Egg Yolk Taro

Name: Egg Yolk Taro
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: Some taro; Some Cooked Salted Egg Yolk; Some shallot; Some starch; Some Soy sauce; Some Cooking oil

by Liaonan Crab

4.8 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

2

[Egg yolk taro] You must try taro control. I especially love taro. Needless to say, all kinds of taro dishes are the simplest steamed, and I especially like it.
All dishes of taro roasted meat are classics, so I don’t need to say more.
Let the taro appear on the table in another image, which is also very attractive. "

Ingredients

Egg Yolk Taro

1. The taro is washed and then steamed.

2. Peel after cooling slightly.

3. Cut into hob blocks.

4. Adjust a bowl of starch water.

5. Boiled egg yolk, if you buy the raw salted egg yolk, you can add a little cooking wine and steam it with taro.

6. Crush the egg yolk.

7. Pour oil in the wok and fry the chopped green onions.

8. Add the egg yolk and stir-fry on low heat until bubbles are formed. Drizzle some light soy sauce.

9. Pour in starch water. Whisk evenly with a whisk. If you want the egg yolk to be particularly delicate, you can beat it with a portable mixer.

10. Pour the taro cubes on low heat until the taro is heated through, and just coat it with egg yolk paste.

Tips:
If you want the taro cubes to look neat and tidy, you can cut them first and then steam them.

The starch water should not be too thick, and the ratio of starch to water should be adjusted according to 1:10.

If you feel that the yolk is not salty enough, you can add less salt.