material

500 grams of taro, 300 grams of green vegetables (can be rape, cabbage core, kale, radish, etc. ), 50 grams of minced meat, two spoonfuls of oil, the right amount of salt and the right amount of soy sauce.

working methods

1. Wash rape for later use, peel taro, cut into small pieces and wash for later use;

2. Add a spoonful of oil to the wok, heat it, stir-fry the taro a few times, add a bowl of water, and the amount of water is appropriate to submerge the taro in the wok. Keep the fire and cook until the water boils;

3. Pour the cooked taro together with the soup into the pressure cooker, cover it and add the valve, cook for 7-8 minutes, turn off the fire and open the lid to see that the taro is completely cooked;

4. When the taro is cooked, cut the rape into pieces;

5, add a spoonful of oil to the wok, heat it, stir-fry the minced meat until the color turns white, and continue to turn the minced meat;

6. Pour the cooked taro together with the soup into the wok and mix it with the minced vegetables. If there is less water in the soup, add a bowl of water or broth;

7. Add salt, light soy sauce to taste, stir with a spoon and continue to cook for 3-5 minutes. Turn off the fire and fill the bowl after watching the soup in the pot thicken into paste (if you are used to putting monosodium glutamate and pepper, you can put a little at this time).

skill

1. When peeling and dicing taro, it is best to wear disposable gloves, otherwise the hair and mucus of taro may cause itching and allergies.

2. You can also cook taro with skin in the microwave oven. Soft cooked taro can be peeled directly by hand, but it is best to mash taro and cook it with water and vegetables.

3. If you want to keep the green and crisp taste of vegetables, you can marinate the cut vegetables with salt, pinch off the water and cook them with taro paste later.

4. The variety of vegetables can be selected according to your own preferences. Rape, cabbage core, Chinese kale, radish and other vegetables have many stems, which are crisp and suitable for this taro bowl. If you don't require the color matching of vegetables, you can even make them with Chinese cabbage and baby dishes, which are just as delicious.

5. You can also add other vegetables and beans according to your own preferences, such as diced mushrooms and red beans, which are very casual.

Practice 2,

material

Rice, taro, mustard, pork, ginger, salt and oil.

working methods

1. Wash rice, dice taro, chop pork, chop mustard and chop ginger.

2. Put a little oil in the hot pot, stir-fry the diced taro until the skin is slightly yellow, and remove it.

3. Boil another pot of water, add rice, fried diced taro and minced meat (I'll disperse them with cold water first), and Jiang Mo. After boiling, turn to low heat and cook for about an hour and a half.

4. When the rice grains and taro are completely melted, turn off the fire, immediately add mustard and stir, and finally add salt to taste.