Sweet and spicy taro(tian la shuang se yu tou )

Sweet and spicy taro

Introduction:

"Half Yin and half Yang, half sour and hot, half sugar juice"

Production steps:

Step 1: wash the taro first.

Step 2: cook with water for about 20 minutes.

Step 3: wait for the skin to cool.

Step 4: complete preparation: excipients, B's water starch, a's sauce.

Step 5: put a's sauce into the pot and cook it over low heat.

Step 6: pour half of the taro in and turn it over twice. Cover the sauce evenly and turn off the fire.

Step 7: place the code neatly and load the plate.

Step 8: take another pot of medium temperature oil, add a spoonful of Pixian bean paste and stir fry the red oil.

Step 9: add the ketchup.

Step 10: add the sugar, pour in the starch and collect the juice.

Step 11: pour in the remaining taro, turn it over twice, cover the sauce of B evenly, turn off the fire and put it on the plate.

Materials required:

Taro: 12

Parsley: a little

Water: 60ml

Starch: right amount

Sesame: a little

Sugar: 1 teaspoon + 35g

Tomato juice: right amount

Pixian bean paste: 1 tablespoon

Weilin: (sweet glutinous rice wine) 2 tbsp

Light soy sauce: 1.5 teaspoon

Note: the steps are quite simple, just need two pots and a little patience, but the taste and color are enough to light the table~

Production difficulty: ordinary

Process: steaming

Production time: three quarters of an hour

Taste: hot and sour

Chinese PinYin : Tian La Shuang Se Yu Tou