Braised taro with water melon
By RethaStanton
Water melon is a kind of loofah. The Cantonese call the Wulin loofah water melon. "Water melons beat dogs-I don't see the sweet cut (missing a piece)", a Cantonese allegorical saying that expresses the folk foundation of water melons. Water melons are not "delicate" at all, do not require special care and fertilization, and do not have a specific growth location. In the past, people even planted them in front of and behind houses at will, which is a sight. This phenomenon is difficult to find now, but water melons have never left the dining tables of Cantonese people. Zhongshan is a Shatian area that is rich in water melons and taro. Although taro is not as famous as Lipu taro in Guangxi, its taste and taste are quite good. Farmers here like to cook water melons and taro together. The taste is very compatible. I don't know who invented it, hehe.
Recipe Recommendations
- watermelon 500 grams
- Taro 500 grams
- salt appropriate amount
- soy sauce appropriate amount
- chicken essence appropriate amount
- salty and sweet
- braised
- ten minutes
- ordinary
Steps for Braised taro with water melon
1
Prepare water melons, taro and other raw materials.
2
Scrape off the skin of the water melons, change to cut into slices with a knife, and cut the taro into slices about 1 cm thick.
3
Remove the oil pan and stir fry the taro.
4
Add water melons and stir-fry well.
5
Add appropriate amount of water and simmer for about ten minutes.
6
After the sides of the taro are a little mushy and soft, add some salt, chicken essence, and soy sauce to season them out of the pot.Braised taro with water melon Make Tips
To cook this dish, you need to add more water to stew it, because the taro has a high starch content and the water can be easily dried.