Back to the taro
By VicentaLakin
Potato is a tuber-based vegetable with more starch, dominated by fried, roasted, steamed, salted and soft tastes. I'm here today to make a frying tart。
Recipe Recommendations
- Xiaotaro 1 kg
- garlic sprouts 2 pieces
- green pepper one
- dried chili of 5
- pickled ginger one
- salt 5 grams
- bean paste 1 spoon
- MSG 3 grams
Steps for Back to the taro
1
Get the taro out of the skin and cut it into thick pieces。
2
Prepare the ingredients for the ginger slices, dry peppers, garlic sprouts, peppers。
3
Put the taro in the evaporation compartment, the fire evaporates for about eight minutes, so that the taro can be easily plugged in with chopsticks。
4
Pick up a frying pan with about 50 grams of oil, 60% of the oil is put in ginger, pepper, soybean, garlic seed, and quickly boiled up the smell of the tart。
5
Go on for four minutes and be careful not to break it. Potato is easy to stick, and when it's a little hot on the surface, the scent comes out, the salt and the sperm, the pot。
6
You want some riceBack to the taro Make Tips
1. Small taro roots are more fragrant; the large ones that look like radishes can also be used, but the flavor will be a bit milder.
2. Buying peeled taro can save some trouble. Wear gloves when washing and cutting the taro to prevent the slime from making your hands itchy.
3. Do not steam the taro until it is too soft, otherwise it will break apart when stir-frying.
4. Taro is delicious, but do not eat too much at one time to avoid bloating.