Taro rice noodle soup is delicious and easy to make.

Ingredients

1 taro

1 pack of rice noodles

A little lean meat

Amount of shrimp

An appropriate amount of mushrooms

A little chives

An appropriate amount of stock

An appropriate amount of salt

A little MSG Method 1

(1) Dice the taro, shred the lean meat and mushrooms, mince the leeks, soak the rice noodles until soft and set aside.

(2) Heat the oil in the pan, sauté the mushrooms, dried shrimps and lean meat until fragrant, then add the diced taro and stir-fry together, finally add the stock and continue cooking.

(3) After the radish is cooked, add the rice noodles and continue to simmer for about 3 minutes. Finally, season with seasonings and sprinkle with minced chives before serving. Method 2

(Taiwanese method)

Taro rice noodle soup is a snack with Taiwanese flavor. If we call it here, it should be regarded as "rice noodle", but Regardless of rice noodles or noodles, the soup is very important. Without the "backing off" of a good soup base, how can you have good noodles? Changing the position of a word has different emphasis. Let’s take a look at how to make a delicious bowl of Taiwanese taro rice noodle soup. Gourmet ingredients

Folding main ingredients

Rice noodles, 200 grams of taro, 100 grams of lean meat, 6 mushrooms, 4 shallots

Folding seasonings

Celery, chopped green onion, coriander, 2 tablespoons of oil, 1/4 tablespoon of white pepper Preparation method

1. Peel the taro and cut into fine dices; wash and soak the mushrooms until soft Then remove the stems and cut into cubes; remove the clothes from the shallots, wash and slice them; wash and cut the lean meat into cubes;

2. Boil half a pot of water, blanch the rice noodles for two to three minutes, remove and drain. dry water;

3. Heat an appropriate amount of oil in the pan, fry the diced taro for about 1 minute when the oil is hot, remove and drain the oil;

4. Heat the pan again and add two tablespoons Oil, when the oil is 60 to 70% hot, fry the shallots until slightly yellow, add diced mushrooms and lean meat, stir-fry until the aroma comes out, pour in the broth and bring to a boil, add the blanched rice noodles and fried diced taro, cover Cook for 5 to 8 minutes, then sprinkle in minced celery, green onions, coriander and pepper to taste.