Fenghua taro(feng hua yu nai tou )

Fenghua taro method:

Raw materials for making Fenghua taro:

600 g taro, 300 g sea cucumber, 100 g fish maw, 100 g mushroom, 50 g ham, 50 g chicken breast, 20 g green beans, 10 g carrot

Processing steps of Fenghua taro:

Cut the taro into lotus petals, steam and place on the plate. Dice the sea cucumber, fish maw, mushroom, ham, chicken breast, carrot, add refined salt, cooking wine, boil, thicken and pour on the plate

Fenghua taro

Fenghua taro (also known as Fenghua taro) is a traditional famous dish in Zhejiang Province. It is delicious and nutritious.

essential information

Type and local characteristics

It is a famous Zhejiang dish with delicious taste and rich nutrition

Fenghua local folk eating method is generally small taro soup, big taro steamed with sauce under the dish.

Basic materials

Raw materials: 600g taro, 300g sea cucumber, 100g fish maw, 100g mushroom, 50g ham, 50g chicken breast, 20g green bean, 10g carrot

Cooking methods

1. Cut the taro into lotus petals, steam it in the cage and put it on the plate. Sea cucumber, fish maw, mushroom, ham,

2. Dice chicken breast, carrot, add salt, cooking wine, bring to a boil, thicken and pour on the plate

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Feng Hua Yu Nai Tou