Barbecued taro(chuan kao yu tou )

Barbecued taro

Introduction:

"Lipu Taro is sold again. This kind of food can be eaten every year in this season. Today, I bought a big taro, steamed a little, and left some to roast. Today's practice is entirely an invention of our own. Because we like to eat baked sweet potato, we extend it to taro. From pickle to dip sauce, we match it according to our own experience. After it is made, the effect is very good. We can share it with you as a private dish. "

Production steps:

Step 1: taro peeling

Step 2: take a section, cut into 5 mm thick, 20 mm wide, 50 mm long pieces, add oyster sauce, soy sauce, salt and sugar

Step 3: mix well and marinate for about 20 minutes.

Step 4: string them with bamboo sticks,

Step 5: preheat the oven at 200 ℃ for 3 minutes and bake in the oven for 12 minutes.

Step 6: time to roast taro, with some dip sauce. Take the right amount of chubby salad dressing and tomato sauce into the container

Step 7: mix well and set aside.

Step 8: take out the baked taro

Step 9: serve with the dip.

Materials required:

Lipu Taro: 200g

Oyster sauce: right amount

Soy sauce: moderate

Salt: right amount

Sugar: right amount

Salad dressing: right amount

Tomato sauce: right amount

Note: don't cut taro too thin, otherwise it will taste dry

Production difficulty: simple

Process: Baking

Production time: half an hour

Taste: other

Chinese PinYin : Chuan Kao Yu Tou