Taro with scallion oil(cong you yu nai )

Taro with scallion oil

Introduction:

"Taro is my favorite food. It's soft, waxy and sweet, and it's also very easy to match. Stew with pig bone, milk white, taro soft rotten. When making braised pork, it's delicious to throw a few in it. Even if it is simply boiled, or steamed, dipped in soy sauce, or sugar, is also simple delicious. This scallion taro is very simple. You can drizzle with scallion oil, or you can finally pour taro into the pot and stir fry evenly. Simple home dishes, but a strong nostalgic flavor. When dealing with taro skin, it is recommended to wear disposable gloves. Peeled taro, directly into the water, because after peeling taro, the surface has mucus, easy to stick dirty things

Production steps:

Step 1: reserve the taro.

Step 2: put on disposable gloves and peel off the taro.

Step 3: rinse.

Step 4: cut into hob pieces.

Step 5: put down the steamer and steam it.

Step 6: cut shallots.

Step 7: heat up the oil pan, add the scallion, and burst out the fragrance.

Step 8: add appropriate amount of salt and pour on the steamed taro.

Materials required:

Taro: right amount

Chives: right amount

Edible oil: right amount

Salt: right amount

Note: you can also put taro into the pot and stir fry evenly.

Production difficulty: simple

Process: steaming

Production time: three quarters of an hour

Taste: salty and sweet

Chinese PinYin : Cong You Yu Nai