Chinese Food
Great harvest
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Taro. On the Mid Autumn Festival and the Spring Festival reunion in Guangdong, taro is always cooked. It means red, hot, smooth weather, and a good harvest. Taro is rich in nutrition, good in taste and simple in cooking. Eating purple taro can benefit the spleen and stomach, dissipate phlegm, disperse the knot, and treat the lack of food and fatigue. In addition, purple taro is rich in minerals. The content of fluorine is very high. It has the function of cleaning teeth, preventing caries and protecting teeth. Braised taro. Add a little sesame. Fragrant, delicious, nutritious vegetable. -
Cooking ingredients
Cooking Steps
Step1:Prepare ingredients - taro, carrot, celery, et
Step2:Cut purple taro into cubes, peeled radish into shreds, washed celery into shreds
Step3:In a hot pot, pour in the right amount of oil. Fry the taro. Fry more PS oil.
Step4:Fry until yellowish. Turn over. Cook well. Drain
Step5:Pour out the extra oil. Leave some in the pot. Stir fry the shredded carrots, celery and chili
Step6:Add the fried tar
Step7:Stir fry chicken powder, salt, soy sauce and sesame seeds evenly
Step8:Add some water to the raw meal and thicken it.
Cooking tips:1. When taro is peeled, please wear gloves to avoid allergies; 2. Cut taro into small cubes, not too big and easy to fry; 3. Choose purple taro and flour taro to taste; 4. Add sesame to taste better. There are skills in making delicious dishes.
