How to make stewed taro soup

Materials-: 8 small taro, salt, MSG, lard.

Practice:

The first step: the taro peeled and washed (taro has mucus, be sure to wear gloves peeling, or it will itch), and then cut into pieces, moderate size. Wash the onion and ginger were cut into segments, slices of spare pot down into the peanut oil burned to sixty percent heat into the taro ball, stir-fry until brown and then out of the pot.

The second step: start the pot of hot oil, put the taro, stir fry, add the right amount of water (wipe over the taro on the line) salt, monosodium glutamate. Add the right amount of water to the pot and bring to a boil. Put the fried taro slices into the boiling pot. Turn off medium heat and boil for 8 to 15 minutes. (Taro is not easy to cook well) and then cook until bubbling to transfer to the pressure cooker, high heat stew on the gas and then reduce the heat to simmer for 10 minutes can be out of the pot!

Cooking tips for stewed taro soup:

1. Taro peeling, if it is the day to buy the day to do can be bought when you let the stallholder to help go well. If you want to peel the taro yourself, remember to bring disposable gloves.

2. Add water and immediately turn to high heat to boil, turn to medium heat to simmer for about ten minutes, until the taro is cooked through and the soup is a little thick when you can turn to low heat.

3. Taro washed and peeled, with a ball digger dug into the ball can be better flavored, you can also add some vegetables and goji berries to make the taro soup taste more thick.

4. The pressure cooker must stop running to let it open the pot of taro.