Chinese Food
Taro with Scallion
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As a northerner, I've only seen taro on TV before. I've never eaten it before. Now I can buy all kinds of food materials. I can make them at any time. In addition to sugar, taro is also such a delicious way to eat.
Cooking ingredients
Cooking Steps
Step1:Wash the taro first, then peel it. Cut it into two pieces with a knif
Step2:Cut taro One point five Thick slice about cm. Dice chives for later us
Step3:Put the sliced taro into the steamer. Steam for 15 minutes after boiling. Use chopsticks to prick it. It can be done thoroughly. It's ok if it's cooked and soft
Step4:Heat the wok, put in the oil, heat the oil, and then put in the chives to explode
Step5:Pour in the steamed taro slices and stir fry them gently and quickly. If the pot is not heavy, it's better to pound the spoon with your hand. In this way, taro is not easy to be turned over
Step6:Turn it over a little, and then put in the salt. And the soy sauce. At this time, shake the spoon with your hand. Let the taro and the soy sauce mix well
Step7:All right.
Cooking tips:1. Wash the taro and peel it. It can avoid a lot of clay sticking to the cut taro meat. 2. Slice it to make it easier to steam. 3. Cut the hob. 3. The taro has been steamed and soft. Don't over fry. Otherwise it will become taro paste. 4. The taro has been steamed. The process of frying is very fast. The time is very short. It's just the seasoning process; To prevent the paste pot. Can also use non stick pot. Stir fry easier. Not easy to stick pot cooking delicious skills.
