Taro Soup
1.
1. Peel and wash the taro.
2.
2. Cut the taro into thin slices.
3.
3. Chop the chives and ginger garlic and prepare.
4.
4. Put the lard in a hot pot, add shredded ginger, pepper, and salt in the oil to saute, then add water to boil.
5.
5. Bring to a boil and pour in the cut taro.
6.
6. Put in the taro and bring to a boil on high heat, then add the pepper noodles.
7.
7. Turn off the heat and cook until the taro is soft and rotten. Finally, add a little MSG and chicken essence, sprinkle with chopped green onion, and a bowl of glutinous and fragrant taro soup is good!
8.
8. Adjust a bowl of dipping ingredients: salt, ginger and garlic, red oil chili, monosodium glutamate, pepper oil, green onion. (You don’t need dips)
Tips:
1. The taro mucus contains saponins, which can irritate the skin. You can wear gloves and peel it. You can also sprinkle some salt or vinegar on your hands after peeling, and bake them with fire, so that your hands will not be itchy.
2. When you go to the market to buy taro aberdeen, you should choose a small and round one. This kind of taro aberdeen is fresh and smooth and tastes excellent.
3. Taro Aberdeen is a kind of coarse grains, rich in dietary fiber and starch, can not eat more at one time, otherwise it is easy to feel full and cause gastrointestinal discomfort.