Taro Shreds
by Qianqian_DOkzbcaviraI
Favorite
Difficulty
Easy
Time
1h
Serving
2
Have you used taro niang for cooking? "
1. Prepare a taro girl.
2. Peel the taro, cut into several pieces, or not cut (a whole piece is too big to cut into shreds), appropriate amount of green onions, rice wine glutinous rice, and millet pepper.
3. Cut millet pepper and green onion into small pieces.
4. Cut the taro girl into shreds, the thinner the better.
5. Chopped taro shreds.
6. Prepare a larger bowl and place the salted taro shreds. In this way, the taro shreds will not numb the mouth and throat.
7. Grab it firmly and marinate for more than half an hour to remove the moisture in the taro shreds.
8. The marinated taro shreds become balls and try to drain the water in your hands. The drier the better. Do not drain the water.
9. Start the pot, open the fire, don't put the oil first, and let it dry for a while.
10. Marinate the dried taro shreds directly, stir-fry for a while, and dry slightly.
11. Pull the taro shreds apart, leaving a little bit of oil in the middle (you can also use a bowl to take out the taro shreds and add oil in this step).
12. Stir fry the chili for a nice flavor.
13. Stir fry evenly.
14. Add light soy sauce and oyster sauce and stir fry evenly (you can also add a little salt in this step, according to your own taste, because the taro shreds salted in the front are already salty, so I didn't add it if it was suitable).
15. Add rice wine glutinous rice and stir fry evenly.
16. Add chopped green onion and stir-fry evenly.
17. Add chicken essence and stir fry evenly.
18. Plate.
19. There is another delicious dish on the table, let's try it, it's a good meal.
Tips:This dish must use salt to kill the moisture of the taro shreds, or it will numb the throat, the rice wine glutinous rice and the chopped green onion are also indispensable.