Salt and Pepper Taro

Name: Salt and Pepper Taro
Total time: 15 min
Yield: 5
Cuisine: Chinese
Ingredients: 400g taro; 2 teaspoons Salt and pepper; 1 teaspoon salt; 1 Chives; 1 tbsp Vegetable oil

by You Ma Food

4.6 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

5

I like to eat all kinds of deep-processed taro, such as braised, stewed, and salted. I tried to make salt and pepper taro by myself. I was impatient to make it without the taste and appearance of the restaurant outside.
This time I made up my mind, I must calm down and do it well, I don't believe it anymore, I still can't handle a taro with salt and pepper. This price is really too high. If it fails again, it will not hurt. Now the price of taro is almost equal to the price of meat. And that coriander, more expensive than meat, 20 a catty. The sellers said it was too expensive to hurt. In fact, patience is not enough to make salt and pepper taro. A few tricks are needed to help you complete it. Let’s read on for any tricks~

Ingredients

400g Taro
2 teaspoons Salt And Pepper
1 teaspoon Salt
1 Chives
1 tbsp Vegetable Oil

Salt and Pepper Taro

1. It’s best to choose the small and the same size of the hairy taro. You can buy it home and peel it yourself, or buy the peeled one.

2. Some are too big, cut them smaller and have the same size so that they will mature at the same time. After the hairy taro is processed, it is steamed in the pot.

3. Steam the hairy taro to 8 or 9 minutes of ripeness, don’t wait for it to bloom, or the whole outside is soft, then you can only eat it with a cold salad.

4. Turn the frying pan to a low heat, put a little oil, and then add the woolen taro and fry slowly until the skin is slightly wrinkled and turns yellow.