Fragrant rice with Taro(piao xiang yu tou fan )

Fragrant rice with Taro

Introduction:

"To tell you the truth, Lipu Taro is well-known for a long time! The taste is soft and rotten, and the finished dish is very fragrant. It is cut into such small dices and boiled to a rotten degree without losing its shape. Unlike other taros, once cooked, they are soft and shapeless, and when stirred, they become mud. This pot of taro water received the last time, I still kept stirring with a spatula, because the induction cooker love paste bottom, boil to the end when there is no water, do not shovel on the pot. But I didn't shovel it like this, so its toughness is really excellent! "

Production steps:

Step 1: one Lipu Taro and one piece of fat meat.

Step 2: peel the taro and cut it into square pieces. Cut the fat into the same size pieces.

Step 3: pour a small amount of oil into the frying pan, heat it to 80% heat, change the medium heat, and add the fat to refine. When most of the lard in the fat is refined and the volume is reduced to half of the original, pour in a spoonful of soy sauce, stir fry and color.

Step 4: add taro and stir well.

Step 5: add two spoonfuls of salt, half of the pot of water, stir well, cover the pot, bring to a boil over high heat, and simmer over low heat.

Step 6: after boiling for about 25-30 minutes, the water is almost dried, the color of the taro becomes darker, and the soup becomes thick. Open the lid and taste whether the taro is completely cooked. If the taste is soft and rotten, and there is no hard core or sandwich feeling, the taro is cooked. Add appropriate chicken essence and pepper to taste, and then turn off the heat.

Step 7: put the steamed rice into the bottom of the bowl and press it flat.

Step 8: pour the cooked taro and juice on the rice.

Materials required:

Lipu Taro: one

Fat meat: one piece

Note: potatoes, taro, carrots are fat soluble plant fiber, so you must use thick oil, especially animal oil after a long time of cooking, to make it soften, taste will be fragrant and soft rotten. The fat in this dish is also useful. If you don't like fat, you can just eat taro, but you can't save it or change it into vegetable oil! If you want to save time, you can change step 6 to use a pressure cooker to cook. That's less than 20 minutes. My pressure cooker is made of aluminum, so I can't use an induction cooker, so I use a frying pan to cook it. Generally, I suggest using a pressure cooker. The taro cooked in this way is easier and worse, and the taste will be better.

Production difficulty: ordinary

Process: boiling

Production time: half an hour

Taste: sweet

Chinese PinYin : Piao Xiang Yu Tou Fan