Cooked taro with cabbage is a very traditional Sichuan dish, and it tastes delicious. Yesterday, I made this baby dish cooked taro with a little improvement. When this doll dish is served with taro, it won't immediately attract people's attention. The small taro looks "totally embarassed", and it is not pink with purple in white. The doll dish is just an ordinary doll dish, and it has no luster like white jade. When they are put together and fried into a dish, the sauce still looks muddy, which is really a home-cooked dish that is "earthy" to the extreme. But although this dish is not beautiful, you will find that the natural taro flavor of taro is very strong, and it is very smooth and glutinous, and it melts in the mouth. In addition, the sweetness of Chinese cabbage is very fresh, which relieves the stomach under the ravages of daily greasy dishes for a long time.

Try a bite of Chinese cabbage again, and find that Chinese cabbage has become more mellow because it absorbs the aroma of taro and sticks with sticky juice, adding a little slippery feeling.

material

Ingredients: 250g taro and 250g baby cabbage;

Accessories: appropriate amount of oil, salt, chopped green onion and medlar.

Roasted taro with baby vegetables

1

Cut taro and baby cabbage into small pieces for later use.

2

Put oil in the pot, add taro and baby cabbage.

three

Stir-fry and add a little water to boil.

four

Finally, when the sentimental taro is cooked, add a little salt and season with monosodium glutamate.

Tips

It's good to buy the kind of taro that can be cooked very soft.