step9:Add 1 teaspoon salt and sauc
Step10:Boil again. Add water starch to thicke
Step11:Sprinkle with green onion. Put the remaining oil residue into a large bowl and sprinkle it on it.
Cooking tips:Authentic Ningbo food is always very popular. If there is no oil residue and lard, can you make it? Of course. It's just not so fragrant. There are skills in making delicious dishes.
