Steamed taro with sugar(zheng yu tou zhan tang )

Steamed taro with sugar

Introduction:

"Yesterday I saw someone selling fresh taro and bought it. Steamed in the morning dipped in sugar to eat, bite a heart is sweet! "Soft, soft, waxy and slippery"

Production steps:

Step 1: peel the taro and be careful not to get the hair on your body

Step 2: cut taro into hob pieces, wash fresh pepper and set aside. Shred the onion and ginger and set aside. The onion is not patted

Step 3: put oil in the pot, add shredded ginger and fresh prickly ash to fry until fragrant, add scallion to fry in the pot. Then put in 2 cut taro, stir fry, add stew. Quick stew good, add salt, chicken essence, a little sugar extraction. When you are about to get out of the pot, put in the scallion, add a little sesame oil and start the pot.

Step 4: I like the hemp flavor of Zanthoxylum bungeanum best. Good soup!

Materials required:

Taro: moderate

Scallion: right amount

Fresh Zanthoxylum: moderate

Ginger: right amount

Salt: right amount

Chicken essence: appropriate amount

Sugar: right amount

Oil: right amount

Note: if there is coriander, sprinkle coriander when out of the pot, it will taste better. I don't have it at home. I don't put it. I just put scallions.

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Zheng Yu Tou Zhan Tang