In summer, you should eat more steamed vegetables. When this dish is steamed, it is nutritious and delicious without getting angry, which is more enjoyable than eating braised pork. It's getting hotter and hotter, and I'm too lazy to stir-fry in hot weather. There is a lot of high-temperature fumes, and I don't want to stay in the kitchen for a long time every time. At this time, it's perfect to cook steamed vegetables. It's nutritious and healthy without getting angry and less fumes, and just steam the ingredients in the pot. After steaming, I don't need to stay in the kitchen for a long time. Many ingredients are suitable for steaming, and our whole family is unhappy without meat. Every meal is indispensable with meat dishes. Steamed meat dishes are one of the common delicacies on our summer table. Recently, my family has fallen in love with my cooking: steamed taro with meat foam, which is not enough to eat every time it is steamed.

The main ingredients used in this steamed dish are taro and minced meat. The combination of meat and vegetables is delicious, nutritious and healthy. The glutinous rice flour of taro is matched with the fresh fragrance of minced meat, and the steamed juice is really delicious. The color is bright and attractive, which is more enjoyable than eating braised pork. Our children will be greedy if they don't eat it for 2 days. The method of this dish is also very simple. The taro is fragrant and glutinous, each with a big taste. The taro has a strong fragrance and tastes delicious. The meat stuffing is the same as the dumpling stuffing. You can mix well with the side dishes and ingredients according to your own preferences and marinate it.

The taro is cut into thick pieces and is relatively large, so it takes a long time to steam. The taro can be steamed in boiling water for about 3 minutes, and the taro can be easily penetrated with chopsticks. Add a little raw flour and water to the juice, mix well, boil it in a hot pot with cold oil until it is thick, and pour it on the steamed taro minced meat, which makes it look more attractive and delicious. After long summer, you should eat more steamed vegetables. When this dish is steamed, it is so delicious that it is nutritious and delicious. The following is the detailed method:

Steamed taro with meat foam

Prepare ingredients: half taro, appropriate amount of minced meat, one egg and a little chopped green onion.

Prepare ingredients: a little oil and salt, a little cooking wine, a little soy sauce, a little oyster sauce, and a spoonful of raw flour.

detailed method:

1. Add a little cooking wine, a little soy sauce, a little oyster sauce, a little soy sauce and an egg to the minced meat, stir well and marinate for later use.

2. Wash the fragrant taro and cut it into thick pieces. Take a piece of taro, smear it with meat foam in turn and put it together.

3. Make a taro with meat in it and put it on a plate for later use.

4. Prepare the juice, and add appropriate amount of soy sauce, oyster sauce, a little soy sauce, and appropriate amount of raw flour to the bowl.

5. Add a proper amount of water and stir evenly for later use.

6. add water to the pot to boil, and steam the minced fish head in the pot.

7. Cover the lid, steam for 3 minutes on high fire, and take it out of the pot.

8. Add a little oil to the pot, and pour the juice prepared in advance into the pot to make it thick.

pour the cooked juice on the taro, sprinkle a little chopped green onion to add fragrance, and this is a home-cooked version: steamed taro meat foam is ready, so that the steamed minced meat is delicious, and the taro powder is delicious. It is delicious with the rich sauce. It is simply a favorite of children, and the method is very simple. Adults and children especially like to eat it and steam it. Simple, nutritious and delicious practices are shared with you. If you like, you can collect them and try them.

Lily's culinary tips:

1. Taro is recommended to choose fragrant taro. This kind of taro is big, tastes more powdery and glutinous, and tastes more fragrant.

2. The minced meat is adjusted according to personal preference. The method is similar to that of adjusting dumpling stuffing. Add side dishes and ingredients according to your preference, mix well and marinate to taste.

3. Here, it is steamed directly in the pot, or it can be made into taro with meat wrapped in dry starch and fried before steaming, which tastes better. It is healthier to steam directly with less oil and calories.