Taro with sausage(la chang yu tou )

Taro with sausage

Introduction:

"[dachshund taro] it's a simple and delicious home cooked dish. It's getting colder day by day, and the calendar of 2014 is getting less and less. It's another year, and it's the season of delicious dachshund. What kind of dachshund do you want to make? Don't think about it, all kinds of flavors, all kinds of flavors! There's still a little bit of stock left. Digest it quickly. I like to use all kinds of vegetables with sausages. In the season of taro, of course, taro should be used! There are many ways to eat sausage. The simplest way is to steam and slice the sausage directly. This method can remove the oil from the sausage, but you can't stop eating it. You can eat too much in an hour! But this method, cut a few pieces, with vegetables fried, fried how much to eat, also very good. The taste of sausage and vegetables are fully integrated, which is also very beautiful! Of course, it's also very beautiful to make sausage rice. I won't tell you any more. It's good enough to make one by one! "

Production steps:

Step 1: 1. Material drawing.

Step 2: 2, sliced sausage, taro peeled and sliced, chopped shallot.

Step 3: 3. Pour the oil into the frying pan, fry the chopped chives, and stir fry the sausage slices.

Step 4: 4, put taro, add soup or water, the amount of water with the pot will have a relationship, discretion.

Step 5: 5. Bring to a boil, turn to low heat and simmer until the taro is well done. Add a little sugar and salt, and pour a little soy sauce to taste.

Step 6: 6, out of the pot, put chopped green onion.

Materials required:

Sausage: right amount

Taro: moderate

Shallot: moderate

Salt: 2G

Sugar: 5g

Soy sauce: 5g

Cooking oil: proper amount

Note: 1, the dish is taken in the morning, the light is not very good, does not affect its delicious. 2. If it's other vegetables, you don't need to add water to stew, but you need to adjust the time of sausages.

Production difficulty: ordinary

Technology: stewing

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : La Chang Yu Tou