Japanese-rolled taro
By VicentaLakin
From India, we have grown the most from the Pearl River basin and Taiwan Province, the underground tubers of the Tiannan galaxy, which not only have soft tastes and nutrients, but also have the effects of strong bodywork, anti-cancer detoxification, clean teeth, etc., which can be used as food for hunger to alleviate hunger and to improve malnutrition and resistance。
Recipe Recommendations
- Taro
- soy sauce appropriate amount
- Weilin appropriate amount
- qingjiu appropriate amount
- white granulated sugar appropriate amount
- broth appropriate amount
- grapefruit skin a small piece
Steps for Japanese-rolled taro
1
Pick the taro
2
Clean the taro
3
Potato head, if it's fresh, you just have to scratch it off with a wire. My taro's dry. It needs to be thick。
4
Water in the pot. Burn it
5
Put it in the taro and boil it for three to five minutes。
6
流动的清水Clean the taro表面的粘液。上一部的滚煮也是为了去除粘液。
7
Put high soup in the pot, no tacos, and boil。
8
After the fire pan, put in white sugar, smelly wine。
9
Taste, sake, soy sauce, white sugar
10
Three minutes of boiler, soy sauce. Cover, keep cooking。
11
Put it in soy sauce and boil it for five to six minutes, and when the soup is less, shake the pot, prevent the sticky pot, so that the soup is evenly covered with taro。
12
Then load it up! Light it up! Don't think it's just a drop! It's a source of taste
13
Orange or grapefruit
14
It's not like it's a good color. But it tastes just as good。