Gorgon lily and taro pot

Overview

Tao’s mom’s family has a special feature. For many years, Tao’s family’s New Year’s Eve dishes have always included taro as the main course, taro with pork belly. This dish is probably a more common New Year’s dish in Guangdong families. Taro is still a relatively famous ingredient in Guangdong. Such ingredients are really quite delicious, pink and fragrant, and are quite popular among everyone. For this year’s New Year’s dish, Tao’s mother wants to change the tradition and not make the traditional dish of braised pork with taro. Tao’s mother has changed the good ingredient of taro into a vegetarian dish to make our taste fresher. So, with today’s heart-warming soup, wow, such a warm soup will be more delicious in the winter, and it will make you feel warm in your heart after one bite. Gorgon seeds and lilies are both good ingredients. Tao Ma added an appropriate amount of coconut milk. Even if the soup does not use broth to enhance the freshness, the taste is still very beautiful. The strong coconut fragrance, combined with the pink taro, is just two words - delicious. I really won’t lie to you. Tao’s mother highly recommends this dish to you. Don’t look at it as it’s not colorful or pretty, but take a bite and it’s really delicious. It’s really fragrant and warm. It’s so satisfying to eat. It attracts me more than meat. It’s heart-warming and coconut-flavored, so you won’t feel cold this New Year’s Eve.

Tags

• hot dishes
• common dishes
• zhejiang cuisine
• maternity
• winter recipes
• banquet dishes
• dinner
• chicken powder
• coconut milk
• fresh gorgon
• gan yao zhu
• taro
• fresh lily
• salt
• water

Ingredients

Steps

1. 1 Material diagram.

   

2. 2 Wash the gorgon seeds, soak the scallops in water for half an hour in advance, tear them into small pieces and put them into the pot together with the gorgon seeds.

   

3. 3 Add an appropriate amount of water, bring to a boil over high heat, then turn to low heat and simmer for 15 minutes.

   

4. 4 Peel the taro and cut into small pieces, pick the fresh lily florets, wash and set aside.

   

5. 5 After 15 minutes, add the taro cubes and continue cooking for about 10 minutes.

   

6. 6 Add lilies and cook for 2 minutes.

   

7. 7 Pour 1/3 can of coconut milk into the pot.

   

8. 8 Then add an appropriate amount of salt and a small spoonful of chicken powder.

   

9. 9 Stir evenly, test the saltiness that suits your home, and then serve it in the pot.

   

10. 10 Eat it while it's warm, it's very fragrant and pink, and tastes great.