Taro in curry sauce(ka li jiao zhi yu tou )

Taro in curry sauce

Introduction:

"There's a box of curry at home that has been stored for a long time. I steamed taro this time, but I didn't want to do this. Suddenly, I found out that this box of curry should match taro very well, so I innovated and made this dish. I didn't know how it tasted when I made it. I didn't expect that my father praised it after making it, saying it was delicious. Ha ha, I ate up a small plate, and the curry was delicious It's full-bodied, and the taro is soft and waxy. It's very delicious. "

Production steps:

Step 1: peel the taro and cut it into strips.

Step 2: put it into a pressure cooker and steam it with rice.

Step 3: garlic cut garlic rice, onion cut onion, curry a piece.

Step 4: stir fry garlic and rice with hot oil and small heat.

Step 5: put the curry in the pot.

Step 6: stir fry the curry slowly over low heat until it melts.

Step 7: add proper amount of water and simmer for a while.

Step 8: take the steamed taro out of the pot and sprinkle with scallion.

Step 9: pour the curry juice on the taro evenly.

Materials required:

Taro: 200g

Curry: 50g

Oil: right amount

Salt: right amount

Garlic: right amount

Shallot: moderate

Note: there is already a taste in curry, so no more salt. When eating, stir the curry juice and taro evenly.

Production difficulty: simple

Process: steaming

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Ka Li Jiao Zhi Yu Tou