Sweet home-cooked taro stew is soft, glutinous and delicious. It strengthens the spleen and stomach, and is suitable for the whole family.

Taro is a very sweet food with high starch content. It can be used as a staple food, as a dish, or as a snack.

Taro has the nutritional effect of increasing appetite and promoting digestion. It can not only relieve spleen and stomach discomfort caused by eating disorders, but also replenish qi and strengthen the body. It is really a healthy food suitable for the whole family, young and old.

This homemade taro stew has a soft and waxy texture, a sweet smell, and the recipe is not complicated. Let’s take a look!

Ingredients:

500g taro, 4 cloves of garlic, 1 spoon of light soy sauce, 1 spoon of oyster sauce, appropriate amount of salt, appropriate amount of green onion

Steps:

1. Peel the taro first (remember to wear gloves when peeling, as taro mucus will make it itchy if it sticks to the skin, so be careful), wash and drain, cut into long strips, and eat It's easier to pinch them when the time is right, and don't make them into too small pieces, otherwise they will turn into taro paste if it takes a little longer;

2. Heat oil in a pot, turn on medium heat, and heat the oil for 7-8 minutes. Just put the taro into the pot and fry it. If you don't like frying, you can fry it in less oil. When you see the edges of the taro pieces begin to change color, and a hard shell appears on the surface of the taro, which turns golden brown, it's ready;

3. Take out the fried taro and put it aside to control the oil;

4. Leave a little oil in the pot, heat it over medium heat, add minced garlic and stir-fry until it is cooked. To smell the aroma, pour the fried taro in, add salt, oyster sauce, and light soy sauce and stir-fry for a while, so that they are evenly wrapped on the taro pieces, and then pour in an appropriate amount of water that can almost cover the taro;

5. Switch to a small casserole, which has better temperature and heat preservation effects. The cooked taro will be softer and glutinous. If there is no casserole, just leave it in the original pot and simmer;

6. Cover Simmer for a few minutes with the lid on to allow the taro to absorb the flavor. If you can poke it with chopsticks, it is cooked;

7. If there is still soup in the pot, turn on the high heat to reduce the juice. When it is ready to be taken out of the pot, Garnish with some chopped green onion.