Fried Taro(xiang jian yu tou )

Fried Taro

Introduction:

"Taro tastes soft, soft, sweet, fragrant and glutinous. It is beneficial to the stomach and intestines, defecate and detoxify, tonify the liver and kidney, disperse nodules and regulate the effect of Qi and phlegm. Taro is really delicious. I've eaten boiled, fried and made soup, but I haven't eaten fried taro. Today I'll try the taste of fried taro. "

Production steps:

The first step: taro, steamed 8 mature (conditions are relatively tight, I use the induction cooker, high steam for 20 minutes), peeled, cool.

Step 2: slice the sausage obliquely, see the next step.

Step 3: put the oil in the pot and cook it until it's 6 mature. Set a low fire and fry the cut sausage until the meat is cooked. It's slightly burnt and gives off fragrance.

Step 4: cut the cabbage leaves and carrot slices into powder, put in a little oil, soy sauce, thirteen spices and other seasonings, mix them evenly, and set aside.
Attachment: fried sausage.

Step 5: cut the taro into 0.3cm thick slices, select four large taro slices, put the vegetable stuffing, then put the fried sausage, and finally cover it with a layer of Taro (so that the flavor of sausage and vegetables will be completely preserved when frying).
Put a little less oil in the pot (so as not to paste the pot, because taro is soft). I made it on the "frying" stall, using medium heat. After the oil is heated, put the processed taro slices into the pot in turn, heat them up, heat them up (not paste), cover them with the lid, and simmer for a while to make the taro fry slowly from bottom to top. When the estimated time is almost the same, turn it to the minimum fire and keep it stuffy for a while.
When you think it's about the same, you can serve it.

Step 6: I'm so sorry. I forgot to take photos when I was frying. Although the photos are incomplete, the dishes are very popular, so I still send them out. I'm sorry. I hope they can be passed. Oh, hee hee

Materials required:

Taro: 1

Sausage: 1

Cabbage leaf: two pieces

Carrot: 5 pieces

Scallion: right amount

Soy sauce: moderate

Salt: right amount

Oil: 1 tbsp

Thirteen incense: a little

Note: this dish tastes like Teppanyaki. The fragrance of taro and sausage is really delicious.

Production difficulty: ordinary

Technology: decocting

Production time: 20 minutes

Taste: Original

Chinese PinYin : Xiang Jian Yu Tou