Ingredients: 600g of Lipu taro, 600g of pumpkin, 50g of chicken head rice (optional), 200ml of coconut milk, 3 cloves of garlic and appropriate amount of shallots.

Clear soup/water 100ml, salt.

Practice steps:

1, taro, Lipu taro with glutinous powder; Choose pumpkin varieties according to personal preference; If you have chicken's head rice (fresh Gordon Euryale) saved in late summer and early autumn, you can have a little rich taste.

2, taro, pumpkin, respectively, after cleaning, peeling, cut into the shape you like. Mince garlic and chop shallots.

3. Use an oil-free non-stick pan, heat it to 60%, and keep the small fire to fry the taro until the surface is slightly yellow.

4. In the same way, fry the water on the surface of the pumpkin a little.

5. Add coconut milk to the cast iron pan, boil it and turn to low heat for 2 minutes to let it release oil. Then add minced garlic and cook over low heat.

6, add taro and pumpkin, and clear soup (or water) to boil again, cover and simmer for 10 minutes.

7. Then add the chicken head rice, cover with SAIC, and continue to cook for 3 minutes on low heat.

8. Finally, add a little salt and sprinkle with chopped green onion.