When I was washing dishes in the kitchen in the morning, my father also happened to enter the kitchen for breakfast.
When helping my dad serve porridge, he casually asked him,"Dad, I bought taro yesterday. How do you want to eat it?" Steamed? Brown sugar taro? Or fried?"
"I want to eat taro rice."
"Taro rice? Eat it at noon? Now that the sea is banned, shrimp is not easy to buy." We usually only eat dry rice at night here, and we like to drink porridge for the other two meals.
"It doesn't matter. I don't like the fishy smell of shrimp very much. You can use pork belly instead, cut it thinly, and fry it in oil until it is a little golden yellow. It's very delicious."
"Okay. What about the food? Are leek flowers good?"
"No, use cabbage."
"Okay. I'll go to the market to get some goods later." My father ate very quickly and settled two bowls of porridge in just a few words. After clearing the rice bowl on the table, I went out. It rained and the air outside was so good.
I bought taro the day before yesterday. I shaved seven of them. When I was shaving, my hands were wet and I was too lazy to dry them. The consequence was that my hands were itchy. Generally, if your hands are dry when peeling taro, you will not "bite your hands", and you can also wear disposable gloves. I felt too much when I cut it into slices, so I left two pieces in half and steamed them in a steamer for lunch for myself. The family has a large population, so I made the serving for more than a dozen people, and my arms were still quite sore while stirring.
taro rice
By BrandynTerry
Recipe Recommendations
- Taro appropriate amount
- rice appropriate amount
- carrot appropriate amount
- cabbage appropriate amount
- garlic appropriate amount
- celery appropriate amount
- pork belly appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
Steps for taro rice
1
Wash the rice clean and cut the taro into slices. Put the taro and rice into the pressure cooker and cook. Just like cooking in a pressure cooker, remember to have less water than usual, and it won't taste good if it's rotten.2
Slice pork belly thinly. Cut pork cake into strips. Put it in an oil pan and fry it. At this time, the heat should not be too high, and the pork belly should not be fried for too long. If it is overheated, it will become hard and undelicious.3
Dice the carrots, cut the cabbage into thin strips, and dice the garlic sprouts and celery. Put oil in the pan, stir-fry diced carrots until medium done, add cabbage, garlic sprouts, celery, add salt, and stir fry with chicken essence.4
By this time, the taro rice is already cooked. Mix the taro rice with all the ingredients that have been fried earlier and stir well. This is the famous "taro rice" in Chaoshan.