The taro's nutritional value is very high, can be used as food, but also can be done as a vegetable, taro taro onion oil originated in Jiangnan, a small dish, taro entrance is sweet and sticky, soft texture, and then dripping on the scallion oil rich flavor, taste refreshing and delicious, scallion overflowing, the practice of the very simple.

Ingredients

Taro 600 grams

Scallion 15 grams

Oyster sauce 25 grams

Salt 2 grams

Edible oil

Scallion oil taro cooking process

1. ready to prepare the required ingredients, green onions wash and cut the scallion spare.

2. first taro washed put on the steamer, steamed and peeled, small taro without cutting, large cut hobnail block.

3. Start a pot on the fire pour in a moderate amount of cooking oil, oil heat into the 1/2 onion stir fry.

4. Then add the steamed taro and stir-fry.

5. Add 25 grams of oyster sauce, 2 grams of salt and water and stir-fry.

6. Turn off the heat and cook for 5 minutes, then sprinkle with the remaining chopped green onion and turn off the heat.

7. Put out the pan on a plate, the taro with scallions is finished!

7.