Scorpio Black-belly Mustard Taro Puree

Name: Scorpio Black-belly Mustard Taro Puree
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g taro; 5s Shiitake Mushrooms; Some salt; Some Mustard; Some Sunflower seed oil; a little shallot

by Grace small kitchen

4.7 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

This is not a bowl of ordinary taro puree, because it was added with mustard, I originally wanted to make a dark dish that was tricky, but the taste was not bad after it was done. Maybe the mustard was added too little, so I want to add more mustard to the whole person. , It tastes great if you put a little less~
The starch content of taro is very small, but it is rich in nutrition and can be used as a meal replacement. "

Ingredients

500g Taro
5s Shiitake Mushrooms
Some Salt
Some Mustard
Some Sunflower Seed Oil
a little Shallot

Scorpio Black-belly Mustard Taro Puree

1. Prepare all ingredients

Scorpio Black-belly Mustard Taro Puree recipe

2. Soak the mushrooms in hot water

3. The taro can be steamed in cubes, or peeled and steamed first. Steam oven runs at 180 degrees Celsius for 15 minutes in high-temperature steam mode

4. Peel after steaming

5. Put the peeled taro into the cooking cup

6. Press several times with the jog button, you can control the degree of fineness by yourself

7. Chop the soaked shiitake mushrooms and chop the green onion into small pieces

8. Heat the pan with oil, sauté the onions, add the mushrooms, stir fry several times, add taro mash, add mustard and stir evenly

Tips:
1. The taro can be peeled after being steamed, or it can be peeled raw
2. The taro must be cooked, otherwise some people may develop allergies
3. Mustard is added according to your own preference, and it tastes good without adding