Chives and Taro Soup

Overview

Chive and taro soup is a small soup made by Guangdong Hakka people. Since I made cabbage and taro soup last time, I have endless aftertaste. I came back late from get off work today and didn't buy groceries. I picked up some green onions on the balcony, cooked the small taro at home, and made a delicious chive and taro soup. Cantonese food is simple, light and delicious.

Tags

• soups
• soup
• cantonese cuisine
• chicken powder
• chives
• little taro
• peanut oil
• salt

Ingredients

Steps

1. 1 Prepare the ingredients: small taro, chives, etc.; PS: I put the taro and purple at home together, so I took a photo of the purple to soak up the heat.

   

2. 2 Wash and cook the small taro and peel it;

   

3. 3 Cooked taro, cut into cubes, washed and chopped green onions;

   

4. 4 Pour oil into a hot pan and sauté the sliced taro until fragrant;

   

5. 5 Stir-fry the taro cubes and crush them into puree or small pieces.

   

6. 6 Add boiling water and chicken powder, boil again and reduce to low heat to simmer into a thick soup;

   

7. 7 Add salt and chives to the pot and mix well.