Hot and sour taro soup
Overview
The large fleshy corm of taro is called mother taro. The first tillering occurs from the mother taro, forming small corms called child taro, and then the grandson taro is produced from the child taro. When I was a child, the mother taro grown at home was sold at the market for money. My family only ate the smaller child taro, and I also preferred eating child taro. I thought the child taro was waxier and more elastic than the mother taro. My mother pickles several jars of sour pickles every year, so she often cooks taro with sour pickles. The resulting taro soup is sour and spicy and appetizing. The soup is especially delicious when used for making rice. It is hot, sour, spicy, and mixed with flour and glutinous rice. Taro, after a while of hula hula, a bowl of soup and rice was all gone. With such a bowl of hot and sour taro soup, other dishes were not needed. And on the day I was eating hot and sour taro soup, my mother only cooked this dish. No one would eat the other dishes and it would be a waste.
Tags
Ingredients
Steps
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Wash the taro and cook it in a pot, then let it cool for a while and peel off the skin.
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Peel off the skin of the taro and place it on the chopping board, flatten it with a knife and pat it apart.
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Slice ginger and cut pepper into small pieces and set aside.
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Prepare a small bowl of pickles.
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Heat oil in a wok, add chili pepper and ginger slices and stir-fry until fragrant.
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Pour in the sour pickles and stir-fry for a while.
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Bring a large bowl of water to a boil.
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Pour in the taro and cook for about 5 minutes.
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Add some soy sauce.
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Add appropriate amount of salt and a little MSG, stir well and turn off the heat before serving.
