Braised taro

Method of braised taro

Raw materials used for making braised taro

Taro 700 grams.

Condiments for making braised taro:

Peanut oil, soy sauce, refined salt, monosodium glutamate, broth, onion, ginger.

Processing steps of braised taro:

(1) Peel the taro, wash it with clean water, cut it into hob pieces, boil it in water for eight minutes, remove it when it's ripe, and cut the scallion and ginger into pieces.

(2) Heat up the oil in the frying pan, stir fry the scallion and ginger in the pan, stir fry the taro for several times, then stir fry the taro with soy sauce and refined salt. When the taro turns yellow, add the broth to stew. When the taro is crispy, add monosodium glutamate, dry the water, pour the oil, and then put it into the pot.

Braised taro

Raw materials:

Some small taro, a chicken leg, some sugar, a little scallion, a little sesame.

Method:

1. Boil taro, peel and cut into pieces, cut chicken leg into pieces for standby;

2. Heat the oil in the pan, add white sugar to make the color of sugar, add chicken pieces to fry until seven mature, pour in taro, a little soy sauce, salt, chicken essence and a little water to stew together;

3. When the chicken is cooked, you can start the pot and sprinkle with scallion and sesame.

Longitude: 104.06573486

Latitude: 30.65946198