Steamed Taro

Steamed Taro

by YL Life

4.8 (1)
Favorite
22

Difficulty

Easy

Time

15m

Serving

3

I remember when I was a child, my mother always digging home the taro from Kuang and Kuang. The young taro would wash the mud, then put it in a pot and add some salt, cook it, and then eat it. The flour is delicious, let’s take care of it. This method of eating is called "boiled taro" because there is no peeling. The remaining big taro, just shred, add sour chili and stir-fry, a delicious meal. (Is drooling)
Today, what I am going to do is green steamed taro. Now life pays attention to preserving the original juice and flavor of the ingredients, so the best cooking method is steaming.

Ingredients

Steamed Taro

1. Prepare all materials

Steamed Taro recipe

2. Peel the taro and cut into small pieces;

Steamed Taro recipe

3. Taro will be steamed on the pot, (about 10 minutes);

Steamed Taro recipe

4. Prepare the pepper, ginger, onion and garlic well;

Steamed Taro recipe

5. Add appropriate amount of oil to the pot, add the peppercorns when the oil is hot, sauté fragrant, and pick out the peppercorns (low fire);

Steamed Taro recipe

6. Stir in ginger, garlic and chili until fragrant;

Steamed Taro recipe

7. Add appropriate amount of water;

Steamed Taro recipe

8. After the water boils, add appropriate amount of soy sauce, salt, sesame seeds and chives, and turn off the heat.

Steamed Taro recipe

9. . Pour 8 onto the steamed taro,

Steamed Taro recipe

Tips:

Cut the taro carefully, not too big, not easy to be cooked, and not too small to break easily

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