Taro with egg yolk(dan huang yu tou )

Taro with egg yolk

Introduction:

"[egg yolk taro] taro control must try, especially love to eat taro, all kinds of taro dishes needless to say, even the simplest steamed, also like it. Taro meat dishes are all classic, needless to say. Let taro appear on the dining table in another image, which is also very attractive. "

Production steps:

Step 1: wash taro and steam it.

Step 2: cool and peel.

Step 3: cut into hob blocks.

Step 4: mix a bowl of starch water.

Step 5: cooked egg yolk, if you buy that kind of raw salted egg yolk, you can put a little cooking wine and steam it with taro.

Step 6: crush the yolk.

Step 7: pour oil into frying pan and fry chopped chives.

Step 8: add the egg yolk and stir fry over low heat until it bubbles. Drizzle some soy sauce.

Step 9: pour in starch water. Beat well with an egg beater. If you want the yolk to be very delicate, you can beat it with a portable blender.

Step 10: pour in the taro and heat it down until the taro is hot through

Materials required:

Taro: moderate

Cooked salted egg yolk: appropriate amount

Scallion: right amount

Starch: right amount

Soy sauce: moderate

Cooking oil: proper amount

Note: if you want to make the taro especially neat and beautiful, you can cut it first and steam it later. Starch water should not be too thick, and the ratio of starch and water should be adjusted by 1:10. If you feel that the yolk is not salty enough, you can add less salt into it.

Production difficulty: ordinary

Process: firing

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Dan Huang Yu Tou