Fried Taro with Scallion(xiang cong chao yu tou )

Fried Taro with Scallion

Introduction:

"The big fleshy corm of taro is called mother taro. The first tillering occurs from mother taro, and the small corm is called" son taro ", and then" Sun taro "occurs from son taro. When I was a child, the taro and mother taro planted in my family were sold in the market for money. My family only ate small taro, and I also preferred to eat taro. I think taro is more glutinous and elastic than mother taro. "

Production steps:

Step 1: wash the taro and cook it in a skillet, then let it cool and peel off.

Step 2: put the peeled taro on the chopping board and cut it into small pieces.

Step 3: wash shallots and cut into small pieces. Take a small section of scallion and cut some scallions for later use.

Step 4: heat up the oil in the wok and add some scallion to the pan.

Step 5: stir fry the cut taro.

Step 6: stir fry the taro until the surface is hard and yellowish.

Step 7: add scallion and stir well.

Step 8: pour in some extra soy sauce, stir fry evenly, then start the pot.

Materials required:

Taro: (cooked) 300g

Chives: 50g

Oil: right amount

Super soy sauce: moderate

Note: my taste is light, the salt content of extra grade soy sauce is enough, you can decide the amount of salt after tasting.

Production difficulty: ordinary

Technology: stir fry

Production time: 20 minutes

Taste: onion

Chinese PinYin : Xiang Cong Chao Yu Tou