Braised taro

Overview

Taro tastes soft, sweet and waxy, and its nutritional value is similar to that of potatoes. It does not contain solanine and is easy to digest. Contains a variety of trace elements, which can enhance the body's immune function. Among the minerals contained in taro, the fluorine content is relatively high, which can clean teeth, prevent cavities, and protect teeth. It has high nutritional value but lower calories than potatoes. Taro is delicious no matter how you cook it. Today I will make a braised taro dish.

Tags

• hot dishes
• home cooking
• old man
• dinner with friends
• autumn recipes
• dinner
• keep out the cold
• cornstarch
• mushrooms
• oil
• onions
• taro
• carrot
• salt
• soy sauce

Ingredients

Steps

1. 1 Peel the taro, wash it and cut it into small cubes;

   

2. 2 Peel and shred the carrots, wash and slice the mushrooms, so the ingredients are ready for use;

   

3. 3 Heat the pan, pour the oil, and the oil temperature will rise to 180°;

   

4. 4 Pour in the chopped taro pieces and fry until they are slightly brown. Flip once and continue to fry until they are all slightly brown. Then take them out and use oil-absorbing paper to absorb the excess oil. PS: The oil for frying the taro should cover the taro pieces.

   

5. 5 Pour out the oil used to fry the taro cubes, leaving a little in the pot, and sauté the mushroom slices and carrot shreds;

   

6. 6 Add the freshly fried taro cubes and stir-fry;

   

7. 7 Add scallions, soy sauce, salt, and stir-fry; PS: Use scallions to make braised taro fragrant. If you use scallion leaves, the scallion leaves will turn yellow when thickening.

   

8. 8 Mix 3 grams of cornstarch and 9 grams of water, pour into the pot, stir-fry until the juice is reduced. PS: Add cornstarch to thicken