Fried taro with chives
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.
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 outer skin of the taro and cut into small pieces on the cutting board.
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Wash the scallions and cut into small pieces. Take another small section of green onion and chop some green onion for later use.
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Heat the oil in the wok and add some chopped green onion to the wok.
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Add chopped taro and stir-fry.
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Stir-fry the taro until the surface is hard and slightly yellow.
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Add the scallions and stir-fry evenly.
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Pour in some extra light soy sauce and stir-fry evenly before serving.
