Taro and Pumpkin Puree

Overview

I like the soft texture of boiled pumpkin and taro. Although it looks a little different in price, this texture is better than that of uncooked pumpkin. The glutinous taro is mixed with the sweet pumpkin flavor, which is very delicious. Friends who are interested can give it a try~

Tags

• hot dishes
• home cooking
• old man
• lunch
• chicken powder
• garlic cloves
• oil
• oyster sauce
• pork belly
• pumpkin
• taro
• salt
• soy sauce

Ingredients

Steps

1. 1 Prepare ingredients: pumpkin, taro, garlic cloves, and pork belly.

   

2. 2 Peel and wash the pumpkin and taro respectively, and slice them about 2 cm thick. Wash and cut the pork belly into thin slices. Peel and smash the garlic cloves.

   

3. 3 Heat the pan, add pork belly and stir-fry until oil is released.

   

4. 4 Saute garlic cloves until fragrant.

   

5. 5 Pour in soy sauce and continue stir-frying.

   

6. 6 Add taro.

   

7. 7 Add pumpkin and stir-fry for 2 minutes.

   

8. 8 Add water equal to the ingredients, cover the pot, bring to a boil over high heat, then reduce to medium heat and simmer for about 20 minutes.

   

9. 9 Cook until the soup thickens and add salt.

   

10. 10 Add chicken powder and oyster sauce, stir-fry evenly.