Rice with Taro

Rice with Taro

Introduction:

Production steps:

Step 1: soak dried squid and shrimp.

Step 2: wash the pork and chop it into minced meat. You don't need to chop it very finely. It's a little bit more fragrant^_ ^。
Remove the red film and shred the squid.
Cut the dried shrimps into small pieces.
Beat the garlic and chop it.
Cut taro into 1 cm cubes.

Step 3: wash the rice, enter the water as usual, and press the cook button.

Fourth step: put a little oil in the pot, fry the Kwai fillet quickly, and scoop up.

Step 5: add a little more oil to the pan and stir fry the garlic.

Step 6: then put the prawns and stir fry them into garlic flavored prawn oil.

Step 7: stir fry the minced meat.

Step 8: stir fry taro until fragrant.

Step 9: then add a little salt, a spoonful of soy sauce and a little chicken essence to taste, and you can turn off the fire.

Step 10: when the taro is fried, the rice in the rice cooker just boils. Then shovel the fried taro into the rice cooker, spread it on the rice, and cover it to continue cooking.

Step 11: the rice cooker jumps to the heat preservation button, and the delicious taro rice is cooked.

Step 12: stir the fried shredded squid into the taro rice to eat.

Materials required:

Taro: 200g

Rice: one cup

Dried squid: one

Dried shrimps: two

Pork: 50g

Garlic: two pieces

Soy sauce: right amount

Salt: right amount

Chicken essence: appropriate amount

Note: cut taro hand will itch, gas stove open a small fire, a hand baking will not itch, or grasp in the bucket, will not itch. Don't think that if you put taro in the rice pot and stew together, you need to add more water to cook. Just add water to cook as usual. Otherwise, dry rice will become taro porridge^_ ^。 Taro to choose light hand, taro cooked will be fragrant and powder, white radish to choose heavy hand, only juicy.

Production difficulty: ordinary

Technology: stewing

Production time: 20 minutes

Taste: Original