Steamed Taro with Chopped Pepper

by Saifi

4.9 (1)
Favorite
5

Difficulty

Normal

Time

15m

Serving

2

I remember that when I made chopped pepper last time, the red pepper was only 3 yuan per catty, and now it is 7 yuan. Cooking with chopped peppers is very homely, but very delicious. It is very popular in the eyes of people with heavy tastes. Some people like to eat original chopped peppers, but our family prefers chopped peppers with ginger and garlic. It can be said to be one of the most heavy flavors.
After peeling the taro, there is mucus on the surface, which can cause allergies in some people when it touches the skin. This feature is very similar to yam. If the taro is steamed to eight layers and then peeled, this phenomenon can be alleviated. At the same time, it can prevent the steaming time from being too long, causing the pepper to become soft and not formed. If you like the shortcut of peeling and mixing the seasoning directly, and you are afraid of allergies, please wear gloves. Stir-fry the chopped pepper with oil, it will taste round and round, if you don't like it, add it directly.
Chopped pepper itself has a salty taste, so when adding salt, please add it as appropriate! The spiciness can be controlled according to your own taste. If you don’t have homemade chopped peppers, you can buy cans from the supermarket. "

Steamed Taro with Chopped Pepper

1. Wash the taro and steam it into a steamer to mature.

2. Peel the taro (you can go if the taro is not hot. I steamed the taro in the morning and peeled it in the afternoon, so the color is darker).

3. Remove the unsightly part of the taro and cut into pieces.

4. Heat the wok, add oil when the pan is hot, stir-fry the chopped peppers when the oil is hot, and turn off the heat.

5. Add chopped pepper, salt and chicken powder to the taro, mix well.

6. Put the taro in the steamer again and steam for 10 minutes until it tastes delicious.

7. Cut the chives into chopped green onions.

8. Put the taro on a plate and sprinkle with chopped green onion.

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