Twice-cooked taro

Overview

Taro is a starchy tuber vegetable. It is mainly stir-fried, roasted, stewed, steamed and simmered. Many people like it for its soft and delicate texture. Today I'm going to make a stir-fried taro slices. It tastes good.

Tags

• hot dishes
• vegetarian
• winter recipes
• doubanjiang
• dried chili pepper
• garlic sprouts
• green chili
• little taro
• msg
• pickled ginger
• salt

Ingredients

Steps

1. 1 Peel and wash the taro and cut into slightly thick slices.

   

2. 2 Prepare the ingredients, slice the pickled ginger, cut the dried chili peppers, garlic sprouts into small sections, and cut the green pepper into shreds.

   

3. 3 Place the taro slices in the steamer compartment and steam over high heat for about 8 minutes. The taro should just be able to be penetrated lightly with chopsticks and should not be too soft.

   

4. 4 Take a wok, add about 50 grams of oil, heat the oil to 60% heat, add pickled ginger, green pepper, bean paste, and garlic sprouts, stir-fry quickly to release the aroma, and then add the steamed taro.

   

5. 5 Continue to fry the taro for 4 minutes, being careful not to break the taro into pieces. Taro sticks to the pan easily. Fry until the surface of the taro becomes a little crispy and the aroma comes out. Add salt and MSG and stir-fry.

   

6. 6 The cooked twice-cooked taro slices, the soft taro has a fragrance of garlic and soy sauce. Do you want to have a bowl of rice and quickly use some chopsticks?