Fried taro paste

Fried taro paste

Introduction:

"Taro tubers contain 70% starch, which can be used as both food and vegetable. It is a good tonic for all ages. Taro is sweet, pungent and flat in nature, and enters the intestine and stomach. It has the functions of tonifying stomach, widening intestines, relieving defecation and dispersing knots, tonifying liver and kidney, and replenishing marrow. This kind of fried taro is salty and can be eaten directly or mixed with steamed bread. Of course, it can also be fried with sugar and made into sweet stuffing

Production steps:

Step 1: peel the taro.

Step 2: stir to make mud (I beat it with an electric egg beater, or put it in a fresh-keeping bag and press it with a rolling pin)

Step 3: prepare the garlic stick and crispy sausage.

Step 4: cut into small pieces.

Step 5: put some oil in the pot, add garlic and stir fry until fragrant.

Step 6: stir fry with taro paste.

Step 7: keep low heat and stir well.

Step 8: add the crispy sausage.

Step 9: stir fry well and add appropriate amount of salt (if you eat it directly, put less, add more with steamed bread or stuffing)

Step 10: add sesame oil and seasoning, then remove.

Materials required:

Cooked taro: right amount

Small crispy sausage: appropriate amount

Green garlic: right amount

Salt: right amount

Sesame oil: right amount

Note: 1, taro as far as possible to play some fine, the more delicate, the more viscous. 2. I use a non stick pot, so I put a little oil. If it's an ordinary iron pot, I put more oil. 3. When frying taro paste, don't open too much fire to avoid paste.

Production difficulty: ordinary

Technology: stir fry

Production time: 10 minutes

Taste: other