Taro, mushroom, pork, salt, onion and spiced powder (optional)

Production steps of Minnan salted taro paste

Step 1

1, peeled and diced taro, put it in a steamer, steam it with boiling water (it will be cooked when chopsticks can be inserted), diced mushrooms, diced meat and chopped onions for later use.

Second step

2, the fire from the oil pan (oily) under the onion stir-fry 5 mature (oily hot onion will slowly mature and turn black) pick up the onion oil, leave some oil in the pan to fry mushrooms and meat, add a little salt and less spiced powder (this can be added) stir-fry until cooked, and also hold a bowl for later use.

Third step

3. Mash the steamed taro into mud, add appropriate amount of salt and onion oil (the fried onion is full and tasty ... fragrant) and stir well. Oil is used as water, and a few drops are not too much, as long as taro is smooth and soft.

Fourth step

4. Wipe all the oil in the steaming bowl, and then put the mashed taro into the bowl. The bottom of the bowl should be spread out, the wall of the bowl should be covered, and a concave position should be left in the middle to fill the stuffing, that is, the fried mushrooms and meat should be put in the middle of the taro paste, and finally covered with the taro paste, and then gently pressed down by hand, so that it will not be empty.

Step five

5. After the taro paste is filled, apply plastic wrap and steam with boiling water for 20 minutes ... Is it delicious?

Tips on salted taro paste in southern Fujian

There are many ways, salty and sweet, semi-salty and semi-sweet. Honey, can you do it according to your own taste?