Steaming Lipu taro delicious practice is as follows:

1, we first Lipu taro skin as much as possible to remove, and then put it into the water to wash, and then cut it into thin slices, can be.

2, then put it into the water soaked, because there is mucus.

3, followed by wide sausage cut into thin slices.

4. Wash the carrot, then shred it and set aside.

5, when all the ingredients are ready, the taro into the plate, the sausage into the taro center.

6, then put the plate into the pot, steam on high heat for a quarter of an hour.

7, when the time is up, add some soy sauce, sugar, chopped green onion and you can eat.

Note: When we are picking taro in Lipu, we must pick carefully and choose the kind that is pointed at the top and has a thicker root instead of a thin one. This kind of taro has a more powdery texture, so it tastes better steamed under water.

Li Pu taro cooking tips:

1, we cut, we need to cut the Lipu taro as thin as possible, if the thickness is thicker, then the steaming time will be extended, but also affect the taste.

2, Lipu taro on the mucus is a lot, so be sure to put it into the water to soak, so as not to better wash away the mucus. Then when steaming, it will not stick together.

3, Lipu taro in the steam, in order to avoid the flavor is too single, so need to add a certain amount of sauce, then the flavor will be more delicious.

4, soy sauce, in fact, the best is the head pumping, if not, you can also use soy sauce instead, add some sugar, the flavor will be better.