In fact, this steamed taro is really delicious. If you have eaten, I don't need to say more. My mouth must be watering. Don't worry, we won't cook it today. Let's change the simple and easy-to-learn method to ensure that you still want to eat after eating.

Detailed practice:

1 First, prepare taro and clean it. This is the best size for me. Try to choose a uniform one when you buy it, so that no matter whether it is steamed or boiled, it can be evenly mature, and it will look good if it is placed neatly.

Today, we make it by baking. Generally, the oven is heated up and down 180, so it is not necessary to preheat it in advance, because this is not a cake that will collapse. Bake it for 20 minutes first.

3. After baking for 20 minutes, you need to turn over to make the taro heated more evenly, and then continue baking for 30 minutes.

We can use the time of baking taro to make sauce as dipping water.

Ingredients: ginger rice, chives, chopped millet pepper, seasoning: soy sauce, steamed fish sauce, pepper, spicy and fresh, oyster sauce.

5, then fry with 70% heat, so that the seasoning will be more fragrant and delicious.

6. After frying, add some chopped coriander to enhance the flavor. Remember that coriander can't be fried in hot oil, otherwise it will all turn black and taste bad. When the taro is cooked, you can dip it in water directly. Soft and delicious.

Tip: Baked taro and baked sweet potato have the same principle, so be sure to turn it over in the middle or gently clamp it with a clip, so that taro will not explode, but will be heated more evenly.