Materials

Taro 500 grams, 300 grams of greens (can be rape, cabbage, kale, turnip greens, etc.), 50 grams of minced pork, two spoons of oil, moderate salt, moderate soy sauce

Practice

1, greens washed and ready to go, taro scrape the skin off, cut into small pieces, clean and ready to go;

2, frying pan with a spoonful of oil, hot, under the taro stir fry a few times, add a big bowl of water, keep a large fire to cook until it is submerged in the pot. a spoonful of oil, hot, under the taro stir-fry a few times, add a large bowl of water, the amount of water to submerge the pot of taro, keep the fire, cook until the water opens;

3, will be boiled taro even soup and water poured into the pressure cooker, cover plus valve, cook 7-8 minutes, turn off the fire, open the lid you can see that the taro has been completely cooked;

4, waiting for taro to cook in the gap, the greens will be cut into chopped;

5, frying pan add a spoonful of oil, hot, under the minced meat stir fry until the color turns white, under the minced vegetables continue to stir fry;

6, will be boiled taro with the soup poured into the frying pan, and vegetables and minced meat mix, if the amount of water in the soup is not too much, and then add a bowl of water or stock;

7, add salt, soy sauce to taste, while stirring with a spoon, continue to cook for 3-5 minutes. minutes, see the pot of soup into a thick paste can turn off the fire bowl (if you are used to put MSG, pepper can be put a little at this time).

Tips

1, to taro peeling and cutting, it is best to wear disposable gloves, otherwise taro hair and mucus may cause skin itching, allergies.

2, you can also use the microwave oven to cook taro with skin, soft and cooked taro can be peeled directly by hand, but this processing of taro is best pounded into a paste and then add water and vegetables with cooking.

3, if you want to keep the green color and crisp texture of bok choy, you can pickle the bok choy with salt, pinch off the water, and then a little later in the pot and taro paste with cooking.

4, the variety of green vegetables can be selected according to their own preferences, rape, cabbage, kale, turnip greens and other vegetables in the pole more, the taste is more crisp are suitable for this taro bowl of greens, if you do not require the color of the dish with, you can even use cabbage, baby vegetables to do, just as delicious.

5, you can also according to their own preferences and then add other vegetables, beans, such as mushrooms, red beans, etc., very random.

Practice two,

Materials

Rice, taro, mustard greens, pork, ginger, salt, oil

Practice

1. Wash the rice, taro cut into small dices, pork chopped, mustard greens, chopped, ginger minced

2. Hot pot put a little oil, under the taro diced stir-fried to the surface of the skin yellowish and then fished out

3. Another pot of water Boil and add rice, fried taro and minced meat (I first use cold water to disperse), minced ginger, boil and then turn to low heat and simmer for about an hour and a half

4. When the rice and taro completely melted can be removed from the heat, immediately into the mustard greens and stirred, and finally put the salt to taste