stir-fried vermicelli with taro rice
As the name suggests, the taro mother means that the taro we eat is "born" from it. It is large and has a hard texture. It is not as soft and glutinous as ordinary taro after cooking, so it is usually fried and eaten. The ordinary frying method is bland and tasteless, but it is different when fat pork is added. The meat aroma is filled with a delicate taro aroma, and the fans add a touch of smoothness to it.
Steps for stir-fried vermicelli with taro rice
1
Soak the vermicelli in warm water to soften.
2
Remove the vermicelli to control the water, and cut it into small pieces.
3
Wash and peel taro.
4
Shred taro.
5
Rinse with clean water several times and control the water before use.
6
Dice the fat.
7
Put the oil in the hot pan, add the diced fat meat and stir-fry until the oil is reached.
8
Pour in shredded taro and stir fry.
9
Stir fry shredded taro semi-cooked, add vermicelli, add some water to prevent the pan from drying.
10
Stir fry for a few minutes, add salt and remove.