Seasoning: 5g of salt, 2g of chicken essence, chopped pepper 1 spoon, appropriate amount of lobster sauce and vegetable oil.

Steamed taro with chopped pepper

1. Small taro (the size of table tennis) 1 kg, after washing the sediment, put it in a pot and cook it.

2. Put the cooked taro in cold water and shower, then gently peel off the skin by hand and put it in a bowl.

3. Add a spoonful of chopped pepper, a proper amount of lobster sauce (there is no lobster sauce at home, I use Lee Kum Kee's garlic hot sauce), salt, oil and chicken essence. Steam over high fire for 30 minutes.

1, taro must be cooked when cooking, otherwise the mucus in it will irritate the throat.

2. The mucus of taro contains a complex compound, which is decomposed by heat energy. This substance has a therapeutic effect on the body, but it has a strong stimulation on the skin and mucosa. Therefore, when peeling and washing taro, the skin of the hand will itch, which can be relieved by baking it on the fire. Therefore, it is best to wear gloves when peeling and washing taro.

3, this is a lazy practice, eliminating the steps of peeling. I learned this from my grandmother.

4. When choosing taro, you must not choose the thin and long one, but choose the round one, which can be the one with small taro. This kind of taro, commonly known as mother taro, is softer and softer.