Taro in eggplant sauce(wu yi zheng chu xi can wei qie zhi yu tou )

Taro in eggplant sauce

Introduction:

"The vegetable market has encountered Lipu Taro for several times. It's too big and hard to make up its mind. I don't know how to make it delicious. I asked the taro seller several times and confirmed that the taro would be very glutinous when it was cooked. So I bought one. This big guy, 4 jin each, can't eat it when he comes back. After checking, the roast meat is very good. Today, there's no good streaky pork. Let's have a taste of cooked pork, and think about it When I put together a dish, I burned the tomato juice. But I didn't know there was any ketchup. I didn't make the idea of pizza sauce. There was a big bag of pizza sauce. I was really dizzy. Let's see if it can replace ketchup. Let's cook one. My husband tasted it. Well, Western food tastes the same as what he ate in England. No matter what, it tastes like that. That's ah, pizza sauce. It's the same thing The raw materials of Western food. "

Production steps:

Step 1: peel the Lipu Taro and cut it into 1 cm square cubes.

Step 2: let go of the water and cook for 5 minutes until half cooked.

Step 3: take out the water for use.

Step 4: heat up the oil and add the sauce.

Step 5: stir fry taro.

Step 6: warm water, add salt and turn to medium heat until the juice is dry.

Materials required:

Lipu Taro: 500g

Pizza sauce: 50g

Salt: 1 teaspoon

Peanut oil: 1 teaspoon

Note: taro had better be cooked half cooked, to prevent dry pot when burning, and taro is not yet ripe, another purpose is to remove excess starch, cooked taro is not sticky.

Production difficulty: ordinary

Technology: stir fry

Production time: half an hour

Taste: other

Chinese PinYin : Wu Yi Zheng Chu Xi Can Wei Qie Zhi Yu Tou