Pumpkin 1 piece

Taro 1

7 packets of coconut powder

0.5 cans of light milk

1 candied dates

Garlic 3 cloves

Cooking steps

1/6

Adjust the soup base. This step is very important and the key to this dish. Because I didn't buy coconut milk or coconut milk, I used unsweetened coconut powder (note that it is unsweetened! ) I bought 7 packets of coconut powder, mixed it with water, and then added light milk according to my personal taste. Light milk is the soul of mellow soup. I added half a can here.

2/6

Then peel and cut the taro and pumpkin. Pour oil into the pan, stir-fry garlic first, and then stir-fry until golden. I put the garlic I picked in the soup I just made.

3/6

Then pour in the diced taro and fry it on both sides slightly, so that it won't come apart easily when cooking later.

4/6

Just fry it until it's a little dry, not too dry and not golden.

5/6

Cook the fried taro, pumpkin and soup base in a soup pot, and add a candied date without sugar. The degree of cooking is subject to the softness of taro pumpkin, and some Euryale ferox can also be added, which has the effect of invigorating spleen and eliminating dampness.

Last gear

Finally, add a Mimi of salt to taste! Taro and pumpkin are both foods with low sugar content and rich dietary fiber, which are delicious and not too guilty.

skill

It's best to fry the taro on both sides and dry it a little first to avoid the taro being cooked. Candied dates are healthier without sugar. Finally, add a Mimi salt to enhance the mellow taste.