Seasoning: salad oil 50g salt 3g monosodium glutamate 2g pepper 2g each moderately

Taro and radish vegetable practice:

1. Taro peeled and washed, the small cut in half, the big slices, put into the mortar and pestle, add 750ml of water, boiling on the high fire, and then stewed in a low flame

2. turnip vegetables clean, cut into sections, into the boiling water, blanch, fish out of the cool;

3. pot on the high flame, into the salad oil, hot, down into the turnip vegetables, add salt fried;

4. and then add taro, salt, monosodium glutamate, broth 100 ml, burned through the taste, loaded into the soup bowl, sprinkle pepper can be.

For more information on taro and radish dishes, see Mint.com Food Library/shiwu/yutouluobocai