Fried taro stuffing with shredded ginger.

working methods

1: taro stalk, shredded ginger, seasoning salt, monosodium glutamate, sugar and water.

2. First, peel off the taro stalks by hand, and then cut them into sections. If you have small taro, slice it, stir-fry shredded ginger, add taro stalks and taro slices, add seasoning, and simmer until it is rotten. Be sure to simmer until it is rotten, or it will bite.

Practice 2, watercress taro stalk

material

"Four taro stalks", "Appropriate shredded ginger", "garlic with small petals" and "2 teaspoons of yellow bean paste",

working methods

1: Saute shredded ginger and garlic in oil pan, add peeled taro stalks and fry together.

2: Stir-fry until the taro stalks become soft, then add spicy bean paste and stew until the taro stalks become soft and tasty. Turn off the engine.

3: put the plate and start the pot.

Practice 3, the original fragrant taro stalk

material

Five taro stalks, moderate shredded ginger, a little onion, moderate crispy onion, moderate salt, moderate white pepper, 1 tablespoon white vinegar,

working methods

1: Wash taro stalks and slice them, and slice taro.

2: Start the oil pan, stir-fry shallots and shredded ginger in the pan, and add a little crispy shallots.

3: After the spices are fragrant, pour in taro and taro stalks. At the same time, stir fry with fragrant spices. After the aroma of taro stalk is released, add a bowl of water and simmer slowly until the taro stalk collapses for about 20 minutes, and adjust the simmering time according to the crispness of the taste.

Method 4: Roast taro stalks with pineapple sauce.

material

"A little pineapple sauce", "A little taro stalk", "A little lard and garlic" and "A little nine-story tower"

working methods

1, prepare ingredients

2. Add water to the ingredients and stew until soft and rotten, except for the nine-story tower.

3, cooked rotten, add a nine-story tower to stir fry the pan perfectly.

Method 5: Stir-fry shredded ginger and taro stalks.

material

450g taro stalk, soy sauce 1/2kg, shredded ginger 30g, shredded pepper 1, soy sauce 1 spoon, salt 1 spoon, monosodium glutamate 1 spoon, sugar 1 spoon and white vinegar.

working methods

1. Peel the taro stalks by hand, cut them into sections, slice the small taro, fry them with 120℃ for 3 minutes, and then blanch them with boiling water for 5 minutes.

2. Saute shredded ginger, shredded pepper and soy sauce in an oil pan, then add the taro stalks and taro slices made by 1, add seasonings and simmer for 5? The pot can be cooked in 8 minutes.