Chinese Food
Steamed taro with bacon
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I have loved taro since I was a child, and I have to eat this kind of taro with a weight of one or two Jin. The most famous one is the taro of Libu in Guangxi. I don't like small taro. It's also called taro. People in Tianjin especially like this kind of small taro. They think it's better to save gas when steaming. It's delicious when steaming with sugar. But I think it's too sticky. It's not as good as the big one. Personal taste problem. I often buy more taro in the season when the taro is on the market in large quantities. Cut the taro skin, fry it in large pieces and freeze it in the refrigerator. It's convenient when I want to eat it. It's a good way to eat taro porridge, stewed taro rice and stewed taro meat. In my hometown, the most common thing is to cut thick slices and dip them in batter and fry them. Before, this was done on the Spring Festival. Now sometimes I want to eat it, I'll fry it. All in all. Like to eat a thing. No matter how it is processed. Like to eat. People here eat taro by steaming directly with sugar. For me, I'm tired of eating this way twice.
Cooking ingredients
Cooking Steps
Step1:Taro peel and wash. Bacon wash.
Step2:Cut taro into thin silk.
Step3:Sliced baco
Step4:Cut the garlic. Cut the dried peppers into circles. Cut the shallots separately.
Step5:Wok. Heat 60% oil. Put in taro shreds and fry.
Step6:Fried Taro shreds until crispy and yellow. Take out and mix in some salt and chicken essenc
Step7:Wok. Oil. Stir fry shallot, garlic and dried pepper. Pour in bacon slices. Stir evenl
Step8:Put the fried taro on the plate. Cover it with bacon. Steam for 15 minute
Step9:Sprinkle onion in the pot. Mix well when eating.
Cooking tips:There are skills in making delicious dishes.
