Sweet potato and pumpkin paste(xiang yu nan gua rong )

Sweet potato and pumpkin paste

Introduction:

"I like the soft and rotten taste of pumpkin and taro. Although they look worse, they are better than the uncooked pumpkin. Flour and glutinous taro mixed with sweet pumpkin flavor, very delicious. If you are interested, you can try it ~ "

Production steps:

Step 1: prepare ingredients: Pumpkin, taro, garlic, streaky pork.

Step 2: peel and wash pumpkin and taro respectively, slice about 2 cm thick, wash pork and cut into thin slices, peel and smash garlic.

Step 3: hot pot, under the pork stir fry oil.

Step 4: saute garlic.

Step 5: pour in soy sauce and continue to stir fry.

Step 6: add the taro.

Step 7: add pumpkin and stir fry for 2 minutes.

The eighth step: add plain water to the ingredients, cover the lid of the pot, simmer and simmer for 20 minutes.

Step 9: cook until the soup is thick and add salt.

Step 10: add chicken powder and oyster sauce, stir fry well.

Materials required:

Taro: 300g

Pumpkin: 300g

Pork: 100g

Garlic cloves: 3

Salt: right amount

Oil: right amount

Oyster sauce: 1 tbsp

Soy sauce: 1 tbsp

Chicken powder: a little

Note: stir fry the pork until golden yellow. Cook the pumpkin and taro until they are thoroughly cooked. The whole dish tastes like a mixture.

Production difficulty: ordinary

Process: firing

Production time: half an hour

Taste: other

Chinese PinYin : Xiang Yu Nan Gua Rong