Taro Soup(yu er nong tang )

Taro Soup

Introduction:

"There are many ways to eat taro in families in the south, but in families in the north, the way is very simple, that is, steamed directly, peeled and dipped in sugar. Today's taro soup is often made by my grandfather when I was a child. Sometimes my grandfather will add some small peppers to the soup, which tastes a little spicy. No matter what kind of practice, I love to eat, especially like soup and taro paofan, when eating taro with chopsticks smashed, delicious

Production steps:

Step 1: 1. Peel and wash taro.

Step 2: 2. Slice the taro, not very thin.

Step 3: 3, chopped scallion and ginger garlic.

Step 4: 4, hot pot into lard, hot oil into ginger, pepper, salt saute incense, and then add water to boil.

Step 5: 5. Bring to a boil and pour in the chopped taro.

Step 6: 6. Add taro and bring to a boil, then add pepper.

Step 7: 7. Turn down the heat and cook until the taro is soft and rotten. Finally, add a little monosodium glutamate and chicken essence, sprinkle with scallion and a bowl of glutinous taro soup!

Step 8: 8. Mix a bowl of dipping ingredients: salt, ginger and garlic, chili oil, monosodium glutamate, zanthoxylum oil and scallion. (it can also be used without dipping)

Materials required:

Taro: moderate

Chives: right amount

Ginger: right amount

Garlic: right amount

Lard: right amount

Salt: right amount

Pepper noodles: right amount

Zanthoxylum bungeanum: right amount

Chili oil: moderate

Zanthoxylum oil: right amount

Chicken essence: appropriate amount

MSG: right amount

Note: 1, taro mucus contains saponins, will stimulate the skin itching, you can wear gloves peeling; you can also peel, sprinkle some salt or vinegar on the hand, a little fire roast, the hand will not itch. 2. When you go to the market to buy taro, you should choose a small and round one. This kind of taro is fresh, smooth and delicious. 3. Taro is a kind of coarse grain, rich in dietary fiber and starch, can not eat more at a time, otherwise easy to have a sense of satiety, resulting in gastrointestinal discomfort.

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Yu Er Nong Tang