pumpkin

400 grams

taro

400 grams

Garlic bulb

5 petals

verdant

Proper amount

coconut milk

Proper amount

oil

Proper amount

salt

Proper amount

Clean water

Proper amount

Mushroom

4 flowers, soaked in hair, cut in half.

Cook with coconut milk, taro and pumpkin.

Peel pumpkin and taro and cut into small cubes. Wash and drain. inactive

Heat the pan, add oil, fry the taro until the surface is a little yellow, and put it in the casserole. Continue to stir-fry pumpkin, like taro, add garlic (or stir-fry pumpkin and taro until the surface is slightly golden yellow), put them all in a casserole, add water, add 8 minutes, bring to a boil, and simmer for 10 minute to see if they are soft enough. If it is not enough, increase the time to continue stewing.

I think pumpkins and taro are soft. Season with salt, pour in coconut milk, stir gently and cook for two minutes. Turn off the fire, add onions and cover. The casserole is still very hot, and it will continue to cook for dozens of seconds after turning off the fire. Don't worry about yellow onions.

Let's eat.

skill

I never like to use monosodium glutamate or chicken essence in cooking. So the seasonings are basically salt oil, onion, ginger and garlic. This kind of pumpkin itself is sweet, taro is fragrant and waxy, coconut juice is strong, and it only needs simple salt seasoning.