Stewed Gluten with Taro

Name: Stewed Gluten with Taro
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 250g taro; 10g Fungus; 1 piece Gluten; 1 section shallot; 2 pcs star anise; 3 cloves garlic; Count pepper; 2g salt; 20ml Vegetable oil; 5 chili; 2 tablets ginger

by Kitchen love

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

Stewed taro with gluten, this is definitely a more popular vegetable dish than meat dishes, because with the addition of stewed thick soup, basically no seasoning is needed to make the dish super tasteful. Even Xiaobai with zero cooking skills can make a dish of home-cooked dishes that will surprise his family!

Stewed Gluten with Taro

1. Soak the gluten in clean water until it expands completely

2. Soak the fungus in clean water until it expands completely

3. Peel the taro, soak each one in water immediately to prevent oxidation

4. Cut the washed taro into pieces for later use

5. The soaked gluten is also cut into pieces, a little smaller than taro

6. Stir fragrant pepper star anise, green onion, ginger, garlic and chili in a wok with hot oil

7. Pour in taro and gluten

8. Pour a bowl of water

9. Put in a stewed thick soup treasure

10. Transferred into dark soy sauce, light soy sauce

11. Add half a spoon of sugar, cover and simmer for 5 minutes

12. After 5 minutes, add fungus and salt, cover and simmer for 3 minutes.

Tips:
1. Some people are allergic to taro. You can wear rubber gloves when peeling taro.
2. The taro is very easy to oxidize after peeling, so soak it in water as soon as possible
3. The stew needs to be salted in advance, and then cooked again, so that the ingredients are easier to taste.