Stewed taro(hui guo yu tou )

Stewed taro

Introduction:

"Taro is a kind of tuber vegetable with more starch. It is mainly fried, roasted, stewed, steamed and stewed. Many people like its soft and delicate taste. Today, I'm going to make a wok of fried taro. It tastes good. "

Production steps:

Step 1: peel and wash taro, cut into thicker pieces.

Step 2: prepare the ingredients, slice the pickled ginger, cut the dried pepper and garlic seedling into small sections, and shred the green pepper.

Step 3: put the taro chips in the steaming compartment, steam over high heat for about 8 minutes, the taro just can be inserted by chopsticks gently, don't be too soft.

Step 4: take a frying pan, add about 50g of oil, heat the oil 60%, add the pickled ginger, green pepper, bean paste, garlic sprouts, quickly stir fry the fragrant taro.

Step 5: continue to fry taro for 4 minutes, pay attention to the action to be light, so as not to break the taro. Taro is easy to stick to the pot, stir fry until the surface of the taro is a little bit. When the pot starts, the fragrance comes out. Add salt and monosodium glutamate and start the pot.

Step 6: do you want a bowl of rice and a few chopsticks?

Materials required:

Taro: 1 jin

Garlic sprouts: 2

Green pepper: 1

Dried pepper: 5

Pickled ginger: 1

Salt: 5g

Bean paste: 1 tbsp

MSG: 3 G

Note: 1, choose small taro more fragrant, that kind of big taro like radish can also, taste lighter. 2. Buy taro skin can save some things, wash taro, cut taro wear gloves, can prevent taro mucus itch hands. 3. Don't steam taro too soft, or it will be rotten when fried. 4. Taro is delicious, but you can't eat more at a time to avoid flatulence.

Production difficulty: simple

Technology: stir fry

Production time: 20 minutes

Taste: garlic

Chinese PinYin : Hui Guo Yu Tou