The taro head taste crisp, there is a unique light flavor, many people love, cousin's is one of them, not only do they like to eat, but also will do, she pickled taro with soy sauce can really be described as colorful and beautiful, save a year will not be bad.
Prepared materials are: washed taro five pounds, washed three pounds of pepper, ginger half a catty, a catty of garlic, half a catty of salad oil, soy sauce three pounds of salt two pounds of sugar two two, monosodium glutamate and chicken essence moderate, a high degree of white wine two pairs of peppercorns moderate, anise moderate, half a catty of green onions.
Raw materials processing: arrange my washed taro cut into thick slices; line pepper without cutting, the whole of the cut chili peppers, and then use a bamboo stick in the chili peppers circumference broken many small holes, easy to taste, and then dry, a layer of taro plus a layer of chili peppers plus a handful of garlic in order to put a large altar. Onion cut into pieces and spare.
Operation process: just start a pot on the fire, pour soy sauce (ordinary soy sauce) into the pot, because the soy sauce concentration is too large, she added the right amount of water, add salt, sugar, pepper, star anise, monosodium glutamate (MSG), chicken broth boiled and then poured into the pot to cool. Once again, start a pot on the fire, add salad oil, and cut the onion into the medium heat frying until the onion blackened and become paste, the paste onion fish out, onion oil cold and cold standby.
The last step: do all this, wait until the soy sauce cold, cold onion oil, soy sauce slowly poured into the altar of the hot sauce and taro head, soy sauce just submerged raw materials; and then put the height of (with 52 degrees of) white wine into the last onion oil into the altar to seal, and so on, the marinade is complete.