Fragrant taro rice
To be honest, Lipu taro is indeed famous for a long time! The taste is soft and rotten, and the vegetables are extremely fragrant. Moreover, they are cut into such small dices and cooked to the extreme without losing their shape. Unlike other taro, they are soft and shapeless when cooked and turn into mud with a little stirring. When I finally received the water in this pot of taro, I kept stirring it with a spatula. Because the induction cooker loves to paste the bottom, when there is no water in the end, the pot will be ruined without spattering. But I didn't shovel it to pieces just like this. It shows that its resilience is really excellent!
Recipe Recommendations
- fat a
- sweetening
- cook
- half an hour
- ordinary
Steps for Fragrant taro rice
1
One Lipu taro head and a piece of fat meat.
2
Peel the taro and cut it into small square pieces, and cut the fat meat into pieces of the same size.
3
Pour a small amount of oil into a frying pan, heat it to 80% heat, change to medium heat, and add fat meat to refine. When most of the lard in the fat meat has been refined and the volume has been reduced to half of its original size, pour in a spoonful of soy sauce. Stir well and color.
4
Add in the taro pieces and stir well.
5
Add two spoonfuls of salt and half of a pot of water, stir well, cover the lid, and boil over low heat.
6
After cooking for about 25-30 minutes, the water is almost dry, the color of the taro becomes dark, and the soup becomes thick. Open the cover and taste whether the taro is completely cooked. If the taste is soft and rotten and there is no feeling of hard core or undercooked, the taro is cooked. Add appropriate amount of chicken essence and pepper to season, and turn off the heat.
7
Pour the steamed rice into the bottom of the bowl and press flat.
8
Pour the cooked taro and juice on the rice.Fragrant taro rice Make Tips
Root vegetables like potatoes, taro, and carrots contain fat-soluble dietary fiber. Therefore, you must use a generous amount of oil—especially animal fat—and cook them for a long time to soften them; this ensures a texture that is aromatic, rich, and meltingly tender. The fatty pork in this dish serves this very purpose. If you dislike fatty meat, you can simply eat the taro, but please note that the fat cannot be omitted or substituted with vegetable oil! For those short on time, you can modify step 6 by using a pressure cooker; it will be done in under 20 minutes. My pressure cooker is made of aluminum, so it doesn't work on my induction stove, which is why I used a wok. Generally, however, I recommend using a pressure cooker, as the taro will cook faster and become softer, resulting in a better texture.