A Person Can Also Eat Very High Casserole and Taro Pot~
1.
Taro, peeled and cut into pieces
2.
Taro, peeled and cut into pieces
3.
Four pieces of white mushrooms
4.
Diced carrots
5.
Diced carrots
6.
The small flower mushrooms are well soaked, and the ratio of 30 grams of flower mushrooms, 500 grams of water, 30 grams of oyster sauce, 15 grams of light soy sauce, 10 grams of sugar, and 2 grams of pepper is simmered for half an hour to make the mushroom sauce.
7.
Put a little oil in the pan
8.
Add the white mushrooms and stir-fry until golden brown
9.
Add the white mushrooms and stir-fry until golden brown
10.
Then add carrots
11.
Stir-fry slightly, add taro and stir-fry together until the color changes
12.
Stir-fry slightly, add taro and stir-fry together until the color changes
13.
Pour in the boiled Mushroom Sauce
14.
Cover the pot and simmer until the juice is collected
15.
Put the casserole on the stove to heat up
16.
Pour in a little oil
17.
Heat and slowly scoop the cooked taro and flower mushrooms into the casserole
18.
Take the plate and put paper towels on it as a tray
19.
Put on the filled casserole and serve
20.
Finished plate
21.
Finished plate
Tips:
1. When peeling the taro, cut off more, the white non-fiber part tastes stiff and tasteless.
2. The mushroom sauce can be steamed for one hour in advance for better taste.
3. Pay attention to the heat when simmering the taro. If the taro is boiled, it will affect the appearance and taste.
