Chinese Food
Taro with silk
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Make this dish.. It's because there's a big taro at home that has been put on for a long time. It's a bit dry. We need to deal with it quickly. This kind of big taro is different from that of small taro. The meat is hard. The stewed spareribs must be delicious without taro. Think about it. It's great to make a drawstring. Besides, the water content of this taro is not so much. It's really suitable to make drawstring.
Cooking ingredients
Cooking Steps
Step1:The material is this kind of taro. Our name is taro Niang.
Step2:Taro peeled. Cut into small pieces or strips like thi
Step3:Hot oil in the pot. A little more oil. Ha ha. Generally speaking, the oil from fried taro is very clean and can be used to continue cooking.
Step4:The oil temperature is a little higher. It's not too hot. You can eat taro. Keep the fire going while frying the taro. It's OK to fry it until it's a little bit burnt on the edge.
Step5:Almost. It's like this. You can get out of the pot if it turns a little yellow.
Step6:Out of the pot. I opened one. Show it to you. It's done.
Step7:Keep the bottom oil in the pot. Turn on the heat. Put the sugar and stir fry the syrup.
Step8:Sugar. Keep the fire down. I have less sugar.. You can have mor
Step9:That's it. Prepare the taro.
Step10:Next..... I'm taking pictures. It's a little slow. It's a little stuck.. Notice... Pour taro in and turn it quickly... Stick on the sugar and turn off the fire.
Step11:Done.
Step12:Look at the drawing effect.
Cooking tips:1. The choice of taro should be big taro (Lipu Taro) or mother taro. 2. A little more sugar. I'm afraid it's not enough. 3. When frying taro, keep it on fire. Because taro will eat oil when the oil temperature is low. In this way, taro will not be oily. There are skills in making delicious dishes.
