Gorgon euryale and taro pot
Gorgon euryale is stable in nature, astringent but not stagnant. It nourishes the spleen and kidney and can also eliminate dampness. Moreover, gorgon euryale has an excellent taste, waxy and chewy. Coupled with the umami of mushrooms, the soft powder of taro, and the Q bomb of lunch meat, the whole dish is fragrant to the mouth and has a long aftertaste after chewing. It is a dish that is popular for all ages.
Recipe Recommendations
- Gordon Euryale a bag
- Taro two or two
- luncheon meat two or two
- mushrooms sanduo
- salt appropriate amount
- ginger appropriate amount
- diced green onion appropriate amount
- corn oil appropriate amount
- pepper small amount
- salty and fresh
- fried
- ten minutes
- simple
Steps for Gorgon euryale and taro pot
1
Pour gorgon seeds into a bowl, rinse twice with clear water, add to the pan, cook for ten minutes, drain the water and set aside.
2
Dice the taro.
3
Dice the mushrooms.
4
The lunch meat is diced, and the lunch meat is made with Merlin brand, which tastes better.
5
Pour the corn oil into the pan, add the shredded ginger and garlic when the oil is 70% hot, and stir fry until fragrant.
6
Then add the diced taro and stir-fry for about one minute, then add gorgon seeds and mushrooms, add salt, stir well, add a small amount of water, cover the lid and simmer over medium heat for 5-10 minutes until the taro cake is soft.
7
Add the lunch meat and stir-fry for a while, and finally add pepper and chopped green onion.