Braised Chinese cabbage and taro

Overview

Braised taro with Chinese cabbage is a very common and common seasonal home-cooked dish. To make it delicious actually requires a little effort in pairing it. The taro is produced in Hunan and is super fragrant and glutinous. The Chinese cabbage is our local product and has a slightly less flavor. It has a sweet taste, and the ingredients are generally light, so I added dried shrimps and abalone juice, and added all the seasonings at once. The cabbage was added last to absorb the thick and smooth juice of the taro, and the whole dish tasted very delicious!

Tags

• hot dishes
• home cooking
• old man
• lunch
• abalone juice
• chinese cabbage
• coriander
• oil
• shrimp
• sugar
• taro
• garlic
• green onions
• pepper
• salt

Ingredients

Steps

1. 1 Prepare the ingredients, cut the taro into cubes, and soak the dried shrimps

   

2. 2 Heat a pan, add oil and saute garlic and dried shrimp until fragrant

   

3. 3 Stir-fry the taro cubes

   

4. 4 Add seasonings and appropriate amount of water

   

5. 5 Cover and cook until the taro is cooked

   

6. 6 Pak choi

   

7. 7 When the cabbage is cooked until soft, turn off the heat

   

8. 8 Serve the boiled cabbage and taro, sprinkle with coriander and green onion, and serve immediately