Stir fried taro with pickled vegetables(shui yan cai chao yu gan )

Stir fried taro with pickled vegetables

Introduction:

"This kind of taro only grows in wet places near the water. The local people call it water taro. It only grows taro but not taro. When you want to eat it, you can cut it off with a knife and cut it longer and longer like leek. The cut taro stick has no hemp flavor and can be fried or cooked with sour bamboo shoots, which is a famous dish in Southwest Yunnan. Of course, if you don't have this kind of taro stick around, please don't eat it at will. After all, the taste of taro stick is bad! "

Production steps:

Step 1: peel the taro stick by hand and pinch it into a small section about 4cm long.

Step 2: wash taro stick in water, put it into boiling water pot, blanch and remove it.

Step 3: shred the ginger and garlic, cut the pepper into small sections and set aside.

Step 4: prepare some pickles.

Step 5: heat the oil in the frying pan, add chili, ginger and garlic and stir until fragrant.

Step 6: add the cooked taro and stir fry.

Step 7: add pickles and stir fry for a while.

Step 8: add appropriate amount of salt and a little monosodium glutamate, stir fry evenly, then remove the pot and put it on the plate.

Materials required:

Taro: 200g

Pickles: 100g

Oil: right amount

Salt: right amount

Ginger: right amount

Garlic: right amount

Pepper: right amount

MSG: right amount

Note: 1, taro must be blanched when blanching, water pickles stir fry taro can be more for a while, let taro more delicious. 2. Pickles have salt. You should taste it before you decide the amount of salt.

Production difficulty: ordinary

Technology: stir fry

Production time: half an hour

Taste: sour and salty

Chinese PinYin : Shui Yan Cai Chao Yu Gan