Taste: Salty and umami. Technology: venetian blinds roasted taro. Ingredients: taro 200g, oil skin 100g, pork (fat and thin) 250g.
Accessories: egg 150g.
Seasoning: salad oil 25g, salt 25g, starch (pea) 5g, onion 5g and ginger 3g. The characteristics of white-leaf taro are salty, fragrant and delicious. Teach you how to make taro with venetian blinds. How to make taro delicious in venetian blinds? 1. Cut taro into hob blocks, steam for about 15 minutes, and take out. Chop the meat into pieces.
2. Add 15g oil, 15g salt, 10g monosodium glutamate, eggs, chopped green onion and Jiang Mo, stir vigorously, then add starch and stir evenly to make stuffing.
3. Cut the bean curd louver into 3 cm long squares, arrange the minced meat, put it in a louver bag, tie it tightly with thin thread, steam it in a cage, and take out the thin thread.
4. Add oil to the pot, heat the onion and ginger until fragrant, pour the fresh soup to boil, add the louver bag, and add salt and monosodium glutamate to taste. Pie-food phase grams:
Taro: Taro should not be eaten with bananas.
Eggs: Eating with goose will damage the spleen and stomach; Eating with rabbit meat and persimmon leads to diarrhea; At the same time, it is not suitable for eating with turtles, carp, soybean milk and tea.