Fragrant Taro Rice

Name: Fragrant Taro Rice
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 Lipu Taro; piece Fatty

by Tuo Tuo Ma

4.8 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

To be honest, Lipu Taro is worthy of a long-standing reputation! The taste is soft and rotten, the dish is very fragrant, and it is cut into such small dices, and cooked to the extreme, without losing its shape, unlike other taro that is soft and shapeless as long as it is cooked, it becomes muddy after a little stir. This pot of taro was stirred with a spatula when the water was received at the end, because the induction cooker loves a mashed bottom, so when the pot is out of water at the end, it will be smashed without shoveling it. But I didn't shovel it in this way, it can be seen that its toughness is really excellent! "

Ingredients

1 Lipu Taro
piece Fatty

Fragrant Taro Rice

1. One Lipu taro and one piece of fat.

2. Peel the taro and cut into small square pieces, and cut the fat into pieces of the same size.

3. Pour a small amount of oil in the wok, turn the high heat to 80% heat, change to medium heat, and add fat to refine. When most of the lard in the fat is refined, and when the volume is reduced to half of the original volume, pour a spoonful Stir-fry the soy sauce and color it.

4. Add the taro chunks and stir well.

5. Add two tablespoons of salt and half of the pot of water, stir well, cover the pot, and simmer on low heat after boiling.

6. After cooking for about 25-30 minutes, the water is almost dried up, the color of the taro becomes darker, and the soup becomes thick. Open the lid and taste whether the taro is completely boiled. If the taste is soft and rotten, there is no hard or raw feeling. When it is cooked, add proper amount of chicken essence and pepper to taste, then turn off the heat.

7. Put the steamed rice into the bottom of the bowl and flatten it.

8. Pour the cooked taro and the juice on the rice.

Tips:
Potatoes, taro, carrots, etc. are all fat-soluble plant fibers, so thick oil must be used, especially animal oil must be boiled for a long time to soften it, and the taste will be fragrant and soft. The fatty meat in this dish is also used for this purpose. Friends who don’t like fatty meat can just eat taro, but the fatty meat must not be saved or replaced with vegetable oil!

If you want to save time, you can change step 6 to simmer in a pressure cooker. It will take less than 20 minutes. Ou’s pressure cooker is made of aluminum and can’t use an induction cooker, so it is cooked in a wok. In general, it is recommended to Using a pressure cooker, the taro will be more ripe and rotten, and the taste will be better.