Fruity curry taro paste(guo xiang ka li yu tou ni )

Fruity curry taro paste

Introduction:

Production steps:

Step 1: prepare a taro. It's better to have a small red headed taro, because the red headed taro is the most delicious.

Step 2: peel the taro, cut it into small pieces and steam it. It's better to steam more. It's soft and rotten.

Step 3: steam the taro and mash it

Step 4: add a bag of "Shi Yunsheng concentrated bone soup" to the taro paste and mix well

Step 5: mix well and put into a deep bowl

Step 6: take a big plate, buckle it on the taro bowl, turn it over, and pour the taro in the bowl into the plate

Step 7: heat the pot, add a little water, add a small piece of curry to boil

Step 8: in the curry with a small fire, just use this time to dice the fruit, I used kiwi fruit, apple, peach, mango four fruit.

Step 9: turn off the heat after the curry is turned on. Cut the diced fruits and pour them into the curry soup. Mix well

Step 10: pour the fried water curry juice on the taro to serve.

Materials required:

Taro: moderate

Kiwifruit: moderate

Apple: moderate

Mango: right amount

Peach: right amount

Coffee: moderate

Shi Yunsheng concentrated soup: 1 bag

Note: don't cut the diced fruit too small, just moderate. Too small to eat fruit fragrance.

Production difficulty: ordinary

Process: steaming

Production time: three quarters of an hour

Taste: other

Chinese PinYin : Guo Xiang Ka Li Yu Tou Ni