Fried Taro Mash

Name: Fried Taro Mash
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Cooked taro; Some Small crispy intestine; Some Green garlic sticks; Some salt; Some sesame oil

by A Apple Kitchen

4.6 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

2

The starch content in the tuber of taro is up to 70%. It can be used as food and vegetable, and it is a tonic for both young and old. Taro is sweet, pungent, and flat, and enters the intestines and stomach. It has the functions of invigorating the stomach, widening the intestine, laxative, nourishing the liver and kidney, adding essence and marrow.
This kind of fried taro mash is made into a salty flavor. It can be eaten directly or served with or sandwiched in steamed buns. Of course, it can also be fried with sugar and made into a sweet filling, which is not bad. "

Ingredients

Fried Taro Mash

1. Peel cooked taro.

2. Whisk into mud (I use an electric whisk, or put it in a fresh-keeping bag and press it into mud by rolling)

3. Prepare green garlic sticks and small crispy intestines.

4. Cut into small pieces.

5. Put an appropriate amount of oil in the pot, add green garlic and saute until fragrant.

6. Add taro mash and stir fry.

7. Keep the heat on medium and low and stir well.

8. Add small crispy intestines.

9. After stir-frying, add appropriate amount of salt (if you eat directly, put a little bit less, add more when serving with steamed buns or as filling)

10. Add sesame oil and season out.

Tips:
1. Beat the taro paste as finely as possible, the more delicate, the more viscous.

2. I use a non-stick pan, so I put a little oil, if it is an ordinary iron pan, put more oil.

3. Don't turn on too much heat when frying taro mash to avoid frying.