Steamed taro with chopped pepper

Steamed taro with chopped pepper

Introduction:

"I remember the last time I made chopped pepper, red pepper was only 3 yuan per kilo, now it's 7 yuan. It's very homely but delicious to cook with chopped pepper. It's very popular in the eyes of people with heavy taste. Some people like to eat the original chopped peppers, but our family prefer the chopped peppers with ginger and garlic. It's really the heavy taste in the heavy taste. Taro has mucus on the surface after peeling, which can cause allergy to some people when touching the skin. This characteristic is very similar to that of Huaishan. If the taro is steamed to eight layers, and then peeled, this phenomenon can be alleviated. At the same time, it can avoid too long steaming time, resulting in soft rot of pepper. If you like the shortcut of directly peeling and mixing seasoning, and you are afraid of allergy, please put on gloves. Stir fry the chopped pepper with oil, it will taste mellow. If you don't like it, add it directly. Chopped pepper itself has a salty taste, so when putting salt, please add it as appropriate! Spicy taste can be mastered according to your own taste. If you don't have homemade chopped peppers, you can buy them from the supermarket. "

Production steps:

Materials required:

Taro: 500g

Homemade chopped pepper: 4 tbsp

Scallion: 1

Edible oil: right amount

Salt: right amount

Chicken powder: 1 tsp

matters needing attention:

Production difficulty: ordinary

Process: steaming

Production time: three quarters of an hour

Taste: slightly spicy