Boiled taro with sour bamboo shoots(suan sun zhu yu gan )

Boiled taro with sour bamboo shoots

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 the taro in water

Step 3: put the cleaned taro into the boiling water pot and cook it.

Step 4: at the same time, put two cloves of garlic, a small piece of ginger and three millet peppers into the garlic mortar and mash them.

Step 5: prepare a small bowl of sour bamboo shoots.

Step 6: soften the taro and add the sour bamboo shoots.

Step 7: add the mashed garlic, ginger and pepper and continue to cook for 10 minutes until the taro is cooked and rotten.

Step 8: add some salt and a little monosodium glutamate, stir well, then turn off the heat.

Materials required:

Taro: 300g

Sour bamboo shoots: 100g

Lard: right amount

Salt: right amount

Ginger: right amount

Garlic: right amount

Spicy millet: moderate

MSG: right amount

Note: the amount of millet spicy according to personal taste, taro must be cooked until soft rotten to taste good.

Production difficulty: ordinary

Process: boiling

Production time: half an hour

Taste: hot and sour

Chinese PinYin : Suan Sun Zhu Yu Gan