Stewed taro with water melon

Stewed taro with water melon

Introduction:

"Water melon, a kind of Luffa, is called water melon by Cantonese. "Beating a dog with water melon - I don't see a sweet cut (I don't have a cut)", a Cantonese allegorical saying, tells us the folk foundation of water melon. Water melon is not "delicate" at all. It doesn't need special care and fertilization, and it doesn't have a specific growing place. In the past, people even planted it in front of and behind the house at will, which is also a scene. Now this phenomenon is hard to find, but the water melon has never left the Cantonese table. Zhongshan is a Shatian area, rich in water melon and taro. Although taro is not as famous as Lipu Taro in Guangxi, its taste and taste are quite good. The farmers here like to cook the water melon and taro together. The taste is perfect. I don't know who invented it, ha ha. "

Production steps:

Step 1: prepare raw materials such as water melon and taro.

Step 2: scrape off the skin of the water melon, cut it into pieces with a knife, and cut the taro into 1cm thick pieces.

Step 3: take the oil pan and stir the taro in the pan.

Step 4: add water melon and stir fry well.

Step 5: add proper amount of water and simmer for about 10 minutes.

Step 6: when the taro paste is soft, add some salt, chicken essence and soy sauce.

Materials required:

Water melon: 500g

Taro: 500g

Salt: right amount

Soy sauce: moderate

Chicken essence: appropriate amount

Note: do this dish to add more water to stew, because taro starch content is high, water is easy to dry.

Production difficulty: ordinary

Technology: stewing

Production time: 10 minutes

Taste: salty and sweet