The next meal: steamed taro with chopped pepper and lobster sauce

The next meal: steamed taro with chopped pepper and lobster sauce

Introduction:

Production steps:

Step 1: chopped green onion with taro and Douchi

Step 2: peel taro and soak it in salt water for a while

Step 3: cut into slices about 0.5cm thick and put them on the plate

Step 4: sprinkle a layer of Douchi first, and the purpose of putting Douchi on taro is to make taro taste better, because Douchi itself has salty taste. When Douchi is steamed hot, salty taste will penetrate into taro.

Step 5: put a layer of chopped pepper on the top of the Douchi. The amount of chopped pepper depends on your taste. If you eat spicy, put more, on the contrary, less.

Step 6: after placing the plate, you can steam it in a pot for about half an hour.

Step 7: sprinkle a little scallion before serving to add flavor.

Materials required:

Taro: moderate

Douchi: right amount

Chopped pepper: right amount

Scallion: right amount

Salt: right amount

Note: taro skin is not easy to peel, and the mucus will make some people allergic, so when peeling, you can wear gloves and use peeling tools to deal with the skin, and soak the peeled taro in light salt water. Although taro is delicious, we should pay attention not to eat too much, because more sticky things will make the secretion of gastric acid, and affect the absorption of other ingredients. Second, we must pay attention to do cooked, or one of the dietary fiber is not easy to digest, its mucus will stimulate the esophagus. Third, cooked taro (especially steamed taro) is cool outside and hot inside, don't rush into the mouth.

Production difficulty: simple

Process: steaming

Production time: half an hour

Taste: slightly spicy