Materials

Taro (small) 200 grams, oil, green onions, salt, sugar, a little

Practice

1, small taro clean, put into a pot, add water over the taro, boiled and then turned to a small fire, about more than ten minutes to cook, with cool water, cooled, peeled the skin, and with the back of the knife one by one, the taro flattened.

2, the pot of oil is hot, pour into the flattened small potatoes, stir-fry until the small potatoes on both sides of the caramelized, add a little sugar, 1 tsp. pepper, pour in chopped green onions.

3, stir-fry until the seasoning evenly wrapped in the surface of the small potatoes can be.

Practice 2, green pepper fried taro slices

Materials

Main ingredient: taro

Supplementary ingredients: canola oil, green pepper, green onion, sugar, garlic, salt, soy sauce, starch

Practice

1, taro shaved and drained slices. Put in the water to soak after draining standby.

2, green pepper washed and deseeded drained, torn into slices by hand.

3, seasoning sauce: soy sauce, sugar, cornstarch, garlic, salt, water.

4, frying pan heating into the shallot burst incense.

5, add the taro slices and green pepper slices and stir fry until browned.

6, taro slices color, pour the seasoning sauce stir-fry, thickening the gravy when the pan out of the plate.

How to make Korean style fried taro

Materials

2 potatoes, 150 grams of minced beef, 1 teaspoon of minced garlic, 1 tbsp of minced onion, 1 tbsp of cooked white sesame seeds, 1 tbsp of Korean chili sauce, 2 tbsp of water, a pinch of Korean chili powder, a pinch of salt, and 1 tbsp of black sesame oil

How to make it

1. Remove the head and tail, peel and cut into strips, and set aside.

2. Heat a frying pan, add black sesame oil and sauté the garlic and onion, then add the ground beef and stir-fry, then add the potato strips from Method 1 and stir-fry well.

3. Add all the seasonings to the pot and stir-fry well to reduce the sauce, then sprinkle with cooked white sesame seeds before serving.

Method 4: Sauteed potatoes with Italian spices

Ingredients

Potato, cauliflower, corn shoots, 2 tbsp unsalted butter, olive oil, 3 cloves of pesto, 5 sprigs of fresh Basil, black pepper, salt

Methods

1: Brush potatoes and cut into chunks, remove skins from the potatoes

2: Chop Basil leaves and set aside, Melt the unsalted butter in a pan, add the potatoes, add a pinch of salt, a pinch of black pepper and garlic and stir-fry until the potatoes turn golden brown

4. Remove from the heat, stir-fry the Brazilian leaves in the residual heat, and then remove the pan from the heat

5. Bring a pot of boiling water to a boil, add the cauliflower, and blanch it for 5 minutes

6, Put the washed corn shoots and blanched cauliflower into a pan and fry them over low heat until lightly charred.